You know those nights when you want something hearty and delicious but don’t feel like wrestling with a sink full of dishes? That’s exactly why I fell in love with this one pan chicken cabbage skillet garlic paprika recipe. It’s become my go-to on busy weeknights—packed with flavor, ready in under 30 minutes, and cleanup is a breeze (just one pan… bless it). The garlic and paprika work magic together, and the cabbage gets this amazing tender-crisp texture that soaks up all those savory juices from the chicken. Trust me, even my picky kid goes back for seconds.

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

This dish is my weeknight superhero—simple, fast, and packed with flavor. Here’s why it’s a keeper:

One pan, zero stress: No juggling multiple pots or scrubbing a mountain of dishes. Just toss everything in, cook, and boom—dinner’s done.
Bold flavors without the fuss: Garlic and paprika create this cozy, smoky depth that makes the chicken and cabbage sing. It’s like a hug in a skillet.
Ready in a flash: From fridge to table in 25 minutes? Yes, please. Perfect for those “I’m hangry NOW” moments.
Secretly healthy: Loaded with protein and fiber, but so tasty you won’t even notice. (Shhh—I won’t tell if you don’t.)

Seriously, give it a try. Your future self—and your sink—will thank you.

Ingredients for One Pan Chicken Cabbage Skillet Garlic Paprika

Okay, let’s talk ingredients—this is where the magic starts! I’ve made this dish so many times I could probably recite this list in my sleep, but here’s exactly what you’ll need to make it sing:

2 boneless, skinless chicken breasts, diced into bite-sized pieces (trust me, uniform size means even cooking)
1 small green cabbage, shredded (about 4 cups—don’t buy pre-shredded though, it’s too dry!)
3 cloves garlic, minced (or 4 if you’re feeling bold—I always am)
1 teaspoon paprika (smoked paprika is my secret weapon for extra depth)
2 tablespoons olive oil (the good stuff—it makes a difference)
Salt and pepper to taste (I’m generous with both—this dish loves seasoning)

That’s it! Simple, right? No fancy ingredients, just good honest flavors that work together like best friends. Now let’s get cooking!

Equipment You’ll Need

Don’t worry—this recipe won’t have you digging through every drawer in your kitchen. Here’s all you really need:

A large non-stick skillet (12-inch is perfect—gives everything room to breathe)
A sharp knife and cutting board (for prepping the chicken and cabbage)
A wooden spoon or spatula (metal can scratch your pan—ask me how I know!)

That’s seriously it. No fancy gadgets, no single-use tools. Just good old-fashioned cooking the way Grandma would’ve done (if she’d been into one-pan miracles).

How to Make One Pan Chicken Cabbage Skillet Garlic Paprika

Alright, let’s get cooking! This recipe comes together so fast you’ll want to have everything prepped and ready to go. Follow these simple steps, and you’ll have a flavor-packed dinner in no time. The key is paying attention to timing—each step builds on the last to create that perfect balance of textures and tastes.

Step 1: Cook the Chicken

First, heat your olive oil in that trusty skillet over medium heat—you’ll know it’s ready when a tiny piece of chicken sizzles on contact. Add your diced chicken in a single layer (don’t crowd the pan!) and let it cook undisturbed for 2-3 minutes to get that gorgeous golden crust. Stir occasionally until it’s evenly browned but still juicy inside, about 5-7 minutes total. Pro tip: If your chicken sticks, it’s not ready to flip yet—patience pays off!

Step 2: Add Garlic and Paprika

Now for the flavor fireworks! Push the chicken to one side of the pan and add your minced garlic to the empty space. Let it sizzle for just 30 seconds—you want fragrant and golden, not bitter and burnt. Then sprinkle in the paprika and stir everything together quickly. The heat will “bloom” the spices, releasing their oils and creating that incredible smoky aroma that’ll make your kitchen smell like a Hungarian bistro.

Step 3: Cook the Cabbage

Time for the cabbage! Dump in all that beautiful shredded green goodness and stir to coat it with all the flavorful pan juices. Let it cook for about 5 minutes, stirring occasionally. You’re aiming for that perfect sweet spot where the cabbage is tender but still has a slight crunch—think al dente pasta texture. The edges might get a little caramelized (that’s a good thing!), but if it starts looking dry, just splash in a tablespoon of water or chicken broth.

Tips for the Best One Pan Chicken Cabbage Skillet Garlic Paprika

After making this dish more times than I can count, I’ve picked up some foolproof tricks to take it from good to “Wow, did you really make this in one pan?!” Here are my top tips:

Spice it your way: Love heat? Use hot paprika instead of regular. Want smoky depth? Reach for smoked paprika—my personal favorite!
Cabbage hack: If you’re short on time, pre-shredded coleslaw mix works in a pinch (though fresh tastes better). Just pat it dry first.
Don’t peek! Resist stirring constantly—letting the cabbage sit for a minute helps develop those delicious caramelized edges.
Chicken swap: Thighs work great too—just cook a few minutes longer since they’re juicier (and more forgiving if you overcook them).

And here’s my secret weapon—a squeeze of lemon at the end brightens everything up beautifully. Try it!

Serving Suggestions

This skillet is a complete meal on its own, but if you want to bulk it up, here’s what I love serving alongside: crusty bread for soaking up juices (obviously), a scoop of fluffy quinoa, or simple roasted potatoes. Sometimes I’ll top it with fresh parsley or a dollop of Greek yogurt for extra zing—so good!

Storage and Reheating

This skillet keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I always use a skillet over medium heat—just splash in a teaspoon of water to keep the cabbage from drying out. No mushy textures here! The garlic and paprika flavors actually deepen overnight, making leftovers taste even better.

Nutritional Information

Now, I’m no nutritionist, but here’s the good news about this dish – it packs flavor AND keeps things pretty balanced! Based on typical ingredients (your exact brands may vary), each generous serving comes in at about 320 calories with a whopping 35g of protein to keep you full. The cabbage brings 6g of fiber too – not bad for something this delicious! Just remember – if you swap ingredients or adjust portions, those numbers will dance around a bit. But hey, that’s the beauty of home cooking!

FAQs About One Pan Chicken Cabbage Skillet Garlic Paprika

Over the years, I’ve gotten so many questions about this recipe (and made every possible “oops” myself!). Here are the answers to the ones I hear most:

Can I use chicken thighs instead of breasts?
Absolutely! Thighs add extra juiciness and flavor—just cook them a few minutes longer since they’re thicker. I actually prefer thighs on lazy nights because they’re harder to overcook!

How can I make this spicier?
Oh, I love this question! Try using hot paprika instead of regular, or add a pinch of cayenne with the garlic. My personal trick? A diced jalapeño stirred in with the cabbage—just enough kick to wake up your taste buds!

Why does my cabbage get soggy?
You’re probably crowding the pan or stirring too much. Cabbage needs space to steam properly! Also, make sure your skillet is nice and hot before adding it—that quick sear keeps the texture perfect.

Can I prep this ahead?
You bet! Chop everything the night before and store separately. The garlic and paprika will still work their magic when you’re ready to cook—just give yourself an extra minute to brown the chilled chicken.

Did you give this one pan wonder a try? I’d love to hear how it turned out! Drop a comment below or snap a pic—nothing makes me happier than seeing your kitchen creations. Happy cooking!