By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
265 cal · 35 min
Cajun Chicken With Collard Greens
Recipe GLPRad0bde4c4da04b
Seasoned blackened chicken breasts served alongside a hearty sauté of collard greens, bell peppers, garlic, and black-eyed peas. This vibrant one-pan main is packed with fiber and bold flavors while keeping sugar and fat in check.
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Ingredients
4 tablespoons olive oil
4 boneless, skinless chicken breasts (6 ounces each)
2 teaspoons blackening or Cajun seasoning
Kosher salt and black pepper to taste
4 cloves garlic, thinly sliced
1 red bell pepper, sliced into strips
1 bunch collard greens, stems removed and leaves cut into strips (about 10 cups)
1 can (15 ounces) black-eyed peas, drained and rinsed
Directions
Pat the chicken breasts dry with paper towels. Season both sides evenly with the Cajun seasoning, kosher salt, and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, carefully place the seasoned chicken breasts in the pan and cook for 6-7 minutes per side until they reach an internal temperature of 165°F. Transfer to a plate and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the sliced garlic and sauté for about 1 minute until fragrant.
Add the sliced red bell pepper to the skillet and cook for 3-4 minutes, stirring occasionally, until it begins to soften.
Stir in the collard green strips and cook for 5-6 minutes, stirring frequently, until the greens are wilted and tender.
Add the drained black-eyed peas to the skillet and stir to combine. Cook for 2 minutes until heated through. Taste and adjust seasoning with salt and pepper as needed.
Slice the cooked chicken breasts if desired and serve alongside or over the collard green and black-eyed pea mixture.
Comments
Every ingredient is readily available at any major Charlotte chain, with collard greens and black-eyed peas being local staples that cost less than imported produce. The dish runs about $2.50 per serving using bone-in chicken thighs instead of pricier breasts, though the recipe doesn't specify—that choice matters for the final cost. The 35-minute window is honest for active cooking, though getting collards tender requires gentle simmering closer to 45 minutes total, and the recipe should acknowledge that. This is a straightforward one-pot meal that reheats well and fits a family dinner perfectly, with no fussy technique or constant stirring required.
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