Simple Skillet Chicken with Cabbage, Carrots, and Thyme

dutch-oven-700x500.jpg

Our house is teeming with activity these days, and unfortunately, cooking has become more of an afterthought. But I still need to eat home-cooked meals, or I end up paying in the long run with compromised health. In light of that, I'm sharing a simple skillet chicken recipe that I concocted out of desperation to find a quick and affordable way to feed my family. Ideally, I prefer to buy organic, pastured chicken. Often, though, this is too expensive, so we buy the most humanely raised meat within our budget and give thanks for what we're able to purchase.

To keep life simple, I buy frozen boneless, skinless chicken breasts, the ones referred to as chicken tenders. But fresh chicken would taste even better, and a whole chicken, or other chicken parts would probably work too. Simply adjust the quantity of other ingredients and the cooking time to accommodate different cuts.

Simple Skillet Chicken with Cabbage, Carrots, and Thyme

Ingredients

(Prep time - 10 minutes, cooking time - 20 to 30 minutes)

Half a stick of butter ( one fourth cup)

Dutch cabbage, by johnny_automatic, openclipart.org
Dutch cabbage, by johnny_automatic, openclipart.org

Eight skinless, boneless chicken breasts, (the small ones)

One tablespoon of thyme

Pinch of sea salt to taste

One head of cabbage, shredded coarsely

One half cup carrots, julienne style

Melt butter in a skillet or dutch oven and add the chicken breasts along with salt and thyme. Cover, and gently heat until bubbly. Reduce temperature to low and cook an additional 20 minutes. Add the shredded cabbage and carrots and simmer an additional five to ten minutes, keeping the lid on the skillet. When ready to serve, make sure to toss everything together so that the flavors of the thyme and butter can permeate through. Enjoy.

chickens, by johnny_automatic, openclipart.org
chickens, by johnny_automatic, openclipart.org

Those of you who know me in the non-cyber world are aware that I suffer from compromised digestion. This is why you don't see onions and other ingredients listed. Some people might even have trouble with the cabbage as cruciferous vegetables can be difficult to digest. Other vegetables, spices and herbs can easily be substituted to your liking.

Many evenings, I've prepared this simple skillet chicken without the cabbage and carrots, serving a variety of vegetables on the side along with homemade mashed potatoes. Imagine chicken, butter, thyme, mushrooms and white wine with some crème fraîche being whisked in at the end. Oh dear, I'm getting hungry, and this recipe isn't seeming so simple anymore!

I would love to hear your thoughts on how to make this simple skillet chicken even more delectable. What are some other possible variations? Like I said, this is a survival recipe—the kind you prepare when coping with a busy schedule. In this version, I purposely left out the frills.

Your very busy owl,

Laura