Garlic Butter Chicken and Cabbage Skillet

Bite-size chicken thighs brown first, then finish cooking with sliced cabbage in buttery pan juices. A little broth helps soften the cabbage without turning the skillet into soup.

Ingredients

• 500 g boneless chicken thighs
• 600 g green cabbage, sliced
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 30 g butter
• 1 tbsp olive oil
• 100 ml chicken broth
• 1 tsp sweet paprika
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Pat the chicken dry and cut into large bite-size pieces. Toss with paprika, salt and pepper. Slice the cabbage into short strips, discarding the tough core.
2. Heat the oil and half the butter in a large deep skillet over medium-high heat. Brown chicken for 6–8 minutes, turning occasionally. Transfer to a plate; it will finish cooking later.
3. Add onion and the remaining butter to the same skillet. Cook for three minutes, then add cabbage in two batches and stir for five minutes until it begins to soften.
4. Stir in garlic for one minute. Pour in broth, scraping up browned bits, then return chicken and any juices. Cover and cook over medium-low heat for 8–10 minutes until cabbage is tender and chicken reaches 74°C / 165°F in the thickest pieces.
5. Uncover and simmer for two to three minutes if needed to reduce excess liquid. The cabbage should be coated with buttery pan juices rather than floating in broth.
6. Divide between four bowls and serve hot. Keep the chicken pieces and tender cabbage mixed together so each portion gets both.
7. Refrigerate within two hours for up to three days. Reheat until steaming hot throughout and the chicken reaches 74°C / 165°F.

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Give chicken room

A wide skillet lets the chicken brown. Work in batches if the pieces would be crowded.

Use the core sparingly

Remove the hard central core and slice the leaves into manageable strips so they soften evenly.

Reduce with the lid off

The final uncovered simmer concentrates the pan juices. Stop before the skillet dries out.

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FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Divide between four bowls and serve hot. Keep the chicken pieces and tender cabbage mixed together so each portion gets both.

How should I store leftovers?

Refrigerate within two hours for up to three days. Reheat until steaming hot throughout and the chicken reaches 74°C / 165°F.