Lemon-Garlic Chicken with Crispy Cabbage Slaw
Ingredients
- 1½ poundsboneless, skinless chicken breasts
- ½ headgreen cabbage
- 2lemon
- 4 clovesgarlic
- 3 tablespoonsolive oil
- ½ cupchicken broth
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Juice 2 lemons and zest 1 of them.
- 03
Shred half a green cabbage on a box grater or with a sharp knife.
Method
- 01
Pat chicken breasts dry and season both sides generously with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and sear for 6–7 minutes per side until golden brown. Transfer to a plate.
- 03
In the same skillet, add remaining 1 tablespoon olive oil and minced garlic. Cook for 30 seconds until fragrant, then add shredded cabbage, red pepper flakes, and a pinch of salt. Stir and cook for 3–4 minutes until cabbage begins to soften and char at the edges.
- 04
Pour in chicken broth and juice from 1 lemon. Nestle the chicken back into the skillet. Reduce heat to medium, cover, and simmer for 8–10 minutes until chicken is cooked through (internal temperature 165°F).
- 05
Finish with the zest and juice from the second lemon. Taste and adjust salt and pepper. Serve hot.
Spice Tips
For a warmer finish, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A splash of hot sauce swirled in at the end adds both heat and tang without changing the cooking time.
If your chicken breasts are thick, pound them to an even 3/4-inch thickness before cooking to ensure they cook through in time. Leftovers keep refrigerated for up to 3 days.