One-Pot Chicken and Cabbage Skillet

Instructions

1. 1

   Sauté the aromatics and chicken

   • Heat olive oil in a large skillet or Dutch oven over medium heat.
   • Add the chopped onion and cook until softened, about 3-4 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Add the chicken cubes to the skillet. Cook for 5-6 minutes, turning occasionally, until lightly browned on all sides. The chicken does not need to be cooked through at this stage.
2. 2

   Wilt the vegetables

   • Add the sliced cabbage and red bell pepper to the skillet.
   • Stir everything together, coating the vegetables with the oil and aromatics. Cook for 5-7 minutes, stirring frequently, until the cabbage begins to wilt and reduce in volume.
3. 3

   Simmer the skillet

   • Pour in the low-sodium chicken broth and apple cider vinegar. Sprinkle with dried thyme, black pepper, and the tiny pinch of salt (if using).
   • Stir well to combine, scraping up any browned bits from the bottom of the pan.
   • Bring the liquid to a simmer, then reduce the heat to low, cover the skillet, and cook for 10-12 minutes.
   • Continue simmering until the chicken is cooked through (internal temperature of 165°F or 74°C) and the cabbage is tender.
4. 4

   Garnish and serve

   • Remove the skillet from the heat.
   • Stir in the fresh parsley.
   • Divide into 4 equal portions and serve immediately.