Description
A delicious creamy chicken and cabbage dish that is hearty and satisfying.
Ingredients
Scale
- 1 lb (450g) boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 head (approx 450g) green cabbage, chopped
- 1 medium onion, sliced
- 2 tbsp (30ml) olive oil
- 2 cloves garlic, minced
- 1 tsp (5g) paprika
- 1/2 cup (120ml) chicken broth
- 1/2 cup (120ml) heavy cream
- Salt and pepper to taste
- 2 tbsp (10g) fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces generously with salt, pepper, and paprika. Cook until nicely browned on all sides, then remove from the skillet and set aside.
- In the same skillet, add the sliced onion and chopped cabbage. Sauté for 5–7 minutes, stirring occasionally, until the onion softens and the cabbage wilts and becomes tender-crisp.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to deglaze and build flavor.
- Stir in the heavy cream, then return the browned chicken to the skillet, nestling it into the sauce and vegetables.
- Simmer for about 5 minutes, or until the sauce thickens slightly and the chicken is fully cooked (internal temperature 165°F / 74°C).
- Taste and adjust salt and pepper as needed.
- Garnish generously with fresh chopped parsley and serve warm.
Notes
- This dish can be served over rice or noodles for a more filling meal.
- Feel free to adjust the seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg