Cabbage Alfredo with Crispy Chicken
Low-carb yet filling and deeply satisfying, this cabbage Alfredo with crispy chicken is going to be your favorite weeknight meal
Equipment
- Large Skillet A wide, heavy skillet works best for the "Cold Pan" method. I used my Taima Titanium skillet for this recipe.
- Chef's Knife A sharp knife is required to slice the cabbage into uniform ¼-inch ribbons that mimic the shape of fettuccine.
- Kitchen Towel or Paper Towels Used to pat the chicken dry before cooking.
Ingredients
For the Chicken
- 6 Organic Chicken Thighs (bone-in, skin-on)
- 1 teaspoon Kosher salt
For the Cabbage Alfredo
- 1 Medium Green Cabbage (cut into ¼-inch ribbons)
- 1 teaspoon Kosher salt (for prep)
- 3 Garlic cloves (minced)
- 1 cup Heavy Cream (preferably non-homogenized)
- 1 cup Parmigiano Reggiano (freshly shredded)
- 1 tablespoon Unsalted Butter
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- 1 pinch Nutmeg
- Parsley or Chives (for garnish)
- Red chili flakes (optional, to taste)
Instructions
- Prep the Ingredients:Pat dry chicken thighs using a towel or a paper towel. Salt them and set aside while prepping the cabbage. Cut the cabbage in ¼-inch ribbons, toss with 1 teaspoon salt and let sit for about 20 minutes (preferably in a colander).
- Sear the Chicken: Place seasoned thighs skin-side down in a cold skillet. Turn heat to medium and cook for 8-10 minutes or until skin is golden and crisp. Flip and cook for another 8 minutes until done. Remove chicken and set aside.
- Sauté the Cabbage: Add the squeezed cabbage to the rendered chicken fat in the skillet. Sauté for 5 minutes until tender-crisp.
- Simmer the Sauce. Stir in minced garlic for 1 minute. Add heavy cream, black pepper and paprika. Simmer for 3 minutes until slightly thickened.
- Finish: Reduce heat and stir in the butter, Parmesan and nutmeg until the sauce is glossy and clings to the cabbage.
- Serve. Slice the chicken or serve whole over the cabbage ribbons. Garnish with fresh herbs and chili flakes.
Video
Notes
- Salt and squeeze the cabbage thoroughly- this is the most important step. Skipping it will result in a watery sauce.
- Air-chilled chicken thighs give the best crispy skin result. Pat them very dry before they go in the pan.
- Always add the Parmesan off-heat or on very low heat — high heat causes it to clump rather than melt smoothly.
- Reheat leftovers in a skillet over medium-low with a splash of heavy cream to restore the sauce's silky texture.
- For the crispiest reheated chicken, use an air fryer or toaster oven rather than the microwave.
Nutrition
Calories: 863kcalCarbohydrates: 17gProtein: 49gFat: 67gSaturated Fat: 29gPolyunsaturated Fat: 9gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 304mgSodium: 1788mgPotassium: 930mgFiber: 6gSugar: 9gVitamin A: 1674IUVitamin C: 84mgCalcium: 451mgIron: 3mg
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