Apple and Cabbage Oven Baked Chicken
OMG, I did it!
I dared give you yet another chicken recipe.
Yes, again.
Told you I was on a major chicken kick…
But hey, let me ask you. Unless you’re a vegetarian, can you really have too many chicken recipes? Is there really such a thing?
Yeah, I thought not.
This one is actually sort of an old classic in this household. For some reason, though, I hadn’t had it in a very long time.
In fact, it was my first time making it myself. Some of you might remember that I haven’t been cooking for all that long, really.
The kitchen used to be my ex’s kingdom, and this chicken dish happened to be one of his very few healthy creations.
So I guess you could say I stole it from him.
I had every reason to, though. It’s just sooooo good!
And besides, I didn’t really steal it, for he never gave me the actual recipe. He NEVER did share recipes.
I had to recreate this one from “flavor memory”.
I think I did a fairly good job!
You might find that, again, this is a strange combination, but it’s in fact extremely palatable.
Very delicate and mild in flavor, subtly sweet and slightly tangy, this is a dish that will undoubtebly please even the pickiest of eaters.
The chicken gets unbelievably moist and tasty, for it infuses in the fragrant steam of the apples and cabbage as it cooks…
Yummers!
Hmmmm…. Now I’m thinking that, next time, I might want to throw a few pecans into the mix.
And despite looking rather extensive to make, you will probably find that this dish comes together fairly easily… providing that you have a mandolin.
For indeed, you do need to slice everything very, very thinly. Getting the job done with a knife alone might prove to be a tad… tedious! But still, very well worth it.
You know what else I really, really like about this particular dish? You can actually prepare it the previous night and cook it the next day, or even the day after.
Just put in it the fridge after you’ve covered it with foil, and you’re all set.
Very convenient for those busy week nights!
Apple and Cabbage Oven Baked Chicken
Ingredients
- 2 boneless skinless chicken breasts
- 1 small onion, thinly sliced
- ½ small Savoy cabbage, shredded
- 1 Red Delicious apple, thinly sliced
- 1 Golden Delicious apple, thinly sliced
- ½ cup all natural unsweetened apple juice
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2-3 sprigs fresh rosemary, finely chopped
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 375F
- Thinly slice the onion and apples and shred the cabbage as finely as possible. The use of a mandolin is strongly recommended here.
- In an oven safe dish (mine was about 7" x 7") add about 1/3 of the shredded cabbage, followed by ½ the onion and ½ the apples.
- Continue layering by adding another 1/3 of the cabbage, the rest of the onions, the rest of the apple slices and finally, the rest of the cabbage. Set aside.
- Place your chicken breasts on top of the cabbage and add another sprig of rosemary, if desired.
- In a small mixing bowl, add apple juice, apple cidar vinegar, Dijon mustard, rosemary, salt and pepper and mix until well combined. Pour over chicken and cabbage mixture.
- Cover with aluminum foil and cook in the oven for about an hour, until chicken is cooked through.
- Remove the chicken breasts and slice them on a diagonal
- Divide cabbage/apple mixture between 2 serving plates and place sliced chicken breasts on top.
- Serve immediately.
Nutrition
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19 Comments on “Apple and Cabbage Oven Baked Chicken”
You really can’t have too many chicken recipes! Chicken can be so boring if you don’t cook it right, but this looks great!
Thanks, Alex! Glad you like! And I hope there are many others like you out there who feel exactly the same about chicken recipes, because I have a few more coming up still! 😉
There is no such thing as too many chicken recipes Sonia! Love this pairing of the chicken with the apple (although I have to get myself a new mandolin as the old one was useless and hence has been tossed out) I seem to have been eating chicken for the entire week already and yes tonight is another chicken dish on the menu (a filled one with ricotta and spinach inside baked in the oven…mmm)
Oh yum, that sounds absolutely delicious, Simone! Do you have a recipe for that? I sure wouldn’t mind cooking more chicken! 🙂
Wow, it looks beautiful! I love the idea of keeping the chicken breast in tact and making the casserole under it, brilliant!
ok, so i get a little backed up sometimes on my reader and have the pleasure of reading a lot of your posts all at once. may i ask you a few questions? who are you? how is it possible that your food looks so amazing? i am still a little scared to pursue the more challenging recipes. i am still a fan of the sun-dried tomato pasta:) and i am still one of you biggest “scared to try them” fans! thanks for your hard work and beautiful pictures. also, i haven’t cracked my egg yet!
Hey Jac! It’s always so nice to see you here! Your visits never fail to put a huge smile on my face! You find my recipes look challenging, really? I try and keep them as simple as possible… I think that you should trust in yourself and try one or two. You might be very suprised at how great they turn out! 😉
And for the record, I still haven’t cracked my egg either. It’s way too pretty… I would never dare!
Oh, and thank you so much for all the amazing compliments. I am really flattered! You’re a true gem! 🙂
First time reader! Loving your site. I was on a search for a recipe that had apples in it, because I am overwhelmed with TONS of apples given to me by friends. Let’s see, this week, we’ve had apple crumble, apple pie, apples and sausage, apples with peanut butter as a snack, sooooo…still have many more to go! Anyway, I found myself here and I have it in the oven right now. I used thighs instead of breasts, and didn’t have any apple juice, so had to throw down the applesauce, lol!!! I also threw in a large, leftover sweet potato ’cause they’re so yummy. I will let you know how it goes, but I’m really looking forward to it – thanks for the recipe 🙂
Oh, lucky! I think I’m gonna miss apple picking this year. Apple season came in way early and I’m not gonna be around for the next 10 days, so I won’t be able to go pick my own. Darn! I love making my own applesauce. You should definitely consider making that! 🙂
As for the chicken dish, I really hope you like it! I had sort of forgotten about that one. Now that you brought it back to my memory, I might have to make it myself really soon! Love the addition of sweet potato too! I bet pumpkin would also be super amazing! Oh, gotta love fall and all its glorious flavors!
I think I made almost double what the recipe called for, so I needed more sauce, which was really good, by the way. Love herbs, so I would probably sneak some more in next time. Got pretty good reviews around the household though 🙂
i bought shredded cabbage. Lot less work and very good.
Wow! I made this without ingredient changes – just doubled the recipe, and it was delicious. Definitely will make this again. Thank you.
Very happy to hear, Karen! Thanks a bunch for taking the time to let me know, I greatly appreciate that! 🙂
This looks amazing! I’m a first time reader but I will be back! This will be dinner tonight. Do you think regular vinegar will work if I don’t have apple cider?
Hmmm… I wouldn’t recommend it, Hope. Would you happen to have red or white wine vinegar, perhaps? I think that would work better. But if you absolutely must use the regular vinegar, only add 1 tbsp. Let me know how it turns out! 🙂
Thanks for sharing! I just made this dish and i made just a couple of adjustments. I am using red cabbage and Granny Smith apples. The colors are amazing and the smell…..yum yum yum!!! I cannot wait to get it out of the oven and I into my belly!
I wish I could share the photos of the beautiful fall colors this dish has.
Sounds beautiful and delicious, Melissa! Can you post a picture on my FB page? I sure would love to see! 🙂
This is a 5 star recipe. I had some chicken, cabbage and apple I wanted to use before going away. I found your recipe. I could not believe how yummy it was. Will be making it again for sure. My only change was 1/2 tsp rosemary for the fresh sprigs of rosemary, which I did not have on hand. Thanks for posting.
Wow, thank you so much for your kind words, Joanne! So happy to hear you liked the recipe that much! 🙂