Chicken and Cabbage Skillet

This easy, one-pot chicken and cabbage skillet recipe is perfect for weekday dinners; It’s quick, simple, and delicious and sure to be a hit!

Are you looking for an easy one-skillet dinner you can whip up in no time? Look no further – this chicken and cabbage skillet recipe is about to become your go-to for busy weeknights. You won’t believe how flavourful and comforting this simple dish is.

You’ll love that it’s also healthy and budget friendly, utilizing common pantry ingredients as well as fresh seasonal produce that won’t break the bank. With just a few ingredients — ground chicken, green cabbage, onions, carrots, and seasonings – it really doesn’t get much easier than this!

In less than 45 minutes you will have a fantastic meal on the table that your family will come running back for more of night after night.

Don’t hesitate any longer; let me show you how delicious simplicity can be!

Why You Will LOVE This Easy Skillet Dinner

• This easy skillet dinner is perfect for busy weeknights. It requires minimal ingredients and only one pan to make, making it the ultimate quick-fix meal.
• Plus, it’s a healthy dish packed with vegetables and protein. The combination of cabbage and chicken makes this dish flavourful and filling at the same time.
• Inexpensive meal. Most ingredients are pantry basics.

How to Shred Cabbage

Shredding cabbage is easy and requires only few simple steps.

• Start by washing the cabbage head.
• Next peel off the outer leaves.
• Cut the cabbage into four wedges.
• Cut out the core from each wedge and discard it.
• Place each cabbage quarter down on the cutting board and slice horizontally into thin strips.

Your cabbage is now shredded and ready to be used, enjoy!

Tips for Cooking the Best Skillet Meal

Making the best skillet meal requires patience and attention to detail. Here are some tips to make sure your dish turns out perfect:

• Cook your ingredients on medium-high heat, stirring occasionally.
• Add spices in increments until you get the desired flavour.
• Use fresh herbs for added depth of flavour.
• Let the ingredients simmer and cook together until they reach desired texture.
• Add a splash of lemon juice or white wine for added flavour dimension.
• Adjust seasonings again at the end before serving.
• Serve your dish with crusty bread to mop up all the tasty juices!

Recommended Tools to Make a Cabbage Skillet

Chef’s knife – a sharp, high quality knife makes easy work of the cabbage.

Non-slip cutting board – makes chopping everything easy.

Box grater – for grating the carrots.

Large skillet – make sure it has a lid!

How to Store Leftover Chicken and Cabbage Skillet

Once your chicken and cabbage skillet is cooked and has been served, you can store the completely cooled off leftovers in an airtight container in the refrigerator.

Leftover chicken and cabbage skillet will last up to 4 days in the fridge. (If you use leftover rice you will need to adjust this.) You can reheat this dish by microwaving it for 2-3 minutes or heating it on stovetop until warm.

Alternatively, you can freeze cabbage chicken skillet for up to 3 months. Make sure to store it properly in an airtight container or freezer-safe bag before freezing. To reheat, thaw the meal overnight in the fridge and heat it on stovetop until warm.

Skillet Variations and Additions

• Use cubed chicken breast or thighs instead of ground meat
• Bell peppers
• Spinach
• Crumbled bacon
• Mushrooms
• Shredded leeks
• A splash of white wine can give the skillet added dimension.
• Add your favourite spices for even more flavour. Try curry, cayenne, thyme, rosemary, or even just a dash of hot sauce.
• Serve with a dollop of sour cream
• Serve with lime wedges for a touch of freshness

About the Ingredients for This Chicken and Cabbage Skillet

Oil – I used vegetable oil but you can use any neutral flavoured oil that you like.

Ground meat – Ground turkey or ground chicken are great low fat options but you could use ground beef, ground pork, or ground lamb. For even more flavour use ground sausage.

Aromatics & Seasoning – Salt, pepper, onion, and sweet paprika provide basic seasoning to this skillet. Feel free to get creative here and add your favourite seasonings. A little cayenne pepper and garlic powder are my favourite additions but may not be to everyone’s taste. Sweet paprika is generally labelled as just paprika, but you can use smoked paprika instead if you like.

Cabbage – You will want to slice your cabbage just a touch thicker than you would for coleslaw. I don’t recommend using red cabbage as it will give the dish a funny colour.

Tomato paste – Use high-quality tomato paste (choose Italian brands over others), it really makes a whole lot of difference!

Broth – You will want to choose a low sodium broth and then add salt to your dish to taste.

Rice – We are using pre-cooked rice. While I used brown rice you can use any rice you prefer here, this is a great dish for using up any leftover rice you might have in the fridge!

Carrot – Grate the carrots so they still give the dish a bit of bite. You want thick enough pieces that they don’t cook to nothing, but small enough that they will cook quickly.

Looking for More Easy Weekday Dinner Ideas?

Looking for a delicious, easy and quick dinner idea? Try this Instant Pot Salisbury Steak recipe. It’s sure to be a family favourite!

This John Wayne Casserole recipe is easy to make and results in a hearty, comforting casserole dish with loads of south-west flavour!

This Jamaican jerk chicken pasta will have your family licking their plates, this Rasta Pasta Recipe is a Jamaican-inspired meal you’ll love!

How to Make Chicken and Cabbage Skillet

Yields: 4 Servings | Prep time: 10 Minutes | Cook time: 25 Minutes

Ingredients:

• 1 tablespoon vegetable oil, divided
• 8 oz ground chicken or turkey
• Salt to taste
• Black pepper to taste
• 2 tablespoons yellow onion, diced
• 3 cups shredded green cabbage
• 1 teaspoon sweet paprika
• 3 teaspoon tomato paste
• ¾ cup chicken broth
• ½ cup cooked brown rice
• ½ cup carrot, medium grated
• Parsley chopped

Directions:

Heat half a tablespoon of oil in a large skillet over medium-high heat.

Once the oil is hot saute the chicken until almost cooked through.

Season with salt and black pepper. Set aside.

In the same skillet add more oil, over medium heat, and saute onion until soft.

Follow with cabbage, paprika, and tomato paste. Stir and mix a couple of times then pour in the broth.

Cover with the lid and simmer the cabbage for 20-25 minutes until softened and flavourful.

Return the chicken, and add rice and grated carrots. Stir to combine and simmer for another 5 minutes or so until all the ingredients are warmed through.

Garnish with parsley and serve right away.