Oktoberfest Chicken with Red Cabbage (Print-Friendly Version)
Tender chicken and sweet-tart cabbage with apples create a vibrant, German-inspired dish for a festive meal.
# What You’ll Need to Make This:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
2 tablespoons all-purpose flour
05 -
1 tablespoon vegetable oil
06 -
1 tablespoon unsalted butter
→ For the Braised Red Cabbage
07 -
1 medium red cabbage, shredded
08 -
1 large apple, thinly sliced
09 -
1 large onion, thinly sliced
10 -
2 tablespoons apple cider vinegar
11 -
1 tablespoon brown sugar
12 -
0.5 teaspoon caraway seeds (optional)
13 -
Salt, to taste
14 -
Black pepper, to taste
# How to Prepare:
01 -
Pat chicken breasts dry and season with salt and pepper. Lightly dust each with all-purpose flour on both sides.
02 -
Heat oil and butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown and fully cooked. Transfer to a plate and cover to keep warm.
03 -
In the same skillet, add onion and sauté over medium heat until softened, about 3 minutes.
04 -
Add shredded red cabbage and sliced apple to the skillet. Sauté for 5 minutes, stirring frequently, until vegetables soften.
05 -
Stir in apple cider vinegar, brown sugar, and caraway seeds. Season with salt and pepper. Cover and simmer over low heat for 15–20 minutes, stirring occasionally, until cabbage is tender.
06 -
Return the chicken breasts to the skillet, nestling them into the cabbage. Heat for an additional 2–3 minutes until warmed through.
07 -
Transfer chicken and braised cabbage to plates. Serve hot, optionally accompanied by traditional German side dishes.
# Extra Tips:
01 -
Adjust the balance of sweetness and acidity in the cabbage to match your personal preference.
02 -
Green cabbage may be substituted if red is unavailable, though flavor and color will be different.