Chicken with Cabbage and Apples
Cozy up with this comforting and flavorful dish of **Chicken with Cabbage and Apples**, a perfect balance of savory and sweet that’s ideal for weeknight dinners or family gatherings. Tender, golden-browned boneless chicken thighs are nestled into a hearty medley of sautéed cabbage, caramelized onions, and crisp apples, all simmered in a rich, tangy sauce infused with chicken broth, apple cider vinegar, and a hint of whole grain mustard. Enhanced with the warm, earthy notes of fresh thyme, this one-pan recipe not only saves time but is also packed with wholesome ingredients and bright, autumn-inspired flavors. Ready in just 50 minutes, this dish is a cozy and satisfying meal that’s sure to become a staple in your recipe rotation. Serve it as is or pair it with crusty bread to soak up every last drop of the luscious sauce!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, thinly sliced
- 4 cups green cabbage, thinly sliced
- 3 cloves garlic cloves, minced
- 1 medium apple, cored and sliced
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon fresh thyme leaves
- 1 tablespoon whole grain mustard
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
Sear the chicken thighs for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
Lower the heat to medium and add 2 tablespoons of butter to the skillet.
Add the sliced onion and cook for 3-4 minutes until softened and lightly caramelized.
Stir in the cabbage and cook for 5-6 minutes, stirring occasionally, until it begins to wilt.
Add the minced garlic and sliced apple to the skillet, cooking for another 2 minutes.
Pour in the chicken broth and apple cider vinegar, stirring to combine. Scrape any browned bits from the bottom of the skillet.
Stir in the fresh thyme leaves and whole grain mustard, then return the chicken thighs to the skillet, nestling them into the cabbage and apple mixture.
Cover the skillet with a lid and reduce the heat to low. Simmer for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Taste the cabbage and apple mixture, and season with an additional 0.5 teaspoon of salt or to taste.
Serve hot, garnishing with extra thyme leaves if desired.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 10.9 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 781 mg | 17% | |
*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.
