One Pan Chicken and Cabbage Stew

5 from 1 vote

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.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings: servings

Calories: 154kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 Dutch oven

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

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.

Video

Nutrition