Whole 30 Pan-Seared Chicken Thighs with Caraway and Cabbage

Total time55 min

Prep time15 min

Cook time40 min

4.6

(5)

Whole 30 Pan-Seared Chicken Thighs with Caraway and Cabbage

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

4 bone-in, skin-on chicken thighs (about 2 lb total)
1 tsp salt
2 tbsp olive oil
1 medium yellow onion, thinly sliced
½ small head green cabbage (about 1 lb), cored and thinly sliced
1 ½ tsp caraway seeds
1 tsp fresh thyme leaves
1 cup chicken broth
1 tbsp apple cider vinegar

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the chicken thighs completely dry with paper towels and season all over with the salt.
2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear undisturbed for 7–8 minutes, until the skin is deep golden and releases easily from the pan.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!