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This braised chicken cabbage recipe makes for such an easy, light, yet filling weeknight dinner. Packed with veggies, it’s healthy, hearty, and super satisfying.

Braised cabbage with chicken in a pan

This braised chicken and cabbage recipe reminds me of home cooking at its finest. My mom used to make this all the time and contrary to a lot of kids nowadays, my siblings and I loved it and looked forward to it. Every time my mom made this dish, it was slightly different depending on what veggies were in season (mushrooms, zucchini, etc.).

I really love that this cabbage chicken dish is filling, has great flavor, is good for me, and brings me back to my childhood. It’s even reminds me of stir fry (which I also love)… it’s like a chicken cabbage stir fry! Plus, it’s super simple to make and only requires one pot!

Serving tip: Braised cabbage and chicken is filling enough to eat all on its own as a low-carb meal, but it can also be paired with a bowl of steaming white rice, quinoa, buckwheat, or mashed potatoes for a more decadent meal.

Ingredients for Braised Cabbage

How to Make Braised Chicken & Cabbage

This braised cabbage and chicken dish calls for very simple ingredients and takes only a few easy steps — just how I like it. Below, find an overview of the recipe before you dive in and make it.

  • Prep and cook the chicken: Trim and cut the chicken breast into equal-sized pieces using a sharp knife. Sauté the pieces with a bit of butter.
  • Cook the veggies: Add in the diced mushrooms and cook until they soften. Then, add the carrots and onions and cook until they’re tender, too. Finally, stir in the zucchini.
  • Add the shredded cabbage: Pop in the shredded cabbage and season everything with salt and black pepper to taste. Add in the remaining butter and cook for 10 minutes, or until the cabbage and zucchini soften. Garnish with parsley or other herbs, serve warm, and enjoy!

Braising pan recommendation: Looking for an awesome braising pan? My all time favorite is this Staub cast iron braiser. It rarely ever leaves my stovetop!

Chicken with butter in a pan
carrots and onion added in a pan
Zucchini added in a pan
Cabbage added to the pan

Tips for the Best Braised Chicken Cabbage

All the way from my grandma, to my mom, and to me — here are our tips to make this dish stand out.

  • Use thinly shredded cabbage: For the best texture, use thinly shredded cabbage. Shred your cabbage with a sharp knife, a mandolin, or a box grater. You can also use a food processor but I find the other options to require less cleanup!
  • Slice your chicken into even-sized pieces: Cut the chicken into similar sized pieces so they cook evenly.
  • Don’t be shy with the butter: I know — ½ cup may seem like a lot of butter, but trust and believe me — it really makes this dish what it is. The loads of cabbage and veggies makes up for it!
  • Braise at a low simmer: Braising requires low and slow heat to soften the cabbage and meld the flavors together. If you crank the heat up too high, you’ll end up sautéing the cabbage instead.
  • Substitute as needed: I’m all about making this recipe work best for you. If that means substituting or adding more protein — do it! Add chicken thighs, sausage, and/or beef (whatever you like). You can also include different vegetables (tomatoes, celery, scallions, bell peppers) and/or substitute red cabbage for the green cabbage (just adjust the cooking time as red cabbage takes longer to cook).

Shredded cabbage hack: Most grocery stores sell pre-shredded cabbage in the produce aisle. Who doesn’t love a shortcut?

Storage & Reheating Tips

Feel free to make an extra few servings so you and your family can enjoy braised cabbage and chicken again tomorrow. Refrigerate and reheat, but avoid freezing (cabbage doesn’t do well frozen!).

  • Refrigerator: Store leftovers in an airtight container in the refrigerator for up to a week.
  • Reheating: To reheat, pop the cabbage and chicken in the microwave or heat it up in a skillet with a little butter (my preferred method!)
Braised cabbage with chicken in a pan

More Tasty Cabbage Recipes

Recipe

Braised cabbage with chicken in a pan

Braised Cabbage with Chicken

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Servings
12 servings
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Recipe contributed by: Natalya Drozhzhin
This braised chicken and cabbage recipe makes for such a easy, light, yet filling weeknight dinner. Packed with veggies, it's healthy, hearty, and super satisfying.

Ingredients

  • 1 lb chicken breast
  • 1/2 cup unsalted butter
  • 1 lb mushrooms chopped
  • 1 medium onion diced
  • 2 medium carrots chopped
  • 3 small zucchini thinly sliced
  • 1 small cabbage head shredded (about 6-8 cups)
  • 1 tbsp salt adjust to taste
  • black pepper adjust to taste
US Units – Metric

Instructions

  • Cut chicken into 2-inch pieces. Place chicken into a deep pot with a tablespoon of butter. Sauté until the chicken turns white.
    Chicken with butter in a pan
  • Add mushrooms into the pot and cook until they are softened.
    Mushrooms added to the pan
  • Add onions and carrots and cook until softened.
    carrots and onion added in a pan
  • Stir in the zucchini.
    Zucchini added in a pan
  • Stir the shredded cabbage into the pot. Season generously with salt, add the remaining butter, and cook for about 5-10 minutes, or until all the ingredients are soft and easy to pierce with a fork.
    Cabbage added to the pan
  • Serve while the dish is still hot. It's great alone or along with your favorite sides. Enjoy!
    Braised cabbage with chicken in a pan
Nutrition Facts
Braised Cabbage with Chicken
Amount Per Serving
Calories 154 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 45mg15%
Sodium 1301mg54%
Potassium 565mg16%
Carbohydrates 9g3%
Fiber 3g12%
Sugar 5g6%
Protein 11g22%
Vitamin A 2118IU42%
Vitamin C 39mg47%
Calcium 50mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Updated September 24, 2025

About Author

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Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.