Golden Pan Seared Chicken With Braised Red Cabbage Recipe

German cuisine · 330 calories

About this recipe

Golden Pan-Seared Chicken with Braised Red Cabbage is a delightful German-inspired meal that brings together juicy chicken breast and a tangy, slightly sweet cabbage side dish. The chicken is seared to perfection, creating a crisp, golden crust while locking in its tender, juicy interior. Paired with braised red cabbage, which is simmered with grated apples, vinegar, and a touch of sugar, this dish offers a harmonious blend of textures and flavors. It's a hearty dinner that's both comforting and packed with nutrients like protein, fiber, and vitamins. Ideal for an intermediate cook, this recipe comes together in under an hour, making it perfect for a satisfying weeknight meal.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Edmal Red Cabbage
  • - Apple Cider Vinegar
  • 6 Per Pack Disney Mini Apples
  • - Biona Capers In Olive Oil
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • - Tate Lyle Granulated Sugar
  • - Natco Ground Nutmeg

Instructions

  1. 1. Rinse and pat dry the chicken breasts, then season them with salt and black pepper.
  2. 2. Heat olive oil in a large skillet over medium heat and sear the chicken on both sides until golden, around 6 minutes per side.
  3. 3. While the chicken cooks, thinly slice the red cabbage and peel and grate the apple.
  4. 4. Transfer the cooked chicken to a plate and cover it to keep warm.
  5. 5. In the same skillet, add the sliced red cabbage, grated apple, and apple cider vinegar.
  6. 6. Sprinkle sugar, ground nutmeg, and a pinch of salt over the cabbage mixture and stir well.
  7. 7. Reduce the heat to low, cover the skillet, and let the cabbage simmer for 15 minutes until tender and fragrant.
  8. 8. Check the cabbage occasionally and stir to prevent sticking or burning.
  9. 9. Adjust seasoning with additional salt or vinegar if needed for balance.
  10. 10. Serve the chicken breast warm, plated alongside the braised red cabbage for a hearty and flavorful dinner.