Start by cutting your chicken thighs into bite-sized pieces. If your cabbage isn’t pre-shredded, thinly slice it using a sharp knife. Measure out your spices, tomato paste, and half & half so everything is ready to go.
Heat the olive oil in your skillet over medium-high heat. Once hot, add the chicken pieces in a single layer. Let them cook undisturbed for 3-4 minutes to get a nice golden crust, then stir and cook for another 3-4 minutes until mostly cooked through. Remove the chicken from the pan and set aside.
In the same skillet, add the shredded cabbage. Cook over medium heat, stirring occasionally, until it starts to soften, about 8-10 minutes. Add the sweet paprika, Italian herbs, salt, and red pepper flakes, stirring to combine and toast the spices slightly.
Stir in the tomato paste, coating the cabbage evenly. Slowly pour in the half & half, stirring continuously to create a creamy sauce. Let the mixture simmer gently for a few minutes until the sauce thickens slightly.
Return the chicken to the skillet, stirring well to coat it in the creamy cabbage sauce. Cook for another 5 minutes, allowing all the flavors to meld and the chicken to finish cooking through.
Sprinkle freshly chopped parsley over the top before serving. This dish pairs beautifully with warm crusty bread or a side of buttery mashed potatoes for an extra comforting meal.
