Skillet Chicken with Cranberry Mustard Glaze, Potato Chive Pancakes, and Sautéed Cabbage with Apple

Name: Skillet Chicken with Cranberry Mustard Glaze, Potato Chive Pancakes, and Sautéed Cabbage with Apple
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 3/4 tsp smoked paprika; 3 tbsp vegetable oil; 1/2 cup dried cranberries; 2 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tbsp honey; 1/2 cup chicken broth; 1.5 lb russet potatoes; 1/4 cup chives; 1 large egg; 1/4 cup all-purpose flour; 2 tbsp butter; 14 oz green cabbage; 1 medium apple; 1 medium yellow onion; 1/2 tsp dried thyme

An original American-inspired dinner featuring skillet-seared chicken thighs with a sweet-tangy cranberry mustard glaze, served with crispy potato chive pancakes and sautéed cabbage with apple. Comforting, balanced, and ideal for a hearty main meal.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g boneless skinless chicken thighs (secados with papel)
8 g salt (divided)
3 g black pepper (divided)
3 g garlic powder
2 g smoked paprika
45 ml vegetable oil (divided)
70 g dried cranberries (chopped grueso)
30 ml Dijon mustard
15 ml apple cider vinegar
21 g honey
120 ml chicken broth
700 g russet potatoes (peladas)
15 g chives (finely chopped)
1 unit egg
32 g all-purpose flour
28 g butter (divided)
400 g green cabbage (rebanado fino)
180 g apple (thinly sliced finas)
120 g yellow onion (slice fina)
1 g dried thyme

Nutrition facts

per serving

620 kcal

Calories

34 g

Protein

47 g

Carbs

31 g

Fat

5 g

Fiber

42 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

GlutenDairyEggsMustard

Instructions

1
1. Preheat the oven to 200°F / 95°C to keep the potato pancakes warm while you finish the rest of the recipe.
2
2. Season the chicken thighs with 1 teaspoon salt, 1/2 teaspoon black pepper, the garlic powder, and smoked paprika.
3
3. In a small bowl, mix the dried cranberries, Dijon mustard, apple cider vinegar, honey, and chicken broth. Set the glaze aside.
4
4. Grate the potatoes on the large holes of a box grater. Place them in a clean towel and squeeze very well to remove as much liquid as possible. Transfer to a bowl and mix with the chives, egg, flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
5
5. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, until deeply browned and it reaches an internal temperature of 165°F / 74°C. Transfer to a plate.
6
6. In the same skillet, reduce to medium heat and pour in the cranberry mixture. Cook for 2 to 3 minutes, scraping the bottom, until the cranberries soften and the sauce thickens slightly. Return the chicken to the skillet and coat it with the glaze. Keep on low heat while you prepare the sides.
7
7. Meanwhile, heat 1 tablespoon vegetable oil and 1 tablespoon butter in another large skillet over medium heat. Form 8 pancakes from the potato mixture, gently flattening them in the pan. Cook for 3 to 4 minutes per side until golden and crisp. Transfer to a tray and keep warm in the oven at 200°F / 95°C.
8
8. In another skillet or wide pot, melt the remaining tablespoon of butter over medium heat. Add the onion and cook for 3 minutes. Add the cabbage, apple, dried thyme, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon black pepper. Sauté for 6 to 8 minutes until the cabbage is tender but still slightly firm and the apple softens.
9
9. Serve one glazed chicken thigh or equivalent portion per plate with 2 potato pancakes and a serving of sautéed cabbage with apple. Spoon the remaining skillet glaze over the top.

Chef tips

Squeeze the grated potatoes very well for crispier pancakes. If you want a smoother sauce, chop the cranberries more finely before mixing them with the other ingredients.

Substitutions

You can swap the chicken thighs for chicken breast, adjusting the time so it reaches 165°F / 74°C. Honey can be replaced with maple syrup, and chives with fresh parsley. For a tarter note, use a green apple.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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