Pan-Seared Chicken with Creamy Cabbage and Thyme
Ingredients
- 4 pieces (about 6 oz each)chicken breast (boneless, skinless)
- ½ small headgreen cabbage
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 cupchicken broth
- ½ cupheavy cream
- 2 tablespoonolive oil
- 4 sprigsfresh thyme (or 1 teaspoon dried)
- ·salt
- ·black pepper
- 1 tablespoonbutter
Prep
- 01
Slice the green cabbage into 1/4-inch ribbons (about 6 cups).
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper. Sear for 5–6 minutes per side, until golden brown and cooked through (165°F internal temperature). Transfer to a plate.
- 02
Add remaining 1 tablespoon olive oil to the same skillet. Cook the onion for 3–4 minutes, stirring, until softened. Add garlic and cook for 30 seconds until fragrant.
- 03
Stir in the cabbage and cook for 5 minutes, stirring occasionally, until it begins to wilt and soften.
- 04
Pour in the chicken broth and add the fresh thyme sprigs. Bring to a gentle simmer and cook for 5–7 minutes until the cabbage is tender.
- 05
Stir in the heavy cream and butter, then return the chicken to the skillet. Simmer gently for 2–3 minutes to warm through and meld flavors. Season with salt and pepper to taste.
- 06
Serve the chicken over the creamy cabbage in shallow bowls, spooning extra sauce over top.
Spice Tips
For warmth, add 1/4 teaspoon caraway seeds or a pinch of smoked paprika when you add the cabbage. A squeeze of lemon juice at the end brightens the creamy sauce. For subtle heat, stir in a tiny pinch of red pepper flakes.