Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they cook faster and can dry out more easily. Reduce the initial cooking time by a minute or two, and be careful not to overcook them during the simmering stage. The dish won't be quite as rich in flavor, but it's a good option if you prefer white meat.

Is there a way to make this vegetarian?

You can easily transform this into a vegetarian dish by omitting the chicken and using vegetable broth instead of chicken broth. Add a can of drained, rinsed chickpeas or white beans for protein, or include some cubed firm tofu browned at the beginning just like you would the chicken.

My family doesn't like cabbage - can I substitute another vegetable?

If cabbage isn't popular in your household, try using sliced bell peppers and zucchini instead. They'll create a different dish but with a similar cooking method and delicious results. The cooking time will be shorter, so add these vegetables later in the process.

Why is my dish too watery?

If your dish ends up too watery, there are a few possible reasons. Your cabbage might have had higher water content, or the heat might have been too low during the simmering stage. Simply increase the heat and cook uncovered for a few more minutes until the excess liquid evaporates and the sauce reaches your desired consistency.

One Pan Chicken and Cabbage Recipe

Name: One Pan Chicken and Cabbage Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1½ lbs boneless skinless chicken thighs; Salt, onion powder, garlic powder, and 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; Fresh parsley

This One Pan Chicken and Cabbage is a game-changer for busy weeknights when you need a nourishing, flavorful meal without the fuss. Tender chicken thighs mingle with sweet cabbage and carrots in a savory broth that reduces to create an incredibly satisfying dish. Ready in just 30 minutes, this simple recipe delivers maximum flavor with minimal effort – proving that delicious home cooking doesn’t need to be complicated.

Why You’ll Love This Recipe

Truly One-Pan Wonder: Everything cooks in a single skillet, meaning less cleanup and more time to enjoy your evening.
Budget-Friendly: Cabbage is one of the most economical vegetables around, and chicken thighs deliver more flavor at a lower cost than chicken breasts.
Surprisingly Flavorful: The combination of tender chicken, sweet cabbage, and savory broth creates a dish that tastes like it took hours to develop those flavors.
Naturally Healthy: This low-carb, protein-rich meal is packed with vegetables and lean protein without trying to be “diet food.”

Ingredients You’ll Need

Boneless Skinless Chicken Thighs: The star protein that stays tender and juicy throughout cooking, offering more flavor than chicken breasts.
Seasonings (salt, onion powder, garlic powder, paprika): These create a simple but effective seasoning blend that enhances the chicken without overwhelming it.
Olive Oil: Provides the base for sautéing and helps brown the chicken for maximum flavor development.
Onion: Creates a sweet, aromatic foundation for the dish when cooked down.
Garlic: Adds essential depth and pungency that elevates the entire dish.
Tomato Paste: A concentrated flavor bomb that adds richness and umami without making the dish taste “tomato-y.”
Green Cabbage: The humble hero that transforms as it cooks, becoming sweet and tender while absorbing all the delicious flavors.
Carrots: Add natural sweetness, color, and nutrients to balance the dish.
Chicken Broth: Provides the liquid for braising and creates a flavorful sauce as it reduces.
Fresh Parsley: Brightens the finished dish with color and a fresh, herbaceous finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spice It Up

Add 1/2 teaspoon of red pepper flakes or a diced jalapeño for some heat.

Different Vegetables

Try red cabbage for a slightly sweeter flavor and beautiful color, or add bell peppers for extra sweetness.

Herb Variations

Substitute fresh dill or thyme for parsley, or add them together for a more complex herb profile.

Make It Creamy

Stir in 1/4 cup of sour cream or heavy cream at the end for a richer, tangier finish.

How to Make One Pan Chicken and Cabbage

Step 1: Prepare and Season the Chicken

Cut chicken thighs into bite-sized pieces, about 1-inch cubes. Season generously with salt, onion powder, garlic powder, and a touch of paprika. Don’t be shy with the seasonings – they’ll flavor the entire dish.

Step 2: Brown the Chicken

Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add the seasoned chicken pieces without crowding the pan. Cook for about 3 minutes per side until nicely browned. The chicken doesn’t need to be fully cooked at this stage.

Step 3: Build the Flavor Base

Add the diced onion to the pan with the chicken and sauté for 2 minutes until translucent. Stir in the minced garlic and cook for just 30 seconds until fragrant. Add the tomato paste and cook for another minute, stirring to coat the chicken and onions.

Step 4: Add Vegetables and Broth

Add the thinly sliced cabbage to the skillet and stir for about 2 minutes until it begins to wilt down. Mix in the grated carrots, then pour in the chicken broth. Season with paprika, salt, and pepper. Bring everything to a simmer.

Step 5: Simmer and Reduce

Reduce heat to medium-low and continue to simmer, stirring occasionally, for 10-15 minutes or until the cabbage is tender and the liquid has mostly evaporated, creating a light sauce. The chicken will finish cooking during this time.

Step 6: Finish and Serve

Taste and adjust seasonings if needed. Sprinkle with fresh chopped parsley before serving.

Pro Tips for Making the Recipe

Slice the Cabbage Properly: Cut the cabbage as thinly as possible – it will cook more evenly and absorb flavors better.
Don’t Rush the Browning: Take time to properly brown the chicken for deeper flavor throughout the dish.
Season in Layers: Add salt at different stages (chicken, vegetables, final dish) for well-developed flavor.
Watch the Liquid: If it’s reducing too quickly, lower the heat or add a splash more broth. If it’s too soupy at the end, increase heat briefly to reduce.

How to Serve

Main Dish Serving

This is a complete one-pan meal on its own, perfect for a satisfying dinner with no additional sides needed.

Grain Pairings

Serve over brown rice, quinoa, or with a side of crusty bread to soak up the flavorful sauce.

Complementary Sides

A simple side salad with a vinaigrette dressing provides nice textural contrast to the soft, cooked vegetables.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 4 days. The flavors actually improve overnight as they meld together.

Freezing

This dish freezes beautifully for up to 3 months. Portion into individual servings before freezing for easy meal prep.

Reheating

Reheat gently in a covered skillet with a splash of water or broth to maintain moisture, or microwave on medium power until heated through.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work, but they cook faster and can dry out more easily. Reduce the initial cooking time by a minute or two, and be careful not to overcook them during the simmering stage. The dish won’t be quite as rich in flavor, but it’s a good option if you prefer white meat.
Is there a way to make this vegetarian?

You can easily transform this into a vegetarian dish by omitting the chicken and using vegetable broth instead of chicken broth. Add a can of drained, rinsed chickpeas or white beans for protein, or include some cubed firm tofu browned at the beginning just like you would the chicken.
My family doesn’t like cabbage – can I substitute another vegetable?

If cabbage isn’t popular in your household, try using sliced bell peppers and zucchini instead. They’ll create a different dish but with a similar cooking method and delicious results. The cooking time will be shorter, so add these vegetables later in the process.
Why is my dish too watery?

If your dish ends up too watery, there are a few possible reasons. Your cabbage might have had higher water content, or the heat might have been too low during the simmering stage. Simply increase the heat and cook uncovered for a few more minutes until the excess liquid evaporates and the sauce reaches your desired consistency.

Final Thoughts

This One Pan Chicken and Cabbage recipe proves that amazing weeknight dinners don’t require complicated techniques or lengthy ingredient lists. The magic happens when simple ingredients transform through proper cooking into something greater than the sum of their parts. I turn to this recipe regularly when I want something hearty, healthy, and hassle-free. Give it a try – I’m confident it will earn a spot in your regular meal rotation!