One-Pan Crispy Baked Chicken Recipe With Cabbage & Basmati Rice (9 Ingredients, High Protein) by Donna John

Cabbage is high in nutrition and loaded with vitamin C and fiber. The vegetable may even aid in digestion and improve heart heart, and that's just the tip of the iceberg in regards to the health benefits of cabbage. Besides that, I love cabbage and grew up eating it, so I'm always looking for new cabbage recipes. 

This crispy baked chicken recipe with cabbage and basmati rice is now a new favorite dinner at my house. The recipe is so easy to prepare, requires only one pan and is super tasty. (It got a thumbs-up from my husband, too!)

This one-pan chicken dinner doesn't call for a lot of fancy ingredients, and I actually didn't even need a trip to the grocery store to make it. Here is what you'll need from your fridge and pantry: bone-in chicken legs or thighs (or a combination), green cabbage, chicken broth, lemons for juicing, Dijon mustard, dried oregano, basmati rice and Parmesan cheese. The gluten-free recipe cooks up in about 45 minutes in the oven (though there's a few simple steps on the stovetop).

Don't think you can't make this recipe if you don't have the exact ingredients. You could use any parts of the chicken, though it will affect cooking time. Italian seasoning or dried basil could be used instead of dried oregano. Vegetable broth is a good substitute for the chicken broth. No basmati rice in the house? Use regular long-grain rice or jasmine rice. Feta cheese could be substituted for the Parmesan cheese. Out of lemons? Use apple cider vinegar or fresh lime juice for the acidity.

Here are a couple tips when making this high-protein recipe:

• I cut the sides off around the core of the cabbage, and then cut into wedges. The core held the cabbage together, making it easier to cut.
  

• Any cabbage leaves that fell off of the wedges got finely chopped and thrown in with the rice before baking. No waste!

This chicken and cabbage recipe is a complete dinner all on its own, but you could add your favorite side dishes. A fresh salad drizzled with vinaigrette or a basket of breadsticks or dinner rolls would not be frowned upon. Enjoy! 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 55 minutes (ovens vary)
Total Time: 1 hour
Servings: 6

Ingredients

• 4 - 6 chicken legs or thighs, bone-in
• 1 small green cabbage, cut into wedges
• 2 1/4 cups chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 2 tablespoons olive oil (divided)
• 1 cup basmati rice
• 1 - 2 tablespoons finely grated Parmesan cheese

Here's how to make it: 

1. Put the chicken broth, lemon juice, Dijon mustard, dried oregano and 1 tablespoon of the olive oil into a bowl. Season with salt and black pepper. Stir and set aside.
   
2. Season the chicken with salt and pepper. Heat the remaining 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat (I used a cast iron skillet). Add the chicken and cook until browned on all sides. Remove to a plate. (The chicken will not be cooked yet.)
   
3. Add the cabbage wedges to the skillet and cook until charred on both sides. (Tongs work best for this.) Remove to the plate with the chicken.
   
   
4. Add the rice to the skillet. Cook, stirring, for 1 minute.
   
5. Pour in the chicken broth.
   
6. Nestle the chicken and cabbage wedges on top of the rice. Bring to a boil. Cover the pan with a lid or aluminum foil and put into a preheated 350-degree F oven.
   
7. Bake for about 40 minutes, or until the chicken is cooked through (165 degrees F internal temperature on a food thermometer).
   
8. Sprinkle the chicken and cabbage with the Parmesan cheese. Bake, uncovered, another 5 minutes.
   
9. Serve the chicken and cabbage over the rice. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
   

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. 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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