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Easy Chicken and Cabbage Stir Fry

Published / Updated / 113 Comments

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This chicken and cabbage stir fry recipe is fast and easy. The chicken is soft and tender, and the onions and cabbage melt in your mouth. Ready in just over half an hour!

close-up of sautéed cabbage and chicken in a white bowl

I based this chicken and cabbage recipe on my popular sautéed cabbage and kielbasa recipe. It's cooked in a similar fashion, and it's just as delicious.

Since I grew up with plenty of Czech and central European food, it's no wonder that I love cabbage so much. Somehow, I don't manage to eat it that often, though. I'm always so surprised at just how flavorful fried cabbage is. It's just so good.

white bowl with low-carb fried chicken, onions, and cabbage

You really don't need much in the way of seasoning to make this recipe taste delicious. I used your standard mild paprika, some fresh garlic, and an onion, along with the usual salt & pepper. 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.

This low-carb chicken and cabbage recipe is actually pretty healthy.

How to make a chicken and cabbage stir fry

  • Cook the chicken until it's just done, then take it out of the pan;
  • Sauté the onion in butter for a few minutes;
  • Add the cabbage and cook (tossing/stirring frequently) for about 10-15 minutes or until it starts to get nice and tender.
  • Add the garlic and paprika;
  • Finish the dish by adding the chicken back it into the pan and heating it through. (Full ingredients and instructions are in the recipe card below).

Making chicken sautéed with cabbage is easy. 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. I actually quite enjoyed the leftovers too. The chicken was still tender, even after being microwaved the next day.

Pro tip: You don't have to be super precise with measurements here. 2-3 chicken breasts... whatever you buy or feel like putting in. I say a medium cabbage, but 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.

If you want to add more paprika or garlic or whatever, go ahead. I suggest tasting and adjusting until it's perfect. Keep in mind there's a lot of cabbage in here, so add enough salt to give it flavor.

Optional: Serve with some sour cream.

Want to make a vegetarian version of this dish? Try my simple sautéed cabbage recipe.

white bowl with simple chicken and sauteed cabbage

Will you make this cabbage sautéed with chicken? I think you should give it a go!

Love cabbage? Give my Crockpot cabbage soup, bacon and cabbage, or my kielbasa cabbage soup a try.

Questions? Let me know!

Sautéed cabbage and chicken is a healthy and delicious stir fry. Tender chicken breast, onions, and cabbage sautéed with garlic and paprika make a comforting family dinner! Delicious served with a dollop of sour cream!
4.98 from 38 votes
Print

Easy Chicken and Cabbage Stir Fry

This chicken and cabbage stir fry recipe is fast and easy. The chicken is soft and tender, and the onions and cabbage melt in your mouth. Ready in just over half an hour!
Course Main Course
Cuisine European
Keyword chicken and cabbage stir fry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 256 kcal
Author Natasha Bull

Ingredients

  • 2-3 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

  1. Add the olive oil and chicken to a skillet. Sprinkle with salt & pepper. Turn the burner to medium-high heat and sauté for about 7 minutes (stirring fairly often), or until the chicken is just cooked through. 

  2. Take the chicken out of the pan and set aside.

  3. Add the butter and onion to the pan and sauté for 3 minutes. 

  4. 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.

  5. Stir in the garlic and paprika.

  6. Add the chicken back in, and cook until it's heated through, stirring fairly often. This should only take a few minutes. 

  7. Taste and season with salt & pepper as needed (there's a lot of cabbage so I used a fair amount of salt). Serve immediately. 

Recipe Notes

  • You can use smoked paprika or hot paprika if you prefer. 
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition Facts
Easy Chicken and Cabbage Stir Fry
Amount Per Serving
Calories 256 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 80mg27%
Sodium 199mg9%
Potassium 856mg24%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 9g10%
Protein 27g54%
Vitamin A 590IU12%
Vitamin C 87mg105%
Calcium 105mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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  4. Ferrin says

    5 stars
    Absolutely delicious! I added a chopped zucchini and sliced mushrooms to mine (needed to use them before they went to waste) and it turned out just perfect. You know it's a hit when the four year old asks for more! Thanks for such a simple, delicious recipe - this will be a regular dinner in our house now!!

    Reply

  5. Stella says

    5 stars
    I used avocado oil and chicken thighs because that was only I had, and I added some veggie stock while cooking the cabbages. It was scrumptious! Thanks for your recipe.

    Reply

  7. Dova Smith says

    5 stars
    Delicious and so simple, thank you!! It doesn't appear to be letting me click 5 stars, just know, definitely 5 stars! Added Parsley and green onions from my garden. Used chicken breast from a Costco rotisserie chicken and also added some sesame oil and sriracha at the end. I think red pepper flakes next time, I like spicy!

    Reply

  9. Lisa Parler says

    5 stars
    Hi!
    This recipe was so easy to follow and is delicious! I added some shredded carrots for color, and I also added some sirachi sauce to mine when done! So easy and simple recipes. I added about 6 cloves of garlic too. Thank you for a cabbage recipe that my husband and I love!!!

    Reply

  12. Quicia says

    5 stars
    This was quick and simple. I don't even remember why I actually bought the cabbage, but didn't want to waste it. The only changes I made was to add a little more seasoning to the chicken. It was delicious with a side of cornbread.

    Reply

  13. Sylvie says

    5 stars
    OMG! I’ve never seen my little guy eat so much so fast! Hubby and daughter inhaled it too! So good and so easy.
    I made this last week and he’s been asking when I’ll be making it again every night since!
    We even fought over the leftovers. (I won, but they don’t know that yet)

    I have leftover red cabbage. Can that be used instead, or in combination with the green cabbage? (I’ll also be replacing the chicken with chickpeas, since I’m out.)
    Thanks!

    Reply

    • Natasha says

      Wow I’m so happy to hear it went over so well! Thanks for letting me know. 🤗 Yes, those subs will work. The red cabbage may turn a less than pretty color, tho. But it’ll taste fine!

      Reply

  15. Jessica says

    5 stars
    This Recipe not only left such a GREAT smell in our house, it was DEEELISH!! Thankyou for this Natasha!

    Reply

  16. Julie says

    5 stars
    Thanks for this super scrumptilicous and quick recipe. We really loved it and put it in our favourites folder.

    Reply

  17. Ron Myers says

    5 stars
    OUT OF THIS WORLD DELICIOUS!!!
    I never usually comment on any recipe, but with the delicious aroma still lingering and full belly; left me no choice but to leave a review! Thank you for sharing this dish! It will be a constant meal in my rotation of low carb deliciousness! P.S. I wouldn't change a thing!

    Reply

  18. Paula says

    This is fantastic! Made it just like the recipe only made more for left overs. I did add the smoked paprika which we like. This is definitely going to be on our rotation. Thank you so much! We have a friend from the Ukraine and I know he would love this. 🙂

    Reply

  19. Jean says

    5 stars
    Only had cabbage, chicken and pasta at home. Thank God I found you recipe, Natasha!
    It's excellent--just made it for dinner. Perfect and nutritious for a cold winter's day. Thank you!

    Reply

  20. kathleen lund says

    5 stars
    Delicious, I added some chicken stock when cooking the cabbage, as well as broccoli and carrot. Served with pasta to make it go further, Thanks!

    Reply

  22. Jennie says

    5 stars
    Made this for dinner tonight and it was amazing!!!!! I added garlic powder and paprika (regular...I don’t like smoked paprika) to the chicken before removing it to cook the onions and cabbage which I cooked with Amish butter. Also upped the minced garlic, used about 6 cloves because I adore garlic but otherwise followed the recipe exactly. 10/10 would recommend and this is definitely going in the rotation!! Thanks for yet another quick easy delicious recipe!!

    Reply

  25. Becky says

    5 stars
    Was looking forward to making this recipe and my chicken was spoiled. Bleck! Grabbed a package of smoked sausage to substitute. I only had smoked paprika so used that as well. Delicious!!! Thank you! My husband (who swears he hates cabbage) couldn't get enough.

    Reply

  26. Karyn Walthart says

    This sounds wonderful and I plan on trying it. However do you have any tips on how to tell when the chicken is just done and still juicy but not still raw in the middle? I'm always worried about serving undercooked chicken. Thank you.

    Reply

    • Natasha says

      Hi Karyn! I will usually cut into it and if I don't see any pink, then I am pretty confident that it's ok. I cook a lot of chicken, so I guess just using experience. Getting one of those quick read thermometers and ensuring it's 165F in the middle is the safest way to do it, though. Let me know if you try this recipe!

      Reply

  30. Jillian says

    5 stars
    This is a new family favorite! Thanks for sharing! I followed your recipe exactly as written and added some shredded carrots for a pop of color! I used the cabbage and carrots from my garden so that makes this meal extra special! It’s going into our meal rotation! Thank you again!!!!

    Reply

  31. Diane Schultz says

    5 stars
    We really enjoyed your recipe. I used smoked paprika and followed your recipe exactly, other than adding about 2 tablespoons of chicken broth to help soften the cabbage quicker. I will be making this again. Might even have some more later this evening if I am hungry for a snack.

    Reply

  32. Janice Tillman says

    Thank you for the delicious recipe. I can now eat cabbage!! Made by your recipe, but added some chopped red pepper for color. Will be making again!

    Reply

  33. Alison says

    This recipe is surprisingly delicious! I had leftover cabbage and some chicken thighs and I loosely followed this recipe. It's amazing and I will definitely be cooking this again

    Reply

  34. Kimberly says

    5 stars
    Natasha, I made this tonight following your recipe with the exception of my addition of sweet Italian sausage along with the chicken (I didn't have a lot of chicken). I also added some green onion for color and some mushrooms. Other than that, I seasoned just as you prescribed. It was delicious!!!! My husband loved it too and it is going in our rotation of recipes. Thank you so much for this simple and yummy dinner.

    Reply

  35. Marketa says

    5 stars
    So yummy! I randomly came across this recipe as I was looking for cabbage recipes and I’m so have I found this one! I’m from the Czech Republic, living in CA. I wouldn’t say it’s 100% Czech recipe but it definitely brings a lot of memories having cabbage in a dish. Haha
    I also added caraway seeds and that really made it little bit more European as we always add those to cabbage dishes.
    Thank you again! This was easy and delish dish! My hubby loved it too😋

    Reply

    • Natasha says

      So glad you guys liked it, Marketa! Yeah, I agree... I'm half Czech and this is definitely central/eastern Europe inspired vs. a specific CZ recipe. My mom always cooks with caraway seeds. 🙂

      Reply

  36. Jackie mclenna says

    Quick couple of questions. I’ve got some leftover cooked chicken and plan to use that. Do you think this will be ok. Also, what would it be served with if not trying for low carb?
    Thanks
    Jackie

    Reply

    • Natasha says

      Hi Jackie! I’d probably add the chicken in once the cabbage has wilted a bit just so you don’t overcook it. I find this meal fairly filling (I’m not low carb either), so I’d probably just serve it with a salad or something. You could definitely eat it with potatoes or rice, though.

      Reply

      • Angela Monroe says

        We loved this recipe, thank you Natasha. Very easy to make. I needed to make something fast, and this recipe is. I used garlic powder and threw in 3 chopped tomatoes. Thanks again.

        Reply

    • Natasha says

      Hi! I don't actually add it as a part of the recipe. I just sometimes add a dollop on top once it's cooked 🙂

      Reply

  38. Kim McKeag says

    5 stars
    I was skeptical since there weren't many ingredients. I will say this was very good and very quick and easy to make. This recipe is a keeper! Thank you!

    Reply

  39. Rev. Thomas Jennings says

    5 stars
    I love Cabbage everyway except boiled to death ( ie Some all you can eat buffets I won't name) lol can't wait to try fhis !!!!

    Reply

  40. Micki says

    5 stars
    I make fried cabbage often as a side, and my family loves it - cook it in bacon grease w/salt, pepper, and a little sugar - adding bacon is optional. Anyhow, SO glad to find your recipe for a lighter meal!
    I did marinate my chicken in approximately a Tbsp of oyster sauce for additional flavor and served it over brown rice. I also goofed and grabbed the crushed red pepper instead of the paprika and didn't realize it until approximately 2 Tbsp in so I took out most of what was covered and set it aside - hubby insisted on eating it & loved it! My daughter & I thought the rest of it was delicious with just the right amount of heat!
    Definitely a keeper! Hubby & I agreed it would taste really good with some chopped cashews or peanuts as garnish! Thank you for sharing!

    Reply

    • Natasha says

      So glad you liked it! It's always nice when happy accidents work out haha. I also love the sound of your fried cabbage.

      Reply

  41. Gabriella Mamo says

    5 stars
    Thank you so much for this recipe 🙂 Such a simple dish and yet so delicious!!... Got thumbs up from all the family... Can't just take all the credit myself!! (^_-)

    Gaby
    Malta

    Reply

  42. Mara Toledo Brown says

    5 stars
    Thanks a lot for the quick and flavoursome dish! It was approved by my husband and daughter (and me, of course!). I added a sliced carrot to give some more colour the plate as I served it with brown rice. Yummie!
    Can I ask you what part of Europe is this dish from? My husband thinks Slovakia or Austria.
    Thanks.

    Reply

      • Ashlie says

        5 stars
        So good! I made this but made substitutions for our meatless Mondays. Subbed extra firm tofu, eggplant, mushrooms. I also used vegetable broth to help the cabbage cook down more and added a bit of soy sauce. At first glance, I thought it was going to be way too much cabbage but it ended up being perfect! I’m pretty big on having either rice or noodles with stir fry but this was filling! There was barely any left after me, my husband, and 1yo were done. Thank you!

        Reply

    • Natasha says

      Hi Sue! Sorry - I don't provide those. I'm not a trained nutritionist, so I don't feel comfortable providing that info as it could end up pretty inaccurate.

      Reply

      • Carla says

        If you decide you want to, you can create recipe info using a nutrition calculator. I just googled 'get nutrition info for recipe' and found a few sites that do it. I'm really looking forward to trying this recipe!

        Reply

        • Natasha says

          Hi Carla! Great - let me know if you do make it! 🙂 Yup, I've tried a bunch of the calculators out there (even paid ones), but unfortunately they usually aren't totally accurate (sometimes they're way off, in fact, and don't even pull the correct ingredients). Even if you get the correct ingredients, the ingredients themselves can vary depending on what you use. In this particular recipe, something like calories is pretty easy since it doesn't have a lot of ingredients, but since I am not a trained nutritionist, I don't know how to properly calculate the other info. I also don't want people relying on possibly inaccurate info if they're depending on it for their health. Until I can find a more reliable calculator, I don't plan on including nutrition info with my recipes. Even then, all nutrition info is a best guess. They've done studies on how inaccurate it can be on product packaging. But I will get off my soapbox now haha.

          Reply

          • Carla says

            I made it tonight with smoked paprika. I was looking for a recipe to make using ingredients I already had at home. It was delicious!. As another commenter also said, I was surprised by the flavor from such simple ingredients.Thank you for sharing the recipe!

  45. Stacy says

    5 stars
    This turned out so good. I came across this recipe just searching for cabbage recipes and had everything on hand so prepared and turned out quite good. Even my picky husband who I’ve been trying to get to eat healthy said “not bad”! That’s a positive review for him. And my husband does not typically like cabbage. I will make again!!

    Reply

  47. anne p says

    This was Great, but i did change/add a few things....i used 4 chicken thighs cut small (i rarely cook with the breast, i find the thigh to have so much more flavor and it doesn't dry out), half a head of cabbage, about 6 small cloves garlic, smoked paprika, 6 slices pickled jalapeno diced, quite a generous amount of ground sea salt and 2 tablespoons butter at the end to add some richness. Fabulous!!!

    Reply

  48. Eleanor says

    5 stars
    I ended up with a cabbage by a accident (long story) but I figured I should use it instead of letting it go to waste. I’ve never really liked cabbage enough to buy it but I was happy to find this recipe and was thrilled when I actually made it. It’s delicious! Looks like I’ll be buying cabbage now.

    Reply

    • Natasha says

      Haha that’s great! I’m happy it worked out in the end. I’ve totally bought cabbage instead of iceberg lettuce before when I’m not paying attention lol.

      Reply

  49. Aaron says

    5 stars
    This dish is so simple that I had low expectations but it was great! I made a couple of small changes: I used ground veal instead of chicken chunks and I added ~1 cup of stock to the cabbage to give it some more flavor and help it cook down. I didn't use paprika because I didn't have any.

    I found the cooking times to be quite accurate.

    Reply