Creamy Chicken & Cabbage Casserole

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 1/2 large head green cabbage, cut into 1 1/2-inch pieces, about 1 1/2 lb
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 3/4 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1/2 cup finely grated Parmesan, divided
• 1/2 cup panko breadcrumbs
• 1 tbsp unsalted butter, melted
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400F. Lightly grease a 9x13-inch baking dish.
2. Add cabbage, onion and garlic directly to the dish. Drizzle with olive oil and season with 1/2 teaspoon salt, black pepper and thyme. Toss well and spread evenly.
3. Whisk together chicken broth, heavy cream, Dijon and 1/4 cup Parmesan. Pour evenly over the cabbage.
4. Pat chicken thighs dry. Season with remaining salt and smoked paprika.
5. Arrange chicken over cabbage in a single layer.
6. Cover tightly with foil and bake for 30 minutes.
7. Meanwhile, combine panko, remaining Parmesan and melted butter.
8. Remove foil and carefully stir cabbage around the chicken.
9. Sprinkle breadcrumb mixture over the casserole.
10. Bake uncovered another 15-20 minutes, until cabbage is tender, breadcrumbs are golden and chicken reaches at least 165F internally.
11. Rest 5 minutes before serving. Finish with parsley if desired.

Nutrition

Chef's Notes

Cut cabbage into substantial pieces rather than thin shreds so it retains texture during baking. Chicken thighs work particularly well because their juices season the cabbage as everything cooks. Do not automatically increase baking time when scaling. Use the 165F chicken temperature and cabbage tenderness as the final doneness indicators.

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