One Pan Chicken and Cabbage Stew
During the winter months I love having a warm and flavorful meal prepped and ready to go. And this one pan chicken and cabbage stew checks all the boxes. It’s easy to make, loaded with protein and healthy vegetables AND perfect for meal prep. Simply warm the stew and serve it over rice or al dente pasta. If you’re trying to decrease carbs, you can enjoy this dish as is. No matter how you serve it, this recipe is a weeknight win.
How to Make One Pan Chicken and Cabbage Stew
Cube your chicken breasts or thighs into bite sized pieces. Heat a Dutch oven over medium high heat. Add the avocado oil. Once the oil is hot but not smoking, add the diced chicken and seasoning. Sear for 2-3 minutes.
Next, add the diced onion and sauté until it is translucent. Then, add the tomato paste, stir well, and let the tomato paste caramelize for 2-3 minutes. Then, add the grated carrot and diced tomatoes with juice. Stir well.
Deglaze the pan with chicken bone broth, then add the chopped cabbage. Stir everything together and let the cabbage soften. Once it softens to your liking, check the seasoning once more and serve over rice. Option to add some freshly chopped scallions for an extra pop of freshness.
Storage
Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through. Looking for more recipes? Try my Buffalo Jalapeno Popper Chicken.
One Pan Chicken and Cabbage Stew
Ingredients
- 1 lb. chicken breasts, or thighs, cubed into bite-sized pieces
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- cracked black pepper
- 1 cup yellow onion, medium dice
- 1 tablespoon tomato paste
- 1 cup diced tomatoes, canned, with juice
- ½ cup carrot, grated, about one carrot
- 1 cup chicken bone broth
- ½ head green cabbage, medium sized, roughly chopped
- 1 tablespoon green onion, sliced on a bias
Equipment
- 1 Dutch oven
Instructions
How to Make One Pan Chicken and Cabbage Stew
- Cube your chicken breasts or thighs into bite sized pieces. Heat a Dutch oven over medium high heat. Add the avocado oil. Once the oil is hot but not smoking, add the diced chicken and seasoning. Sear for 2-3 minutes.
- Next, add the diced onion and sauté until it is translucent. Then, add the tomato paste, stir well, and let the tomato paste caramelize for 2-3 minutes. Then, add the grated carrot and diced tomatoes with juice. Stir well.
- Deglaze the pan with chicken bone broth, then add the chopped cabbage. Stir everything together and let the cabbage soften. Once it softens to your liking, check the seasoning once more and serve over rice. Option to add some freshly chopped scallions for an extra pop of freshness.
One Comment on “One Pan Chicken and Cabbage Stew”
I love cabbage, but my husband doesn’t. I made this and he enjoyed it so much he didn’t realize there was cabbage in it until halfway through! Haha a win for me. Thanks for a great recipe.