Chicken and cabbage is a one pan meal that is healthy and quick. Use it for dinner or meal prep four lunches in under 30 minutes.
This recipe is amazing for your busy weeknights because it’s all made in 30 minutes and using one-pot only. Perfect, right? If you like recipes like this one, you’ll love this Cabbage and Sausage Stew, Ground Turkey Cabbage Skillet, and this Spicy Chicken with Sauteed Cabbage and Zucchini Bowls.
With lots of protein and fresh veggies, this chicken and cabbage dish is filling and delicious.
Made with simple ingredients, this one pan meal is gluten, dairy and nut free. It’s low-carb and fits great with the paleo and Whole30 eating plan. Because it’s so easy to store, it makes healthy eating super easy with meal prep.
What is the best type of cabbage for chicken and cabbage?
There are more than a dozen varieties of cabbage, but some work better in this chicken and cabbage dish than others. Try any of these:
- Cannonball cabbage- these are the typical green cabbages found in the grocery store
- Napa cabbage- if you like something a little sweeter and not as crisp
- Red cabbage- this is a little tougher if you want it to maintain a more crisp texture
How do you cut cabbage?
Cabbage is very dense and can be intimidating to cut into even pieces. Once you know the method, your chicken and cabbage will be evenly cooked and your coleslaw will look amazing.
- Wash the cabbage under cold running water
- 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. At this point you can make the ribbons as thick or thin as you like. For the chicken and cabbage dish, I cut them thicker than I would for coleslaw. If you want them short, you can then cut the ribbons in half or thirds.
How do you saute chicken and cabbage?
This chicken and cabbage meal can all be made in one pot. I prefer using my Dutch oven for a dish like this because of its size, and that it has a lid.
- Cut the chicken in cubes so it cooks quickly
- Season the chicken 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.
- Remove the chicken and cook the onions
- Add the mushrooms
- Add the cabbage and the rest of the ingredients. Put the lid on and cook for ten to 15 minutes.
- Return the chicken to the pot and combine well. Let it cook for another minute or two to incorporate all the flavors.
If you have leftover chicken or have meal prepped chicken breast, this is a great recipe to use it up. You can eliminate the first step of cooking the chicken and just add the cooked chicken at the end to warm it up.
More one-pan chicken recipes to try:
- Skillet Chicken Fajitas Recipe
- Chicken and Bell Peppers Skillet
- Spicy Chicken with Cauliflower Rice
- Easy Baked Chicken with Brussels Sprouts
- Asparagus Sweet Potato Chicken Skillet
One-Pan Chicken and Cabbage (Meal-Prep)
For the chicken
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.
Nutrition InformationAmount per serving (1/4) — Calories: 304, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 60mg, Sodium: 339mg, Potassium: 795mg, Carbohydrates: 26g, Fiber: 10g, Sugar: 13g, Protein: 31g
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!