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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.

Tags

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 (126)
Gluten-free (10)
Paleo (15)
Vegetarian (17)

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.

By: Emily
Posted: Dec 04, 2018
Diet: Original
0 Helpful

Accidentally 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.

By: Jennifer
Posted: Mar 05, 2018
Diet: Gluten-free
0 Helpful

Lemon sets it off. Daughter even liked the cabbage.

By: Jenjne
Posted: Jul 28, 2015
Diet: Original
0 Helpful

It turned out very tasty, but it took a very long time to make.

By: Heather
Posted: May 24, 2015
Diet: Original
0 Helpful

made 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

By: Kate
Posted: May 12, 2015
Diet: Original
0 Helpful

I was shocked how much I liked this! My roommates and I loved this...good go-to winter/spring chicken dish

By: Shannon
Posted: Apr 08, 2015
Diet: Original
0 Helpful