Creamy Sun-Dried Tomato Chicken and Cabbage
There’s something truly delightful about a one-pan meal that bursts with flavor while being simple to prepare. Today, I’m excited to share my Creamy Sun-Dried Tomato Chicken and Cabbage recipe. It brings together tender chicken thighs, vibrant cabbage, and rich coconut milk, all enhanced by the tangy essence of sun-dried tomatoes. This dish is not only satisfying but also packed with nutrients, making it a great option for a family dinner or meal prep for the week ahead.
Why I Love This Recipe
This Creamy Sun-Dried Tomato Chicken and Cabbage dish has quickly become a favorite in my kitchen. The combination of flavors is absolutely irresistible. The sun-dried tomatoes add a depth of flavor that complements the creamy coconut milk beautifully, while the cabbage provides a satisfying crunch. Plus, it’s a one-pan wonder, which means less cleanup and more time to enjoy your meal. Whether you’re cooking for a weeknight family dinner or prepping for a cozy weekend, this recipe has you covered.
The Ingredient Lineup
To create this delicious dish, you’ll need the following ingredients:
- 2 Tbsp avocado oil
- 1 yellow onion, finely chopped
- 1.25 to 1.5 lbs chicken thighs, chopped into bite sizes*
- 1 large head cabbage, cut into thin slices
- 4 cloves garlic, minced
- 1 (14-oz) can full-fat coconut milk
- 1 tsp paprika
- ½ tsp red pepper flakes (optional)
- 1 (8.5-oz) jar sun-dried tomatoes, drained
- 1 Tbsp gluten-free all-purpose flour or regular all-purpose flour
- 1 tsp fresh lemon zest
- 5 oz baby spinach
- 1 tsp sea salt
- ½ tsp black pepper
*Feel free to substitute chicken breasts if you prefer, but the thighs add a lovely juiciness to the dish.
Before You Start: Equipment
Before diving into the cooking process, gather the following equipment:
- Large skillet – This will be your main cooking vessel.
- Cutting board – For prepping your vegetables and chicken.
- Sharp knife – To chop the onion, cabbage, and chicken effortlessly.
- Wooden spoon – For stirring everything together.
- Measuring cups and spoons – To ensure accurate ingredient quantities.
Creamy Sun-Dried Tomato Chicken and Cabbage Made Stepwise
Step 1: Sauté the Aromatics
In a large skillet, heat the avocado oil over medium heat. Add the finely chopped yellow onion and sauté until it becomes translucent, about 3-4 minutes. The aroma will fill your kitchen and set the stage for the flavors to come.
Step 2: Cook the Chicken
Add the chopped chicken thighs to the skillet, seasoning with sea salt, black pepper, and paprika. Cook until the chicken is browned and cooked through, approximately 6-8 minutes. Stir occasionally to ensure even cooking.
Step 3: Add Garlic and Cabbage
Once the chicken is cooked, stir in the minced garlic and sliced cabbage. Sauté for an additional 5 minutes, allowing the cabbage to wilt slightly while absorbing the flavors from the skillet.
Step 4: Create the Creamy Sauce
Pour in the full-fat coconut milk and add the drained sun-dried tomatoes. If you like a bit of heat, sprinkle in the red pepper flakes. Stir to combine, then let it simmer gently for about 5 minutes. This step is crucial as it allows the flavors to meld beautifully.
Step 5: Thicken the Sauce
To thicken the sauce slightly, sprinkle in the flour and stir until fully incorporated. Let it cook for another 2-3 minutes, allowing the sauce to thicken and become incredibly creamy.
Step 6: Finish with Spinach and Lemon Zest
Add the baby spinach and fresh lemon zest, stirring until the spinach is wilted. This will add a pop of color and freshness to your dish.
Step 7: Serve and Enjoy
Taste and adjust seasoning if necessary. Serve the creamy sun-dried tomato chicken and cabbage warm, and enjoy every bite of this comforting dish!
Spring to Winter: Ideas
This dish is versatile and can be enjoyed year-round. Here are some ideas to adapt it to different seasons:
- Spring: Swap in asparagus or snap peas for a fresh, seasonal touch.
- Summer: Add fresh cherry tomatoes for a burst of juicy sweetness.
- Fall: Incorporate butternut squash for a heartier option.
- Winter: Top with roasted nuts for an added crunch and warmth.
Behind-the-Scenes Notes
As I developed this Creamy Sun-Dried Tomato Chicken and Cabbage recipe, I wanted to create a dish that was not only comforting but also easy to customize. The beauty of this recipe lies in its simplicity and adaptability. You can easily switch up the vegetables or protein based on what you have on hand. If you’re vegetarian, consider substituting the chicken with chickpeas or tofu for a delightful twist.
Keep It Fresh: Storage Guide
If you have leftovers (which is rare because it’s so good!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk if needed to restore the creamy texture. This dish also freezes beautifully; just make sure to let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.
Quick Q&A
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts if you prefer, but they may require a shorter cooking time. Keep an eye on them to avoid dryness!
What can I substitute for coconut milk?
If you’re not a fan of coconut milk, you can use heavy cream or a dairy-free alternative like cashew cream for a similar creamy texture.
Is there a way to make this dish spicier?
Absolutely! You can increase the amount of red pepper flakes or add a splash of hot sauce to the sauce for an extra kick!
Can I add more vegetables to this recipe?
Definitely! Feel free to add any seasonal vegetables you have on hand, such as zucchini, bell peppers, or carrots. Just adjust the cooking time as necessary.
Explore More
Wrap-Up
In just a few simple steps, you can create a dish that is not only delicious but also nourishing and satisfying. This Creamy Sun-Dried Tomato Chicken and Cabbage is perfect for any occasion—whether it’s a cozy weeknight dinner or a gathering with friends. With its creamy sauce, tender chicken, and vibrant vegetables, this meal is sure to become a staple in your home. Enjoy the process of cooking and savor every bite!
Creamy Sun-Dried Tomato Chicken and Cabbage
Ingredients
Equipment
Method
- In a large skillet, heat the avocado oil over medium heat. Add the finely chopped yellow onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the chopped chicken thighs to the skillet, seasoning with sea salt, black pepper, and paprika. Cook until the chicken is browned and cooked through, approximately 6-8 minutes.
- Once the chicken is cooked, stir in the minced garlic and sliced cabbage. Sauté for an additional 5 minutes, allowing the cabbage to wilt slightly.
- Pour in the full-fat coconut milk and add the drained sun-dried tomatoes. Sprinkle in the red pepper flakes if desired. Stir to combine, then let it simmer gently for about 5 minutes.
- To thicken the sauce, sprinkle in the flour and stir until fully incorporated. Let it cook for another 2-3 minutes.
- Add the baby spinach and fresh lemon zest, stirring until the spinach is wilted.
- Taste and adjust seasoning if necessary. Serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a spicier dish, increase the red pepper flakes or add hot sauce.
- This dish freezes well; cool completely before transferring to a freezer-safe container.
