A wonderfully uncomplicated, nutritious, and tasty method to present your chicken and vegetables. If you appreciate simple and delightful meals that effortlessly combine in a single pan, you’re in the perfect place. This dish received praise from my entire family, and I thoroughly enjoyed preparing it.


It’s gluten-free, and the protein and veggies unite in one pan, ensuring a hassle-free cleanup.

In case you don’t have green cabbage, red or purple cabbage can be a suitable substitute, though it will alter the final color.

Additionally, if chicken thighs are unavailable, chicken breasts can be used as an alternative.

Why this recipe

This recipe offers a balanced and flavorful one-pan dish with a mix of protein and veggies. The combination of chicken, cabbage, and carrots, seasoned with aromatic spices, creates a delicious and wholesome meal that is easy to prepare and enjoyed by the whole family.



Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts for thighs based on personal preference.

Can I use red or purple cabbage instead of green cabbage?

Absolutely, though it will alter the final color, red or purple cabbage can be used as a suitable substitute.

How do I know when the dish is ready?

The dish is ready when the liquid has evaporated, and the chicken and veggies are tender. This usually takes about 10-15 minutes of simmering. Stir occasionally to ensure even cooking.


One-Pan Chicken and Veggie Delight

Indulge in the simplicity and deliciousness of this one-pan chicken dish. Succulent boneless chicken thighs, seasoned to perfection, are seared alongside a medley of vibrant vegetables.
Prep Time 5 minutes
Cook Time 25 minutes
0 minutes
Total Time 30 minutes
Cuisine American
Servings 4 people
Calories 401 kcal


  • ½  lbs  boneless skinless chicken thighs
  • salt, onion powder, garlic powder + paprika
  • 3  tbs  olive oil
  • 1  medium onion, diced
  • 4 cloves garlic, minced
  • 2 tbs  tomato paste
  • 1 medium head green cabbage, sliced thin
  • 2 medium carrots, coarsely grated
  • ½ cups  low sodium chicken broth
  • tsp  paprika
  • salt and pepper to taste
  • garnish: fresh parsley


  • Cut the chicken into small pieces and generously season with salt, onion powder, and garlic powder.
  • In a large deep skillet, heat olive oil. Add the chicken and cook for 6 minutes, or until browned on both sides.
  • Add diced onion and sauté for 2 minutes. Stir in minced garlic and tomato paste.
  • Mix in cabbage shreds for a minute or two until coated and slightly wilted. Add carrot shreds, followed by broth and seasonings.
  • Bring to a simmer, then lower the heat and continue to simmer, stirring occasionally, for 10-15 minutes or until the liquid has evaporated.
  • Top with fresh parsley and enjoy!
Keyword one pan chiken and cabbage, one pan chiken cabbage
Nutrition Facts

Serving Size 4

Amount Per Serving
Calories 401
% Daily Value *
Total Fat 18g28%
Saturated Fat 3g15%
Trans Fat 0.03g
Cholesterol 162mg54%
Sodium 305mg13%
Potassium 1115mg32%
Total Carbohydrate 39g13%
Dietary Fiber 7g29%
Sugars 11g
Protein 33g66%

Vitamin A 5559 IU
Vitamin C 93 mg
Calcium 135 mg
Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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