Our Recipes
Skillet Chicken Thighs with Garlic-Parmesan Cabbage
Serves: 4
Prep Time: in
Cook Time: in
It’s hard to believe that this filling, savory dish requires just nine ingredients and 45 minutes to get from the kitchen to the table! Seared Bell & Evans Bone-in, Skin-on Chicken Thighs are baked over a bed of tender Parmesan cabbage for a complete meal that’s packed with both protein and fiber.
Ingredients
- 1 Pkg Bell & Evans Bone-in, Skin-on Chicken Thighs
- 2 1/2 tsp Salt, divided
- 1 1/2 tsp Black pepper, divided
- 2 tsp Olive oil
- 1/2 head Cabbage, thinly sliced
- 3 cloves Garlic, minced
- 2 1/2 tsp Minced fresh thyme
- 1 cup Half & half
- 1/2 cup Grated Parmesan cheese, plus more for garnish
Preparation
- Preheat oven to 375°F. Pat chicken dry with paper towels and season all over with 1 1/2 teaspoons salt and 1 teaspoon pepper.
- Heat oil in a large 12-inch skillet over medium heat. Sear chicken, skin-side-down, until deep golden-brown, about 4 minutes per side. Transfer seared chicken to a plate.
- Increase heat to medium-high. Add cabbage to chicken fat in skillet and cook, stirring occasionally, until light golden-brown, about 5 minutes. Stir in garlic, thyme, remaining salt and remaining pepper, and cook until fragrant, about 30 seconds. Reduce heat to medium-low and stir in half & half, scraping up any browned bits from the bottom of the pan.
- Place seared chicken on top of cabbage mixture. Transfer to the oven and bake until the chicken is fully cooked and the internal temperature reaches 165°F, about 15-20 minutes. Transfer chicken to plate. Add Parmesan to cabbage mixture and stir until combined.
- Serve chicken with cabbage mixture, and garnish with additional Parmesan.
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