A quick, satisfying skillet dinner: tender bites of chicken seared until golden, bright broccoli florets tossed with garlic, soy, and a splash of sesame oil. This Chicken and Broccoli Skillet comes together in about 20 minutes, making it ideal for busy weeknights, last-minute guests, or when you want something healthy without fuss. If you like one-pan chicken dinners, you might also enjoy this flavorful 30-minute chicken and dumplings with biscuits for an even cozier meal.
Why you’ll love this dish
Fast, flexible, and full of flavor — that’s the short version. This skillet recipe balances protein and veg in one pan, so you get a nutritious dinner with minimal cleanup. It’s low on ingredients but high on taste, thanks to the punch of garlic, savory soy sauce, and a little sesame oil for aroma.
"My kids asked for seconds and I had dinner on the table in 20 minutes — the perfect weeknight win." — a simple home-cook review
This is great for:
- Weeknight dinners when time is short.
- Meal prep: makes well for leftovers.
- Light, family-friendly meals that still feel satisfying.
The cooking process explained
Here’s what to expect so the recipe isn’t a surprise: you’ll cut the chicken into even bite-sized pieces for fast, even cooking, then brown them in olive oil. After the chicken is cooked through, garlic and broccoli join the pan briefly so they keep texture and flavor. A quick stir of low-sodium soy sauce and sesame oil finishes everything with umami and nuttiness. Total active cooking time is roughly 12–15 minutes once your prep is done.
What you’ll need
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs), trimmed and cut into bite-sized pieces
- 4 cups fresh broccoli florets, washed and drained
- 3 cloves garlic, minced (or 1½ tsp jarred if you prefer)
- 2 tbsp extra virgin olive oil (or avocado oil)
- 3 tbsp low-sodium soy sauce (use tamari for gluten-free)
- 1 tsp sesame oil (added near the end for best flavor)
- ½ tsp red pepper flakes (optional, to taste)
- Salt and black pepper to taste
Substitutions and notes:
- Use boneless thighs for richer flavor and slightly more forgiving texture.
- Frozen broccoli can work in a pinch — thaw and drain excess water first.
- Reduce sodium by using low-sodium soy sauce and tasting before adding more salt.
If you want a different broccoli-and-chicken idea with a stuffed presentation, check out this creative broccoli-stuffed chicken variation.
Step-by-step instructions
- Prep: Cut chicken into uniform bite-sized pieces. Trim and wash broccoli, then cut into small-to-medium florets so they cook quickly. Mince the garlic. Pat the chicken dry with paper towels — drier meat browns better.
- Heat the skillet: Warm a large skillet over medium-high heat. Add 2 tbsp olive oil and swirl to coat.
- Sear the chicken: Add the chicken in a single layer (work in batches if needed). Cook without moving for 2–3 minutes so it develops color, then stir and continue cooking 2–4 more minutes until golden and cooked through (internal temp 165°F / 74°C). Remove chicken to a plate.
- Add garlic and broccoli: Lower heat slightly, add the minced garlic to the skillet and sauté 20–30 seconds until fragrant. Toss in broccoli florets and cook 2–3 minutes, stirring, until they’re bright green and starting to soften. If needed, cover for 1 minute to trap steam for more tenderness.
- Combine and sauce: Return chicken to the skillet. Pour 3 tbsp soy sauce and 1 tsp sesame oil over everything. Stir to coat and cook another 3–5 minutes until the sauce warms through and the broccoli is tender-crisp.
- Season and finish: Taste and season with salt, pepper, and ½ tsp red pepper flakes if using. Serve hot over rice, noodles, or on its own.
Best ways to enjoy it
Serve over:
- Steamed jasmine or brown rice for a classic pairing.
- Egg noodles or udon tossed with a little sesame oil for an Asian-style bowl.
- Cauliflower rice for a lower-carb option.
Garnish ideas:
- Toasted sesame seeds or chopped scallions for color and texture.
- A squeeze of fresh lemon or lime brightens the soy-sesame richness.
- Add roasted cashews or peanuts for crunch if not avoiding nuts.
Storage and reheating tips
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Freeze: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently in a skillet over medium heat with a splash of water or broth to revive the sauce and prevent drying. Microwaving works too — cover and heat in 30-second bursts, stirring between bursts.
- Food safety: Always reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Cut chicken uniformly to ensure even cooking; uneven pieces lead to dry or undercooked bites.
- Don’t overcrowd the pan when searing — too much food steams instead of browns. Use a larger skillet or cook in two batches.
- Add sesame oil at the end — it’s an aromatic oil, and high heat will dull its flavor.
- To make broccoli extra tender without overcooking, blanch for 1 minute in boiling water, drain, then finish in the skillet for flavor.
- Taste as you go: low-sodium soy sauce can still be salty depending on brand, so adjust at the end.
Creative twists
- Spicy honey-sesame: Add 1 tbsp honey and a splash more sesame oil, plus extra red pepper flakes.
- Coconut-ginger swap: Use coconut aminos instead of soy, add grated ginger, and finish with lime for a Southeast-Asian spin.
- Cheesy broccoli-chicken skillet: Stir in a handful of shredded mozzarella or Parmesan at the end for a fusion comfort dish.
- Paleo/keto: Swap soy for coconut aminos and serve over cauliflower rice.
- Add mushrooms, bell pepper, or snap peas to bulk up the veg and color.
FAQ
Q: How long does this dish take from start to finish?
A: Plan on about 10–15 minutes of active prep (cutting chicken and broccoli) and 12–15 minutes of cooking — roughly 25–30 minutes total.
Q: Can I use frozen chicken or broccoli?
A: Use fresh chicken for best texture. Frozen broccoli works if thawed and well-drained; frozen raw chicken is not recommended unless fully thawed before cooking for safety and even cooking.
Q: Is there a gluten-free option?
A: Yes — substitute tamari or coconut aminos for the soy sauce to make it gluten-free.
Q: How can I make this kid-friendly?
A: Omit red pepper flakes and reduce soy sauce slightly. Serve over plain rice or noodles, and chop broccoli into smaller florets if preferred.
Q: What temperature should the chicken reach?
A: Cook until the internal temperature reaches 165°F (74°C). Use a quick-read thermometer in the thickest piece to confirm doneness.
If you want other quick chicken ideas or stuffed chicken inspiration, the links earlier in the article can point you toward similar weeknight-friendly recipes.
Print
Chicken and Broccoli Skillet
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Sodium
Description
A quick and satisfying skillet dinner with tender chicken and bright broccoli, ready in about 20 minutes.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs), trimmed and cut into bite-sized pieces
- 4 cups fresh broccoli florets, washed and drained
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional, to taste)
- Salt and black pepper to taste
Instructions
- Prep: Cut chicken into uniform bite-sized pieces. Trim and wash broccoli, then cut into small-to-medium florets. Mince the garlic. Pat the chicken dry with paper towels.
- Heat: Warm a large skillet over medium-high heat. Add 2 tbsp olive oil and swirl to coat.
- Sear: Add the chicken in a single layer. Cook without moving for 2–3 minutes, then stir and continue cooking 2–4 more minutes until golden and cooked through. Remove chicken to a plate.
- Add garlic and broccoli: Lower heat, add garlic and sauté 20–30 seconds until fragrant. Toss in broccoli and cook 2–3 minutes until bright green.
- Combine: Return chicken to the skillet. Pour soy sauce and sesame oil over everything. Stir to coat and cook another 3–5 minutes until warmed through.
- Season: Taste and season with salt, pepper, and red pepper flakes if using. Serve hot over rice, noodles, or on its own.
Notes
For a gluten-free option, use tamari or coconut aminos instead of soy sauce. Use frozen broccoli when fresh is unavailable, ensuring it’s thawed and drained.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian