Marry Me Chicken with Creamy Cabbage
Marry Me Chicken with Creamy Cabbage
Ingredients
For the Chicken and Cabbage
- 2 tablespoons olive oil
- 2 chicken thighs
- 1 salt, to taste
- 1 pepper, to taste
- 1/2 head cabbage, cut into wedges
For the Creamy Sauce
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 cup Parmesan cheese, grated
For the Basting Butter and Finish
- 4 tablespoons butter
- 3 cloves garlic, minced
- 3 sprigs fresh thyme
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet or pan over medium-high heat.
⏱️ 2 min
- 3
Generously season the chicken thighs with salt and pepper on both sides. Once the oil is shimmering, place the seasoned chicken thighs skin-side down in the hot pan and sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for 3-5 minutes.
⏱️ 12 min
- 4
Add the cabbage wedges around the chicken in the pan. Sear the cabbage for 3-4 minutes per side until it gets a good char and softens slightly.
⏱️ 8 min
- 5
Remove the seared chicken and cabbage from the pan and set them aside on a plate.
⏱️ 1 min
- 6
Deglaze the pan by pouring in 1 cup of chicken stock. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan, incorporating them into the stock.
⏱️ 2 min
- 7
Stir in 1/4 cup of heavy cream and 1 tablespoon of tomato paste until well combined and smooth.
⏱️ 2 min
- 8
Add 1 tablespoon of Dijon mustard and 1/2 teaspoon of dried oregano to the sauce. Stir to combine all ingredients thoroughly.
⏱️ 1 min
- 9
Stir in 1/4 cup of grated Parmesan cheese until it is well incorporated and the sauce is smooth and slightly thickened.
⏱️ 2 min
- 10
Return the seared chicken and cabbage to the pan, nestling them into the creamy sauce.
⏱️ 1 min
- 11
Transfer the pan to the preheated oven. Bake for 20-25 minutes, or until the chicken is nearly cooked through.
⏱️ 25 min•🌡️ 375
- 12
While the chicken is baking, prepare the basting butter: In a small saucepan or microwave-safe bowl, melt 4 tablespoons of butter. Add 3 minced cloves of garlic and the fresh thyme sprigs. Cook gently over low heat for 2-3 minutes, or microwave for 30-60 seconds, until fragrant.
⏱️ 5 min
- 13
After 20-25 minutes, carefully remove the pan from the oven. Baste the chicken and cabbage generously with the garlic-thyme butter.
⏱️ 2 min
- 14
Return the pan to the oven for another 5-7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sauce is bubbly and slightly thickened.
⏱️ 7 min•🌡️ 375
- 15
Once removed from the oven, drizzle 1 tablespoon of honey and 1 tablespoon of red wine vinegar over the cabbage.
⏱️ 1 min
- 16
Garnish with fresh chopped parsley and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken with Creamy Cabbage
For the Chicken and Cabbage
- 2 tablespoons olive oil
- 2 chicken thighs
- 1 salt, to taste
- 1 pepper, to taste
- 1/2 head cabbage, cut into wedges
For the Creamy Sauce
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 tablespoon tomato paste
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 cup Parmesan cheese, grated
For the Basting Butter and Finish
- 4 tablespoons butter
- 3 cloves garlic, minced
- 3 sprigs fresh thyme
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet or pan over medium-high heat.
⏱️ 2 min - 3
Generously season the chicken thighs with salt and pepper on both sides. Once the oil is shimmering, place the seasoned chicken thighs skin-side down in the hot pan and sear for 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for 3-5 minutes.
⏱️ 12 min - 4
Add the cabbage wedges around the chicken in the pan. Sear the cabbage for 3-4 minutes per side until it gets a good char and softens slightly.
⏱️ 8 min - 5
Remove the seared chicken and cabbage from the pan and set them aside on a plate.
⏱️ 1 min - 6
Deglaze the pan by pouring in 1 cup of chicken stock. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan, incorporating them into the stock.
⏱️ 2 min - 7
Stir in 1/4 cup of heavy cream and 1 tablespoon of tomato paste until well combined and smooth.
⏱️ 2 min - 8
Add 1 tablespoon of Dijon mustard and 1/2 teaspoon of dried oregano to the sauce. Stir to combine all ingredients thoroughly.
⏱️ 1 min - 9
Stir in 1/4 cup of grated Parmesan cheese until it is well incorporated and the sauce is smooth and slightly thickened.
⏱️ 2 min - 10
Return the seared chicken and cabbage to the pan, nestling them into the creamy sauce.
⏱️ 1 min - 11
Transfer the pan to the preheated oven. Bake for 20-25 minutes, or until the chicken is nearly cooked through.
⏱️ 25 min•🌡️ 375 - 12
While the chicken is baking, prepare the basting butter: In a small saucepan or microwave-safe bowl, melt 4 tablespoons of butter. Add 3 minced cloves of garlic and the fresh thyme sprigs. Cook gently over low heat for 2-3 minutes, or microwave for 30-60 seconds, until fragrant.
⏱️ 5 min - 13
After 20-25 minutes, carefully remove the pan from the oven. Baste the chicken and cabbage generously with the garlic-thyme butter.
⏱️ 2 min - 14
Return the pan to the oven for another 5-7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sauce is bubbly and slightly thickened.
⏱️ 7 min•🌡️ 375 - 15
Once removed from the oven, drizzle 1 tablespoon of honey and 1 tablespoon of red wine vinegar over the cabbage.
⏱️ 1 min - 16
Garnish with fresh chopped parsley and serve hot.
⏱️ 1 min