Chicken Cabbage Recipe
This chicken cabbage recipe is a simple one-pan dinner made with tender chicken, sliced cabbage, onion, garlic and basic seasoning. It cooks in about 30 minutes and works well for busy weeknights, healthy meal prep or a low-carb dinner.
For best results, brown the chicken first, then add the cabbage and cook it just until tender. Chicken should reach 165°F in the thickest part before serving. You can confirm safe chicken temperatures with the USDA safe temperature chart. If you want more ways to use this combination, browse our chicken and cabbage recipes guide.
Quick Answer: How Do You Make Chicken Cabbage Recipe?
To make a chicken cabbage recipe, cook seasoned chicken pieces in a large skillet, add onion and garlic, then stir in sliced cabbage and a small amount of broth. Cover briefly until the cabbage softens, then finish uncovered so extra moisture can reduce.
The best chicken cuts for this recipe are boneless chicken thighs or chicken breast. Thighs stay juicier, while chicken breast keeps the meal leaner.
Ingredients
- 1 pound boneless chicken thighs or chicken breast, cut into bite-size pieces
- 1 small green cabbage, thinly sliced
- 1 small onion, sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- ½ cup chicken broth
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- ½ teaspoon dried thyme or Italian seasoning, optional
- 1 tablespoon lemon juice, optional
- Fresh parsley, for serving
You can use green cabbage, napa cabbage or red cabbage. Green cabbage is the easiest option because it holds its shape and becomes tender without falling apart.
How to Make Chicken Cabbage Recipe
Step 1: Season the Chicken
Pat the chicken dry, then season it with salt, pepper, paprika and garlic powder. Dry chicken browns better and gives the dish more flavor.
Step 2: Brown the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–6 minutes, stirring once or twice, until browned and nearly cooked through.
Transfer the chicken to a plate. It will finish cooking later with the cabbage.
Step 3: Cook the Onion and Garlic
Add the remaining oil to the same skillet. Stir in the onion and cook for 2–3 minutes until it begins to soften. Add the garlic and cook for 30 seconds.
Do not let the garlic burn, because it can turn bitter.
Step 4: Add the Cabbage
Add the sliced cabbage to the skillet. Stir well so it picks up the flavor from the pan. Add chicken broth, thyme or Italian seasoning, and a small pinch of salt.
Cover and cook for 5–7 minutes, stirring once or twice, until the cabbage starts to soften.
Step 5: Return the Chicken
Add the chicken back to the skillet. Cook uncovered for 3–5 minutes, or until the chicken reaches 165°F and the cabbage is tender.
If there is too much liquid, cook uncovered for another 1–2 minutes.
Step 6: Finish and Serve
Add lemon juice if you want a brighter flavor. Sprinkle with fresh parsley and serve warm.
You can serve this chicken cabbage recipe on its own, with rice, potatoes, noodles or cauliflower rice.
How Do You Keep Chicken and Cabbage From Getting Watery?
To keep chicken and cabbage from getting watery, use only a small amount of broth and finish cooking uncovered. Cabbage releases moisture as it softens, so too much liquid can make the dish soupy.
Also avoid overcooking the cabbage. It should be tender, not mushy.
Is Chicken and Cabbage Healthy?
Chicken and cabbage can be a healthy meal because it combines protein with a low-calorie vegetable. Chicken breast makes the dish leaner, while chicken thighs add more flavor and moisture.
The final nutrition depends on how much oil, sauce or starch you serve with it. For a lighter meal, serve it with cauliflower rice or extra vegetables.
What Goes With Chicken and Cabbage for Dinner?
Chicken and cabbage pairs well with simple sides such as:
- White rice
- Brown rice
- Mashed potatoes
- Roasted potatoes
- Egg noodles
- Cauliflower rice
- Crusty bread
- Cucumber salad
For an Asian-style version, make our chicken stir fry with cabbage.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat in a skillet over medium-low heat until hot. If the cabbage releases liquid, cook uncovered for a minute to reduce it. You can also microwave leftovers in short intervals, stirring between each one.
Frequently Asked Questions
Can we eat cabbage and chicken together?
Yes, cabbage and chicken work well together. Chicken adds protein, while cabbage adds texture, mild sweetness and volume to the meal.
What is the best way to cook cabbage with chicken?
The best way is to brown the chicken first, then cook the cabbage in the same pan with onion, garlic and a little broth. This builds flavor and keeps the cabbage from becoming bland.
Can I use ground chicken?
Yes, ground chicken works well. Cook it first with onion and garlic, then add cabbage and seasonings. Ground chicken cabbage is especially good for meal prep bowls.
Can I use chicken breast?
Yes, chicken breast works well if you cut it into even pieces and avoid overcooking it. Check that it reaches 165°F before serving.
What makes cooked cabbage taste better?
Garlic, onion, black pepper, paprika, broth, lemon juice and fresh herbs all make cooked cabbage taste better. Browning the chicken first also adds more flavor to the pan.
Final Tips
This chicken cabbage recipe is best when the chicken is browned, the cabbage is tender but not mushy, and the final dish is not too watery. Start with a small amount of broth, use medium-high heat, and finish uncovered if needed.
For more dinner ideas with the same ingredients, visit our chicken and cabbage recipes pillar guide.
Chicken Cabbage Recipe
Equipment
- Large skillet
- Cutting Board
- Sharp knife
- Wooden Spoon
- Instant-read thermometer
Ingredients
- 1 pound boneless chicken thighs or chicken breast cut into bite-size pieces
- 1 small green cabbage thinly sliced
- 1 small onion sliced
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme or Italian seasoning optional
- 1 tablespoon lemon juice optional
- Fresh parsley for serving
Instructions
- Pat the chicken dry and season it with salt, pepper, paprika and garlic powder.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–6 minutes until browned and nearly cooked through. Transfer to a plate.
- Add the remaining olive oil to the skillet. Cook the onion for 2–3 minutes, then add garlic and cook for 30 seconds.
- Add sliced cabbage, chicken broth and thyme or Italian seasoning. Stir well, cover and cook for 5–7 minutes until the cabbage begins to soften.
- Return the chicken to the skillet. Cook uncovered for 3–5 minutes, or until the chicken reaches 165°F and the cabbage is tender.
- Add lemon juice if using. Sprinkle with parsley and serve warm.
Notes
Use chicken thighs for a juicier result or chicken breast for a leaner meal. Do not add too much broth because cabbage releases moisture as it cooks. Cook uncovered at the end if the dish looks watery. Chicken should reach 165°F before serving. Store leftovers in the refrigerator for 3–4 days.
