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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.

a skillet with chicken and cabbage stir fry

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
ingredients for chicken and cabbage stir fry

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.

sauteing chicken in a skillet, then cooking cabbage and onions

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.

adding paprika and chicken to a skillet with sauteed cabbage

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!

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.
a bowl with chicken and cabbage stir fry

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.

a skillet with chicken and cabbage stir fry
4.85 from 93 votes

Easy Chicken and Cabbage Stir Fry

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.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4

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

Calories: 256kcal, Carbohydrates: 17g, Protein: 27g, Fat: 10g, Saturated Fat: 3g, Cholesterol: 80mg, Sodium: 199mg, Potassium: 856mg, Fiber: 6g, Sugar: 9g, Vitamin A: 590IU, Vitamin C: 87mg, Calcium: 105mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

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!


Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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249 Comments

  1. Ok so I made it and I love it. I left out butter, just used olive oil. I also added soy sauce to the chicken and let it sit for about 15 mins. When I took the chicken out I just left the juices in there and fried the onion in that. I also added a cup of chicken broth to the cabbage while it cooked. It totally reduced in the cooking time. It’s quite a yummy recipe and I will def make again. Thanks for sharing

    1. Hi! See the heading “what to serve with chicken and cabbage” in the blog post – it has my suggestions. 🙂

  2. I see the nutrition facts, but I don’t see the serving size. What serving size are these nutrition facts based off of?

    1. Hi! 1/4 of the recipe (it indicates 4 servings at the top of the recipe card). Nutrition info is calculated automatically from a database of ingredients and is just an estimate. You’d have to weigh your own ingredients and plug it into something like My Fitness Pal for info beyond that.

  3. 5 stars
    This recipe is delicious! I added some Worcestershire sauce while cooking & it just elevated the flavor! It’s even great with shrimp & salmon!