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Creamy Cajun Chicken with Bell Pepper & Kale Sauté
- 30 min
- 2–6 servings
- 557 kcal / serving
A creamy skillet dish where tender chicken meets bright peppers and kale in a garlic-kicked tomato broth thickened with cream cheese. It comes together quickly for a satisfying weeknight meal.
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Ingredients
- ¾ lbchicken breasts, boneless skinless
- 4 fl ozchicken or vegetable broth
- ¼ (8 oz) blockcream cheese
- 1 (14.5 oz) candiced tomatoes
- 1green bell pepper
- ½ bunchkale
- 1red bell pepper
- green bell peppers
- red bell peppers
From the pantry: black pepper, butter, unsalted, cayenne pepper, garlic powder, onion powder, paprika, salt, thyme, dried
Cookware
aluminum foil · can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · stainless steel or cast iron skillet · stirring spoon · tongs
Directions
- Season the chicken with salt and pepper and set aside.
- Heat a skillet over medium-high heat and melt a small amount of butter to coat the bottom.
- Sear the chicken in the hot skillet until golden and cooked through, about 6 to 8 minutes, turning once.
- While the chicken cooks, remove stems from kale, chop into bite-sized pieces, and set aside in a bowl.
- Transfer the chicken to a plate and tent with foil. Return the skillet to the heat and add more butter.
- Add the sliced peppers to the skillet and sauté until they begin to soften, about 3 minutes.
- Stir in the diced tomatoes and broth along with the spices; bring to a simmer.
- Cut the cream cheese into small pieces and gradually whisk them into the simmering sauce until melted and smooth, about 2–3 minutes.
- Add kale in batches, letting each addition wilt before adding more, then return the chicken to the pan to reheat and coat with the sauce, 1–2 minutes.
- Serve by dividing the chicken and vegetables onto plates and spooning the sauce over the top.
Two tips
- Prep ahead: chop kale and peppers up to a day in advance and store separately.
- Serving idea: finish with a pinch of paprika before serving or keep the sauce slightly loose with extra broth if you prefer thinner consistency.
Nutrition per serving
- Calories
- 557 kcal
- Protein
- 46 g
- Carbs
- 21 g
- Fat
- 33 g
- Fiber
- 7 g
- Sodium
- 230 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.