Crispy Baked Chicken Recipe With Creamy Caramelized Cabbage by Donna John
Cabbage seems to be all the rage right now. The vegetable has been the star of several new recipes in my kitchen lately. My caramelized cabbage pasta recipe and caramelized cabbage side dish recipe were huge hits and found a place in my recipe binder. Joining them will be this crispy baked chicken thighs recipe with creamy caramelized cabbage. Delicious!
This one-pan recipe has quick and easy prep and cooks up in one skillet. The chicken dinner starts on the stovetop and ends in the oven. You don't need a lot of ingredients for this gluten-free recipe either. Here is your short shopping list: bone-in chicken thighs, smoked paprika, olive oil, onion, garlic, green cabbage, curry powder and either evaporated milk or full-fat coconut milk.
The chicken is browned on the skin side in an ovenproof skillet then removed to a plate while other ingredients are prepared. The chicken joins the party and is baked for about 30 minutes in the oven. The chicken skin gets even more crispy and the cabbage gets soft, creamy and caramelized.
This winner winner chicken dinner is sure to be a hit with the family. Serve the chicken and cabbage with your favorite side dishes. I served mine with fresh green beans.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
- 4 - 6 bone-in chicken thighs
- smoked paprika
- olive oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 small head green cabbage, sliced thin
- 1 tablespoon curry powder
- 1 cup evaporated milk or full-fat coconut milk
Helpful Products
- Tongs
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Cast Iron Skillet
- Salt and Pepper
- Aluminum Foil
- Airtight Containers
- Meat Thermometer
Recipe Notes
- You could use any chicken pieces for this recipe, but it will affect cooking time.
- For a little spice, add some crushed red pepper flakes.
- If you don't like curry powder, skip it. You could use ground turmeric, garlic powder or onion powder instead (adjust amounts to suit your taste).
- For easier cleanup, line the pan with aluminum foil.
- The chicken is cooked through when it reaches 165 degrees F internal temperature. Use a meat thermometer if you're unsure.
- Store any leftovers in an airtight container for up to four days.
Here's how to make it:
- Season the chicken thighs on both sides with salt, black pepper and smoked paprika.
- Heat a drizzle of olive oil in an oven-proof skillet (I used a cast iron skillet). Add the chicken, skin side down, and cook until golden brown, about 5 to 8 minutes. Remove the chicken to a plate. (The chicken will not be cooked through.)
- Add the onion and garlic to the pan. Cook until onion softens, about 2 to 3 minutes.
- Add the cabbage to the pan. Season with salt and pepper.
- Cook until the cabbage softens, about 5 minutes.
- Add the curry powder and evaporated milk or coconut milk. Bring to a simmer.
- Cook, stirring, for about 2 minutes.
- Nestle the chicken on top of the cabbage.
- Bake in a preheated 375-degree F oven for about 25 to 30 minutes, or until chicken is cooked through.
- Serve the chicken over the caramelized cabbage with your favorite sides.
Nutrition Facts Per Serving
Calories: 315
Total Fat: 18.5g
Saturated Fat: 4.9g
Cholesterol: 65mg
Sodium: 94mg
Total Carbohydrate: 22g
Dietary Fiber: 11g
Total Sugars: 7g
Protein: 21.9g
Vitamin D: 0mcg
Calcium: 146mg
Iron: 7mg
Potassium: 872mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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