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Skillet chicken and broccoli is one of those simple, reliable dinners I turn to on busy evenings. In just one pan and about 30 minutes, you get tender, golden chicken and crisp broccoli coated in a rich, garlicky sauce that feels both comforting and fresh.

It’s the kind of meal that brings everyone to the kitchen without much effort—quick to make, easy to clean up, and always satisfying. Whether you’re cooking for a busy family night or just want something healthy and flavorful, this skillet chicken and broccoli recipe is a go-to you’ll come back to again and again.

If you enjoy simple, protein-packed meals like this, check out our collection of high-protein dinner recipes for more easy ideas.

QUICK ANSWER

Skillet chicken and broccoli is a quick one-pan dinner made with tender chicken, fresh broccoli, and a savory garlic sauce, ready in about 30 minutes and perfect for a healthy weeknight meal.

QUICK OVERVIEW

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Servings: 4–6

Recipe Summary

Détail	Value
Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes
Servings	4-6
Calories	350–400 kcal
Diet	Healthy, Low-Carb

Why You’ll Love This Skillet Chicken and Broccoli

This Skillet Chicken and Broccoli is your weeknight champion: ready in 30–35 minutes, made in a single pan—if you love that ease, you’ll also like our One-Pan Chicken and Sweet Potato Skillet—and bursting with well-balanced, bold flavors without any hassle. The garlicky, glossy sauce hugs the juicy, golden-browned chicken and bright, crisp-tender broccoli for a meal that feels indulgent but is truly wholesome.

• Super quick and easy — just 15 minutes prep and under 20 minutes cooking.
• One skillet means easy cleanup — more time to relax with your family.
• Kid-approved — even the pickiest eaters in my house happily eat their broccoli, thanks to the flavorful sauce.
• Nutritious and balanced — packed with lean protein and fiber-rich vegetables.
• Super adaptable — serve over rice, noodles, or cauliflower rice; swap ingredients to fit your diet or cravings; or turn it into a One Pot Chicken Broccoli Rice Casserole.
• Great for meal prep — chop and marinade ahead, then cook in minutes on busy nights.

Ingredients for Skillet Chicken and Broccoli

• 2 lbs boneless, skinless chicken breasts — cut into even 1-inch cubes
• 1 large head of broccoli (about 1.5 lbs) — chop into medium florets
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 1/2 cup low-sodium chicken broth
• 1/3 cup low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)

How to Make Skillet Chicken and Broccoli

1. Cut chicken into even 1-inch cubes.
2. Chop broccoli into medium florets.
3. Mince the garlic cloves.

4. Whisk chicken broth, soy sauce, honey, and cornstarch in a small bowl until cornstarch dissolves; set aside.

   

5. Pat chicken dry with paper towels and season all over with salt and freshly ground black pepper.
6. Heat a large (12-inch) skillet over medium-high heat, add olive oil and heat until shimmering.
7. Add chicken cubes in a single layer without crowding (cook in batches if needed) and sear 3–4 minutes per side until golden and cooked through (165°F/74°C); remove chicken and set aside.

8. Reduce heat to medium and add minced garlic to the skillet; sauté 30–60 seconds until fragrant.

   

9. Add broccoli florets, stir to coat in oil, pour 2–3 tablespoons water or some chicken broth into the pan, cover, and steam 4–5 minutes until bright green and tender-crisp.
10. Remove lid, whisk the sauce slurry again, pour it over the broccoli, and stir; add red pepper flakes if using.
11. Return cooked chicken to the skillet, stir gently to coat, and cook 2–3 minutes until the sauce thickens into a glossy glaze.

12. Remove the skillet from heat, drizzle sesame oil over the dish, and stir to combine.

    
    

    

Common Mistakes to Avoid

Avoid these common mistakes to get the best results with your skillet chicken and broccoli:

• Overcrowding the pan: This prevents the chicken from browning properly and leads to steaming instead of searing. Cook in batches if needed.
• Overcooking the chicken: Chicken breast can dry out quickly. Remove it from the pan as soon as it’s cooked through.
• Overcooking the broccoli: Broccoli should be tender-crisp, not mushy. Keep an eye on cooking time.
• Adding the sauce too early: Wait until the end to add the sauce so it thickens properly and coats everything evenly.
• Skipping the drying step: Patting the chicken dry helps achieve a golden, flavorful crust.

Pro Tips for Better Browning

Let me share some pro tips that take this familiar dish to the next level.

1. Don’t Crowd the Pan: This is key! Putting too much chicken in the pan cools it down and causes steaming instead of browning. For that beautiful golden crust, cook in batches if your pan can’t hold it all in one layer.
2. Try “Velveting” the Chicken: For super tender, restaurant-style chicken, toss the raw cubes in a mix of 1 tablespoon cornstarch, 1 tablespoon soy sauce or water, and 1 teaspoon oil. Let it sit for 15-20 minutes before cooking. This technique locks in moisture and keeps the chicken silky soft.
3. Perfect Your Broccoli: Cut broccoli into even pieces for uniform cooking. The steam-then-sauté method is gold here. If you like softer broccoli, steam a bit longer; for crunchier, reduce the steaming time slightly.
4. Make the Sauce Your Own: This sauce recipe is a great starting point. Feel free to tweak it—add sriracha for heat, swap honey with brown sugar for deeper sweetness, or add a splash of rice vinegar for tangy brightness.
5. Add More Veggies: Use this recipe as a base to clean out your fridge. Bell peppers, snap peas, carrots, mushrooms, or baby corn can all join the party. Just add hard veggies like carrots with the broccoli, and softer ones like peppers a bit later.
6. Prep Like a Pro: Save time on busy nights by prepping the chicken and broccoli ahead. Store in separate airtight containers in the fridge for up to 2 days. Mix your sauce and keep it in a jar. Then, cooking takes just about 15 minutes. For a step-by-step example, check out this sheet pan chicken and sweet potato meal prep.
7. Get That Deep Sear: Dry the chicken completely before cooking, use hot oil, and don’t disturb the pieces while they sear. This combo creates a tasty, golden-brown crust that makes all the difference. You can see this technique in action in our Honey-Garlic Chicken & Brussels Sprouts Skillet.
8. Toast Your Garnishes: Before you start cooking, toast sesame seeds in a dry skillet over medium heat for a couple of minutes. Shake the pan so they brown evenly and release their nutty aroma. It’s a small step with a big flavor payoff.

What to Serve with Skillet Chicken and Broccoli

This Skillet Chicken and Broccoli is super flexible—here’s how we like to enjoy it and some swaps to fit your tastes and diet.

• The Classic Serving:

  • Heaping it over fluffy steamed rice is always a winner.
  • White Rice: Jasmine or Basmati are perfect because their fragrant aroma plays nicely with the sauce.
  • Brown Rice: Go whole grain for more fiber and a nuttier flavor.
  • Prefer a bubbly baked take with rice? Try our Chicken Broccoli Rice Casserole.

• Low-Carb & Keto-Friendly:

  • Cauliflower Rice: Soaks up the sauce well and keeps carbs low.
  • Zucchini Noodles (Zoodles): Fresh, light, and gluten-free alternative to traditional noodles.
  • Spaghetti Squash: Roast and shred it for a nutritious base with a mild flavor.
  • On Its Own: Trust me, this dish is filling enough to stand solo on a busy night.
  • Craving a low-carb bake instead? The Mediterranean Chicken Zucchini Bake packs plenty of veggies.

• With Noodles:

  • Toss in cooked lo mein, udon, or ramen noodles for a cozy noodle bowl with plenty of sauce.

• Garnish Boosters:

  • Toasted Sesame Seeds: Adds a crunchy, nutty bite and pretty contrast.
  • Sliced Green Onions (Scallions): A fresh, sharp note that cuts through the richness.
  • Fresh Cilantro: Gives a bright, herby lift if you’re a fan.
  • A Squeeze of Lime: Just before serving, a little lime juice lifts everything and adds zing.

Is Skillet Chicken and Broccoli Healthy?

Yes, skillet chicken and broccoli is a healthy and well-balanced meal. It combines lean protein from chicken with fiber-rich vegetables like broccoli, making it both nutritious and satisfying.

This recipe is naturally high in protein and can easily fit into low-carb, keto, or balanced diets depending on how you serve it. Using low-sodium soy sauce and controlling added sugars helps keep it lighter than most takeout versions.

This high-protein skillet chicken and broccoli recipe fits perfectly into a balanced diet. If you’re looking for more high-protein meals like this, explore our complete guide to high-protein dinner recipes for easy, satisfying ideas.

Chicken is an excellent source of lean protein that supports muscle health and overall nutrition, according to the USDA FoodData Central.

Broccoli is rich in fiber and antioxidants that support overall health, as highlighted by the Harvard T.H. Chan School of Public Health.

It’s a simple way to enjoy a wholesome, homemade dinner without sacrificing flavor.

How to Store and Reheat Skillet Chicken and Broccoli

How to Store and Reheat Skillet Chicken and Broccoli

Keep leftover skillet chicken and broccoli in an airtight container in the refrigerator for up to 3–4 days. Let the dish cool slightly before storing to preserve texture and freshness.

For reheating:

• Best: Warm up in a skillet over medium-low heat. Add a splash of water or chicken broth, cover briefly, and stir occasionally. This helps keep the chicken juicy and refreshes that glossy sauce.
• Quick: Use the microwave in short 30–45 second bursts. Stir in between and add a bit of liquid if the sauce thickened too much. This method is fast but might soften the broccoli more than you’d like.

Make-ahead tips:

• You can chop the chicken and broccoli ahead and store in airtight containers in the fridge for up to 2 days.
• Whisk your sauce ahead and keep it in a jar in the fridge so all you do is pour and cook when ready.

Freezing notes: Cooked chicken and sauce freeze well for up to 2 months, but broccoli tends to get mushy once thawed. If you want to freeze, keep broccoli out and add fresh or lightly sautéed broccoli when reheating. Thaw chicken and sauce overnight in the fridge and reheat gently in a skillet for best results. If you’d rather prep a bake that reheats beautifully, try Healthier Broccoli Chicken Casserole.

One more tip: save the sesame oil drizzle and any toasted garnishes until right before serving so they stay fresh and flavorful.

Nutrition Information (Approximate)

• Calories: 350–400 kcal
• Protein: 30–35g
• Fat: 15–20g
• Carbohydrates: 10–15g
• Fiber: 2–4g

Nutrition values are estimated based on data from the USDA FoodData Central and may vary depending on ingredients used.

FAQs About Skillet Chicken and Broccoli

Let’s tackle some of the questions I hear most about this recipe.

1. Can I swap chicken breasts for thighs?
Absolutely! Boneless, skinless thighs are a fantastic swap—they’re juicier and more flavorful thanks to higher fat content. Cooking time is pretty similar; just make sure they reach an internal temp of 175°F (80°C) for safety.

2. Is frozen broccoli okay to use instead of fresh?
Yes, in a pinch you can use frozen florets. Don’t thaw them first; add frozen broccoli straight to the skillet after the garlic step. You might need to steam them an extra minute or two. Keep in mind frozen broccoli releases more water and can turn a bit softer than fresh.

3. How do I make this recipe gluten-free?
Easy! The soy sauce usually contains gluten, so swap it for tamari (a gluten-free soy sauce) or coconut aminos for a soy- and gluten-free option. Just check your chicken broth is gluten-free, too.

4. What’s the best way to store and reheat leftovers?
Store in airtight containers in the fridge up to 3-4 days. Reheat gently in a skillet with a splash of liquid to keep the sauce glossy and chicken tender, or microwave carefully with short bursts and stir between.

5. What if my sauce is too thick or too thin?
No worries! Too thin? Make a quick slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then whisk it into the simmering sauce until it thickens. Too thick? Just whisk in a spoon or two of chicken broth or water to loosen it.

6. How can I add more spice if I want it hotter?
So many ways! Add minced fresh chilies like serrano or jalapeño with the garlic step (see these tips for balancing heat with jalapeños). Or whisk in chili sauces like sriracha, sambal oelek, or chili garlic sauce to your sauce slurry before cooking.

7. Is this dish healthy?
Yes! It’s a balanced meal with lean protein, lots of nutrient-packed broccoli, and healthy fats from the olive oil. Using low-sodium soy sauce and a moderate amount of honey keeps it lighter than most takeout. Looking for another macro-balanced dinner? Try our Ultimate Chicken Quinoa Power Bowl.

8. What kind of skillet works best?
A large 12-inch skillet lets ingredients cook evenly. A well-seasoned cast iron skillet is fantastic for heat retention and a beautiful sear. Heavy-bottom stainless steel pans work well too. Non-stick pans make cleanup easier but won’t give as deep a brown crust on the chicken.

Conclusion

This skillet chicken and broccoli is the perfect example of how simple ingredients can come together to create a delicious, satisfying meal. It’s quick, easy, and packed with flavor—ideal for busy weeknights or meal prep.

With its juicy chicken, crisp broccoli, and rich garlic sauce, this recipe is one you’ll want to keep on repeat. Whether you serve it with rice, noodles, or keep it low-carb, it’s a reliable, family-friendly dinner that never disappoints.