Hearty One Pan Chicken Cabbage Skillet with Garlic & Paprika

Oh, do I have a lifesaver for you! This one pan chicken cabbage skillet with garlic and paprika has saved my sanity on more weeknights than I can count. Picture this: it’s 6 PM, you’re exhausted, and the thought of washing a mountain of dishes makes you want to order takeout. But trust me, this recipe is faster than delivery—and way tastier. The garlic and paprika create this cozy, smoky aroma that fills your kitchen while the cabbage gets perfectly tender. And the best part? One pan means you’re done in 25 minutes flat with barely any cleanup. It’s my secret weapon for when I need something hearty, healthy, and hassle-free.

Why You’ll Love This One Pan Chicken Cabbage Skillet Garlic Paprika

Let me count the ways this dish will become your new weeknight hero:

• Lightning fast – From fridge to table in under 30 minutes (yes, really!)
• One pan wonder – More time eating, less time scrubbing pots
• Flavor bomb – Garlic and paprika create that addictive smoky-savory magic
• Secretly healthy – Packed with protein and veggies but tastes indulgent
• Customizable – Easily adjust spices or add whatever veggies you have

Seriously, this skillet checks all the boxes – it’s the kind of meal that makes you feel like a kitchen rockstar with zero effort.

Ingredients for One Pan Chicken Cabbage Skillet Garlic Paprika

Here’s what you’ll need to make this flavor-packed skillet – and trust me, every ingredient pulls its weight:

• 2 chicken breasts – diced into 1-inch cubes (boneless, skinless works best)
• 1 small green cabbage – about 4 cups thinly shredded (don’t buy pre-shredded – it’s too dry!)
• 3 garlic cloves – minced until it’s practically a paste (this is where the magic starts)
• 1 teaspoon paprika – go for the good stuff, not the dusty old jar in your spice rack
• 2 tablespoons olive oil – the perfect amount for sautéing without getting greasy
• Salt and pepper – to taste (but be generous – this dish loves seasoning)

That’s it! Just six simple ingredients for a meal that tastes way more complicated than it is. Now let’s get cooking!

How to Make One Pan Chicken Cabbage Skillet Garlic Paprika

Alright, let’s get cooking! This is where the magic happens – turning those simple ingredients into something spectacular. Follow these steps and you’ll have dinner ready before you know it.

Step 1: Searing the Chicken

First, grab your favorite large skillet (I swear by my cast iron for this) and heat the olive oil over medium-high heat. You’ll know it’s ready when a drop of water sizzles – but don’t wait until it’s smoking! Add your diced chicken in a single layer – no crowding, or you’ll steam instead of sear. Let it cook undisturbed for about 3 minutes until you get that gorgeous golden crust. Flip the pieces and cook another 2 minutes. They don’t need to be fully cooked through yet – we’re building flavor here!

Step 2: Adding Garlic and Paprika

Now the fun part! Push the chicken to one side and add your minced garlic to the empty space. Oh, that smell! Stir constantly for just 30 seconds – garlic burns faster than you’d think. Then sprinkle in the paprika and give everything a good stir to coat the chicken. This is when your kitchen will smell absolutely incredible. The paprika will bloom in the oil, releasing all its smoky goodness.

Step 3: Cooking the Cabbage

Time for the star of the show! Dump in all that shredded cabbage – it’ll look like a mountain at first, but don’t worry. Stir everything together, then let it cook undisturbed for 2 minutes to get some caramelization. After that, stir occasionally for about 6-8 minutes until the cabbage wilts down and gets tender-crisp. You want it to still have a bit of bite – nobody likes mushy cabbage! Taste and adjust salt and pepper, then serve immediately while it’s piping hot.

Expert Tips for the Best One Pan Chicken Cabbage Skillet Garlic Paprika

After making this dish more times than I can count, here are my hard-earned secrets for perfection:

• Skillet matters – Use cast iron or stainless steel for the best sear (non-stick works but won’t give you those crispy bits)
• Garlic timing – Add it just before the cabbage to prevent burning (that bitter taste ruins everything!)
• Prep ahead – Dice chicken and shred cabbage the night before for ultra-fast weeknight cooking
• Spice control – Start with 1 tsp paprika, then add more at the end if you want bolder flavor

These little tricks make all the difference between good and “wow, did I really make this?” results!

Variations on One Pan Chicken Cabbage Skillet Garlic Paprika

The beauty of this dish? It’s a canvas for your cravings! Swap chicken for turkey or tofu if you’re feeling adventurous. Toss in shredded carrots or bell peppers for extra crunch and color. My personal favorite twist? Smoked paprika instead of regular – it adds this incredible depth that’ll make you swoon. And if you’re feeling fancy, a squeeze of lemon at the end brightens everything up beautifully.

Serving Suggestions for One Pan Chicken Cabbage Skillet Garlic Paprika

This skillet is a meal all on its own, but oh boy does it play well with others! I love it over a bed of fluffy quinoa to soak up all those delicious juices. For carb lovers, a hunk of crusty bread is perfect for scooping up every last bite. Feeling fancy? Top with a fried egg for breakfast-for-dinner vibes. Simple, satisfying, and so darn good!

Storage and Reheating

Here’s the scoop on leftovers – and trust me, you’ll want them! Store any extra one pan chicken cabbage skillet in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just toss it back in a skillet over medium heat until warmed through – no microwave mushiness here! The flavors actually get better overnight as the garlic and paprika mingle. Pro tip: Add a splash of water or broth when reheating to keep everything juicy.

Nutritional Information

Here’s the skinny on this one pan wonder (pun totally intended)! Estimates vary based on ingredients, but per serving you’re looking at:

• 320 calories – Light but satisfying
• 35g protein – Chicken packs a powerful punch
• 12g fat – Mostly the good kind from olive oil
• 15g carbs – With 6g fiber from that glorious cabbage

It’s the kind of meal that leaves you full without the food coma – my favorite kind of math!

Frequently Asked Questions

Can I use pre-shredded cabbage?
Oh honey, I don’t recommend it! Pre-shredded cabbage tends to be dry and lacks that fresh crunch. But if you’re truly pressed for time, soak store-bought shreds in ice water for 10 minutes to revive them. That said, nothing beats freshly shredded cabbage – it takes just 2 minutes with a sharp knife!

How can I make this dish spicier?
Want some heat? I’ve got you! Toss in a pinch of red pepper flakes with the paprika, or add a diced jalapeño when you sauté the garlic. My secret weapon? A dash of cayenne pepper – just 1/4 teaspoon will wake up your taste buds without overpowering the other flavors.

Can I make this vegetarian?
Absolutely! Swap the chicken for chickpeas or extra-firm tofu (pat it dry first). The key is still getting that good sear – crispy tofu with smoky paprika is downright addictive. You might need an extra drizzle of oil since tofu soaks it up.

Why does my garlic keep burning?
Been there! The trick is to keep the heat at medium and stir constantly for just 30 seconds. If your stove runs hot, remove the skillet from heat entirely while stirring in the garlic. Burnt garlic is bitter, but perfectly golden garlic? That’s flavor gold!

Try this recipe tonight and share your results – I’d love to hear how it turns out for you!

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