Chicken and Broccoli Skillet is a simple, nutritious dinner that brings together tender chicken, crisp-tender broccoli, garlic, and a light savory sauce in one pan. It is an excellent choice for busy weeknights because everything cooks quickly, cleanup is minimal, and the finished meal is satisfying without feeling heavy.
This recipe is packed with protein and vegetables and can be served on its own for a lighter meal or paired with rice, quinoa, noodles, or another favorite grain for a heartier dinner. The sauce has a delicious balance of savory, slightly sweet, and garlicky flavors that coats every piece of chicken and broccoli.
Why You’ll Love This Chicken and Broccoli Skillet
There are plenty of reasons to add this recipe to your regular dinner rotation.
- Quick and easy: The entire meal can be ready in about 30 minutes.
- One-pan recipe: Chicken, broccoli, and sauce come together in one skillet.
- Nutritious: Chicken provides protein while broccoli adds fiber and vitamins.
- Family-friendly: The mild, savory sauce makes the vegetables more appealing.
- Flexible: You can add other vegetables or adjust the seasoning.
- Meal-prep friendly: It reheats well for lunches and quick dinners.
- Budget-friendly: The ingredients are simple and easy to find.
Complete Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Course: Dinner
Cuisine: American-inspired
Difficulty: Easy
Ingredients
For the Chicken
- 1 ½ pounds boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
For the Broccoli
- 4 cups fresh broccoli florets
- 2 tablespoons water
For the Skillet Sauce
- 3 cloves garlic, finely minced
- ½ cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
Optional Garnishes
- Sliced green onions
- Sesame seeds
- Fresh parsley
- Lemon wedges
- Extra red pepper flakes
Ingredient Details
Chicken
Boneless, skinless chicken breasts are ideal because they cook quickly and provide plenty of lean protein. Cut the chicken into evenly sized bite-sized pieces so that everything cooks at roughly the same rate.
You can also use boneless, skinless chicken thighs. Thigh meat is slightly richer and tends to remain particularly juicy during cooking.
Broccoli
Fresh broccoli works especially well in this skillet. Cut large florets into smaller, similar-sized pieces so they cook evenly.
The goal is to cook the broccoli until it is bright green and tender but still has a little bite. Overcooked broccoli can become soft and watery, so avoid cooking it longer than necessary.
Olive Oil
Olive oil is used for sautéing the chicken and vegetables. You can substitute avocado oil or another neutral cooking oil if preferred.
Garlic
Fresh garlic gives the sauce a much stronger and fresher flavor than garlic powder alone. Three cloves provide a noticeable garlic flavor without overpowering the dish.
Chicken Broth
Chicken broth creates the liquid base for the sauce. Low-sodium broth is recommended because soy sauce already contributes salt.
Soy Sauce
Soy sauce adds savory umami flavor and gives the sauce its characteristic depth. Low-sodium soy sauce helps you control the overall salt level.
Honey
A small amount of honey balances the saltiness of the soy sauce and adds a subtle sweetness. You don’t need much.
Lemon Juice
Fresh lemon juice brightens the sauce and prevents the dish from tasting too heavy.
Sesame Oil
Sesame oil adds a nutty aroma and gives the skillet an Asian-inspired flavor. A little goes a long way.
Cornstarch
Cornstarch thickens the sauce so it lightly coats the chicken and broccoli instead of remaining watery.
How to Make Chicken and Broccoli Skillet
Step 1: Prepare the Chicken
Start by trimming any excess fat from the chicken breasts.
Pat the chicken dry with paper towels. This small step is important because excess moisture can prevent the chicken from browning properly.
Cut the chicken into approximately 1-inch pieces.
Place the chicken in a bowl and season with salt, black pepper, garlic powder, and paprika.
Toss well to distribute the seasoning evenly.
Do not cut the pieces too large. Smaller pieces cook faster and allow the sauce to coat more of the chicken.
Step 2: Prepare the Broccoli
Wash the broccoli thoroughly and allow excess water to drain.
Cut it into bite-sized florets.
If some stems are tender, you can peel and slice them rather than throwing them away. Broccoli stems are perfectly edible and add additional texture to the dish.
Keep the broccoli close by because it will be added shortly after the chicken.
Step 3: Mix the Sauce
Before you start cooking, prepare the sauce.
In a small bowl, combine:
- Chicken broth
- Soy sauce
- Honey
- Lemon juice
- Sesame oil
- Cornstarch
- Cold water
- Black pepper
- Red pepper flakes, if using
Whisk until the cornstarch is completely dissolved.
This is important because adding dry cornstarch directly to a hot skillet can create lumps.
Set the sauce aside.
Step 4: Heat the Skillet
Place a large skillet over medium-high heat.
Add 1 tablespoon of olive oil.
Allow the oil to heat for about 30 seconds.
The skillet should be hot enough that the chicken begins to sizzle immediately when it touches the surface.
Avoid overcrowding the pan. If the skillet is too crowded, the chicken may release moisture and steam instead of developing a golden-brown exterior.
Step 5: Cook the Chicken
Add the seasoned chicken pieces to the skillet in a single layer.
Cook for approximately 3–4 minutes without moving them too much.
Once the bottom develops a golden-brown color, stir and continue cooking for another 3–4 minutes.
The chicken should be mostly cooked through and lightly browned on several sides.
Transfer the chicken to a clean plate.
It doesn’t have to be completely finished at this stage because it will return to the skillet later and finish cooking in the sauce.
Step 6: Cook the Broccoli
Reduce the heat slightly to medium.
Add the remaining tablespoon of olive oil to the skillet if needed.
Add the broccoli florets.
Stir them around so they pick up some of the flavorful browned bits left behind by the chicken.
Add 2 tablespoons of water.
Immediately cover the skillet with a lid.
Let the broccoli steam for approximately 3–4 minutes.
Remove the lid and check the broccoli.
It should be bright green and tender-crisp.
If you prefer very tender broccoli, cook it for another 1–2 minutes.
Step 7: Add the Garlic
Push the broccoli toward one side of the skillet.
Add the minced garlic to an open area of the pan.
Cook for approximately 30 seconds, stirring constantly.
Be careful not to burn the garlic. Burnt garlic can make the entire dish taste bitter.
Once fragrant, stir the garlic together with the broccoli.
Step 8: Return the Chicken
Add the cooked chicken back to the skillet.
Give the prepared sauce another quick whisk because cornstarch can settle at the bottom of the bowl.
Pour the sauce into the skillet.
Stir everything together.
Step 9: Thicken the Sauce
Bring the sauce to a gentle simmer over medium heat.
Cook for approximately 2–3 minutes, stirring frequently.
As the sauce heats, the cornstarch will activate and the liquid will begin to thicken.
You want the sauce to become glossy and thick enough to lightly coat the chicken and broccoli.
If the sauce becomes too thick, add a tablespoon or two of chicken broth or water.
If the sauce seems too thin, simmer for another minute.
Avoid adding additional cornstarch directly to the skillet. If you need more thickening, mix a small amount of cornstarch with cold water first.
Step 10: Check the Chicken
The chicken should be fully cooked before serving.
The safest way to check is with a food thermometer. Chicken should reach an internal temperature of 165°F (74°C) in the thickest pieces.
Once the chicken reaches the proper temperature, remove the skillet from the heat.
Taste the sauce.
If needed, adjust it with a little lemon juice, black pepper, or soy sauce.
Be cautious with extra soy sauce because the dish can become salty quickly.
How to Serve Chicken and Broccoli Skillet
This chicken and broccoli skillet can be served in several different ways.
Serve It Alone
For a lighter dinner, simply spoon the chicken and broccoli onto plates and enjoy it as-is.
The combination of protein, vegetables, and sauce makes it satisfying without requiring another side.
Serve With Rice
Steamed white rice is one of the easiest pairings.
The rice absorbs the flavorful sauce and makes the meal more substantial.
Brown rice is another excellent option if you prefer a nuttier flavor and more texture.
Serve With Quinoa
Quinoa adds additional texture and works particularly well if you’re looking for a grain alternative.
Serve With Noodles
Toss the chicken and broccoli with cooked noodles for a quick skillet noodle dinner.
Serve With Cauliflower Rice
For a vegetable-forward meal, serve the chicken and broccoli over cauliflower rice.
Tips for Making the Best Chicken and Broccoli Skillet
Cut the Chicken Evenly
Uniform chicken pieces cook at approximately the same rate.
If some pieces are very large and others are tiny, the smaller pieces may become dry before the larger pieces are fully cooked.
Don’t Overcrowd the Skillet
A crowded skillet traps steam.
That makes it harder to brown the chicken.
If necessary, cook the chicken in two batches.
Use Fresh Garlic
Freshly minced garlic provides a much more noticeable flavor.
Add it near the end of the vegetable-cooking process so it doesn’t burn.
Don’t Overcook the Broccoli
Broccoli should remain bright green and slightly crisp.
Overcooking can result in soft broccoli with a dull color.
Mix the Cornstarch Properly
Always dissolve cornstarch in cold liquid before adding it to the hot sauce.
This helps prevent lumps.
Taste Before Adding More Salt
Soy sauce and chicken broth both contribute salt.
Taste the finished sauce before adding additional salt.
Easy Variations
Spicy Chicken and Broccoli
For a spicy version, increase the red pepper flakes.
You can also add a small amount of chili garlic sauce or your favorite hot sauce.
Ginger Chicken and Broccoli
Add 1 teaspoon of freshly grated ginger along with the garlic.
The ginger provides a warm, aromatic flavor that pairs beautifully with the soy-based sauce.
Honey Garlic Chicken and Broccoli
Increase the honey to 2 tablespoons for a sweeter sauce and add another clove of garlic.
Lemon Chicken and Broccoli
Increase the fresh lemon juice slightly and add some grated lemon zest.
This creates a brighter, fresher flavor.
Chicken Broccoli and Bell Peppers
Add sliced red, yellow, or green bell peppers when cooking the broccoli.
The peppers add color, sweetness, and additional vegetables.
Chicken Broccoli and Mushrooms
Add sliced mushrooms after cooking the chicken.
Cook them until they release their moisture and become lightly browned.
Chicken Broccoli and Carrots
Thinly sliced carrots add sweetness and a beautiful color contrast.
Because carrots take longer to cook than broccoli, add them a few minutes earlier.
How to Keep the Chicken Juicy
Chicken breast is naturally lean, so cooking it correctly is important.
First, don’t cut it into extremely small pieces.
Second, make sure the skillet is hot enough to brown the outside quickly.
Third, avoid cooking the chicken for much longer than necessary.
Finally, allow the chicken to finish cooking in the sauce rather than repeatedly cooking it dry in the pan.
Chicken should reach 165°F (74°C), but it doesn’t need to be cooked far beyond that temperature.
Meal Prep Instructions
Chicken and broccoli skillet is a convenient meal-prep recipe.
Allow the cooked food to cool slightly before dividing it into airtight containers.
For a balanced meal-prep container, add:
- Chicken and broccoli
- Brown rice or white rice
- A small amount of additional sauce
- Optional sesame seeds or green onions
Store the prepared portions in the refrigerator and use them within a few days.
When reheating, add a small splash of water or chicken broth if the sauce has thickened.
Heat until the food is thoroughly hot.
Storage Instructions
Transfer leftovers to an airtight container and refrigerate promptly.
For best quality, enjoy refrigerated leftovers within 3–4 days.
If you plan to freeze the dish, keep in mind that broccoli can become softer after freezing and reheating.
For best texture, freeze the chicken and sauce separately from freshly cooked broccoli when possible.
Reheating Instructions
Microwave
Place one serving in a microwave-safe container.
Cover loosely.
Heat in short intervals, stirring between intervals, until thoroughly heated.
Add a small splash of water or broth if the sauce has become too thick.
Skillet
Place the leftovers in a skillet over medium-low heat.
Add 1–2 tablespoons of water or broth.
Cover and heat gently, stirring occasionally.
This method helps maintain the texture of the chicken and sauce.
Common Mistakes to Avoid
Cooking Cold, Wet Chicken
Excess moisture makes browning difficult.
Pat the chicken dry before seasoning.
Using Too Much Oil
The recipe doesn’t require a large amount of oil. Too much can make the finished dish greasy.
Burning the Garlic
Garlic cooks quickly. Add it after the broccoli has started cooking and stir frequently.
Adding Too Much Soy Sauce
Soy sauce is concentrated and salty. Start with the recommended amount and adjust after tasting.
Overcooking the Chicken
Chicken breast can become dry when cooked for too long.
Remove it from the skillet once it is mostly cooked and allow it to finish in the sauce.
Skipping the Sauce Slurry
Cornstarch needs to be dissolved before it goes into the hot skillet. This creates a smoother sauce.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Frozen broccoli can be used, although it may be softer than fresh broccoli.
You can add it directly to the skillet, but avoid adding too much water because frozen broccoli releases moisture as it cooks.
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs are an excellent substitute for chicken breasts.
They have more fat and a richer flavor.
Can I make this recipe without soy sauce?
Yes. You can use a suitable soy-free alternative such as coconut aminos.
Keep in mind that the flavor and salt level may differ.
Can I make the recipe gluten-free?
Use gluten-free soy sauce or tamari and verify that your other packaged ingredients are gluten-free.
Can I add more vegetables?
Yes.
Good additions include:
- Bell peppers
- Carrots
- Mushrooms
- Snow peas
- Zucchini
- Baby corn
- Spinach
Avoid adding too many vegetables at once because overcrowding can make the skillet watery.
Can I make this ahead of time?
Yes. Cook the recipe as directed, cool it properly, and store it in airtight containers.
It works particularly well as a make-ahead lunch or dinner.
Can I use pre-cooked chicken?
Yes. If using cooked chicken, add it later in the cooking process so it doesn’t become dry.
Simply warm the chicken in the sauce after the broccoli has cooked.
Nutrition-Friendly Serving Ideas
To keep the meal balanced, consider pairing the skillet with a modest serving of whole grains.
For a lighter plate, serve a larger portion of broccoli and chicken with a smaller portion of rice.
For a more substantial meal, add rice or quinoa.
You can also add a simple side salad with lemon-based dressing.
What Makes This Recipe Healthy?
This skillet focuses on several wholesome ingredients.
Chicken provides high-quality protein.
Broccoli contributes fiber and a variety of vitamins and minerals.
Olive oil provides a source of unsaturated fat.
Using a homemade sauce also allows you to control the amount of sugar and sodium compared with many bottled sauces.
The recipe doesn’t require heavy cream, large amounts of butter, or deep frying, making it a lighter alternative to many restaurant-style chicken and broccoli dishes.
Final Recipe Summary
Chicken and Broccoli Skillet is proof that a healthy dinner doesn’t have to be complicated.
Tender seasoned chicken is browned in a skillet before being combined with bright green broccoli, fresh garlic, and a light savory sauce made with chicken broth, low-sodium soy sauce, honey, lemon juice, and sesame oil. Cornstarch gives the sauce a glossy texture that clings beautifully to every bite.
The entire meal comes together in approximately 30 minutes and requires only one main skillet, making it ideal for busy weeknights.
Serve it over rice, quinoa, cauliflower rice, or enjoy it by itself for a simple protein-and-vegetable dinner. You can also customize the recipe with ginger, peppers, mushrooms, carrots, or extra spice.
Once you try this Chicken and Broccoli Skillet, it can easily become one of those dependable recipes you return to whenever you want something quick, flavorful, and satisfying without spending hours in the kitchen.
Printable Recipe Card
Chicken and Broccoli Skillet
Servings: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 4 cups broccoli florets
- 2 tablespoons water
- 3 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons cold water
- ¼ teaspoon red pepper flakes, optional
Directions
- Pat the chicken dry and cut it into bite-sized pieces.
- Season chicken with salt, pepper, garlic powder, and paprika.
- Whisk together chicken broth, soy sauce, honey, lemon juice, sesame oil, cornstarch, cold water, black pepper, and optional red pepper flakes.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 3–4 minutes per side, until browned and nearly cooked through.
- Transfer chicken to a plate.
- Add the remaining olive oil if needed.
- Add broccoli and 2 tablespoons water.
- Cover and steam for 3–4 minutes until bright green and tender-crisp.
- Add minced garlic and cook for about 30 seconds.
- Return chicken to the skillet.
- Whisk the sauce again and pour it into the skillet.
- Simmer for 2–3 minutes, stirring frequently, until the sauce thickens.
- Check that the chicken reaches 165°F (74°C).
- Remove from heat and garnish with green onions or sesame seeds if desired.
- Serve immediately with rice, quinoa, cauliflower rice, or your favorite side.
Pro Tip: For the best texture, cook the chicken in a single layer and avoid overcooking it. The chicken will finish cooking when it returns to the skillet with the sauce.
