Creamy Garlic Chicken with Sautéed Cabbage

Prepare the cabbage by cutting it in half and then slicing it into thin strips.

In a mixing bowl, toss the thinly sliced chicken breasts with 2 tablespoons of Cajun seasoning until generously coated.

Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the seasoned chicken and sear for about 5 minutes on each side until golden brown.

Finish cooking the chicken in an oven preheated to 350°F until cooked through. Remove from the skillet and set aside.

To make the sauce, melt 2 tablespoons of butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy whipping cream, followed by the shredded Parmesan cheese, dried parsley, salt, and pepper. Stir continuously until the cheese is melted and the sauce has thickened slightly. Set aside.

In a separate large skillet or pot, heat the remaining olive oil over medium heat. Add the shredded cabbage and sliced onion.

Season the cabbage and onions with the remaining 1 tablespoon of Cajun seasoning and add the remaining 2 tablespoons of butter. Cover and cook, stirring occasionally, until the cabbage is tender and has cooked down.

While the cabbage cooks, slice the cooked chicken into bite-sized pieces.

Add the sliced chicken to the skillet with the cooked cabbage. Pour the creamy garlic sauce over everything and stir to combine.

Serve immediately while hot.