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Skillet Chicken Thighs with Cabbage
with rice pilaf

Active: 35 min Total: 40 min

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.

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Ingredients

Servings:
4
Metric
Skillet Chicken Thighs with Cabbage:
  • 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
Rice Pilaf (yields ~4 cups):
  • 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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. 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)
  2. For pilaf: Garlic / Onions / Parsley - Prep as directed. (Can be done up to 3 days ahead)
  3. 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)
  4. Rice - This makes enough for tomorrow’s meal. Rinse until water runs clear.

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Make

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve skillet chicken and cabbage with Greek yogurt and lemon wedges for extra creaminess and acidity. Enjoy with rice pilaf!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (132)
Gluten-free (11)
Paleo (16)
Vegetarian (17)

70 reviews

I don't even usually find chicken that interesting. I am more of a seafood guy. This one was one of my favorites in the past years of using CookSmarts

By: Josh
Posted: Mar 29, 2021
Diet: Original
0 Helpful

Made rice in rice cooker and then sauteed combined with onion and garlic, a little extra broth and then parsley and almonds. Used coleslaw mix for cabbage. Served with pita chips. So good and easy!

By: Alyssa
Posted: Mar 25, 2021
Diet: Original
0 Helpful

Rice was bland and needed a ton of salt. Chicken/cabbage was pretty good. Not memorable.

By: Sara
Posted: Mar 25, 2021
Diet: Original
0 Helpful

Really flavorful and tasty for a pretty low effort stir fry! I used store-bought matchstick carrots and shredded cabbage to speed up prep.

By: Annie
Posted: Feb 26, 2021
Diet: Paleo
0 Helpful

I actually forgot to put the dijon mustard in with the cabbage and this meal was still very flavorful. We did skip the almonds as I am allergic to them. My only complaint is that the recipe calls for Jasmine rice, "brown or white" but fails to specify that of you use brown, it will take 2x as long to cook. I should have remembered that, but did not. Easy to prepare.

By: Kathryn
Posted: Feb 25, 2021
Diet: Gluten-free
0 Helpful

Use 3/4 of rotisserie chicken instead of thighs and split with Italian soup meal

By: Rebecca
Posted: Feb 18, 2021
Diet: Original
0 Helpful