One Pan Chicken and Cabbage in Coconut Milk
This one-pan chicken and cabbage dish is cooked in coconut milk and is an easy dish for dinner or lunch. I made this for lunch because normally, we eat a heavy meal for lunch. What I mean by heavy is with rice. Without rice, this is a perfect dinner idea.
Budget wise, this dish cost less than $12 and can feed up to 4 people. If you have to prepare for more than 4, just add more chicken. No need to add cabbage since there is plenty on this recipe. But feel free to add more if you’re a cabbage lover. And, if you’re a vegetable lover, you can also throw in different kinds of veggies.
I only used 1 can of coconut milk, but if you like more sauce, you can always add another can of coconut milk. And, if coconut milk is not available, use heavy cream as a substitute. It will be creamier.
The creamy sauce is a perfect complement over white rice if you consider pairing it. Otherwise, you can eat this dish as is.
Easy and delicious one pan chicken and cabbage in coconut milk.
- 2 lb chicken tenderloin (boneless)
- 1 pc cabbage, shredded
- 1 can coconut milk
- 1 large onion, chopped or diced
- 1 tbsp garlic, minced
- 4 tbsp butter, unsalted
- ground black pepper and salt to taste
In a large skillet or frying pan, melt butter on a medium-high heat. Arrange chicken in the pan and fry each side for 15 minutes. Then, remove from oil and set aside.
Toss in onions and garlic in the same pan and saute until transparent. Add cabbage and cook for 15 minutes or until tender.
Add coconut milk, ground black pepper, and salt. Mix well and taste. Put the chicken back into the pan. Cover and bring to a boil.
Remove cover and mix all together to distribute the sauce onto the chicken.
Remove from heat. Eat as is or serve over white rice.
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