Skillet Chicken Thighs with Cabbage
with rice pilaf
This simple skillet dinner gets dressed up with rice pilaf, which doubles as a cabbage roll stuffing the next night.
Smarts: Greek yogurt offers a creamy finish for cabbage.
Ingredients
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Garlic powder - 1/2 tsp
- Chicken thighs, boneless & skinless - 1 lb
- Cabbage - 1/2 head, chopped
- Cooking oil - 1 Tbsp
- Chicken stock - 1/4 cup
- Dijon mustard - 2 tsp
- Greek yogurt, plain - for serving
- Lemon - 1/2, sliced into wedges
- Garlic - 3 cloves, minced
- Onions, small - 1, diced
- Parsley (opt) - 1 Tbsp, chopped
- Jasmine rice, brown or white (uncooked) - 1 1/3 cups
- Cooking oil - 1 Tbsp
- Chicken stock - 2 2/3 cups
- Sliced almonds - 1/4 cup
Nutrition Facts
Prep
- Chicken thighs - Mix together salt, pepper, and garlic powder. Sprinkle over chicken and tenderize with a fork. (Can be done up to 1 day ahead)
- For pilaf: Garlic / Onions / Parsley - Prep as directed. (Can be done up to 3 days ahead)
- Cabbage - Chop. If making tomorrow’s dinner, peel off 8 cabbage leaves (or 2 / serving) before chopping for tonight. (Can be done up to 3 days ahead)
- Rice - This makes enough for tomorrow’s meal. Rinse until water runs clear.
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Make
- Heat a saute pan over medium-high heat. Add oil and then garlic and onions to heated oil. Saute for ~2 minutes, until aromatics are softened.
- Add rice and saute until pan is dry and rice starts to smell nutty. Pour in chicken stock, cover, and bring to a boil. Reduce heat to low and simmer for 10 to 12 minutes until all the liquid’s absorbed. Remove from heat and place a kitchen towel between pan and lid for ~10 minutes before serving.
- While rice is cooking, heat a skillet over medium-high heat. Add oil and then chicken thighs to heated oil. Sear on both sides for 2 to 3 minutes, until golden. Remove from pan and set aside.
- Deglaze the pan with chicken stock (i.e., pour chicken stock in the pan and scrape up any yummy brown bits). Add cabbage and Dijon mustard with a generous pinch of salt. Saute for ~4 minutes, until the cabbage has started to soften.
- Return chicken to the pan by nestling into the cabbage. Turn the heat down to medium. Cover with a lid or foil and cook for another 4 to 6 minutes, until chicken is cooked through.
- Once rice is finished, reserve ~2 cups (for 4 servings, adjust accordingly if customizing) for tomorrow’s dinner. Fold parsley and almonds into tonight’s rice.
- Serve skillet chicken and cabbage with Greek yogurt and lemon wedges for extra creaminess and acidity. Enjoy with rice pilaf!
Nutrition Facts
Reviews
Ratings
64 reviews
This was a very tasty meal! We used chicken breasts rather than thighs, and skipped the almonds, yogurt and lemon wedges. It was all really tasty, I would make it again.
0 HelpfulAccidentally bought skin on and bone in thighs (d’oh!) so I roasted them in the oven. Made the pilaf as described (delicious) and mixed in a spoonful of sour cream to the cabbage before serving.
0 Helpfulmade the chicken and cabbage and it turned out great. Second time I made it with breasts and that was a mistake. Hubs didnt like the yogurt
0 HelpfulI was shocked how much I liked this! My roommates and I loved this...good go-to winter/spring chicken dish
0 Helpful