I love how this dish brings together tender chicken, savory garlic, and soft, buttery cabbage in a quick and satisfying skillet meal.

Garlic-Sautéed Cabbage with Chicken

Why You’ll Love This Recipe

I found that with minimal seasoning—just garlic, paprika, salt, and pepper—this simple stir-fry becomes incredibly flavorful. It’s affordable, low-carb, and comes together in about half an hour. Plus, leftovers taste just as good the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts, cut into bite‑sized pieces
Olive oil
Butter
Medium onion, chopped
Medium head of green cabbage, cored and chopped
Fresh garlic cloves, minced
Mild paprika
Salt and pepper

Directions

Heat olive oil in a large skillet over medium‑high heat. Add the chicken, season with salt and pepper, and sauté for 5–7 minutes until just cooked through. Transfer the chicken to a plate.
Add butter and chopped onion to the pan. Sauté for about 3 minutes until softened.
Add the cabbage. Cook uncovered for 10–15 minutes, stirring frequently, until the cabbage is tender and slightly browned at the edges.
Stir in the minced garlic and paprika. Cook for about 1 minute, letting the flavors bloom.
Return the chicken to the skillet. Stir and heat through for another few minutes. Taste and add salt and pepper if needed.
Serve immediately while it’s warm and fragrant.

Servings and timing

Servings: makes about 4 servings
Prep time: ~10 minutes
Cook time: ~25 minutes
Total time: ~35 minutes

Variations

Swap chicken breasts for thighs if preferred—they stay juicy and add richness.
Add heat with hot or smoked paprika instead of mild.
For a vegetarian twist, skip the chicken and follow my sautéed cabbage recipe.

Storage/reheating

Store leftovers in an airtight container in the fridge for up to 3–4 days.
Reheat in the microwave or warm on the stove—tender and tasty day two.
I don’t recommend freezing; the cabbage can become too soft.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes—I often use thighs for extra flavor. They cook similarly and stay moist in this dish.

2. What if I don’t have fresh garlic?

You can substitute garlic powder, but I prefer fresh minced garlic for the best aroma and depth.

3. Can I add other veggies?

Absolutely! Bell peppers, carrots, or mushrooms complement this dish nicely—just add them after the onions.

4. Is this recipe keto‑friendly?

Yes. It’s naturally low in carbs and fits well into a keto or low‑carb meal plan.

5. How do I prevent the cabbage from getting mushy?

Cook it uncovered and stir frequently. Let excess moisture evaporate, and remove the lid so it caramelizes instead of steams.

Conclusion

I’m really pleased with how this garlic-sautéed cabbage and chicken turns out every time—a wholesome, fuss-free skillet meal that’s perfect any night of the week. The combination of tender cabbage, savory chicken, and a touch of garlic always delivers. Give it a try, and I’d love to hear how it goes!