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

Description

A hearty and flavorful one-pan dish combining tender chicken thighs with cabbage and carrots, cooked in a rich tomato-based broth. Perfect for a quick and comforting meal.

Ingredients

Units Scale

Main Ingredients

1 1/2 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
1 1/2 cups low sodium chicken broth
2 tsp paprika
Salt and pepper to taste

Garnish

Fresh parsley

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Instructions

Prepare the chicken: Cut your chicken into small pieces and season generously with salt, onion powder, and garlic powder.
Cook the chicken: In a large deep skillet, heat the olive oil. Once hot, add the chicken and cook for 6 minutes or until browned on both sides.
Add aromatics: Add the diced onion to the skillet and sauté for 2 minutes. Stir in the minced garlic for 30 seconds, followed by the tomato paste.
Add vegetables: Mix in the cabbage shreds and cook for a minute or two until slightly wilted. Then mix in the grated carrots.
Simmer everything: Finally, add the chicken broth and seasonings. Bring the mixture to a simmer, reduce the heat, and let it cook while stirring occasionally for about 10-15 minutes, or until the liquid has evaporated.
Finish and serve: Top with fresh parsley and serve hot. Enjoy your meal!

Notes

Use a large deep skillet to hold all the ingredients comfortably.
Make sure to slice the cabbage thinly for even cooking.
Adjust the seasoning (salt and pepper) to your taste before serving.
Low sodium chicken broth is used to control salt levels, but you can use regular broth if preferred.
Garnishing with fresh parsley enhances the dish’s flavor and visual appeal.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 540mg
Fat: 13g
Saturated Fat: 2.5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 5g
Protein: 36g
Cholesterol: 120mg