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Honey Mustard Chicken and Cabbage Skillet
Rachel Kim

Honey Mustard Chicken and Cabbage Skillet

Shredded cabbage softens beneath seared chicken and catches a sharp honey-mustard glaze. It's substantial without needing a starch tucked into the recipe as an afterthought. Total time: 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 6 cups thinly shredded green cabbage
  • 1/3 cup low-sodium chicken broth
  • 2 tbsp Dijon mustard
  • 1 1/2 tbsp honey
  • 1 tbsp apple cider vinegar

Method
 

  1. Season the chicken with salt and black pepper and heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  2. Sear the chicken for 3 to 4 minutes per side, until it reaches 165°F, then transfer it to a clean plate.
  3. Add the remaining oil and cabbage to the skillet and cook for 4 minutes, stirring until the edges begin to wilt.
  4. Whisk the broth, mustard, honey and vinegar, pour it over the cabbage and simmer for 3 minutes.
  5. Return the chicken to the skillet and turn each cutlet through the glaze before serving over the cabbage.