I love this Sautéed Garlic Cabbage with Tender Chicken—it’s a simple yet satisfying dish where crisp-tender cabbage and juicy chicken get infused with a rich garlic flavor in just one skillet. It’s wholesome, flavorful, and perfect for a hassle-free dinner.

Why You’ll Love This Recipe

I adore how quickly this dish comes together—delicate chicken bites pair beautifully with slightly caramelized cabbage all coated in fragrant garlic. It’s light yet filling, low-carb, and full of fresh flavor. I find it’s ideal for busy nights when I want a wholesome meal without a lot of fuss or cleanup.

Ingredients

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

Boneless, skinless chicken breasts or thighs, diced
Green cabbage (or napa cabbage), thinly sliced
Olive oil or butter
Garlic cloves, thinly sliced or minced
Onion or shallot, sliced (optional)
Salt
Black pepper
Red pepper flakes (optional, for a kick)
Soy sauce or tamari (optional, for depth and umami)
Fresh parsley or chives, chopped for garnish
Lemon juice or apple cider vinegar (optional, for brightness)

Directions

I season the diced chicken generously with salt and pepper.
In a large skillet over medium-high heat, I heat olive oil (or butter) and add the chicken, cooking until browned and just cooked through (about 4–5 minutes). I remove it and set aside.
In the same pan, I add a touch more oil if needed, then toss in garlic (and onion/shallot if using) and sauté until fragrant—about 30 seconds.
I add the sliced cabbage, season with salt, pepper, and red pepper flakes, and sauté until just tender, stirring occasionally (about 5–7 minutes).
I return the chicken to the pan, drizzle with a splash of soy sauce or tamari if I want savory depth, and toss to combine.
For a fresh finish, I squeeze in a bit of lemon juice or apple cider vinegar and sprinkle chopped herbs over the top.
I taste and adjust seasoning, then serve hot—easy, nutritious, and flavorful.

Servings and Timing

Servings: I usually get 4 servings
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: About 25 minutes

Variations

Spicy garlic: I add extra garlic and red pepper flakes for a bolder kick.
Asian twist: I stir in ginger when garlic cooks, add sesame oil, and finish with sesame seeds.
Creamy version: I swirl in a tablespoon of butter or dot with cream cheese at the end for richness.
Veggie boost: I add sliced bell peppers or shredded carrots with the cabbage for more color and crunch.
Low-carb tortilla wrap: I use this as a filling for low-carb tortillas or lettuce wraps instead of serving it as a skillet dish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet or microwave with a splash of water to revive moisture. It reheats beautifully without losing texture.

FAQs

Can I use frozen cabbage?

You can, but I prefer fresh. If using frozen, I thaw and drain it well to avoid excess moisture during cooking.

What’s the best chicken cut to use?

I like boneless, skinless thighs for juiciness, but breasts work fine too—just don’t overcook to keep them tender.

Can this be made dairy-free?

Yes—it’s naturally dairy-free unless you choose to add butter or cream cheese. I stick with oil for a clean, light finish.

Can I add other seasonings?

Definitely—I enjoy adding cumin, smoked paprika, or Italian seasoning for an extra layer of flavor.

Is this low-carb/keto-friendly?

Absolutely—the main ingredients are protein and cabbage. Just check your soy sauce or tamari for hidden sugars if you’re strict keto.

Conclusion

I find this Sautéed Garlic Cabbage with Tender Chicken to be a delicious, fuss-free meal that’s fast, nutritious, and full of flavor. With crisp cabbage, savory garlic, and juicy chicken all in one pan, it’s a perfect go-to for easy weeknight cooking that doesn’t compromise on taste.