Chicken Ala Chou
Indulge in the comforting flavors of Chicken Ala Chou, a one-skillet dinner that transforms simple ingredients into a rich and satisfying meal. Juicy, seared chicken breasts are nestled in a creamy, herb-infused sauce featuring tender green cabbage, earthy cremini mushrooms, and sautéed onions. The addition of fresh thyme and Parmesan cheese elevates the dish with a burst of savory goodness, while a splash of heavy cream creates a luscious base that coats every bite. Perfect for weeknight cooking or an impressive dinner party, this 50-minute recipe pairs beautifully with mashed potatoes, rice, or crusty bread to soak up the flavorful sauce. Turn your kitchen into a cozy haven with this hearty, crowd-pleasing recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 Garlic cloves, minced
- 1 medium White onion, finely chopped
- 4 cups Green cabbage, thinly sliced
- 2 cups Cremini mushrooms, sliced
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 cup Parmesan cheese, grated
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Season the chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped onion, and sauté for 2-3 minutes until fragrant and softened.
Add the sliced cabbage and mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
Pour in the chicken broth and stir to deglaze the skillet, scraping up any browned bits from the bottom.
Lower the heat to simmer and add the heavy cream, thyme, and half of the Parmesan cheese. Stir well to combine and let the sauce thicken slightly, about 3-4 minutes.
Return the chicken breasts to the skillet, nestling them into the cabbage and sauce. Spoon some sauce over the chicken.
Cover the skillet with a lid and cook on low heat for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Sprinkle the remaining Parmesan cheese on top and garnish with chopped parsley before serving.
Serve hot with your choice of mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
3041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 974 mg | 325% | |
| Sodium | 5025 mg | 218% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 33.2 g | ||
| Protein | 270.9 g | 542% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1366 mg | 105% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4478 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
