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This Chicken and Cabbage Recipe is a nutritious, low-carb, and easy-to-make anytime meal. Bursting with flavor from the tender and juicy chicken, sautéed onion, garlic, paprika, and cherry tomatoes, it’s a healthier twist on another personal favorite, corned beef and cabbage. 

Sautéed Chicken and Cabbage Skillet

If you’re not a fan of red meat – or corned beef in particular – but love the taste of cabbage, this easy chicken and cabbage recipe is perfect for you. It’s a lighter dish that’s packed with tender chicken and vegetables, making it satisfying and balanced enough to eat as a main course. The nutritious cabbage is the main star of the dish, but if you’re craving carbs, you can add some noodles or even potatoes – or keep it simple and serve it with some fresh buttered bread. This delicious and easy-to-follow recipe is definitely a keeper and a delicious way to enjoy a healthy meal for one or for the whole family.

How to Make Chicken and Cabbage 

  1. Brown the chicken: Heat a large skillet or Dutch oven over medium-high heat and add the olive oil. Add in the chicken pieces and sprinkle with salt and pepper. Cook for 6-8 minutes until lightly browned and the chicken is fully cooked. Carefully transfer the chicken to a clean plate using a large slotted spoon.
  2. Sauté the onions: In the same skillet, add another tablespoon of olive oil and the diced onion, stirring to incorporate any brown bits stuck to the bottom of the pan. Sauté the onions for 3-4 minutes until softened. 
  3. Cook the veggies and cabbage: Add minced garlic and paprika and sauté for one more minute. Mix in the shredded carrots, chopped tomatoes, chicken stock, and chopped cabbage. Cover with a lid and cook for 15 minutes over medium-low heat, stirring occasionally.
  4. Return the chicken and cook everything together: After 15 minutes, remove the cover and return the chicken to the pan. Season with salt and pepper and cook for an additional 15-20 minutes or until all liquid has evaporated. 
  5. Serve: Garnish with fresh parsley and red pepper flakes (optional).
Overhead photo of Chicken and Cabbage on a plate

Serving Suggestions

This chicken and cabbage recipe is amazing served with roasted potatoes, Brussels sprouts, and applesauce.

Storage and Leftovers

Keep leftovers stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a hot skillet or in the microwave until reheated. Freezing is not recommended.

close up of chicken and cabbage on a plate

More Delicious Chicken Recipes

Sautéed Chicken and Cabbage Skillet
4.85 from 109 votes

Chicken and Cabbage Recipe


Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This Chicken and Cabbage Recipe is a nutritious, low-carb, and easy-to-make anytime meal. Bursting with flavor from the tender and juicy chicken, sautéed onion, garlic, paprika, and cherry tomatoes, it’s a healthier twist on another personal favorite, corned beef and cabbage. 
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4 servings
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Ingredients 

  • 3 tablespoon olive oil, divided
  • 1 pound boneless skinless chicken thighs, trimmed of fat and cut into small pieces
  • Salt + Pepper
  • 2 teaspoon paprika
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 2 cups shredded carrots
  • 1 cup chopped cherry tomatoes
  • 1 cup chicken stock
  • 1 large cabbage, chopped
  • Fresh chopped parsley, for garnish
  • Red Pepper Flakes, if desired

Instructions 

  • Heat a large skillet or Dutch oven over medium high heat. Add olive oil to the pan and gently swirl to coat. When pan is hot add the chicken pieces and sprinkle with salt and pepper. Continue to cook for 6-8 minutes, or until chicken is fully cooked and lightly browned. Carefully transfer chicken to a clean plate using a large slotted spoon.
  • Using the same skillet or Dutch oven, place the pan over medium high heat. Add 1 more tablespoon of olive oil to the skillet and the large diced yellow onion. Stir to coat the onion in oil and scrape off any brown bits that may be stuck to the bottom of your skillet. Sautè the onion for 3-4 minutes, stirring frequently, or until onions just start to soften.
  • Add the minced garlic and paprika to the onions and sautè for one more minute. Mix in the shredded carrots, chopped tomatoes, chicken stock and chopped cabbage. Reduce heat to medium low and cover with a fitted lid. Cook for 15 minutes, stirring occasionally.
  • After 15 minutes, remove cover and return chicken to the pan and mix with the vegetables. Season with salt and pepper. Continue to cook on low for an additional 15-20 minutes, or until there is no liquid remaining.
  • Garnish with fresh chopped parsley and red pepper flakes (if desired).

Nutrition

Calories: 358kcal | Carbohydrates: 27g | Protein: 27g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 278mg | Potassium: 1090mg | Fiber: 8g | Sugar: 13g | Vitamin A: 11615IU | Vitamin C: 98.6mg | Calcium: 139mg | Iron: 2.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Jessica Randhawa

Chef | Food Photographer

Jessica Randhawa leads The Forked Spoon, sharing 14 years of experience and over 1,200 original recipes, kitchen tips, and practical cooking advice. Inspired by her world travels, Jessicaโ€™s approachable recipes have been featured in outlets like Daily Mail, Al Jazeera, and CNET. She holds a Bachelor of Science from the University of California.

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Recipe Rating




4.85 from 109 votes (104 ratings without comment)

7 Comments

  1. Megan says:

    5 stars
    Easy, tasty, healthy & delicious. Will definitely be making this again. Thanks!

    1. Jessica Randhawa says:

      Thank you so much! Iโ€™m so glad you enjoyed it and plan to make it again. ๐Ÿ™‚

  2. Sherri says:

    5 stars
    Really love this recipe and have made it many times. I just use bagged coleslaw mix and itโ€™s a great time saver.

  3. Giovanna says:

    5 stars
    This was a great way to use the chicken and cabbage I had sitting in my fridge!

  4. Fran Carter says:

    5 stars
    A great twist for serving cabbage and chicken. I used leftover rotisserie instead of flying chicken thighs. I also tomato paste instead of tomatoes because my son doesnโ€™t like potatoes. Everyone enjoyed the dish and said they would like to have it again.

  5. Diane says:

    5 stars
    Can you freeze leftovers? It was delicious.

    1. Jessica Randhawa says:

      Hi Diane,

      I have not tried to freeze this recipe, so I honestly cannot say. I am not sure if the Cabbage will freeze well; however, if you try to freeze it please do report back after you try it – now I am curious!