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1. Skillet of mustard chicken thighs and cabbage in a creamy Dijon sauce topped with fresh parsley

One-Pan Mustard Chicken and Cabbage

Juicy chicken thighs and tender cabbage in a tangy Dijon mustard sauce, all in one skillet. About 45g protein per serving, ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Chicken
  • 2 lb 900 g boneless, skinless chicken thighs
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon avocado oil or olive oil
  • Cabbage
  • 1 tablespoon avocado oil or olive oil
  • 1 medium onion thinly sliced
  • 3 garlic cloves minced
  • 1 small green cabbage about 1 1/2 lb / 680 g, cored and cut into 1-inch (2.5 cm) pieces, about 8 cups
  • Mustard sauce
  • 3 tablespoons Dijon mustard plus 1 extra tablespoon to finish
  • 1 cup 240 ml low-sodium chicken broth
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 tablespoon butter
  • To serve
  • Chopped fresh parsley
  • Plain Greek yogurt optional
  • Cooked rice quinoa, or mashed potatoes (optional)

Method
 

  1. Season the chicken. Pat the thighs dry. Mix the salt, pepper, and garlic powder, and rub it on both sides.
  2. Make the sauce. In a bowl, whisk 3 tablespoons Dijon, the broth, vinegar, paprika, and thyme.
  3. Sear the chicken. Heat 1 tablespoon oil in a large, deep skillet (12 inches) or Dutch oven over medium-high heat. Cook the chicken for 4 minutes per side, until golden brown. It won’t be cooked through yet. Move it to a plate.
  4. Cook the onion and garlic. Add the remaining 1 tablespoon oil. Cook the onion for 3 minutes, until soft. Add the garlic and cook for 30 seconds.
  5. Add the cabbage. Add the cabbage in handfuls, stirring as it wilts. Cook for 5 to 6 minutes, until it softens and starts to brown at the edges.
  6. Simmer. Pour in the sauce and scrape up the browned bits from the bottom. Nestle the chicken on top, with any juices from the plate. Cover and cook over medium-low heat for 10 to 12 minutes, until the chicken is cooked through (165°F / 74°C inside) and the cabbage is tender.
  7. Finish the sauce. Uncover and simmer for 2 to 3 minutes to thicken the sauce a bit. Turn off the heat and stir in the butter and the extra tablespoon of Dijon. Taste, and add salt or pepper if needed.
  8. Serve. Spoon the chicken, cabbage, and sauce into bowls. Top with parsley and a spoonful of Greek yogurt if you like.

Notes

• Chicken thighs: They stay juicy while simmering and are hard to overcook. Trim off any large pieces of fat.
• Dijon mustard: It gives the sauce a tangy kick. Whole-grain mustard also works, and a mix of both is nice.
• Cabbage: Green cabbage holds its shape best. Savoy and red cabbage also work, and red cabbage will turn the sauce a deeper color.
• Broth: Low-sodium lets you control the salt, since mustard is already salty.
• Butter: A spoonful at the end makes the sauce smooth and glossy.