My cookbook is here! 
This chicken and cabbage is an incredibly simple, healthy and delicious one pan meal! Its packed with fiber and protein too.
If you love easy delicious meals that come together in one pan – you are currently in the right spot. My entire family loved this dish and I loved making it. It’s gluten free and has the protein and veggies come together in one pan for easy clean up.
If you don’t have green cabbage, you can use red/purple cabbage but the end result of color will change. You can also use chicken breasts instead of thighs if that’s what you have.
Thank you for supporting Hungry Happens! I hope you enjoy making this dish as much as I loved creating it! If you could take the time to comment and rate the recipe, we would greatly appreciate it! LOVE YOUR LIFE!
One Pan Chicken and Cabbage
Ingredients
- 1½ lbs (0.68 kg) boneless skinless chicken thighs
- salt, onion powder, garlic powder + paprika
- 3 tbs olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbs tomato paste
- 1 medium head green cabbage, sliced thin
- 2 medium carrots, coarsely grated
- 1½ cups (350 ml) low sodium chicken broth
- 2 tsp paprika
- salt and pepper, to taste
- garnish: fresh parsley
Instructions
- Cut your chicken into small pieces. Season them generously with salt, onion powder and garlic powder.
- In a large deep skillet, heat the oil. Once hot, add in the chicken and cook for 6 minutes – or until browned on both sides. Next add in the onion and saute for 2 minutes. Stir in the garlic for 30 seconds and then the tomato paste too.
- Next mix in the cabbage shreds for a minute or two until coated and slightly wilted down, then mix in the carrot shreds and then finally add in the broth and seasonings. Bring to a simmer and lower the heat to continue the simmer cook, stirring occasionaly, for about 10-15 minutes or until the liquid has evaporated. Top with parsley and enjoy!
My only negative comments on the recipe are that it takes far longer to cook the cabbage and carrot down than 20 minutes (I did an hour at least) and the liquid really never evaporates. That said, it is worth the wait, I did add some fish sauce and Vindaloo sauce towards the end to enhance the flavour. Amazing way to get my veggies, I may try it with tofu or chickpeas too.
Very easy to make and the result is delicious. Very satisfying. I wish I would have had some rice or something to put it on since I had some good juices from it. Will make again.
Can I sub green cabbage with purple cabbage?
Hi Mindy, absolutely, however the overall aesthetic of the dish will change.. the purple cabbage will turn brownish color
The only thing I’d change is omitting the tomato paste. Don’t know if it adds much, and it masks the taste of the cabbage and carrots. Add a little bacon sometimes too.