This chicken and cabbage recipe is built around one pot, one cutting board, and about 25 minutes from start to finish. Cubed chicken breast, mushrooms, and shredded cabbage cook down with onion, bell pepper, and a simple tomato sauce, which gives the dish more body than a plain sautéed cabbage skillet. It works just as well spooned into a bowl for dinner tonight as it does packed into four containers for the week ahead.
The Skillet I Make When the Fridge Looks Empty
I did not grow up eating chicken and cabbage together, but I grew up watching my mother build almost every savory dish the same way. Onion and garlic go into the hot oil first, everything else follows, and a spoonful of tomato sauce ties it all together at the end.
That base, called a “refogado” in Brazil, is exactly what happens in this pot before the cabbage ever goes in. It is the reason this recipe tastes more finished than a plain sautéed cabbage and chicken skillet.
Sometimes I make a double batch of this at the beginning of the week and split it into containers for my lunch during the week. It reheats well, which is not something I can say for every chicken and cabbage recipe I have tested, and it holds up better than a plain stir fry because the sauce keeps the cabbage from drying out in the fridge.
If you’re looking for other ways to enjoy cabbage with chicken, I have a few more in regular rotation. My Cabbage and Sausage Stew is the version I turn to when I want something heartier and slow simmered. For a quick weeknight swap, my Ground Turkey Cabbage Skillet follows the same one pot method as this recipe, just with ground turkey in place of chicken. And when I want something with a little heat and an extra vegetable, my Chicken with Sauteed Cabbage and Zucchini bowls are worth bookmarking too. Enjoy!
Key Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Chicken Breast: I cut the chicken into small, even cubes rather than leaving it in larger pieces. This is important because the pieces need to cook through in about five to seven minutes without overcooking, and uneven sizes mean some pieces finish before others. I’ve tested this recipe with chicken thighs too, and they come out juicier and more forgiving if you happen to leave them in the pan a minute too long. If you go with thighs, trim the excess fat first so the sauce does not turn greasy.
Mushrooms: I like using baby bella or white button mushrooms here because they hold their shape once the tomato sauce goes in. Cremini works too if you want a slightly earthier flavor.
Pro Tip: cook the mushrooms in a dry pan for the first minute before adding oil. They release moisture fast, and starting them dry helps them brown instead of steam.
Cabbage: This is the ingredient that makes or breaks the dish, and it’s also where most of the complaints I’ve read about chicken and cabbage recipes in general come from, people ending up with a watery or bland result. I recommend salting the cabbage lightly as soon as it hits the pan, not at the very end. Salt draws out moisture early and helps the cabbage actually absorb the tomato sauce instead of diluting it. I use green cabbage for this recipe because it holds a little bit of bite even after 10 to 15 minutes of cooking, but red cabbage works if that’s what you have, though the sauce will take on a slightly purple tint.
Tomato Sauce: This is the ingredient that separates this recipe from a plain sautéed cabbage and chicken skillet. Instead of relying on chicken broth alone, which can leave the dish tasting thin, the tomato sauce gives the whole pan a little body and a rounder flavor. I make my own basic tomato sauce for this, but a good jarred marinara works in a pinch. I do not recommend skipping it, since that’s the one change that consistently makes this dish taste flat when I’ve tested it without.
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.
How to Make Chicken and Cabbage Recipe
Before you start: You’ll need a large pot or Dutch oven, something with enough depth to hold the cabbage before it cooks down. I use a 5 to 6 quart pot so I’m not fighting to stir everything together.
Step 1: I season and sear the chicken first before it hits the hot oil. Searing it on its own, rather than crowding it in with the vegetables, is what gives it color instead of just steaming it. Once it’s cooked through, I set it aside so it doesn’t overcook while everything else comes together.
Step 2: I cook the mushrooms in the same pot, without washing it. Those browned bits left behind from the chicken are flavor, not mess. I scrape them up with a wooden spoon as the mushrooms cook, which is what actually seasons the base of this dish before a single spice goes in.
Step 3: I brown the onion and bell pepper next. I let them sit for a few minutes without stirring constantly, since that’s what gets them properly browned instead of just translucent. This step is short but it matters, since a lot of the savory flavor in the finished dish comes from this browning, not from the seasonings alone.
Step 4: I add the cabbage, seasonings, and chicken broth, then cover and cook low. I salt the cabbage as soon as it goes in rather than waiting until the end. Covering the pot traps steam, which is what softens the cabbage in 10 to 15 minutes without needing to add more liquid. I check it around the 10 minute mark. If I want more bite, I stop there. If I want it fully tender, I give it the full 15.
Step 5: I stir the tomato sauce in last, then bring the chicken back. Adding the tomato sauce at the end, rather than cooking it down with everything else, keeps it from turning muddy. I fold the chicken and mushrooms back in, let everything warm through for two minutes, and finish with fresh parsley.
Olivia's Recipe Tips
This recipe multiplies well, but the pot does not. If I’m doubling it for a bigger batch of meal prep, I cook it in two batches rather than one giant pot. Cabbage needs room to actually sauté and steam. Crowd the pot and you’ll end up with more of a boil, which is where a watery result usually comes from.
Don’t skip resting the chicken while the vegetables cook. Setting the seared chicken aside instead of leaving it in the pot means it isn’t sitting in steam the whole time, which keeps it from turning rubbery by the time it goes back in.
Store and Make Ahead:
Once it’s cooled, I portion it into four glass containers, and it stays good for lunches through Thursday without the cabbage turning soft or watery, since the tomato sauce helps protect the texture in a way a plain broth based dish doesn’t.
If I’m prepping ahead, I’ll sometimes cook the chicken and cut the vegetables the night before and store them separately in the fridge, then cook everything together the next day. This cuts the actual hands on time down to about 15 minutes.
To store: You can tightly wrap the chicken and cabbage, once cooled, and store it in the fridge for up to 4 days.
To reheat: Reheat in a skillet over medium heat until warmed through, or reheat in the microwave in 60 second bursts, stirring between each.
To freeze: Tightly wrap and freeze for up to 3 months. I find the texture holds up best if you leave the cabbage slightly firmer than usual before freezing, since it will soften more during reheating.
Chicken and Cabbage Recipe
Video
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 and the mushroom to the pan and mix all together to combine. Cook for 2 more minutes. Garnish with fresh chopped parsley. Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
This recipe sounds really delicious. I want to try it but the measurement for the chicken broth is missing. Could you correct the recipe amount. I really enjoy your recipes.
Thanks for pointing it out. Just fixed it on the recipe box.
Yum! This looks amazing! I love that it’s a one pan quick meal but still healthy and full of flavour! Thank you for sharing.
You’re very welcome! Happy you liked this recipe!
Just tried this recipe yesterday and it’s a new favorite! So simple and full of flavor. The only modification I made was to add 2 Tbsp of brown sugar to help soften the taste of the tomato sauce. It could easily be made vegetarian by substituting black beans or some other plant based protein. I could see shrimp working well too. Yum!!!!
Absolutely you can replace chicken for beans 😉
I’m assuming you add the mushrooms at the same time as the chicken since it said to set aside the mushroom after cooking them
This sounds delicious! Even when I buy a small head of cabbage, I end up having so much left. This sounds delicious and it’s on the menu for tomorrow!
Lover your blog and I’ve tried so many of your recipes. 🙂
Jane
So glad you like my recipes. It means a lot to me 😉
Great recipe. We have a tomato allergy in the family, so left that out, but doubled the seasonings to compensate, and turned out great. My only gripe is the top of the recipe says 15 min to cook, but if you add up all the steps it’s more like 25-30. Dinner was a little late…
Happy you liked this recipe 😉 Actually on the top of the recipe box, it says 10 minutes to prepare and 15 minutes to cook. Total cooking time is 25 minutes.
I made this last night I was dissapointed, it lacked flavour and I had increased the spices. Wouldn’t make this one again, just didn’t care for it
Sorry to hear that. But this recipe is very flavourful. Did you follow the recipe and use all the ingredients listed?
Can this be used for a weekly meal prep? Will it keep ok in the fridge?
Yes you can. It last good for 3 days in the fridge!
I made this recipe tonight. I googled a ” recipe with chicken and cabbage that was healthy”. I had all the ingredients for this recipe and I was also on a time constraint. I really liked it! My husband liked it. It will become part of my family’s monthly menu. Someone posted about the dish lacking flavor. Just a suggestion, maybe the spices were old as they do loose their potency over time. I thought the flavor was great. Thank you for sharing thisrecipe!!
Thank you so much for your feedback. I totally agree with you. This recipe is very flavourful especially if you use good quality spices and tomato sauce.
Could you use ground turkey in this recipe instead of chicken ?
thx
Absolutely!
We really enjoyed the taste! I will be making this healthy meal again!
Happy you liked it!!
Olivia – what carb count number do you feel is “low carb”?
I’m a diabetes type 2 person and when I see 26 carbs/serving for this dinner recipe, it seems to be somewhat large in carb count for my requirements. Maybe I’m wrong about that ….
Alan
It was a type. It’s actually 16g carbs.
This was absolutely delicious! I followed the recipe except for using onion powder instead of an onion (we’re not a real fan…lol) and I also added a little but of Lawry’s Garlic salt with parsley mix into the cabbage.
Happy you liked this recipe.
I’m liking all your low carb recipes. Have copied a few All look great, thanks for creating them and having this special section for them
Thank you! So happy to hear that!
Wondering what you mean by tomato sauce? Do you mean ketchup which is what I know as tomato sauce, or something more healthy like tomato puree or passata that is just tomato?
Tomato passata would work good for this recipe!
Absolutely delicious and filling!! Didn’t take too long to come together (Mise en place is key). I will definitely be making again & again! Seasonings were perfect! I wish I could post a picture. Thanks for sharing!!
That’s amazing! Thanks for your great review 😉
Very good and very tasty recipe! It’s going in to my favorites list.
Awesome!
Really nice
Thanks!
Can I use a bag of coleslaw cabbage mix?
Yes you can.
Fantastic! Will definitely make this again!
That’s amazing!
This was excellent. I added just a touch of red pepper flakes for our taste, but will make again.
So happy you liked it 😉
Yummy 😋
Happy you liked it!