Chicken and Broccoli Skillet
A quick and easy one-pan dish with tender chicken and vibrant broccoli, ready in under 20 minutes, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 4 cups fresh broccoli florets, washed and trimmed
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil (or neutral oil like canola)
- 3 tbsp low-sodium soy sauce
- 1 tsp sesame oil Optional, use sparingly for flavor
- 1/2 tsp red pepper flakes Optional
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Cut the chicken into 1-inch pieces, wash and trim broccoli into florets, and mince the garlic. Pat the chicken dry with paper towels to promote browning.
Cooking
- Heat a large skillet over medium-high heat and add the olive oil. Once shimmering, add the chicken in a single layer. Don’t overcrowd — cook in batches if needed.
- Sear the chicken for 5–7 minutes, stirring occasionally, until the pieces are golden and cooked through. Internal chicken temperature should reach 165°F (74°C).
- Push the chicken to one side, add minced garlic and broccoli to the hot pan. Sauté for 2–3 minutes until the garlic is fragrant and the broccoli starts to brighten.
- Stir the chicken and broccoli together, then pour in the soy sauce and sesame oil. Toss continuously so the sauce coats everything. Cook an additional 3–5 minutes until the broccoli is tender-crisp.
- Taste and finish with salt, pepper, and optional red pepper flakes. Serve immediately over rice, noodles, or a grain of your choice.
Notes
For a gluten-free option, swap coconut aminos for soy sauce. Store leftovers in an airtight container for up to 3–4 days.