Cabbage seems to be all the rage right now. The vegetable has been the star of several new recipes in my kitchen lately. My caramelized cabbage pasta recipe and caramelized cabbage side dish recipe were huge hits and found a place in my recipe binder. Joining them will be this crispy baked chicken thighs recipe with creamy caramelized cabbage. Delicious!
This one-pan recipe has quick and easy prep and cooks up in one skillet. The chicken dinner starts on the stovetop and ends in the oven. You don't need a lot of ingredients for this gluten-free recipe either. Here is your short shopping list: bone-in chicken thighs, smoked paprika, olive oil, onion, garlic, green cabbage, curry powder and either evaporated milk or full-fat coconut milk.
The chicken is browned on the skin side in an ovenproof skillet then removed to a plate while other ingredients are prepared. The chicken joins the party and is baked for about 30 minutes in the oven. The chicken skin gets even more crispy and the cabbage gets soft, creamy and caramelized.
This winner winner chicken dinner is sure to be a hit with the family. Serve the chicken and cabbage with your favorite side dishes. I served mine with fresh green beans.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Ingredients
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Recipe Notes
- You could use any chicken pieces for this recipe, but it will affect cooking time.
- For a little spice, add some crushed red pepper flakes.
- If you don't like curry powder, skip it. You could use ground turmeric, garlic powder or onion powder instead (adjust amounts to suit your taste).
- For easier cleanup, line the pan with aluminum foil.
- The chicken is cooked through when it reaches 165 degrees F internal temperature. Use a meat thermometer if you're unsure.
- Store any leftovers in an airtight container for up to four days.
Here's how to make it:
- Season the chicken thighs on both sides with salt, black pepper and smoked paprika.
- Heat a drizzle of olive oil in an oven-proof skillet (I used a cast iron skillet). Add the chicken, skin side down, and cook until golden brown, about 5 to 8 minutes. Remove the chicken to a plate. (The chicken will not be cooked through.)
- Add the onion and garlic to the pan. Cook until onion softens, about 2 to 3 minutes.
- Add the cabbage to the pan. Season with salt and pepper.
- Cook until the cabbage softens, about 5 minutes.
- Add the curry powder and evaporated milk or coconut milk. Bring to a simmer.
- Cook, stirring, for about 2 minutes.
- Nestle the chicken on top of the cabbage.
- Bake in a preheated 375-degree F oven for about 25 to 30 minutes, or until chicken is cooked through.
- Serve the chicken over the caramelized cabbage with your favorite sides.
Nutrition Facts Per Serving
Calories: 315
Total Fat: 18.5g
Saturated Fat: 4.9g
Cholesterol: 65mg
Sodium: 94mg
Total Carbohydrate: 22g
Dietary Fiber: 11g
Total Sugars: 7g
Protein: 21.9g
Vitamin D: 0mcg
Calcium: 146mg
Iron: 7mg
Potassium: 872mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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FAQs
Chicken skin will be crispy if you roast it uncovered at 450 degrees until it's done (about an hour depending on size). If you want it to taste really good then do as Adam says and put pats of butter underneath the skin and then salt and pepper the whole thing, inside and out.
Do you bake chicken thighs covered or uncovered? ›
Don't Cover the Chicken.
When baking chicken thighs with the skin on, you're trying to achieve crispy chicken thighs in the oven. Therefore, leaving them uncovered ensures a crispy skin that turns perfectly golden.
How long to cook cut up chicken in oven at 350? ›
How Long to Bake Every Cut of Chicken
| Part | Oven Temp | Time |
|---|
| Boneless, skinless chicken breasts | 350°F | 20 to 30 minutes |
| Chicken breasts, bone-in, skin-on | 350°F | 30 to 40 minutes |
| Whole chicken legs or thighs, bone-in | 350°F | 40 to 50 minutes |
| Chicken drumsticks | 350°F | 35 to 45 minutes |
2 more rowsNov 15, 2022
To Bake Chicken Breast at 400°F: This will take between 22 and 26 minutes depending on the size of the chicken breasts. You can cook chicken breasts at 350°F for closer to 25-30 minutes (although I prefer the higher heat above).
What is the trick to getting crispy chicken? ›
Fry it twice.
Try Fontana's method for “blanching” fried chicken: Heat oil to 250 degrees and cook chicken breasts for about five minutes, or bone-in chicken for about 12 minutes. Let them rest for 15 to 20 minutes, then fry again, two to three minutes for breasts or five minutes for bone-in.
What ingredient makes chicken skin crispy? ›
That trick is a sprinkling of baking powder, and it'll get you the crispiest, crackliest bites of fatty, salty skin imaginable, whether you're cooking just one thigh, a plate of wings, or an entire bird.
Is it better to cover chicken when baking? ›
When chicken is covered while baking, it traps steam and moisture within the dish, resulting in juicier results. The covering helps prevent excessive evaporation and keeps the chicken moist throughout the cooking process. Preventing dryness. Chicken tends to dry out more quickly when exposed to direct heat.
Do you put water in the pan when baking chicken? ›
It's usually not necessary to add water to the pan for a roast chicken: the steam created by the water can prevent the skin from becoming browned and crisp.
Should I use foil when baking chicken? ›
It delivers mouth-watering results: By using foil to bake chicken, you seal in its juices as it steams. This keeps your chicken moist and wonderfully flavorful. It gives you a complete meal in a packet: While you can bake your chicken alone, using foil allows you to build a delicious, all-in-one meal.
Should you cut chicken before baking? ›
Yes, you can cut up chicken breast before cooking it. It will not necessarily make it less juicy if it is cooked properly. However, cutting the chicken breast into smaller pieces will increase the surface area, which means that it will cook faster than a whole chicken breast.
After your chicken breasts are done cooking, let them rest for at least half the time that you cooked them for before slicing into them. This will ensure that the breasts stay super juicy and flavorful, and that they're fully cooked. Trust me, waiting the few extra minutes pays off big time — every time.
What is the best temperature to bake chicken and for how long? ›
Here's the shortest answer we can give you: For large boneless, skinless chicken breasts: cook them 20 to 30 minutes in a 375 degrees F oven. For large bone-in, skin-on chicken breasts: cook them 35 to 40 minutes in a 375 degrees F oven.
Should you bake chicken covered or uncovered at 400? ›
You never have to worry about covering chicken while baking, as it's OK to bake it uncovered. Once your chicken is in the oven, it's hands-free until you need to check the temperature. Then, you can whip up a no-cook appetizer, vegetable or potato side dish, or dessert if you're feeling ambitious.
Is it better to bake chicken at 350 or 400? ›
I recommend baking the chicken thighs at 400 degrees for less time to ensure the chicken thighs stay nice and juicy, vs baking for longer at 350 degrees and running the risk of drying them out.
Is 30 minutes at 400 enough for chicken? ›
Line a large baking sheet with parchment paper to prevent sticking and place your prepared chicken breasts on top. Timing is key. At 400 degrees F, I find that my chicken breasts are done between 20 and 30 minutes. It really depends on how thick and large your chicken breasts are.
Why is my baked chicken skin not crispy? ›
Rub with Salt and Baking Powder
Both substances pull moisture out of the skin. But baking powder has additional powers. It prods some of the skin's proteins and fat to break down, which, combined with its alkalinity, accelerates the Maillard reaction, for skin that browns and crisps more quickly.
Why is my chicken not crisping in the oven? ›
Pat the chicken dry: Make sure the chicken is completely dry before placing it in the oven. Use paper towels to pat it dry and remove any excess moisture. Season the chicken: A simple seasoning of salt and pepper can help to add flavor and create a crispy skin. You can also use a dry rub or marinade for added flavor.
Why is my chicken not getting crispy in the oven? ›
Chicken skin needs to be dry in order for it to crisp when cooked. Whether or not you rinse the chicken before prepping, you need to make sure the skin is as dry as possible. After removing the chicken from the package (and washing it, if that is your preferred method) pat each piece dry with paper towels.
Does baking powder or cornstarch make chicken crispy? ›
The baking powder raises the pH of the surface, allowing it to crisp better*), and tossing in plain cornstarch to absorb some surface moisture and create a rougher texture for the batter to adhere to. *See more on the science of baking powder and chicken wings in this article on oven-fried buffalo wings.
