One-Pan Chicken and Cabbage Skillet with Potatoes

Name: One-Pan Chicken and Cabbage Skillet with Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 450g Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 1 tbsp Olive oil; 2 tbsp Unsalted butter; 1 medium Yellow onion, chopped; 3 cloves Garlic, minced; 450g Baby Yukon Gold potatoes, quartered; 1/2 head Green cabbage, cored and thinly sliced; 1 cup Chicken broth; 1 tsp Dried thyme; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Fresh parsley, chopped (for garnish)

(0 Ratings)

This flavorful One-Pan Chicken and Cabbage Skillet is a perfect weeknight dinner, combining lean protein with wholesome vegetables. The chicken is seared to a golden crisp, then cooked with tender potatoes and slightly softened cabbage in a savory broth, absorbing all the delicious flavors. It's a convenient and satisfying dish that brings a touch of warmth to the transitional March weather.

speichern

One-Pan Chicken and Cabbage Skillet with Potatoes

Prep Time15 min

Cook Time40 min

Servings4 servings

DifficultyEasy

Equipment

Large oven-safe skillet with lidCutting boardKnife

Instructions

1
Pat chicken pieces dry and season with half of the salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
2
Reduce heat to medium, add butter to the same skillet. Add chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
3
Add quartered potatoes and sliced cabbage to the skillet. Season with remaining salt, pepper, and dried thyme. Sauté for 5-7 minutes, stirring occasionally, until cabbage begins to wilt and potatoes start to soften slightly.
4
Pour in chicken broth and bring to a simmer. Return the cooked chicken to the skillet, nestling it among the vegetables. Reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender and chicken is cooked through.
5
Remove the lid and increase heat to medium-high for 2-3 minutes to allow some of the liquid to evaporate, if desired. Garnish with fresh chopped parsley before serving hot.

Nutrition

Calories420 kcal

Protein35g

Fat19g

Carbohydrates

Frequently Asked Questions

Can I use a different type of potato?

Yes, red potatoes or even russet potatoes (peeled and diced) would work, though cooking times might vary slightly. Yukon Golds are recommended for their creamy texture.

How can I prevent the cabbage from becoming too mushy?

Ensure you don't overcook it. The goal is for the cabbage to be tender-crisp. You can also add the cabbage a bit later in step 3, after the potatoes have had a few minutes to cook, if you prefer a firmer texture.

Can I use pre-cooked chicken?

Yes, if using pre-cooked chicken (like rotisserie chicken), add it during step 4 along with the broth, simply to heat it through. You won't need to brown it separately.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.