One Pan Chicken and Cabbage
An incredibly simple, healthy and delicious way to serve your chicken and veggies.
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 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 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!
Nutrition
Calories: 401kcal | Carbohydrates: 22g | Protein: 39g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 305mg | Potassium: 1115mg | Fiber: 7g | Sugar: 11g | Vitamin A: 5559IU | Vitamin C: 93mg | Calcium: 135mg | Iron: 3mg
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DON’T understand why the carbs are so high ❗ I’m keto
Another hit! Thank you!
If I cannot have tomato paste, what would you suggest?
This is a new household favorite!!
Can you omit the carrots? My family are not fans. What would you use for substitute?
Folks. Try this I added celery and water chestnuts to mine adjusted the seasoning. It made a lot because I’ve had like a lot of cabbage. I used for chicken breast rather than chicken thighs. I sliced them thin I put more tomato paste then it said but as a base recipe, this is fabulous. You really need to do this. I’m telling you.
Thanks, this was terrific and easy to make. It felt healthy, hearty, and allows you to spice it up as much as you want.
Hi Steven, I’m so glad you liked the dish! Thanks for leaving your feedback!
I adore your recipes, and I’m crazy about cabbage, but about halfway through assembling everything, I was certain I was going to hate this. But like ALWAYS, you did not disappoint! This was AWESOME! I seasoned everything with a little dry chipotle seasoning, and man alive, I could’ve eaten everything by myself. Neither my husband nor I are typically fans of one-pan meals, but we both loved this one. You seriously rock. I’ve never tried any of your recipes that were bad. Not one.
Hello,
What broth did you use? I’m in the UK.
Many thanks
Amy
Hi Amy, I use low sodium chicken broth in almost all of my recipes in my home. You can use vegetable broth too though. Thank you!
mine didn’t quite turn out the way yours did. lol I opted to use a bag of coleslaw which may have caused it to go off the path. Mine ended up with more of a tomato sauce (maybe I didn’t cook it down long enough) like a tiki masala, so I went with it and used the meat as filling for tacos. I think tomorrow, I will do some rice and get some naan bread with it. It does have a good taste to it, and I added a little brown sugar to the meat while cooking to give it a sweeter taste. all in all, I like it. I just have a lot of it left lol
Hi Shannon, sounds great with the brown sugar added in!
Thanks for the feedback on the recipe too!