Pan-Seared Chicken with Buttered Cabbage and Caraway
Ingredients
- 4 (about 6 oz each)chicken breasts (boneless, skinless)
- ·salt
- ·black pepper
- 2 tablespoonsneutral oil
- 1 small head (about 1.5 pounds)green cabbage
- 3 tablespoonsbutter
- 1 mediumyellow onion
- ¾ teaspooncaraway seeds
- ½ cupchicken broth
- 1 tablespoonapple cider vinegar
Prep
- 01
Slice 1 medium yellow onion into thin half-moons.
- 02
Core and shred 1 small head of green cabbage (or use a food processor).
Method
- 01
Heat 2 tablespoons oil in a large skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper. Once the oil shimmers, add the chicken and sear for 6–7 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate and tent loosely with foil.
- 02
In the same skillet, melt 3 tablespoons butter over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Stir in the caraway seeds and toast for 30 seconds.
- 03
Add the shredded cabbage, 1/2 cup chicken broth, and 1 tablespoon apple cider vinegar. Stir well, then cover and simmer for 8–10 minutes, stirring occasionally, until the cabbage is tender and the liquid mostly reduces.
- 04
Return the chicken to the skillet to warm through. Taste and adjust seasoning with salt and pepper. Serve immediately.
Spice Tips
For deeper warmth, add 1/4 teaspoon ground cumin alongside the caraway. A pinch of red pepper flakes adds gentle heat without overpowering the dish. Fresh dill or parsley scattered over the top brightens the finish.
This recipe comes together in about 35 minutes. Leftovers keep well in the fridge for 2 days and reheat gently on the stovetop with a splash of broth.