Cabbage and Chicken Bake
This Cabbage and Chicken Bake is a wholesome, one-pan comfort dish made with tender chicken, sauteed cabbage, onions, garlic, and a light creamy sauce. It’s hearty, low-carb, high-protein, and perfect for meal prep or a cozy family dinner.
Time Required
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: ~1 hour, 5 minutes
Servings: 4–6
Difficulty: Easy
Ingredients
For the Cabbage and Chicken Bake:
1 tbsp olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
4 cups green cabbage, shredded or chopped
1 lb (450 g) boneless skinless chicken breasts or thighs, cubed
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/2 tsp paprika (optional)
1/2 tsp dried thyme or Italian seasoning
1/4 tsp chili flakes (optional)
1/2 cup shredded mozzarella or cheddar cheese (optional)
For the Creamy Sauce (optional but recommended):
1/2 cup plain Greek yogurt or sour cream
1/2 cup milk (any kind)
1 tsp Dijon mustard
Salt & pepper to taste
Instructions
1. Prepare Ingredients:
Preheat oven to 375°F (190°C).
Lightly grease a baking dish (9×13 inch recommended).
2. Cook Cabbage and Aromatics:
In a large skillet, heat olive oil over medium heat.
Sauté onions for 3–4 minutes until softened.
Add garlic and cabbage, and cook for 5–7 minutes until cabbage softens and reduces.
Season with salt, pepper, paprika, and thyme.
3. Cook Chicken:
Add diced chicken to the skillet with the cabbage.
Cook for 5–6 minutes, just until the chicken turns white and is mostly cooked through (it will finish baking in the oven).
4. Make Sauce (Optional):
In a small bowl, whisk together Greek yogurt, milk, Dijon mustard, and a pinch of salt and pepper.
Assemble:
Transfer the chicken and cabbage mixture to the prepared baking dish.
Pour the sauce over the top and mix gently to combine.
Top with shredded cheese if using.
Bake for 25–30 minutes, uncovered, until golden on top and bubbling.
6. Rest and Serve:
Let rest for 5–10 minutes before serving.
Garnish with fresh parsley or chives if desired.
Notes & Tips
Chicken:Chicken thighs stay juicier than breasts and work great in this dish.
Add in: Mushrooms, shredded carrots, or bell peppers can be added for more texture.
Cheese: Use mozzarella for meltiness or cheddar for sharp flavor.
Low-dairy option: Use broth in place of milk and omit cheese/yogurt if needed.
Storage: Refrigerate for up to 4 days. Freezes well for up to 2 months.
Frequently asked questions FAQs
Q: Can I make this ahead of time?
A: Yes! Assemble the casserole and refrigerate, covered, for up to 24 hours. Bake just before serving.
Q: Can I make it dairy-free?
A: Absolutely—use a dairy-free milk and yogurt, or swap with broth and skip cheese.
Q: Is this keto or low-carb?
A: Yes, this dish is low in carbs and suitable for low-carb and keto diets.
Q: Can I use pre-cooked or leftover chicken?
A: Yes—just stir it in with the cabbage before baking.
Q: Can I make it spicy?
A: Add red pepper flakes, cayenne, or even a diced chili to the cabbage mix.
Nutritional Information
Calories: 275 kcal
Protein: 28 g
Carbohydrates: 8 g
Fat: 14 g
Saturated Fat: 4 g
Cholesterol: 80 mg
Sodium: 320 mg
Fiber: 2 g
Sugars: 4 g
Vitamin C: 40% DV
Vitamin A: 15% DV
Calcium: 12% DV
Iron: 10% DV
Note: Nutritional values vary based on cheese and sauce choices.