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Chicken and Kale in Parmesan Cream Sauce


"One of the vendors at the local farmers market was having a special on end-of-harvest kale. I figured it would go well with chicken and stumbled into this. The sauce is pretty heavy, and the kale and vinegar give it a good tangy flavor. My wife is allergic to garlic, otherwise I would have used 1/2 teaspoon of it instead of the salt. Serve over noodles or spaghetti."
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35 m servings 801 cals
Original recipe yields 2 servings

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  • Prep

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  1. Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
  2. Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 801 calories; 59.2 g fat; 27.9 g carbohydrates; 45.2 g protein; 239 mg cholesterol; 1071 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 37
  1. 44 Ratings

Most helpful positive review

I almost bypassed this one simply due to the high calorie and fat content, but I am really glad I tried it. I used what I had on hand and followed the recipe, but used a few lighter ingredients...

Most helpful critical review

The amount of cream, cheese and butter really detract from the health benefits of kale and chicken breast. The taste is pretty good, although the cheese made it chewy. I won't make it again.

Most helpful
Most positive
Least positive

I almost bypassed this one simply due to the high calorie and fat content, but I am really glad I tried it. I used what I had on hand and followed the recipe, but used a few lighter ingredients...

This was absolutely delicious! I used light cream instead of heavy cream, but otherwise followed the directions exactly. This recipe is a keeper

I used half & half (didn't have whipping crm) one clove of garlic minced, garlic powder, a little onion powder and grated parm cheese (the powdery kind as it's all I had). My husband & I both li...

This was DELICIOUS! I used baby kale so I didn't have to mess with de-stemming (and I had it); 2% milk and some cornstarch (didn't have heavy whipping cream); a blend of Parmesan, asiago, and Ro...

I made this for dinner tonight and everyone in the family LOVED it! I did go the lower fat route by using 2% milk and corn starch, and added 2 cloves of garlic, plus a little salt. It was very...

I found a new favorite!!! I used the advice of others who reviewed it, I did skip the red wine vinegar though, but I did add greek olives and lots of garlic, it was fantastic!! Served it over ...

Loved this. I used non fat greek yogurt instead of the cream and just a sprinkle of fresh parm. The way the red wine vinegar cut the bitterness of the kale was perfect.. will remember this trick...

This was fantastic! I used some advice of others and added my own twist. I used 1% milk and cornstarch instead of cream, olive oil instead of butter and I added garlic and of course BACON! What ...

Wow, just wow!!! Next time I will add more kale, but I love kale.