It’s a complete meal made in one pot for easy cleanup.
The cabbage becomes tender and slightly sweet as it braises.
The chicken stays juicy and flavorful.
It uses affordable, everyday ingredients.
It reheats beautifully, making it great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bone-in, skin-on chicken thighs or breasts salt black pepper olive oil onion, sliced garlic, minced green cabbage, chopped carrots, sliced chicken broth paprika dried thyme bay leaf fresh parsley
Directions
Season the chicken generously with salt, black pepper, and paprika.
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear until golden brown, about 5–7 minutes per side. Remove and set aside.
In the same pan, add the sliced onion and carrots. Sauté for 5 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Add the chopped cabbage to the pan, stirring to coat it in the flavorful drippings. Cook for 5–7 minutes until it begins to soften.
Pour in the chicken broth and add thyme and bay leaf. Stir gently.
Nestle the seared chicken pieces on top of the cabbage mixture, skin-side up.
Reduce heat to low, cover, and simmer for 30–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cabbage is tender.
Remove the bay leaf. Garnish with fresh parsley before serving.
Servings and timing
Servings: 4
Prep time: 15 minutes Cook time: 40–45 minutes Total time: About 1 hour
Variations
Add sliced apples for a touch of sweetness that complements the cabbage.
Stir in a splash of apple cider vinegar or lemon juice for brightness.
Include diced potatoes for a heartier, stew-like version.
Use boneless, skinless chicken if preferred, adjusting cooking time slightly.
Add crushed red pepper flakes for a mild kick of heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat until heated through. You may add a splash of broth if needed to loosen the cabbage mixture. Individual portions can also be microwaved in short intervals, stirring occasionally.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use red cabbage instead of green?
Yes, red cabbage works well but will give the dish a slightly different color and a slightly firmer texture.
What cut of chicken works best?
Bone-in, skin-on thighs are especially flavorful and remain juicy during braising.
Can I make this dish ahead of time?
Yes, the flavors deepen after resting, making it excellent for next-day meals.
How do I keep the chicken skin crispy?
For crispier skin, uncover the pan during the last 10 minutes of cooking or briefly broil before serving.
Is this recipe low-carb?
Yes, it’s naturally low in carbohydrates if you skip adding potatoes.
Can I add other vegetables?
Absolutely. Bell peppers, mushrooms, or celery make great additions.
Why is my cabbage too watery?
Cabbage releases moisture as it cooks. Simmer uncovered for a few extra minutes to reduce excess liquid.
Can I cook this in the oven instead?
Yes, after assembling the dish, cover and bake at 375°F (190°C) for about 40 minutes.
How do I know when the chicken is done?
Use a meat thermometer; it should read 165°F (74°C) at the thickest part.
What should I serve with this dish?
It pairs well with crusty bread, rice, or mashed potatoes to soak up the flavorful juices.
Conclusion
Braised Cabbage with Chicken is a simple yet deeply flavorful dish that turns humble ingredients into a satisfying meal. With tender chicken and perfectly softened cabbage infused with savory broth, it’s a reliable recipe that’s both nourishing and comforting for any day of the week.
Braised Cabbage with Chicken is a hearty one-pan dinner featuring juicy, golden-seared chicken nestled into tender, slow-braised cabbage and vegetables. This comforting Braised Cabbage with Chicken recipe delivers rich flavor from simple pantry ingredients, making it perfect for weeknight meals, meal prep, or cozy family dinners.
Author:Catherine
Prep Time:15 minutes
Cook Time:40–45 minutes
Total Time:1 hour
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Comfort Food
Ingredients
4 bone-in, skin-on chicken thighs or breasts
Salt, to taste
Black pepper, to taste
2 tablespoons olive oil
1 onion, sliced
2 carrots, sliced
3 cloves garlic, minced
1 small head green cabbage, chopped
1 cup chicken broth
1 teaspoon paprika
1 teaspoon dried thyme
1 bay leaf
2 tablespoons fresh parsley, chopped
Instructions
Season chicken generously with salt, black pepper, and paprika.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Place chicken skin-side down and sear for 5–7 minutes per side until golden brown. Remove and set aside.
In the same pan, sauté onion and carrots for 5 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add chopped cabbage and cook 5–7 minutes, stirring to coat in pan drippings.
Pour in chicken broth. Add thyme and bay leaf; stir gently.
Nestle chicken pieces on top, skin-side up.
Reduce heat to low, cover, and simmer 30–40 minutes, until chicken reaches 165°F (74°C) and cabbage is tender.
Remove bay leaf. Garnish with fresh parsley and serve warm.
Notes
For crispier skin, uncover during the final 10 minutes or broil briefly.Simmer uncovered a few extra minutes if cabbage releases excess liquid.Bone-in thighs offer the best flavor and remain especially juicy.A splash of apple cider vinegar or lemon juice brightens the dish beautifully
