Chicken Cabbage Recipe
Easy one-pan chicken cabbage recipe made with tender chicken, sliced cabbage, onion, garlic and simple seasoning for a quick healthy dinner.
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.