Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 2 tablespoons Olive Oil

For the Cabbage:

• 1 small head of cabbage, shredded
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Sauce:

• 1 cup apple cider
• 1 yellow onion, thinly
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, paprika, and minced garlic.
2. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side, or until they are browned. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the sliced yellow onion and saute until translucent, about 5 minutes. Add the thyme and cook for another minute. Pour in the apple cider, scraping up any browned bits from the bottom of the skillet.
   Bring the mixture to a simmer.
4. Place the browned chicken breasts back into the skillet with the apple cider and onion mixture.
5. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
6. While the chicken is baking, heat 1 tablespoon of olive oil in another skillet over medium heat. Add the shredded cabbage and sauté until it starts to soften, about 5-7 minutes. Season with salt and pepper to taste.
7. Once the chicken is done, remove the skillet from the oven and place it back on the stovetop over low heat. If the sauce is too thin, you can simmer it for a few minutes until it reduces to your desired consistency.
8. Place a portion of sautéed cabbage on each plate, top with a chicken breast, and spoon some of the apple cider sauce and onions over the top. Enjoy your Apple Cider Chicken with Pepper, Paprika, Garlic, Yellow Onion, Thyme, and Cabbage!