Simple Cabbage and Chicken Thigh Skillet

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This simple cabbage and chicken thigh skillet is a great weeknight meal! It is a quick dinner with barely any dishes everyone will love.

Simple Cabbage and Chicken Thigh Skillet

I have been on the skillet meals train lately and am loving it! Julian also loves it because he has less dishes to clean after dinner. When you are sorting out dinner on a busy weeknight, this is a great recipe to whip up!

I actually developed this recipe because I had a large amount of cabbage left over and needed to find something to do with them. This was the result! The cabbage is soft and flavored perfectly with paprika. The chicken is seared and then steamed, making it juicy and moist.

Cabbage is extremely healthy and is full of health benefits! It reduces inflammation and is contains high levels of Vitamin C. Cabbage has even been found to improve digestion and heart health. I am now making an effort to cook with cabbage more often!

Simple Cabbage and Chicken Thigh Skillet

How to Make this Simple Cabbage and Chicken Thigh Skillet

While the full recipe instructions are available below, here are some tips to make the best cabbage skillet dinner!

  • First, sear the chicken thighs on high heat. Let the chicken sit in the hot pan for a few minutes on each side without disturbing it. This is important, because it will give the chicken its crispy exterior. Once both sides have been seared, remove the chicken thighs and put aside on a plate.
  • Next, sauté the cabbage until it starts to soften. Add the paprika and other spices to the skillet. Now you will add the rice. Make sure you use plain white rice and not a quick cooking variety. This is important, because the rice needs to cook at the right speed to absorb the liquid in the skillet while the chicken cooks.
  • Now, add the chicken broth and bring to a boil. Reduce to a simmer, nestle the chicken thighs on top. Place a lid over the skillet and let it cook for approximately fifteen to twenty minutes. The rice should have absorbed the liquid and be fluffy, and the chicken should be cooked through. You will know the chicken is ready when its internal temperature reaches 165F. Now scoop into bowls and enjoy!
Simple Cabbage and Chicken Thigh Skillet

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Simple Cabbage and Chicken Thigh Skillet

This simple cabbage and chicken thigh skillet is a great weeknight meal! It is a quick dinner with barely any dishes everyone will love.

Author:
Kirsten

Ingredients

  • 1 tbsp olive oil (only needed if you use boneless skinless thighs)
  • 1lb chicken thighs (approx. 4-5)
  • 1 cup white onion, diced (approx. 1 medium)
  • 2 cloves garlic, crushed
  • 6 cups, sliced cabbage
  • 1 tsp paprika
  • 1 cup white rice (dry)
  • 2 cups low sodium chicken broth

Instructions

  1. Preheat oven to broil at 450F. Heat a large deep non-stick skillet over medium heat. Add the olive oil and chicken thighs and sear both sides, approximately 3 minutes per side. Remove the chicken and set aside on a plate, keeping the skillet hot.
  2. Add the onion, garlic, and cabbage and sauté until the garlic is fragrant and the onion and cabbage has softened, approximately 5 minutes. Add the paprika and rice and sauté for another 1 to 2 minutes. Add the broth and bring to a simmer. Nestle the chicken back into the skillet and cover. Simmer on low for 15 to 20 minutes, until the rice has absorbed the broth and the chicken is cooked through to an internal temperature of 165F. Broil for up to 5 minutes to crisp the chicken back up. Serve in bowls and enjoy!

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