Let me tell you why this Creamy Chicken and Cabbage Stir-Fry Recipe quickly became one of my go-to dinners. It’s got that perfect combo of tender chicken and savory cabbage all coated in a subtle, creamy tomato sauce that feels comforting without being heavy. This isn’t your average stir-fry — the creaminess makes it stand out, and I love how the flavors come together so effortlessly.
You’ll find that this recipe works beautifully for busy weeknights when you want something filling yet wholesome without spending hours in the kitchen. Plus, it’s packed with veggies and protein, so it’s a well-rounded meal that satisfies everyone. Trust me, once you try this Creamy Chicken and Cabbage Stir-Fry Recipe, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Simple & Quick: You get a hearty meal on the table in about 25 minutes.
- Balanced Flavors: The paprika and oregano add warmth without overpowering the natural taste of the chicken and cabbage.
- One-Pot Wonder: Cleanup is a breeze because everything cooks in a single pan.
- Family Friendly: My family goes crazy for this dish, and it’s perfect for picky eaters who might usually shy away from cabbage.
Ingredients You’ll Need
Each ingredient in this Creamy Chicken and Cabbage Stir-Fry Recipe plays a friendly role to create layers of flavor and texture. Here are some tips on picking fresh and tasty components for the best results.
- Chicken breast: I like using boneless, skinless for quick cooking and easy bite-sized pieces.
- Olive oil: Adds a subtle richness and keeps things from sticking.
- Paprika: Gives a smoky warmth that’s not too spicy but adds depth.
- Dried oregano: A fragrant herb that balances the paprika perfectly.
- Mushrooms: They soak up the sauce and add that lovely earthy umami note.
- Red onion: Adds a sweet sharpness that softens as it cooks.
- Green bell pepper: Brings a crisp freshness and brightens the dish.
- Cabbage: Choose a small head or half a large one; shredded works perfectly for quick cooking.
- Garlic powder: A pantry staple that boosts savory flavor without the fuss of peeling garlic.
- Chicken broth: Keeps everything moist and infuses more flavor than water ever could.
- Tomato sauce: Adds creaminess and a subtle tang that pulls all the flavors together.
Variations
I’m all for making recipes your own, and this Creamy Chicken and Cabbage Stir-Fry Recipe is super flexible. Whether you want to swap ingredients or tweak the flavor profile, there’s room to experiment without losing what makes it special.
- Use chicken thighs instead of breasts: I’ve tried this for a juicier, more flavorful twist, and it definitely added richness while still cooking up nicely.
- Add some heat: If you like it spicy, toss in some chili flakes or fresh jalapeños when sautéing the veggies.
- Swap the tomato sauce: Try a dollop of sour cream or Greek yogurt stirred in at the end for an extra creamy finish.
- Make it vegetarian: Replace chicken with tofu and use vegetable broth to keep it satisfying and wholesome.
How to Make Creamy Chicken and Cabbage Stir-Fry Recipe
Step 1: Sear the Chicken to Lock in Juices
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season your cubed chicken breast with paprika, oregano, salt, and pepper before adding it to the hot oil. Let it cook undisturbed for a couple minutes, then stir and cook for about 5-7 minutes until nicely golden and fully cooked on the inside. This step is crucial for juicy chicken and building that flavorful base.
Step 2: Sauté Mushrooms and Scoop up the Brown Bits
Next, toss in the mushrooms and cook for about 3 minutes until they release their moisture and soften. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot — that’s flavor gold! Set mushrooms aside with your chicken.
Step 3: Cook Onions, Peppers, and Cabbage for Depth
Add a bit more olive oil, then sauté chopped red onions and green bell peppers for about 3-5 minutes until they start to caramelize. Toss in your sliced cabbage along with garlic powder, paprika, salt, and pepper. Pour in the chicken broth, then cover and let everything simmer on medium-low for 10-15 minutes. Stir occasionally to make sure the cabbage softens evenly and soaks up that delicious broth.
Step 4: Bring It All Together with Tomato Sauce
Stir in the tomato sauce, return the chicken and mushrooms to the pot, and mix everything gently. Let it all cook together for 2 more minutes so those flavors meld perfectly. Finish off with some fresh chopped parsley for a pop of color and fresh herbaceous note. Serve immediately for best taste!
Pro Tips for Making Creamy Chicken and Cabbage Stir-Fry Recipe
- Don’t Overcrowd the Pan: I learned the hard way that cooking chicken in batches keeps it from steaming and ensures a nice sear.
- Use Fresh Herbs: If you have fresh oregano or parsley, add them at the end for brighter flavor compared to dried versions.
- Scrape Those Brown Bits: Those little caramelized bits give the dish its depth; don’t skip scraping the pan between steps.
- Adjust Creaminess Last: If you want it creamier, I recommend stirring in a splash of cream or Greek yogurt after cooking instead of during the simmer.
How to Serve Creamy Chicken and Cabbage Stir-Fry Recipe
Garnishes
I always sprinkle fresh chopped parsley or green onions on top. Not only does it brighten the dish visually, but those fresh herbs add a lovely pop that balances the creaminess perfectly.
Side Dishes
My favorite side is simply steamed jasmine rice or cauliflower rice to soak up that delicious sauce. Sometimes, I go for crusty bread if I’m feeling a bit indulgent — it’s perfect for mopping up every last bit.
Creative Ways to Present
For a dinner party, I like serving this stir-fry over a bed of buttery mashed potatoes or creamy polenta. It becomes an elegant, comforting dish that looks impressive but is deceptively easy to prepare.
Make Ahead and Storage
Storing Leftovers
I store my leftovers in airtight containers in the fridge, where they keep perfectly for up to 4 days. The flavors actually deepen overnight, so sometimes I prefer it as a next-day lunch!
Freezing
While I usually eat this fresh, I’ve frozen it a few times with success. Just cool completely and pack into freezer-safe containers. When ready, thaw overnight in the fridge and reheat gently on the stove to avoid drying out the chicken.
Reheating
I like reheating leftovers on the stove over low heat with a splash of broth or water to keep it saucy. Microwave works too—just cover to trap steam and heat in 1-minute bursts, stirring in between.
FAQs
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Can I use other types of cabbage for this stir-fry?
Absolutely! Green cabbage works great, but you can also use Napa or Savoy cabbage for a slightly different texture and flavor. Just adjust the cooking time slightly if the leaves are more delicate.
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Is this recipe suitable for meal prep?
Yes! This Creamy Chicken and Cabbage Stir-Fry Recipe holds up well when portioned into meal prep containers. It makes a convenient, nutritious lunch or dinner option that reheats nicely within a few days.
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How do I make this dish dairy-free?
Good news: this recipe is naturally dairy-free since the creaminess comes from the tomato sauce and broth. Just be sure to check your tomato sauce ingredients or use a homemade one if you want full control.
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Can I use frozen chicken or cabbage?
Fresh ingredients give the best texture, but if you’re using frozen chicken or cabbage, thaw them completely before cooking to avoid excess water and uneven cooking.
Final Thoughts
I absolutely love how this Creamy Chicken and Cabbage Stir-Fry Recipe balances convenience with comforting, rich flavors. It’s one of those dishes that feels a little special but comes together quickly enough for busy nights or casual dinners. I hope you enjoy making it as much as I do — it’s a simple, delicious way to cozy up with a healthy, satisfying meal. Give it a try and watch it become a favorite in your kitchen too!
Print
Creamy Chicken and Cabbage Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A flavorful and hearty Chicken Cabbage recipe featuring tender chicken breast, sautéed mushrooms, and tender cabbage simmered in a savory tomato sauce with aromatic spices. This one-pot meal is perfect for a healthy and comforting dinner that combines protein with vegetables in a delicious way.
Ingredients
For the Chicken
- 1 tbsp olive oil
- 1 lb chicken breast, cut into cubes
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
For the Cabbage
- 8 oz mushrooms
- 1 tbsp olive oil
- 1 cup red onion, chopped
- 1/2 cup green bell pepper, chopped
- 1 small cabbage or 1/2 large cabbage, sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1/4 cup chicken broth
- 1/3 cup tomato sauce
Instructions
- Cook the Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat for 1 minute. Add the cubed chicken and season with paprika, dried oregano, salt, and black pepper. Cook the chicken for 5-7 minutes, stirring occasionally until it is fully cooked and browned. Remove the cooked chicken from the pot and set aside.
- Sauté the Mushrooms: In the same pot, add the mushrooms and cook for about 3 minutes. Use a wooden spoon to scrape off any browned bits stuck to the bottom of the pot, which will add flavor. Set the mushrooms aside with the chicken.
- Sauté Onions and Bell Pepper: Add another tablespoon of olive oil to the pot, then add the chopped red onion and green bell pepper. Sauté for 3-5 minutes until they are soft and beginning to brown.
- Cook the Cabbage: Add the sliced cabbage to the pot along with garlic powder, paprika, salt, black pepper, and chicken broth. Mix everything well to combine. Reduce heat to medium-low and cover the pot with a lid. Let it cook for 10-15 minutes, stirring occasionally, until the cabbage is tender.
- Combine and Finish: Stir in the tomato sauce, then return the cooked chicken and mushrooms to the pot. Mix well to combine all ingredients. Cook for an additional 2 minutes to allow flavors to meld. Garnish with fresh chopped parsley if desired and serve immediately.
Notes
- To store: Keep the chicken and cabbage mixture in an airtight container in the refrigerator for up to 4 days.
- To reheat: Microwave leftovers until heated through or rewarm gently on the stovetop.
- For extra flavor, garnish with fresh parsley or serve with a side of crusty bread or rice.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg
