Skillet Chicken and Broccoli Recipe

It’s a familiar scene in my house: the clock ticks past 6 PM, the day’s chaos is winding down, and the chorus of “What’s for dinner?” begins. On nights like these, I used to feel a wave of panic, reaching for takeout menus or resigning myself to a complicated, multi-pot cooking ordeal. That all changed the day I perfected this Skillet Chicken and Broccoli recipe. The first time I made it, the aroma of garlic sizzling in the pan filled the kitchen, instantly drawing my family in. My husband, usually a quiet critic, took one bite and his eyes widened. “Wow,” he said, “this is better than takeout.” The kids, who often treat green vegetables like a personal affront, devoured their broccoli without a single complaint, sopping up every last drop of the savory-sweet sauce with their rice. This dish has become our weeknight champion. It’s the meal I turn to when I need something fast, nutritious, and guaranteed to make everyone at the table happy. It’s proof that a truly spectacular dinner doesn’t require hours of effort or a sink full of dirty dishes—just one trusty skillet and a handful of simple, wholesome ingredients.

Ingredients

This recipe relies on a simple pantry of ingredients to create a sauce and dish that tastes complex and satisfying. Each component plays a crucial role in building layers of flavor.

• For the Chicken and Broccoli:
  • 2 lbs boneless, skinless chicken breasts: The lean protein powerhouse of the dish. Cut them into uniform 1-inch cubes to ensure they cook evenly and quickly.
  • 1 large head of broccoli (about 1.5 lbs): This provides the vibrant green color, essential nutrients, and a satisfying tender-crisp texture. Cut it into medium-sized florets.
  • 2 tablespoons olive oil: A high-quality extra virgin olive oil is used for sautéing the chicken and adds a subtle, fruity undertone. You can also use avocado oil for its high smoke point.
  • 4 cloves garlic, minced: Freshly minced garlic is non-negotiable for the best flavor. It creates the aromatic foundation of the dish.
  • Salt and freshly ground black pepper: To taste, for seasoning the chicken before it hits the pan.
• For the Savory Sauce:
  • 1/2 cup low-sodium chicken broth: This forms the liquid base of our sauce, adding depth and helping to gently steam the broccoli to perfection.
  • 1/3 cup low-sodium soy sauce: The primary source of salty, umami flavor. Using a low-sodium version gives you more control over the final saltiness. For a gluten-free option, tamari or coconut aminos are excellent substitutes.
  • 2 tablespoons honey: This provides the perfect touch of sweetness to balance the salty soy sauce. You can substitute with maple syrup or brown sugar if preferred.
  • 1 tablespoon cornstarch: The magic ingredient that thickens the sauce, giving it that glossy, coating consistency we all love in a good stir-fry.
  • 1 teaspoon sesame oil: A finishing oil with a powerful, nutty aroma. It’s added at the very end of cooking to preserve its delicate flavor.
  • 1/2 teaspoon red pepper flakes (optional): For those who enjoy a little kick of heat. Adjust the amount based on your personal spice preference.

Instructions

Follow these step-by-step instructions for a flawless one-pan meal. The key is “mise en place,” or having all your ingredients prepped and ready to go before you start cooking. This makes the process smooth and prevents anything from overcooking.

1. Prepare the Sauce: In a small bowl or a liquid measuring cup, whisk together the low-sodium chicken broth, low-sodium soy sauce, honey, and cornstarch. Continue whisking until the cornstarch is completely dissolved and there are no lumps. This is your sauce slurry. Set it aside for later. This step is crucial to do first, as the cooking process moves quickly.
2. Season and Prep the Chicken: Pat your chicken breast cubes completely dry with paper towels. This is a critical step for getting a beautiful golden-brown sear rather than just steaming the chicken. Season the dried chicken cubes generously with salt and freshly ground black pepper.
3. Cook the Chicken: Place a large skillet (a 12-inch cast iron or heavy-bottomed stainless steel skillet works best) over medium-high heat. Add the 2 tablespoons of olive oil. Once the oil is shimmering and hot, carefully add the seasoned chicken cubes to the pan in a single layer. Do not overcrowd the pan; cook in two batches if necessary. Let the chicken cook undisturbed for 3-4 minutes per side, until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet with a slotted spoon and set it aside on a clean plate.
4. Sauté the Aromatics: Reduce the heat to medium. To the same skillet, add the 4 cloves of minced garlic. Sauté for about 30-60 seconds, stirring constantly until it becomes fragrant. Be very careful not to burn the garlic, as it will turn bitter and ruin the flavor of the dish.
5. Cook the Broccoli: Immediately add the broccoli florets to the skillet with the garlic. Stir to coat them in the remaining oil and garlic. Pour in about 2-3 tablespoons of water or some of the chicken broth from your sauce mixture. Cover the skillet with a lid and let the broccoli steam for 4-5 minutes. You’re looking for a vibrant green color and a tender-crisp texture—it should still have a slight bite. Avoid overcooking it into a mushy state.
6. Combine and Thicken: Uncover the skillet. Give your prepared sauce mixture a quick re-whisk (the cornstarch may have settled) and pour it all over the broccoli. If you’re using them, sprinkle in the red pepper flakes now.
7. Bring it All Together: Return the cooked chicken to the skillet. Stir everything together gently to coat the chicken and broccoli in the sauce. Continue to cook, stirring frequently, for another 2-3 minutes as the sauce comes to a simmer. You will see it thicken beautifully and turn into a glossy glaze that clings to every piece of chicken and broccoli.
8. Final Touches: Once the sauce has thickened to your liking, remove the skillet from the heat. Drizzle the 1 teaspoon of sesame oil over the dish and give it one final stir to incorporate the nutty aroma. Serve immediately.

Nutrition Facts

This recipe is designed to be a balanced and wholesome meal. The nutritional information is an estimate and can vary based on specific ingredients used.

• Servings: 4-6 servings
• Calories Per Serving: Approximately 380-450 kcal (when serving 6)
• Protein: This dish is packed with high-quality lean protein, primarily from the chicken breast, which is essential for muscle repair, growth, and overall satiety. A single serving provides a significant portion of your daily protein needs.
• Vitamin C & K: Broccoli is a nutritional superstar, offering a powerful dose of Vitamin C, which is vital for immune function, and Vitamin K, which is important for bone health and blood clotting.
• Fiber: The generous amount of broccoli also contributes significant dietary fiber, aiding in digestion, promoting gut health, and helping you feel full and satisfied for longer.
• Low in Carbohydrates: When served on its own or with low-carb alternatives like cauliflower rice, this recipe is an excellent option for those following a low-carb or ketogenic lifestyle. The main carbohydrates come from the honey and cornstarch in the sauce.
• Sodium Content: While using low-sodium soy sauce and broth helps, be mindful that the dish can still contain a moderate amount of sodium. You can further reduce it by using less soy sauce and adding more fresh aromatics for flavor.

Preparation Time

This recipe is the epitome of a quick and efficient weeknight dinner, designed to get a delicious meal on the table with minimal fuss.

• Prep Time: 15 minutes. This includes chopping the chicken into cubes, cutting the broccoli into florets, mincing the garlic, and whisking the sauce ingredients together. Getting all your prep done upfront is the key to a stress-free cooking experience.
• Cook Time: 15-20 minutes. The cooking process itself is very fast. From searing the chicken to simmering the final sauce, the entire dish comes together in one skillet in under 20 minutes.
• Total Time: Approximately 30-35 minutes. From the moment you start chopping to the moment you serve, you can have this incredible meal ready to eat, making it perfect for even the busiest of evenings.

How to Serve

This Skillet Chicken and Broccoli is incredibly versatile and can be served in numerous ways to suit different dietary preferences and tastes. Here are some of our favorite serving suggestions:

• The Classic Way:
  • Serve piping hot over a bed of fluffy steamed rice.
  • White Rice: Jasmine or Basmati rice are excellent choices as their fragrant qualities complement the sauce beautifully.
  • Brown Rice: For a healthier, whole-grain option with more fiber.
• Low-Carb & Keto-Friendly Options:
  • Cauliflower Rice: A fantastic low-carb substitute that soaks up the sauce wonderfully.
  • Zucchini Noodles (Zoodles): A light, fresh, and gluten-free alternative to pasta.
  • Spaghetti Squash: Roast and shred a spaghetti squash for a nutrient-dense base.
  • On its own: The dish is hearty and satisfying enough to be enjoyed as a complete meal by itself.
• With Noodles:
  • Toss the finished chicken and broccoli with cooked lo mein noodles, udon noodles, or even ramen noodles for a hearty and comforting noodle bowl.
• Garnishes for a Finishing Flourish:
  • Toasted Sesame Seeds: Adds a delightful nutty crunch and visual appeal.
  • Sliced Green Onions or Scallions: Provides a fresh, sharp bite that cuts through the richness of the sauce.
  • Fresh Cilantro: For a bright, herbaceous note.
  • A Squeeze of Lime: A small squeeze of fresh lime juice can brighten all the flavors just before serving.

Additional Tips

Take your skillet chicken and broccoli from great to absolutely exceptional with these eight professional tips and tricks.

1. Don’t Crowd the Pan: This is the golden rule of searing. When you add too much chicken to the skillet at once, the pan’s temperature drops, and the chicken will steam in its own juices instead of browning. For a beautiful, flavorful crust, cook the chicken in two separate batches if your skillet isn’t large enough to hold it all in a single, uncrowded layer.
2. Master the Art of “Velveting” Chicken: For restaurant-quality, incredibly tender chicken, try this simple Chinese technique. Before cooking, toss the raw chicken cubes in a mixture of 1 tablespoon of cornstarch, 1 tablespoon of soy sauce (or water), and 1 teaspoon of oil. Let it sit for 15-20 minutes. This creates a thin protective coating that locks in moisture during cooking, resulting in silky, tender meat.
3. Achieve Broccoli Perfection: The goal is tender-crisp, not mushy, broccoli. To achieve this, cut your florets into uniform sizes for even cooking. The steam-and-sauté method in the instructions is key. If you prefer your broccoli more tender, steam it for a minute or two longer. If you like it crunchier, reduce the steaming time.
4. Customize Your Sauce: This sauce recipe is a fantastic template. Feel free to adjust it to your taste. For a spicier kick, add a teaspoon of sriracha or chili garlic sauce. For a deeper, more complex sweetness, use brown sugar instead of honey. For extra tang, a splash of rice vinegar works wonders.
5. Incorporate More Vegetables: This is a great “clean out the fridge” recipe. Feel free to add other quick-cooking vegetables along with the broccoli. Sliced bell peppers (any color), snap peas, sliced carrots, mushrooms, or baby corn are all wonderful additions. Add harder vegetables like carrots with the broccoli and softer ones like bell peppers a few minutes later.
6. Meal Prep Like a Pro: Save time on busy weeknights by prepping ahead. You can chop the chicken and broccoli and store them in separate airtight containers in the fridge for up to 2 days. You can also whisk the sauce together and store it in a jar in the fridge. When it’s time to cook, your meal will come together in just 15 minutes.
7. Get a Deeper, Better Sear: The secret to a flavorful crust on your chicken is a combination of three things: a very dry surface, a hot pan, and not moving the meat. Patting the chicken completely dry with paper towels is non-negotiable. Ensure your oil is shimmering before adding the chicken, and then let it sit undisturbed to allow the Maillard reaction to work its magic.
8. Toast Your Garnishes: A small step with a big flavor payoff. Before you start cooking, toast your sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking the pan frequently until they are fragrant and lightly golden. This awakens their nutty flavor and adds an incredible aromatic quality to the finished dish.

FAQ Section

Here are answers to some of the most common questions about making this Skillet Chicken and Broccoli recipe.

1. Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs are a fantastic substitute. They contain more fat than breasts, which makes them incredibly flavorful and less prone to drying out. The cooking time will be similar, just ensure they are cooked to an internal temperature of 175°F (80°C).

2. Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli in a pinch. However, do not thaw it first. Add the frozen florets directly to the hot skillet after sautéing the garlic. You may need to add an extra minute or two to the steaming time to ensure they cook through. Be aware that frozen broccoli can sometimes release more water and may result in a slightly softer texture compared to fresh.

3. How can I make this recipe gluten-free?
Making this dish gluten-free is very simple. The primary source of gluten is the soy sauce. Substitute it with an equal amount of tamari, which is a Japanese soy sauce that is typically brewed without wheat, or use coconut aminos for a soy-free and gluten-free option. Also, double-check that your chicken broth is certified gluten-free.

4. How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it in short bursts until warm, but the best method is to gently reheat it in a skillet over medium-low heat. Add a splash of water or chicken broth to loosen the sauce and prevent it from becoming too thick or sticky.

5. My sauce is too thin or too thick. How can I fix it?
This is an easy fix! If your sauce is too thin, create a small slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water until smooth. Slowly whisk this into the simmering sauce until it reaches your desired thickness. If your sauce is too thick, simply whisk in a tablespoon or two of chicken broth or water until it thins out to the right consistency.

6. Besides red pepper flakes, how can I make this recipe spicier?
There are many ways to add heat! You can add a finely minced fresh chili, like a serrano or jalapeño, along with the garlic. Alternatively, whisk a teaspoon (or more) of a chili-based sauce like Sriracha, sambal oelek, or chili garlic sauce directly into your sauce mixture before pouring it into the pan.

7. Is this Skillet Chicken and Broccoli recipe considered healthy?
Yes, it is a very well-balanced and healthy meal. It features lean protein from the chicken, a large serving of nutrient-dense vegetables from the broccoli, and healthy fats from the olive oil. By controlling the amount of sodium and sugar (using low-sodium soy sauce and a modest amount of honey), you create a dish that is far healthier and more wholesome than most takeout alternatives.

8. What is the best type of skillet to use for this recipe?
A large, 12-inch skillet is ideal to give the ingredients enough space. A well-seasoned cast-iron skillet is excellent as it retains heat incredibly well and provides a superior sear on the chicken. A heavy-bottomed stainless steel skillet is another great choice for even heating. You can use a non-stick skillet, which makes cleanup easier, but you may not achieve the same deep, brown crust on the chicken.thumb_upthumb_down