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Home » Main Course » Sautéed Chicken and Cabbage Skillet

Sautéed Chicken and Cabbage Skillet

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
March 17, 2017
4.85 from 91 votes


Last Updated June 12, 2020 | 5 Comments

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2.7K shares
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Protein rich chicken and savory cabbage come together in this easy, delicious and super healthy low-carb Chicken and Cabbage Skillet.

Sautéed Chicken and Cabbage SkilletHappy St. Patrick’s Day!

Whenever this particular day of the year rolls around it always brings back memories of college. Especially my first two years, before I got serious with studies or a boyfriend (my now husband). I was very active in Alpha Psi, the local sorority at UC Santa Cruz and was always up for an excuse to go out and party.

St. Paddy’s Day was always a favorite.

One of my sorority sisters, and one of my very best friends throughout my college years was particularly fond of this holiday. She was always my favorite person to do just about anything with, but thanks to her overwhelming excitement for this one day of the year, she somehow made St. Patrick’s Day one of my favorite days, too.

Jäger bombs… ohhh, how I do not miss you. But, I am so thankful for the memories we shared together.

Why am I sharing this? I can’t say for sure, but it probably has something to do with the old best friend of mine and the St. Paddy’s Day memories I have thanks to her. You know the memories I’m talking about- the ones that feel so recent, it’s almost like you can touch them (no matter how many years have come between).

Now that I’m old, St. Patrick’s Day is a whole lot different than it used to be. Now, this holiday is focused on dressing my child in green, which I failed at today, by the way. Apparently, the closest green colored clothing item he owns is teal. Next year i’ll be prepared since every single kid in his class was dressed head-to-toe in green. How do these parents have the time to go out and coordinate these perfectly matched outfits? Do they take their kids? I took Octavian to Carter’s today because he needed summer pjs and he practically destroyed the sunglasses display (which they’re asking for if you ask me) and started doing wind sprints around the store as I checked out. When I got to the checkout, the lady said to me, “Oh wow! He seems so much older than the last time you guys were in here. I remember the last time he was quite the handful”. Yep, he’s actually doing really well today, I say. Little does she know he and I had a big talk about behavior before going in to the store.

Meanwhile, I’m the mom who has literally never dropped off, or picked up, her child in anything other than yoga or running clothes and wears my hair in the same braid I slept in (and probably worked out in). No judging anyone here, though. At least I actually work out. Plus, if you saw Octavian’s clothes after a couple hours on his body, you would probably understand why I rarely buy special outfits.

Ok, whoa. That went way off topic. Sorry, guys. Sometimes I just start typing as if I were talking. All of that up there was just me trying to make myself feel better.

Anyway, aside from dressing my child, St. Paddy’s Day also means FOOD. I can’t say if any of it is traditional (corned beef and cabbage?), but I do know it’s GOOD. I am also learning that there are about a million and one ways to use leftover corned beef and cabbage (CORNED BEEF, POTATO, AND EGG HASH | CLASSIC REUBEN SANDWICH | IRISH CORNED BEEF POTATO PANCAKES). And that’s nothing! The ideas I have running through my brain for next year? I can hardly wait!

Now, if you’re not a huge fan of corned beef, but love cabbage (cabbage is so good, you guys!), then maybe you’ll like this easy Sautéed Chicken and Cabbage Skillet. It’s a definite keeper if you’re looking for something a little lighter or you don’t eat beef. I love this dish because it’s so easy and jam packed full of vegetables. In fact, this chicken and cabbage skillet is all vegetables except for the chicken. It is satisfying enough to eat alone, or as a side of a larger meal. Missing the carbs? Add some noodles and a sprinkle of cheese or keep it super simple and eat it with some fresh buttered bread.

Sautéed Chicken and Cabbage Skillet

Sautéed Chicken and Cabbage Skillet

Sautéed Chicken and Cabbage Skillet

A plate of food on a table, with Cabbage and Chicken

You may also enjoy these recipes:

CLASSIC REUBEN SANDWICH

IRISH CORNED BEEF POTATO PANCAKES

Sautéed Chicken and Cabbage Skillet

Sautéed Chicken and Cabbage Skillet

4.85 from 91 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Protein rich chicken and savory cabbage come together in this easy, delicious and super healthy low-carb Chicken and Cabbage Skillet.
Print Recipe Pin Recipe Rate Recipe Save Recipe Saved!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 4 servings
Calories 358 kcal

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
Prevent your screen from going dark

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).

Nutritional Information

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 provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chicken and Cabbage Skillet, Chicken Cabbage Skillet
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

2.7K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Giovanna says

    July 15, 2022 at 10:18 am

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

    Reply
  2. Fran Carter says

    April 19, 2020 at 1:00 pm

    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 doesn’t like potatoes. Everyone enjoyed the dish and said they would like to have it again.

    Reply
  3. Diane says

    December 2, 2018 at 3:41 pm

    5 stars
    Can you freeze leftovers? It was delicious.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 3, 2018 at 3:58 pm

      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!

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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