Pan-Seared Chicken with Creamed Cabbage and Thyme
Ingredients
- 4 boneless, skinlesschicken breast (about 6 ounces each)
- 1 headcabbage (green or savoy)
- 3 tablespoonbutter
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- 2 teaspoonfresh thyme (or 1/2 teaspoon dried)
- ·salt
- ·black pepper
- 2 tablespoonolive oil
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Remove the core from 1 head of cabbage and shred or slice into thin ribbons (about 8 cups).
Method
- 01
Pat chicken breasts dry with paper towels. Season generously on both sides with salt and pepper.
- 02
Heat 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 and cooked through (internal temp 165°F). Transfer to a plate.
- 03
In the same skillet, melt 1 tablespoon butter over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- 04
Add shredded cabbage to the skillet and stir to coat. Cook for 5 minutes, stirring occasionally, until it begins to soften and release liquid.
- 05
Pour in chicken broth and heavy cream. Add thyme, 1/2 teaspoon salt, and a pinch of black pepper. Stir well.
- 06
Return chicken to the skillet, nestling it into the cabbage. Reduce heat to medium-low and simmer for 10 minutes, until the sauce thickens slightly and coats the cabbage.
- 07
Swirl in the remaining 2 tablespoons butter to finish. Taste and adjust seasoning. Serve immediately.
Spice Tips
For warmth and earthiness, add 1/4 teaspoon smoked paprika with the thyme. For subtle heat, include a small pinch of white pepper or cayenne. A squeeze of fresh lemon juice at the end brightens the creamy sauce.
Leftovers keep well refrigerated for up to 3 days. To make ahead, prep the cabbage and onion the morning of and store in the fridge. The dish reheats gently on the stovetop over low heat.