These Garlic Parmesan Chicken Thighs with Beans and Cabbage are a comforting and delicious fall dinner that just so happens to be loaded with nutrients. Thanks to the beans, parmesan, chicken, and yogurt this recipe has plenty of protein and fiber. It is also cooked in one pan for minimal cleanup.
Each serving has 45 grams of protein and 15 grams of fiber.
For more yummy chicken thigh recipes try my chipotle chicken thighs, mediterranean chicken thighs or my lemon parmesan chicken thighs.
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Why you'll love this one pot parmesan chicken with cabbage and leeks
Protein and fiber packed. Chicken thighs, butter beans, and Greek yogurt make this a satisfying meal with plenty of protein and fiber.
Loaded with seasonal vegetables. Cabbage, parsley and leeks add fall seasonal flavor and plenty of nutrients.
Easy cleanup. The chicken and vegetables cook in the same skillet making cleanup a breeze.
Perfect for meal prep. The chicken and bean mixture reheat beautifully, making this a great option for leftovers.
Ingredients
- Boneless, skinless chicken thighs
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Black pepper
- Avocado oil
- Butter beans
- Cabbage
- Leeks
- Garlic
- Mustard
- Dried rosemary
- Dried thyme
- Red pepper flakes
- Fresh parsley
- Parmesan cheese
- Greek yogurt
- Lemon juice
- Olive oil
- Water
See the recipe card for full information on ingredients and quantities.
Substitutions
- Chicken thighs: Boneless skinless chicken breasts can be used instead of thighs. Just adjust the cooking time as needed to avoid overcooking them.
- Butter beans: While I do recommend using b
- Greek yogurt: Any unsweetened yogurt will work but will alter the protein content
- Parsley: Basil would be a good substitution.
- Dried rosemary/thyme: feel free to sub in one or more of the other or use an all purpose italian seasoning blend.
- Cabbage: shredded Brussels Sprouts also work.
Step-by-Step Instructions for chicken thighs with yogurt sauce
Mix together the sauce.
Sear the chicken thighs.
Cook the veggies.
Assemble and serve.
Storage instructions
You can store the extra chicken thighs in a sealed container in your fridge for up to 4 days.
Recipe Pro-Tips
Use an instant-read thermometer and cook the chicken to 175-180°F for perfectly juicy chicken.
Let the chicken rest for 5 minutes before slicing to retain its juices.
Use a good quality pasture raised chicken for the best tasting and healthiest chicken.
Use a good quality grass fed yogurt for the best tasting sauce.
Recipe FAQS
Yes, this recipe stores well and is perfect for meal prep.
Yes! Boneless, skinless chicken breasts work well in this recipe. Just adjust the cooking time based on their thickness and cook to an internal temperature of 165°F.
Cabbage is packed with fiber, antioxidants, and essential nutrients like vitamins C and K, which support immune health, digestion, and bone health. It also contains beneficial plant compounds that help reduce inflammation and support overall gut health.
Other yummy one pot meals
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Garlic Parmesan Chicken Thighs with Beans and Cabbage
Equipment
- 1 skillet
Ingredients
Yogurt sauce
- ½ cup greek yogurt
- 1-2 tablespoons water optional to thin the sauce, adjust to your thickness preference
- 1 teaspoon grated parmesan
- pinch salt adjust to your saltiness preference
- 2 teaspoons olive oil
- 1 clove garlic - pressed or grated
- juice from ½ lemon
Chicken
- ~1.2 lbs boneless, skinless chicken thighs 4 thighs total
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1-2 tablespoons avocado oil can use olive oil but avocado oil is better for searing
Beans and veggies
- 3 leeks - separated from green, halved and finely sliced
- 6 cups shredded cabbage from 1 small cabbage or ½ head of a large head of cabbage
- ½ teaspoon mustard
- pinch red pepper flakes
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 6 cloves garlic
- ⅓ cup finely chopped parsley
- ¼ cup grated parmesan
- 2 cans butter beans - DO NOT DRAIN* 13-15 oz size cans or boxes
Instructions
- Add all yogurt sauce ingredients to a bowl and mix together until combined. Set aside.
- Pat chicken thighs dry and coat each side in garlic powder, smoked paprika, onion powder, salt and pepper.
- Heat oil in a large skillet over medium high heat. Add chicken thighs skin side down and sear for 5-6 minutes, until browned. Flip and cook for another 5-6 minutes, until browned on the other side. I like to cook my thighs to 175-180 degrees. Chicken thighs taste better when cooked to a higher temp.Remove thighs from the pan, leaving in any leftover fat/oil and let rest while you cook the vegetables.
- Turn off heat and let pan cool for 3 minutes. Then turn heat to medium and add leeks. Cook for 5 minutes.Add cabbage, parmesan mustard, garlic, salt, pepper, thyme, rosemary, and parsley to the pan. Cook for 10-15 more minutes, tossing occasionally, until cabbage is broken down and everything is browned.Add beans and their liquid to the pan. Toss everything together and cook for 3 minutes, until everything is fragrant and flavorful.
- Slice chicken thighs.Divide out bean/veggie mixture. Top with chicken thigh and then drizzle over sauce.
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