Chicken and Cabbage Skillet with Caraway
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- 1 small headgreen cabbage
- 1 mediumyellow onion
- 2 tablespoonolive oil
- 1 cupchicken broth
- 2 tablespoonapple cider vinegar
- 1 teaspooncaraway seeds
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Slice 1 small head of green cabbage into ribbons (about 1/4 inch thick).
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the chicken breast with salt and pepper, then add to the hot pan. Cook 6–7 minutes per side until golden brown and an instant-read thermometer reads 165°F. Transfer to a cutting board and rest for 5 minutes, then cut into bite-sized pieces.
- 02
In the same skillet, add the onion and cook for 2–3 minutes until softened. Add the cabbage and caraway seeds, stirring to combine. Cook for 2 minutes, stirring occasionally.
- 03
Pour in the chicken broth and apple cider vinegar. Return the chicken to the skillet, stir gently, and bring to a simmer. Cover and cook for 8–10 minutes, until the cabbage is tender but still slightly crisp. Taste and adjust seasoning with salt and pepper.
- 04
Serve warm directly from the skillet or divide into bowls. The broth doubles as a light sauce.
Spice Tips
Caraway's earthiness is the signature here, but you can dial it up with a pinch of smoked paprika or a small splash of hot sauce stirred in at the end for subtle warmth. Fresh dill scattered over the top before serving adds brightness.
Leftovers keep for 3 days refrigerated and actually taste better the next day as flavors meld. For a heartier meal, serve over egg noodles or with crusty bread to soak up the broth.