Easy Chicken and Cabbage Recipe Stir Fry (One-Pan, 35-Minute Meal)

Let’s be honest: not every dinner needs to be groundbreaking. Sometimes, it just needs to work—fast, flavorful, and with zero side-eye from your future self doing the dishes. That’s exactly where this chicken and cabbage recipe earns its keep. It’s a simple one-skillet stir fry built from a few fridge basics, and it tastes like you put in way more effort than you did.

Now, cabbage might not be your usual dinner hero—but paired with tender chicken and sautéed in butter, garlic, and smoky paprika? This chicken and cabbage stir fry transforms. It goes from “I should probably use this up” to “Why didn’t I make this sooner?”

This is the kind of recipe that meets you where you are. Got 40 minutes, half a plan, and a craving for something warm but light? This chicken and cabbage meal fits the mood. No complicated steps, no fancy sauces—just cozy, honest flavor that makes sense on a weeknight.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories per Serving: ~256 kcal

Ingredients for Chicken and Cabbage Recipes Stir Fry

Chicken and Cabbage, You won’t need a long grocery list or fancy spice rack for this stir fry. Just a few basics that work hard together—and a couple of clever tweaks if your kitchen’s running on fumes.

Core Ingredients (with tips)

• 2 boneless, skinless chicken breasts
  → Cut into small chunks for quicker cooking and more caramelization.
  Swap tip: Chicken thighs also work great—more forgiving, slightly juicier.
• 1 medium green cabbage (about 2 pounds)
  → Remove the core and slice into thin strips. It’ll shrink a lot while cooking, so don’t worry if it seems like a mountain at first.
  Pro tip: Savoy or Napa cabbage adds a softer bite and lighter flavor.
• 1 medium sweet onion
  → Yellow or white onion works too. Slice thinly so it melds into the cabbage as it cooks.
• 2 cloves garlic, minced
  → Add toward the end of cooking to avoid burning.
  More flavor? Add a third clove or some garlic powder to finish.
• 1 tablespoon olive oil
  → For sautéing the chicken.
  Alternative: Avocado oil, grapeseed oil, or a neutral high-heat option.
• 1 tablespoon unsalted butter
  → Adds depth and richness, especially to the cabbage.
  Vegan or dairy-free? Use vegan butter or skip and increase the oil slightly.
• 1 teaspoon mild paprika
  → Brings smoky warmth without heat.
  For seasoning: Moroccan Spice Blend (Ras El Hanout).
• Salt & freshly cracked black pepper
  → Season throughout, not just at the end. Taste as you go.

• Discover the magic of Moroccan ras el hanout → [what is ras el hanout]
• Healthline – “9 Impressive Health Benefits of Cabbage” Explains cabbage’s fiber, vitamin C, K, antioxidants, and potential for heart and digestive health → [health benefits of cabbage]

Optional Additions and Swaps

• Sour cream or plain Greek yogurt → To serve on top (adds creamy tang)
• Soy sauce or tamari → For a savory, umami boost
• Shredded carrots or bell peppers → Stir in with cabbage for color and sweetness
• Chili flakes or Moroccan harissa→ For heat lovers

Can I make this vegetarian or vegan?

Yes! Just skip the chicken and double down on the cabbage and aromatics. You can also add sautéed mushrooms or canned chickpeas for protein and texture.

How to Make Chicken Cabbage Recipe Stir Fry (Step-by-Step)

Chicken and Cabbage, No stress, no weird techniques. Just a skillet, some sizzle, and a little patience while everything softens and browns just right.

Step-by-Step Instructions

1. Prep everything first (10 minutes)
Chop your chicken into bite-sized pieces. Slice the onion thin. Core and slice the cabbage into strips. Mince the garlic. You want it all ready before anything hits the heat—this recipe moves quickly once it starts.

2. Cook the chicken (5–7 minutes)
Heat the olive oil in a large skillet over medium-high. Add the chicken in a single layer. Let it sear without stirring too much. Flip when golden, season with salt and pepper, and cook until just done. Transfer to a plate and set aside.

3. Sauté the onion (2–3 minutes)
In the same skillet, reduce heat slightly. Add butter and sliced onion. Cook until the onion softens and becomes translucent, scraping up any browned bits from the chicken.

4. Add the cabbage (10–12 minutes)
Dump in all the chopped cabbage. It’ll look like too much—don’t panic. Stir frequently so it softens evenly and picks up flavor from the pan. You want it tender with a few golden-brown edges.

5. Stir in garlic, paprika, and (Ras El Hanout (optional) (1 minute)
Once the cabbage is nearly done, stir in the minced garlic, paprika, and Ras El Hanout. Let them toast briefly in the hot pan—just enough to smell incredible.

• Discover the magic of Moroccan ras el hanout → [what is ras el hanout]

6. Bring it all together (2–3 minutes)
Return the chicken (plus any juices) to the skillet. Stir everything together and cook until heated through. Taste and adjust with more salt or pepper if needed.

7. Serve immediately
Scoop into bowls and top with sour cream, hot sauce, or fresh herbs—whatever feels right.

Do I need to blanch or steam the cabbage first?

Nope. That’s the beauty of this recipe. Sautéing gives the cabbage a deeper, sweeter flavor with slightly crispy edges—no extra steps needed.

Nutrition Information (Per Serving)

*Sodium will vary based on added salt or sauces used.

Tips & Tricks for the Perfect Chicken and Cabbage Recipe Stir Fry

Chicken and Cabbage, Let’s face it — stir fry sounds easy, but between soggy cabbage and dry chicken, it’s shockingly easy to mess up. These tips will help you nail it every time (even if you’re also answering emails and unloading the dishwasher mid-cook).

Get the Pan Hot (but Not Angry-Hot)

Cabbage loves medium-high heat. Too low, and it steams into mush. Too high, and it burns before it softens. You’re looking for that just-right sweet spot where the cabbage starts to caramelize around the edges but still keeps some bounce.

• Use a wide skillet (not a deep pot) so ingredients spread out and brown.
• Stir occasionally, not constantly — give it time to sit and sear.

• Verywell Health – “12 Health Benefits of Cabbage” Covers anti-inflammatory properties, weight management, and cancer risk reduction → [health benefits of cabbage]

Season in Layers

Salt early and revisit often. A pinch when you cook the chicken, another with the cabbage, and a final adjustment before serving makes all the difference.

• A dash of soy sauce, tamari, or a splash of lemon juice at the end can wake everything up if it tastes flat.

Don’t Overcook the Chicken

Chicken breast dries fast. Once it’s opaque and browned on both sides, take it off the heat. You’ll toss it back in at the end to warm through — that’s all it needs.

• Forgot to pull it early? A quick splash of chicken broth or water in the pan can bring back some moisture.

Bonus Flavor Boosters (Use What You’ve Got)

• A spoonful of Dijon mustard stirred into the pan with the garlic = surprising depth.
• A little balsamic vinegar can add tang and balance the cabbage’s natural sweetness.
• Butter + paprika + garlic = magic. Don’t skip this trio.

Can I meal-prep this for the week?

Yes — it actually reheats well! Store in the fridge up to 4 days. Just know the cabbage softens more with each reheat. Avoid microwaving it to death; a quick re-sauté revives it best.

• healthy chicken dinner: “Chicken is an excellent source of high-quality protein, B vitamins, and selenium — learn more via national chicken council.”

Substitutions and Variations: Make It Yours

Chicken and Cabbage Recipe, Think of this stir fry as a starting point — not a fixed formula. Whether you’re feeding picky eaters, managing dietary restrictions, or just working with what’s in the fridge, here are smart ways to tweak it without losing the heart of the dish.

Protein Swaps

• Chicken thighs: Juicier and more forgiving than breasts. Great if you’re prone to overcooking.
• Ground turkey or beef: Just brown it first, then proceed with onions and cabbage.
• Tofu or tempeh: For a vegetarian version, cube and pan-fry until crisp before adding with the cabbage.
• Eggs: Crack a couple into the center of the pan in the final minutes and scramble them in for a quick protein boost.

Veggie Add-Ins

• Shredded carrots or bell peppers: Add with onions for extra color and sweetness.
• Zucchini, mushrooms, or snap peas: Stir in halfway through the cabbage cook time.
• Spinach or kale: Toss in at the very end to wilt gently.

Spice & Sauce Twists

• Smoked paprika or chipotle powder: For a deeper, bolder flavor.
• Curry powder or garam masala: Turns this into a completely different dish — but still delicious.
• Ras el hanout, olive oil, or preserved lemon: Stir in during the last few minutes for a warm, Moroccan-inspired depth. The ras el hanout adds complexity, while preserved lemon gives a punchy brightness that cuts through the buttery cabbage.

• Discover the magic of Moroccan ras el hanout → [what is ras el hanout]
• Discover the magic of Moroccan preserved lemon → [what is preserved lemon]

Low Carb Stir Fry or Gluten-Free?

• Naturally low in carbs — no noodles or rice required.
• Gluten-free as written (just check labels on your paprika and butter if you’re highly sensitive).
• Avoid soy sauce unless using a certified gluten-free version like tamari.

What if I don’t have cabbage?

You can sub in thinly sliced Brussels sprouts, Napa cabbage, or even bok choy. Just adjust the cook time — they’ll wilt faster than standard green cabbage.

Recipe Classification

• Course: Main Dish / Dinner
• Cuisine: Comfort Fusion / Moroccan-Inspired Twist
• Diet: Gluten-Free, Low-Carb (Keto-Friendly with modifications)
• Method: One-Pan Sauté / Stir Fry
• Skill Level: Beginner-friendly

Final Thoughts Chicken and Cabbage Recipe: A Simple Stir Fry That Sticks

There’s something deeply comforting about taking a few humble ingredients and turning them into something that feels…intentional. This chicken and cabbage Recipes stir fry doesn’t scream for attention, but it quietly delivers — in flavor, in nutrition, and in the sheer relief of knowing dinner is sorted.

It’s the kind of recipe that doesn’t ask for much, but gives back in all the right ways. Easy to tweak, hard to mess up, and endlessly satisfying whether you’re cooking for yourself or someone you love.

So the next time you see that half-head of cabbage sitting there, don’t sigh — grab your skillet and get it sizzling.

If you try this recipe, I’d love to hear how it turned out. Did you go spicy? Add a twist? Drop a comment, leave a rating, or share your version — it helps more than you know.

And if it made your evening just a little easier? Then it already did its job.

Frequently Asked Questions (FAQs)