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This chicken and cabbage stir fry recipe is easy, inexpensive, and ready in about half an hour! It has bites of tender chicken, and the onions and cabbage are soft and buttery.
Try my Cabbage Soup with Bacon and Potatoes or Beef and Cabbage Stir Fry next.
Why you’ll love it
Making chicken sautéed with cabbage is easy. You really don’t need much in the way of seasoning to make this recipe taste totally delicious. I used your standard mild paprika, some fresh garlic, and an onion along with salt & pepper. It’s a quick and affordable meal!
I based this chicken and cabbage recipe on my popular Sautéed Cabbage and Kielbasa Recipe. Since I grew up with plenty of Czech and central European food, it’s no wonder that I love cabbage. I’m always so surprised at just how flavorful fried cabbage is. It’s so good.
What you’ll need
- Chicken – we’re using boneless, skinless chicken breasts cut into bite-sized pieces
- Olive oil and butter – for sautéing
- Onion – our kitchen likes sweet (Vidalia) onions best
- Cabbage – we use green cabbage here
- Garlic – if you’re a garlic lover, go ahead and use even more than I suggest
- Paprika – mild paprika is a classic ingredient in European dishes with so much flavor
Pro tips
- You don’t have to be super precise with measurements here. Aiming for a cabbage that weighs about 2 pounds (before removing the outer leaves and core) will work. I say a medium cabbage, but last time I made this, I bought half of a MASSIVE cabbage that I cut into half again, and that totaled about what you’d expect from a medium cabbage, so don’t worry about precisely measuring.
- Keep in mind there’s a lot of cabbage in here, so it’s important to add enough salt to draw out the flavors!
How to make chicken and cabbage stir fry
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a skillet, add the chicken to the olive oil. Season with salt & pepper, and sauté until it’s just done, then transfer to a plate. Sauté the onions in the butter for a few minutes. Add the cabbage and cook, tossing or stirring frequently, until it starts to get tender.
Stir in the garlic and paprika, and finish by adding the chicken back it into the pan and heating it through until it’s fully cooked. Give the stir fry a taste, and add extra salt & pepper as needed. I’m generous with the salt.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- It’s effortless to mince garlic with a garlic press since there is no chopping or peeling involved.
- Kitchen tongs make it easy to toss the cabbage as it cooks.
- An instant read thermometer ensures the chicken is 165F.
Substitutions and variations
- I don’t feel like this recipe needs anything else, but you could always swap the mild paprika for hot paprika or smoked paprika if you wish. If you want to add more paprika or garlic or whatever, go ahead. I suggest tasting and adjusting until it’s perfect for you!
- Want to make a vegetarian version of this dish? Try my Simple Sautéed Cabbage Recipe.
- You can always use chicken thighs if you prefer, but I find chicken breast is fine since we don’t overcook it. It remains juicy and tender.
- To make it next-level good, add in some crumbled Oven Cooked Bacon.
What to serve with chicken and cabbage
- It’s totally optional, but a dollop of sour cream adds a nice contrast and a little creaminess.
- As written, this is a low-carb chicken and cabbage recipe, but if that’s not your thing, pair it with something like rice to round out the meal.
- A side salad makes a great accompaniment too. Try spring mix with my Creamy Balsamic Dressing. Craving roasted veggies? Go for my Easy Roasted Green Beans or Easy Roasted Asparagus.
Leftovers and storage
- I actually quite enjoyed the leftovers too! The chicken was still tender, even after being microwaved the next day.
- Store in a covered container in the fridge for 3-4 days.
- I don’t really recommend freezing this one since the texture of the cabbage may change, but you’re welcome to experiment.
If you give this cabbage and chicken stir fry a go, I’d love to hear from you in the comments below! Please leave a star rating and review. You can also find me on Instagram.
Easy Chicken and Cabbage Stir Fry
Ingredients
- 2 large chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 1 medium green cabbage cored & chopped
- 2 cloves garlic minced
- 1 teaspoon paprika
- Salt & pepper to taste
Instructions
- Add the olive oil and chicken to a skillet. Sprinkle with salt & pepper. Turn the burner to medium-high heat and sauté for about 5-7 minutes (stirring fairly often), or until the chicken is just cooked through.
- Take the chicken out of the pan and set aside.
- Add the butter and onion to the pan and sauté for 3 minutes.
- Add the cabbage to the pan and cook for about 10-15 minutes uncovered, stirring fairly often, until the cabbage is nice and soft (or cooked to desired tenderness). The cabbage at the bottom of the pan will start to wilt after a few minutes and it will become easier to stir. The onions will also start to lightly brown and become more flavorful.
- Stir in the garlic and paprika.
- Add the chicken back in, and cook until it’s heated through, stirring fairly often. This should only take a few minutes.
- Taste and season with salt & pepper as needed (there’s a lot of cabbage so I used a fair amount of salt). Serve immediately.
Notes
- You can use smoked paprika or hot paprika if you prefer.
- You don’t need to be too precise, but aiming for a cabbage that weighs about two pounds will work for this recipe. By the time you discard the outer leaves and core it, you’ll have plenty of cabbage for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on October 26, 2018. It’s been updated with new photos and better instructions but is the same great recipe!
Easy and delicious. Just what I needed tonight.
Thank you so much, Joanie!! So glad you liked it!
Very nice recipe chef 👍👌👏. Thank you for your effort 🌻🌞😎
You are very welcome!
Easy and delicious! Simple enough to add different flavours to, but I think it’s really good as-is, for a weeknight dinner
Thank you!
You’re very welcome, Laura! 😀
Sorry. Pretty boring. Adding spiced apples would turn this around.
So add some spiced apples I guess?
Ezxcellent recipe! Great for one person, easy to reduce ingredients~
Thank you!
I made this tonight because I was having one of those “what am I gonna do with this chicken?” moments. I happened to have everything on hand and to be quite honest, I wasn’t that hyped about it because it seemed a little blah with so few ingredients…man, was I wrong! I’m a southern girl, so cabbage often finds it’s way into something I make, but this was sooo simple, but don’t let that fool ya! It was silky, buttery and the smoked paprika that I used (all that I had), took it over the top! The chicken was also very tender and juicy….the only thing different that I did, was adding a quick spritz of fresh lemon juice after plating…it was soooooooooo good! Thanks for the recipe!
You are very welcome, Patti!! 😀 Thanks for your review!
Sounds like a good variation of the Eggroll in a Bowl I make … but I’m going to add some ginger, liquid aminos and toasted sesame oil (finishing) to give it more of an Asian flavor.
Hi Peachy! This isn’t meant to be like egg roll in a bowl. It’s inspired by central European cuisine, not Asian. It sounds like you may enjoy our egg roll in a bowl recipe here instead: http://bit.ly/4dPSHVw
I added some shredded carrot to this as I only had a small cabbage. Served it over brown rice. Savory, delicious, and satisfying! I did season the chicken with a little Slap your Mama and chicken broth granules while it cooked. Will definitely make again!
I’m thrilled it was a hit, Rebecca! Thanks for your review! 😀
I loved this stuff, only added salt and slap yo mama seasoning.
Excellent! Thank you!
Made this and it was delicious.
Thank you, Loretta!