Seared Lemon-Butter Chicken with Garlicky Cabbage

Name: Seared Lemon-Butter Chicken with Garlicky Cabbage
Total time: 25 min
Yield: 2 people
Ingredients: 0.9 lb Chicken Breasts; 1.1 lb White Cabbage; 2 tbsp Unsalted Butter; 3 count Garlic; 1 count Lemon; 1 tbsp Olive Oil; 1 tsp Chili Flakes; 1 tsp Salt; 0.5 tsp Black Pepper

Low CarbUnder 30 MinsHigh ProteinStovetopDinnerComfort Food

Easy

25min

380kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A bright, one-pan meal featuring tender caramelized cabbage and juicy pan-seared chicken in a lemon-garlic butter sauce.

This Seared Lemon-Butter Chicken with Garlicky Cabbage is the ultimate weeknight savior, especially when you need to use up a head of white cabbage. The cabbage is transformed from a humble vegetable into a sweet, tender, and slightly charred base that absorbs all the juices from the chicken. We use unsalted butter and fresh lemon to create a pan-sauce that is bright, velvety, and rich. This Seared Lemon-Butter Chicken recipe works so well because the high heat of the skillet caramelizes the natural sugars in the cabbage, providing a beautiful contrast to the savory garlic and the acidic punch of the citrus. It's a High Protein and Low Carb meal that feels like comfort food without being heavy. Tips for success: don't crowd the pan with the cabbage initially so it can actually brown rather than steam, and be sure to finish with a sprinkle of chili flakes for a subtle heat that cuts through the richness of the butter.

Ingredients

400 g Chicken Breasts (2 medium breasts)
500 g White Cabbage (about ½ a medium head)
2 tbsp Unsalted Butter
3 count Garlic (3 cloves)
1 count Lemon (juice of 1 lemon)
1 tbsp Olive Oil
1 tsp Chili Flakes
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Slice the chicken breasts into 1cm thick strips. Season them with salt and black pepper.
2
Shred the white cabbage into thin ribbons and finely mince the garlic.
3
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside.
4
In the same pan, melt 1 tablespoon of the unsalted butter. Add the white cabbage and a pinch of salt. Sauté for 5-7 minutes, stirring occasionally, until the cabbage softened and begins to brown at the edges.
5
Push the cabbage to the side of the pan and add the remaining unsalted butter, minced garlic, and chili flakes. Cook for 1 minute until fragrant.
6
Return the chicken breasts to the pan and squeeze the juice of the lemon over everything. Toss well to coat the cabbage and chicken in the buttery sauce.
7
Serve immediately, garnished with extra chili flakes if desired.

Chef's Tips

•To get the best char on the cabbage, avoid stirring too often in the first few minutes.
•If the pan looks dry while cooking the cabbage, add a splash of water or chicken stock to help it soften.
•You can add a handful of toasted walnuts at the end for extra crunch.