Description
This one-pan chicken cabbage recipe is a flavorful and hearty dish featuring tender chicken breast cooked with sautéed mushrooms, onions, bell peppers, and cabbage. Enhanced with aromatic paprika, oregano, garlic powder, and a tomato sauce finish, it’s a quick, nutritious meal perfect for busy weeknights.
Ingredients
Scale
For the Chicken
- 1 tbsp olive oil
- 1 lb chicken breast, cut into cubes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
For the Cabbage
- 8 oz mushrooms
- 1 tbsp olive oil
- 1 cup red onion, chopped
- 1/2 cup green bell pepper, chopped
- 1 small cabbage or ½ large cabbage, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1/4 cup chicken broth
- 1/3 cup tomato sauce
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat for 1 minute. Add the cubed chicken and sprinkle with paprika, oregano, salt, and black pepper. Cook the chicken for 5-7 minutes until fully cooked and slightly browned. Remove the chicken from the pot and set aside.
- Sauté Mushrooms: In the same pot, add the mushrooms and cook for 3 minutes. Use a wooden spoon to scrape off any browned bits stuck to the bottom of the pot, which adds flavor. Remove mushrooms and set aside.
- Sauté Onions and Bell Pepper: Add 1 tablespoon olive oil to the pot. Add chopped red onion and green bell pepper, sautéing for 3-5 minutes until they develop a nice brown color and soften.
- Cook the Cabbage: Add sliced cabbage to the pot along with garlic powder, paprika, salt, black pepper, and chicken broth. Stir everything together, then reduce heat to medium-low. Cover with a lid and cook for 10-15 minutes, stirring occasionally, until the cabbage softens.
- Combine and Finish: Stir tomato sauce into the cabbage mixture. Return the cooked chicken and sautéed mushrooms to the pot. Mix everything well to combine and cook for an additional 2 minutes to blend the flavors. Garnish with fresh chopped parsley and serve immediately.
Notes
- To store: Place leftovers in an airtight container and refrigerate for up to 4 days.
- To reheat: Microwave the leftovers until hot, stirring occasionally for even heating.
