This Chicken Cabbage Recipe is a quick, easy and satisfying one-pan meal. Tender chicken is cooked with sautéed cabbage, mushroom, and simple seasonings for a delicious dinner. It’s perfect for busy weeknights and comes together in under 30 minutes!
If you like recipes like this one, you’ll love this Cabbage and Sausage Stew, Ground Turkey Cabbage Skillet, and this Chicken with Sauteed Cabbage and Zucchini.
We love cabbage, especially because it’s such a versatile veggie. You can serve it hot/cooked like this Cabbage Steak recipe and Cabbage and Sausage or cold/raw like this delicious Coleslaw Salad. And when you’re looking for a warm, comforting way to enjoy cabbage, this recipe is a must-try.
Key Ingredients
Boneless skinless Chicken Breast – I cut the chicken into cubes or small pieces for even cooking and easy eating. You can also swap it for chicken thighs if you prefer a slightly juicier, more flavorful option. I’ve made this recipe both ways, and both work beautifully!
Mushrooms – Use whatever mushrooms you prefer—baby mushrooms or white button mushrooms are always a great option. You can even make it with cremini or portobello for a deeper flavor.
Cabbage – It’s the best vegetable for this recipe! I used green cabbage, but you can use any variety you prefer. I’ve found that sautéing it just right helps it retain a bit of crunch while still being tender enough to pair perfectly with the chicken.
How to cut cabbage
- Remove the outer leaves. Just pull off the ones that are loose and easy to remove.
- Quarter the head of cabbage.
- Each piece now has a bit of the core revealed. Use your knife to remove the tough core.
- Put your cabbage quarter cut side down on the cutting board and slice it horizontally into ribbons.
Instructions to Make this chicken cabbage Recipe
1. Cut the chicken in cubes so it cooks quickly.
2. Season the chicken with paprika, oregano, kosher salt and black pepper and cook it in olive oil. Small cubes of chicken will only take five to seven minutes to cook. Chicken is fully cooked when it reaches an internal temperature of 165F.
3. Remove the chicken and cook the onions. Add the mushrooms
4. Add the shredded cabbage and the rest of the ingredients. Put the lid on and cook for ten to 20 minutes or until cabbage is cooked to desired tenderness.
5. Return the chicken to the pot and combine well. Let it cook for another minute or two to incorporate all the flavors.
Recipe tips:
- Make sure to cut the chicken into similar-sized pieces so they cook through at the same time.
- If you don’t have chicken, you can swap the chicken for a different meat such as beef, pork, or tofu.
- Want to add more vegetables? Throw in a handful of spinach or broccoli!
- Want to make this spicy? Try adding some cayenne pepper or hot paprika instead.
More Cabbage recipes to try:
Chicken Cabbage Recipe
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Ingredients
For the chicken
- 1 tbsp olive oil
- 1 lb chicken breast cut in cubes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- salt and black pepper
For the Cabbage
- 8 oz mushroom
- 1 tbsp olive oil
- 1 cup red onion chopped
- 1/2 cup green bell pepper chopped
- 1 small cabbage or ½ cabbage large sliced
- 1 teaspoon garlic powder
- 1/2 tsp paprika
- salt and black pepper
- ¼ cup chicken broth
- 1/3 cup tomato sauce
Instructions
- In a large pot or Dutch oven, add olive oil and heat over medium high heat for 1 minute. Add the chicken and sprinkle with paprika, oregano, salt and black pepper. Cook for about 5-7 minutes, or until chicken is fully cooked. Set it aside.
- Add mushroom and cook for 3 minutes and using a wooden spoon scrape off any brown bits that may be stuck to the bottom of your skillet. Set aside.
- In the same pot, add 1 tablespoon of olive oil, onions and bell pepper. Sauté for 3-5 minutes, or until it gets brown.
- Add the cabbage, garlic powder, paprika, salt and black pepper and chicken broth. Mix everything together. Reduce heat to medium low and cover with a lid. Cook for about 10-15 minutes, stirring occasionally.
- Add tomato sauce to the pan. Return chicken to the pan and mix all together to combine. Cook for 2 more minutes. Garnish with fresh chopped parsley. Serve immediately.
Tips
- To store: Store the chicken and cabbage in an airtight container in the fridge for up to 4 days.
- To reheat: Microwave the leftovers until hot.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Jenny says
This was good. I made a few substitutions: I added zucchini instead of peppers and ground chicken instead of chicken breasts. I also doubled the tomato sauced – I used a pasta sauce.
Olivia Ribas says
Glad you liked it! Your substitutions sound tasty. Thanks for sharing!
M says
Wasn’t for me. Maybe too much cabbage made it flavorless? That said, I used a small cabbage. Won’t make again.
Rachelle Johnson says
This was pretty tasty and only 2 points on weight watchers. I’ll make it again.
Olivia Ribas says
happy you liked it!
Marcus says
Love the recipe! Will say i swapped the paprika with Gochujang and the green peppers with carrots. It was great for work lunches. It is a must add to my rotation.
Olivia Ribas says
Indeed, it’s great for lunches!! It’s so easy to make and delicious 😉