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Easy Creamy Sun-Dried Tomato Chicken and Cabbage photo

Creamy Sun-Dried Tomato Chicken and Cabbage

This Creamy Sun-Dried Tomato Chicken and Cabbage is a weeknight winner! Packed with flavor and nutrition, it's comfort food made easy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 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
  • 1 14-oz can full-fat coconut milk
  • 1 tsp paprika
  • 1 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 ounces baby spinach
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Equipment

  • Large skillet or sauté pan
  • Cutting Board and Knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Can opener

Method
 

Cooking Instructions:
  1. Start by gathering all your ingredients. Chop the yellow onion, garlic, and chicken thighs into bite-sized pieces. Slice the cabbage and measure out the rest of the ingredients. This will make the cooking process smoother.
  2. In a large skillet, heat the avocado oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.
  3. Add the chopped chicken thighs to the skillet. Season with sea salt, black pepper, and paprika. Cook the chicken for about 6-8 minutes, stirring occasionally, until it’s browned and cooked through.
  4. Stir in the sliced cabbage and drained sun-dried tomatoes. Cook for another 5 minutes, allowing the cabbage to wilt and soften.
  5. Pour in the full-fat coconut milk and stir well. Sprinkle the flour over the mixture and stir to combine, ensuring there are no lumps. Allow the sauce to simmer for 5-7 minutes, letting it thicken slightly.
  6. Add the baby spinach and fresh lemon zest to the skillet. Stir until the spinach wilts. Taste and adjust seasoning if necessary, adding more salt or pepper to your liking.
  7. Remove from heat and serve the Creamy Sun-Dried Tomato Chicken and Cabbage hot. Enjoy it on its own or with your favorite grain for a complete meal!

Notes

  • For a low-carb version, serve it without any grains or add cauliflower rice instead.
  • Want to boost the veggies? Add bell peppers or zucchini for additional nutrients.
  • For a dairy version, feel free to substitute the coconut milk with heavy cream.