Skillet Chicken with Creamy Roasted Pepper Pickle Sauce, Griddled Cornbread and Warm Sweet Cabbage Slaw

Name: Skillet Chicken with Creamy Roasted Pepper Pickle Sauce, Griddled Cornbread and Warm Sweet Cabbage Slaw
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 24 oz boneless skinless chicken breasts; 1 1/2 tsp kosher salt; 1 tsp black pepper; 2 tsp smoked paprika; 1 tsp garlic powder; 3 tbsp all-purpose flour; 3 tbsp vegetable oil; 3 tbsp butter; 1 cup yellow onion; 5 cups green cabbage; 2 tbsp apple cider vinegar; 1 tbsp brown sugar; 1/2 cup dill pickles; 2 tbsp pickle brine; 4 oz roasted red pepper; 3/4 cup chicken broth; 1/2 cup heavy cream; 2 tbsp chives; 4 pieces cornbread; 2 tsp Dijon mustard

An original American-inspired recipe featuring seared chicken breast, a creamy roasted pepper and pickle sauce with a gentle smoky note, griddled cornbread, and a warm cabbage slaw with onion and apple cider vinegar. Comforting, flavorful, and ideal for a complete dinner.

25 minPrep

30 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g boneless skinless chicken breasts (4 pieces, lightly flattened)
8 g kosher salt (divided)
3 g black pepper (divided)
4 g smoked paprika (divided)
3 g garlic powder (divided)
24 g all-purpose flour (for enharinar lightly the chicken)
45 ml vegetable oil (divided)
42 g butter (divided)
150 g yellow onion (sliced finas)
300 g green cabbage (finely rebanado)
30 ml apple cider vinegar
12 g brown sugar
90 g dill pickles (finely chopped)
30 ml pickle brine
120 g roasted red pepper (chopped fino)
180 ml chicken broth
120 ml heavy cream
8 g chives (chopped)
480 g cornbread (4 cuadros or slices gruesas ya cocidos, of approx. 120 g each uno)
10 g Dijon mustard

Nutrition facts

per serving

690 kcal

Calories

43 g

Protein

33 g

Carbs

43 g

Fat

3 g

Fiber

30 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyMustard

Instructions

1
1. Season the chicken breasts with 5 g (1 tsp) kosher salt, 2 g (3/4 tsp) black pepper, 2 g (1 tsp) smoked paprika, and 2 g (3/4 tsp) garlic powder. Dust both sides with the all-purpose flour for a light coating.
2
2. Heat a large skillet over medium-high heat for 2 minutes. Add 30 ml (2 tbsp) vegetable oil and 14 g (1 tbsp) butter. Sear the chicken for 4 to 5 minutes per side, until deeply browned and the internal temperature reaches 74°C / 165°F. Transfer to a plate and reserve.
3
3. In the same skillet, reduce to medium heat and add the yellow onion with 15 ml (1 tbsp) vegetable oil. Cook for 3 to 4 minutes, stirring, until softened.
4
4. Add the green cabbage, remaining kosher salt, remaining black pepper, apple cider vinegar, and brown sugar. Cook for 4 to 5 minutes until the cabbage is tender but still slightly crisp. Transfer the warm slaw to a bowl and keep warm.
5
5. Return the skillet to medium heat. Add the chopped dill pickles, pickle brine, roasted red pepper, remaining smoked paprika, remaining garlic powder, and Dijon mustard. Cook for 1 minute to blend the flavors.
6
6. Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. Cook for 2 minutes over medium heat until slightly reduced.
7
7. Add the heavy cream and 14 g (1 tbsp) butter. Cook for 2 to 3 minutes, stirring, until the sauce is creamy and glossy. Return the chicken to the skillet and cook 2 minutes more, spooning sauce over the top to heat through.
8
8. Meanwhile, heat a griddle or nonstick skillet over medium heat. Spread the cooked cornbread with the remaining 14 g (1 tbsp) butter and griddle for 2 to 3 minutes per side until crisp and toasted.
9
9. Serve each portion with one chicken breast, plenty of creamy roasted pepper pickle sauce, one piece of griddled cornbread, and a helping of warm cabbage slaw. Finish with chopped chives on top.
10
10. If you want to hold the chicken warm before serving, place it in a preheated oven at 95°C / 200°F for up to 10 minutes, loosely covered, without letting the sauce boil.

Chef tips

For a deeper sauce, let the broth reduce for an extra minute before adding the cream. Day-old cornbread browns better and becomes crispier.

Substitutions

You can use boneless chicken thighs instead of breast, adjusting the cooking time until they reach 74°C / 165°F. If you do not have heavy cream, use half cream and half evaporated milk for a lighter texture. Red cabbage can replace green cabbage.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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