Community recipe
Maple-Dijon Chicken Skillet with Braised Cabbage and Apples
Golden chicken breasts nestle into tender, tangy-sweet cabbage and apples in this cozy one-skillet dinner. A quick maple-Dijon pan sauce gives the familiar combination a glossy, weeknight-friendly finish.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 680 g boneless skinless chicken breasts, patted dry and cut into thin cutlets
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 tsp smoked paprika
- 2 tbsp olive oils
- 1 yellow onion, peeled and thinly sliced
- 1 green cabbage, cored and thinly sliced
- 2 apples, cored and thinly sliced
- 2 garlics, peeled and minced
- 2 tbsp dijon mustards
- 1 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 180 ml low-sodium chicken broth
- 1 tsp dried thyme
- 0.25 tsp kosher salt, for final seasoning (optional)
- 2 tbsp fresh parsleies, roughly chopped
Make it
Instructions
- 01
Prepare the ingredients and skillet
Set a large cutting board beside the sink and place a 12-inch skillet, tongs, a small bowl, and an instant-read thermometer nearby. Pat 680 g boneless skinless chicken breast thoroughly dry with paper towels; trim away any visible fat, then cut each breast horizontally into two thin, even cutlets. Wash your hands, board, knife, and sink area with hot soapy water before preparing the remaining produce in later steps. Place the skillet over medium-high heat for 2 minutes. | Why: Dry, evenly sized cutlets brown quickly and cook evenly, while cleaning prevents cross-contamination.
- 02
Season and sear the chicken
Season both sides of the chicken cutlets with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Add 2 tbsp olive oil to the hot skillet and swirl to coat. Lay in the cutlets in a single layer, working in two batches if needed; sear for 3 to 4 minutes per side, until deeply golden. Transfer the browned chicken to a clean plate; it will finish cooking later. | Why: A bold initial seasoning and a hot sear build savory flavor without overcooking the chicken.
- 03
Build the cabbage and apple base
Reduce the heat to medium. Add 1 small yellow onion, 1 small green cabbage, 2 apples, and 2 cloves garlic to the skillet drippings. Cook, stirring and scraping up the browned bits, for 6 to 8 minutes, until the onion is soft, the cabbage has started to wilt, and the apples are glossy but still hold their shape. | Why: Softening the vegetables in the flavorful skillet drippings creates a savory-sweet base for the chicken.
- 04
Make the maple-Dijon seasoning
In the small bowl, whisk 2 tbsp Dijon mustard, 1 tbsp pure maple syrup, 2 tbsp apple cider vinegar, 180 ml low-sodium chicken broth, and 1 tsp dried thyme until smooth. Pour the mixture into the skillet and stir for 1 minute, scraping the bottom well as it comes to a gentle simmer. | Why: Whisking the sauce first distributes the tangy, sweet, and herbal flavors evenly.
- 05
Finish the skillet dinner
Nestle the seared chicken and any juices from the plate into the simmering cabbage mixture. Cover the skillet, reduce the heat to medium-low, and cook for 6 to 8 minutes, turning the chicken once, until the thickest piece registers 74°C/165°F and the cabbage is tender. Uncover and simmer for 2 to 3 minutes, until the sauce lightly coats the cabbage and chicken. Taste the cabbage and season with 1/4 tsp kosher salt if needed. | Why: Gentle covered cooking finishes the chicken safely while concentrating the pan sauce.
- 06
Garnish and serve
Turn off the heat and let the skillet stand uncovered for 3 minutes so the juices settle. Scatter 2 tbsp fresh parsley over the chicken and cabbage. Divide the cabbage and apples among four warm shallow bowls, place the chicken on top, and spoon the glossy sauce over each serving. Serve immediately. | Why: A short rest keeps the chicken juicy, and fresh parsley brightens the rich, tangy sauce.
