Make dinner a breeze tonight with one-pan chicken and cabbage. Healthy and light, this dish is perfect for a summer dinner.
As the temperatures rise, we don’t want to add heat with an oven. It seems to get hotter and hotter earlier than even in the year. We are quickly reaching the point where even turning on the toaster oven seems like too much.
These one-pan recipes are a great choice. They are quick, easy, healthy, and above all, delicious.
Elements:
Chicken Breast: I use one medium-sized chicken breast.
Salt & Pepper: Enhances the flavor of the chicken and again over the entire dish.
Olive Oil: Used to saute the chicken, onion, and garlic:
Red Onion: Any onion will work. But I really like the color and flavor that red onion adds to the dish.
Garlic: Adds flavor.
Tomato Paste: Adds color and tangy tomato flavor to the dish. I use a small can of tomato pasta and freeze the leftover in another container.
Green Cabbage: The cabbage cooks down and becomes savory and delicious. It reminds me of sautéed cabbage, which is a wonderful side dish.
Carrot: Adds color and flavor.
Low-sodium chicken stock: The cabbage and carrots cook and absorb in the stock.
Paprika: Adds smoky flavor.
Parsley: Adds a nice splash of green color to the finished dish.
Preparation:
Start by adding the chicken to the pan. I use a non-stick so the cabbage doesn’t stick to the pan is it cooks.
While the chicken is cooking, chop the onion, garlic, and cabbage. Grate the carrots. If you happen to have a bag of coleslaw mix, this is an excellent alternative to using a fresh, whole cabbage. The mix often contains carrots, making this recipe even easier. I have made the recipe both ways, and it turns out great using either option.
Add the onion, and then the garlic, followed by the tomato paste. Add the cabbage and carrots and stir, combining the tomato paste with the cabbage. It will seem like a lot of cabbage, but it cooks down.
Pour in the stock and sprinkle with paprika, salt, and pepper. Allow the dish to simmer, stirring occasionally, for about 15 minutes. The stock will be nearly absorbed, and the cabbage will be tender.
Sprinkle with parsley and serve immediately.
One Pan Chicken and Cabbage
Ingredients
- 1 boneless skinless chicken breast chopped into bite-sized pieces
- salt & black pepper to taste
- 1 Tbsp olive oil
- ½ cup red onion diced
- 1 clove of garlic minced
- 2 Tbsp tomato paste
- 2 cups green cabbage heaping, finely chopped – see note
- 1 medium carrot coarsely grated
- ½ cup low sodium chicken stock
- ½ tsp paprika
- 1 Tbsp fresh parsley chopped, for garnish
Instructions
- Season the chicken with salt and pepper.
- Add oil to a large skillet. I like my non stick skillet for this recipe. Add in the chicken and sauté for about 5 minutes. Add in the onion and stir another 5 minutes until the onions are softened. Stir in the garlic for a minute and add the tomato paste.
- Stir in the cabbage and carrot shreds. Add the chicken stock, paprika, and additional salt and pepper. Bring to a simmer, then reduce the heat and continue cooking, stirring occasionally for about 15 minutes or until the liquid has evaporated and the cabbage is cooked and wilted.
- Sprinkle with parsley and serve immediately.