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Creamy Chicken Parmesan and Kale Skillet with Sundried Tomatoes

My cousin-in-law Mark loves to cook. But, not necessarily in an orderly fashion I.e., following a recipe. Instead, he loves to cruise through the refrigerator while imagining himself in a Chopped challenge.

“Let’s see. Beef jerky, some cooked chicken, a container of diced tomatoes, some roasted bell peppers, a jalapeno, onions, and some cooked rice. Let’s call it, “Jambalaya Night! Ha, ha! I bested you yet again, Scott Conant!”

So, I thought of Mark the other night when I opened the refrigerator door and saw just a random set of ingredients.

Chicken that needed to be used “toot sweet.”

Some anemic kale.

Sundried tomatoes with a ridiculously small amount in the jar – looking pretty mind you – but taking up much needed space.

A piece of parmesan that kept flying off of the refrigerator door because there wasn’t room for it on the designated cheese shelf.

And to round it out, about 1 cup of heavy cream.

Well, well, well.

It looked like I had dinner in the bag. (Or, the mystery basket, to keep the Chopped game going.)

Creamy Chicken, Kale, Parmesan, and Sundried Tomato Skillet

So, if you have random bits of hearty greens, chicken, cream, sundried tomatoes, and heck, even a titch of booze kicking around, throw it all in the pan with some parmesan.

You’re going to love it.

Creamy Chicken, Kale, and Parmesan Skillet with Sundried Tomatoes and Roasted Red Peppers

Creamy Chicken Parmesan and Kale Skillet with Sundried Tomatoes

This creamy, cheesy, and hearty chicken and kale skillet is what you want for dinner! It comes together in less than 30 minutes, and will put a smile on your face.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 24 minutes
Servings 4
Author Launie Kettler


  • 2 tablespoons olive oil
  • 1 tablespoon salted butter
  • 1 lb. chicken breast, cut into 1-inch pieces
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 small yellow onion, diced
  • 1 1/2 cups chopped curly kale, stripped from the stalk
  • 1/2 cup roughly chopped roasted red peppers
  • 1/4 cup roughly chopped sundried tomatoes packed in oil
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/4 cup dry white wine, or dry vermouth
  • 1 cup heavy cream
  • 1 tablespoon lemon juice


  • In a large skillet over medium heat combine the olive oil and butter.
  • Toss the chicken with Italian seasoning, salt and pepper.
  • When the butter is melted, add the chicken to the pan, andbrown on 1 side for 4 minutes. Flip, and brown for an additional 3 minutes.
  • Remove chicken to a plate, and tent with foil to keep warm.
  • Add the onion to the pan, and sauté for 5 minutes.
  • Stir in the kale, sundried tomatoes, and roasted peppers.Sauté for 2-3 minutes.
  • Add the flour and stir for 1 minute.
  • Add the broth and wine, cover, and reduce heat to medium low and cook until the kale has wilted, approximately 8 minutes.
  • Add the chicken back to the pan along with any juices.
  • Pour in the cream and lemon juice, and let simmer for 10minutes, or until the chicken registers 165 degrees with a meat thermometer.
  • Serve immediately with rice, or on pasta.


To store: Keep the creamy parmesan skillet chicken with sundried tomatoes and kale in a resealable plastic container for up to 3 days.


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