One-Pan Chicken and Cabbage Skillet
This One-Pan Chicken and Cabbage Skillet is one of those comforting dinners that comes together effortlessly on a busy weeknight. Bite-sized pieces of chicken thighs are cooked until they release their natural juices, then tossed with seasonings and tender yet slightly crunchy cabbage. Everything cooks together in a single skillet, creating a savory, lightly sauced dish without adding oil or extra liquid.
Servings: 4 (2 chicken thighs per person)
Calories: 535kcal
Ingredients
- 8 chicken thighs boneless, skinless
- ½ medium green cabbage
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 3 tablespoons marinara sauce choose a thicker marinara
- 1 teaspoon paprika sweet paprika recommended
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper or to taste
Instructions
- Cut each chicken thigh into 6–8 evenly sized pieces. Thinly slice the cabbage, don't use the core.8 chicken thighs, ½ medium green cabbage
- Place the chicken pieces in a large skillet over medium-high heat (no oil needed). Cook for about 5 minutes, stirring occasionally, until the chicken releases its natural juices and is no longer pink on the outside.
- Reduce heat to medium. Add the minced garlic, tomato paste, and marinara sauce. Stir well to coat the chicken. Stir in paprika, salt, and black pepper.3 cloves garlic, 1 tablespoon tomato paste, 3 tablespoons marinara sauce, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon ground black pepper
- Add the sliced cabbage and stir gently. Cook for 10–12 minutes, stirring occasionally, until the cabbage softens but still has a slight bite and the chicken is cooked through.
Notes
- Keeping the chicken thighs cut into similar-sized pieces helps them cook quickly and evenly without drying out.
- Slice the cabbage thinly. Thin slices soften faster and absorb more flavor.
- Don't rush the chicken. Let it cook long enough to release its natural juices.
- Stir the cabbage gently. It will wilt and shrink as it cooks, so avoid over-stirring to keep some texture.
- A bit more marinara sauce, can help if the pan gets too dry.
Nutrition
Calories: 535kcal | Carbohydrates: 10g | Protein: 39g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 862mg | Potassium: 754mg | Fiber: 3g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 44mg | Calcium: 73mg | Iron: 2mg