Chicken Cabbage Skillet: Easy One-Pan Recipe for a Quick Dinner

Chicken Cabbage Skillet: Prepare to be amazed by this one-pan wonder that’s about to revolutionize your weeknight dinners! Forget complicated recipes and endless cleanup; this dish delivers incredible flavor and satisfying textures with minimal effort. I’m so excited to share this recipe with you!

Cabbage, often overlooked, has a rich history as a staple food in many cultures. From Eastern European stews to Asian stir-fries, its versatility is undeniable. In this Chicken Cabbage Skillet recipe, we’re taking inspiration from these global traditions and creating a dish that’s both comforting and nutritious.

What makes this skillet so irresistible? It’s the perfect combination of tender chicken, slightly sweet and caramelized cabbage, and a savory sauce that ties everything together. People adore this dish because it’s quick, easy, and packed with flavor. Plus, it’s a fantastic way to sneak in extra vegetables without sacrificing taste. Whether you’re a seasoned cook or just starting out, this Chicken Cabbage Skillet is guaranteed to become a new family favorite. Get ready to enjoy a delicious and healthy meal in under 30 minutes!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium head of green cabbage, shredded (about 6 cups)
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 cloves garlic, minced
• 1 red bell pepper, seeded and chopped
• 2 tablespoons olive oil
• 1 tablespoon soy sauce (low sodium preferred)
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup chicken broth
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons water
• Salt and pepper to taste
• Optional garnishes: sesame seeds, chopped green onions

Preparing the Chicken and Vegetables

1. First, let’s get the chicken ready. Pat the chicken pieces dry with paper towels. This helps them brown nicely in the skillet. Season them generously with salt and pepper. Don’t be shy with the seasoning – it really enhances the flavor.
2. Now, prepare your vegetables. Shred the cabbage. You can use a knife, a mandoline, or even a food processor with a shredding attachment. Just be careful with those mandolines! Chop the onion, slice the carrots, mince the garlic, and chop the red bell pepper. Having everything prepped and ready to go before you start cooking makes the whole process much smoother.
3. In a small bowl, whisk together the soy sauce, sesame oil, ground ginger, and red pepper flakes (if using). This will be our flavorful sauce that brings everything together. Set it aside for now.
4. In another small bowl, create a slurry by whisking together the cornstarch and water until smooth. This will help thicken the sauce later on.

Cooking the Chicken and Vegetables

1. Heat the olive oil in a large skillet or wok over medium-high heat. Make sure the skillet is nice and hot before adding the chicken.
2. Add the chicken to the skillet in a single layer, being careful not to overcrowd it. If necessary, cook the chicken in batches to ensure proper browning. Overcrowding the skillet will cause the chicken to steam instead of brown. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. Remove the chicken from the skillet and set aside.
3. Add the chopped onion and sliced carrots to the skillet. Cook for about 3-5 minutes, or until the onion is softened and translucent and the carrots are slightly tender. Stir frequently to prevent burning.
4. Add the minced garlic and chopped red bell pepper to the skillet. Cook for another 1-2 minutes, or until the garlic is fragrant and the red bell pepper is slightly softened. Be careful not to burn the garlic, as it can become bitter.
5. Add the shredded cabbage to the skillet. Cook for about 5-7 minutes, or until the cabbage is wilted and tender-crisp. Stir frequently to ensure even cooking. The cabbage will release some liquid as it cooks, which is perfectly normal.
6. Pour the soy sauce mixture over the vegetables and stir to combine. Cook for another minute or two, allowing the flavors to meld together.
7. Pour the chicken broth into the skillet and bring to a simmer.
8. Pour the cornstarch slurry into the skillet and stir constantly until the sauce thickens. This should only take a minute or two.
9. Return the cooked chicken to the skillet and stir to combine. Make sure the chicken is coated in the sauce.
10. Stir in the rice vinegar. This adds a nice tanginess to the dish.
11. Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or red pepper flakes to your liking.

Serving the Chicken Cabbage Skillet

1. Serve the Chicken Cabbage Skillet hot.
2. Garnish with sesame seeds and chopped green onions, if desired. These add a nice visual appeal and a little extra flavor.
3. This dish is delicious on its own, but it also pairs well with rice or noodles. If you’re serving it with rice, I recommend using brown rice or jasmine rice. For noodles, try soba noodles or udon noodles.
4. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.

Tips and Variations

• Spice it up: If you like a little more heat, add more red pepper flakes or a dash of sriracha to the sauce.
• Add more vegetables: Feel free to add other vegetables to the skillet, such as broccoli florets, snow peas, or mushrooms.
• Use different protein: You can substitute the chicken with other proteins, such as ground turkey, ground pork, or tofu.
• Make it vegetarian: Omit the chicken and add more vegetables or tofu to make it a vegetarian dish.
• Add nuts: Sprinkle some chopped peanuts or cashews over the skillet for added crunch.
• Use different vinegar: If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white vinegar.
• Make it gluten-free: Use tamari instead of soy sauce to make it gluten-free.
• Add sweetness: A touch of honey or maple syrup can balance the savory flavors. Start with a teaspoon and adjust to taste.
• Don’t overcook the cabbage: The cabbage should be tender-crisp, not mushy.
• Use a non-stick skillet: This will prevent the chicken and vegetables from sticking to the skillet.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: 350-450
• Protein: 30-40g
• Fat: 15-25g
• Carbohydrates: 20-30g
• Fiber: 5-7g

Enjoy your delicious and healthy Chicken Cabbage Skillet!

Conclusion:

This Apricot Goat Cheese Puff Pastry isn’t just a recipe; it’s an experience waiting to happen. The combination of sweet, tangy, and flaky is simply irresistible, making it a guaranteed crowd-pleaser for any occasion. Seriously, from brunch to dessert, or even a sophisticated appetizer, this pastry shines. The ease of preparation, coupled with the gourmet flavor profile, makes it a must-try for both seasoned bakers and kitchen novices alike. I promise, you’ll be amazed at how something so simple can taste so incredibly decadent.

But the best part? It’s incredibly versatile! Feel free to experiment with different variations to suit your taste. For a more savory twist, try adding a sprinkle of fresh thyme or rosemary to the apricot mixture before baking. A drizzle of balsamic glaze after baking adds a touch of sophistication and complements the goat cheese beautifully. If you’re not a fan of goat cheese (though I highly recommend giving it a try!), you can substitute it with cream cheese or even ricotta for a milder flavor.

For serving suggestions, this Apricot Goat Cheese Puff Pastry is fantastic on its own, warm from the oven. But you can also elevate it with a few simple additions. A dollop of whipped cream or a scoop of vanilla ice cream makes it a delightful dessert. For brunch, serve it alongside a fresh fruit salad and a mimosa for a truly special treat. And if you’re serving it as an appetizer, consider pairing it with a crisp white wine or a sparkling rosé.

Don’t be afraid to get creative! This recipe is a fantastic base for your own culinary adventures. Perhaps you’d like to add some chopped pecans or walnuts for a bit of crunch. Or maybe you’d like to experiment with different fruits, such as peaches, plums, or even figs. The possibilities are endless!

This Apricot Goat Cheese Puff Pastry is truly a recipe you’ll want to make again and again. It’s quick, easy, and utterly delicious. It’s the perfect way to impress your friends and family without spending hours in the kitchen. Plus, the combination of flavors and textures is simply divine.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I’m confident that you’ll love this recipe as much as I do. And most importantly, I want to hear about your experience!

I encourage you to try this recipe and share your creations with me. Did you make any variations? What did you think of the flavor combination? What was your favorite part about making it? Leave a comment below and let me know! I can’t wait to see what you come up with. Happy baking, and enjoy every delicious bite of your homemade Apricot Goat Cheese Puff Pastry! I’m sure it will become a new favorite.