Name: Pan-Roasted Chicken and Cabbage
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 bone-in and skin-on chicken thighs; ½ teaspoon kosher salt (plus more to taste); ¼ teaspoon freshly-cracked black pepper (plus more to taste); 2 tablespoons extra-virgin olive oil; 1 small green cabbage (cut into quarters); ½ cup water (plus more as needed); 1 tablespoon grass-fed butter; 1 teaspoon paprika; ½ teaspoon dried thyme; 1 teaspoon Dijon mustard

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Juicy, golden-brown chicken thighs paired with tender, caramelized cabbage make this Pan-Roasted Chicken and Cabbage recipe a weeknight hero. It’s hearty, packed with flavour, super simple to prepare and comes together in one pan with just a few ingredients. It also happens to be Whole30, Paleo, gluten-free and keto.

Why You’ll Love This Pan-Roasted Chicken and Cabbage Recipe

One-Pan Wonder: Minimum cleanup with maximum flavour.
Healthy and Hearty: High in protein and fibre, making it both filling and nutritious.
Versatile: Easy to customize with your favourite spices or substitute chicken broth for even more flavour.
Time-Saving: Ready in around 30 minutes.

Ingredients Needed

Chicken: I like to chicken thighs because they’re more flavourful and juicier than breast. However, you can substitute breast if you prefer a leaner cut. Whichever you choose, I strongly recommend you use something bone-in and skin-on for more flavour and to help prevent the chicken from drying out in the oven.
Cabbage: Try to use a small, green cabbage here. It will cook quicker and will be easier to fit in the pan so you can develop an even crust.
Dijon Mustard: A tangy and sharp Dijon mustard will give the pan sauce a lot of flavour. Use any brand you love.
Paprika: I like to add a dash of paprika to the pan sauce for some colour.
Thyme: This recipe calls for dry thyme (mainly because it’s all I had on hand) but for more flavour and aroma, substitute fresh. The general rule of thumb is to use half as much dried herbs as you would fresh.
Salt and Pepper: You can substitute your favourite seasonings if preferred, but you can honestly get away with seasoning the chicken with just salt and pepper here. The real flavour is developed by slowly searing the skin of the chicken until becomes shatteringly crispy and then finishing it in the oven along with the cabbage in a pan sauce.

How to Make Pan-Roasted Chicken and Cabbage

Preheat the Oven: Preheat to 400°F.
Prep the Chicken: Pat the chicken very dry with paper towel then lightly season with salt and pepper.
Sear the Chicken: Preheat an oven-safe skillet over medium heat. Add the olive oil and heat it until shimmering. Carefully add the chicken, skin-side down, and let it develop a deep and golden crust for around 6 minutes. Reserve all of the pan drippings, transfer the chicken to a tray, skin-side up, and set it aside.
Prep the Cabbage: Cut the cabbage into quarters and carefully place them into the pan, one of the cut sides down. Sear the cabbage until deeply browned, around 3 minutes. Flip and sear the other cut sides until deeply browned, around 3 more minutes. Transfer the cabbage to the tray with the chicken, browned sides up, and set it aside.
Make the Pan Sauce: Deglaze the pan with some water and use a spoon to lift any brown bits. Add the butter, paprika and thyme and stir until melted and emulsified. Add the mustard and stir again until emulsified. Taste the sauce for seasoning and adjust with salt and pepper as desired.
Roast: Return the cabbage to the pan, browned sides up, and nestle the chicken thighs in between, skin-side up. Transfer skillet to the oven and roast for around 20 minutes, or until chicken reaches an internal temperature of 180°F and the cabbage is fork-tender.

Optional: Switch the oven to broil and cook for an extra 2 to 3 minutes for extra crispy chicken skin and cabbage.
Serve: Serve the pan-roasted chicken and cabbage with a side of steamed rice, mashed potatoes or green salad.

Substitution Ideas

Chicken Thighs: Substitute bone-in and skin-on chicken breasts for a leaner option or chicken drumsticks. Adjust the cooking time as needed.
Cabbage: You can use savoy or Napa cabbage for a different texture, or replace it with Brussels sprouts.
Acid: For a bit more tang, add a tablespoon of apple cider vinegar or lemon juice.
Herbs and Spices: Coat the chicken with your favourite seasonings or add more herbs and spices to the pan sauce. Think of this recipe more as a blueprint that you can adapt with what you love or have.
Water: For more flavour, substitute chicken broth, white wine or a combination of the two.

For Best Results!

Pat the Chicken Dry: Make sure to pat the chicken very dry with paper towel before seasoning. This will help ensures a crispy skin when searing.
Preheat the skillet: A properly pre-heated skillet will help give the chicken a beautiful golden-brown crust.
Let the Pan do the Work: You will know the chicken is ready to flip when it naturally releases from the pan. Be patient and don’t try to flip the chicken before it has developed a crust.
Smaller Cabbages Are Ideal: Not only will a smaller cabbage fit better into a standard-sized pan, but it will also cook at the same time as the chicken.
Deglaze for Flavour: Don’t skip the pan sauce. Water actually works really well as long as it’s properly seasoned to taste. You can substitute chicken broth or white wine for even more flavour.
Cook to Temperature: Use a digital meat thermometer to know exactly when the chicken is ready.

What to Serve with Pan-Roasted Chicken and Cabbage

Sides: Serve alongside steamed jasmine rice, some creamy mashed potatoes or roasted sweet potatoes to soak up all that delicious pan sauce.
Low-Carb Option: Pair the pan-roasted chicken and cabbage with cauliflower rice or a simple green salad.

Recipe Tip

Q: Can I use boneless chicken thighs for this recipe?
A: Yes. You can prepare this pan-roasted chicken and cabbage with boneless thighs. They will cook quicker so you can expect to reduce the roasting time by about 5–7 minutes to avoid overcooking. For best results, use a digital meat thermometer.

Q: Can I make the pan-roasted chicken and cabbage ahead of time?
A: The pan-roasted chicken and cabbage tastes best when enjoyed fresh out of the oven. However, you can sear the chicken and cabbage ahead of time and finish them in the oven when ready to serve.

Q: How do I know when the chicken is done?
A: The best way is to use a digital meat thermometer. Unlike chicken breast, the thighs can be cooked to 180-185°F without drying out. The higher internal temperature helps break down collagen and allows the skin to develop a deeper caramelization.

Q: What if the chicken is cooked but the cabbage is still tough?
A: If the cabbage is still tough by the time the chicken is finished cooking, I recommend transferring the cooked chicken to a tray, tenting it with foil to keep it warm and returning the cabbage to the oven to continue cooking. The cabbage should be fork-tender.

More Healthy Chicken Recipe Inspo!

About the Author

Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.

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