Description
A delicious and creamy chicken skillet dish featuring tender chicken and sautéed cabbage, perfect for a comforting dinner.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 6 cups green cabbage, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley, for garnish
- Red pepper flakes, optional
Instructions
- In a bowl, combine the chicken pieces with paprika, thyme, onion powder, salt, and black pepper. Toss until the chicken is evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, turning occasionally, until lightly golden. Transfer it to a plate.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the sliced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the sliced cabbage to the skillet. Toss it with the onion, garlic, and butter, then cook for 5–7 minutes, stirring occasionally, until the cabbage begins to soften and reduce in volume.
- Pour in the chicken broth and stir, scraping up any flavorful browned bits from the bottom of the skillet. Add the heavy cream and bring the mixture to a gentle simmer.
- Return the browned chicken and any accumulated juices to the skillet. Stir everything together, cover, and cook for 8–12 minutes, or until the chicken reaches an internal temperature of 165°F and the cabbage is tender.
- Reduce the heat to low and stir in the Parmesan cheese until melted and the sauce becomes creamy. If the sauce is too thick, add a small splash of chicken broth.
- Sprinkle with fresh parsley and red pepper flakes, if desired. Serve hot while the sauce is rich and creamy.
Notes
- Slice the cabbage evenly for consistent cooking.
- Brown the chicken first for added flavor.
- Keep the sauce at a gentle simmer to prevent separation.
- Use freshly grated Parmesan for better melting.
- Avoid overcrowding the pan when browning chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg