Mealime recipe · lives on in MealPot
Spicy Chicken Parmesan with Sautéed Garlicky Kale
- 30 min
- 2–6 servings
- 655 kcal / serving
A comforting weeknight dish where juicy chicken sits atop tomato sauce and melty cheese, paired with garlicky wilted kale for a light, balanced finish.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbchicken breasts, boneless skinless
- ½ small pkgfresh basil
- 1 clovegarlic
- 1 bunchkale
- ½ (8 oz) blockmozzarella cheese
- 1 ½ ozParmesan cheese
- 1 (8 oz) cantomato sauce
From the pantry: balsamic vinegar, black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, salt
Cookware
baking dish · can opener · chef's knife · colander · cutting board · grater · measuring spoons · mixing bowls · nonstick skillet · oven mitts · spatula · stirring spoon · tongs
Directions
- Chop the kale after washing and drying it, then tear into bite-sized pieces and place in a bowl with the sliced garlic set aside.
- Rinse and pat dry the basil, roll it, and cut into ribbons; use half for the sauce and reserve the rest for serving.
- Stir together the tomato sauce with Italian seasoning and crushed red pepper in a small bowl; set aside.
- Heat a skillet over medium-high heat and lightly coat the bottom with oil.
- Slice the chicken breasts horizontally to create thin cutlets, then season both sides with salt and pepper.
- Sear the chicken in the hot skillet until golden and cooked through, about 3–4 minutes per side; transfer to a baking dish.
- Preheat the oven to broil on high and position the rack near the top; grate the mozzarella and Parmesan and mix them in a bowl.
- Pour the sauce over the chicken, then sprinkle with the cheese mixture; broil until the sauce is warm and the cheese melts, about 2–3 minutes.
- Wipe the skillet, heat again with a touch of oil, and sauté the kale with garlic in batches until wilted and tender, seasoning with pepper, salt, and a splash of balsamic vinegar before serving.
- Divide the chicken, sauce, and kale onto plates, scatter the reserved basil on top, and serve.
Two tips
- Prep the kale and garlic ahead by washing and slicing up to the garlic, then refrigerate to save time later.
- Leftover kale and sauce can be reheated together with a quick drizzle of olive oil for a simple next-day side or pairing with pasta.
Nutrition per serving
- Calories
- 655 kcal
- Protein
- 63 g
- Carbs
- 18 g
- Fat
- 37 g
- Fiber
- 4 g
- Sodium
- 482 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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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.