A quick, crisp weeknight skillet that delivers tender chicken, bright broccoli, and a savory soy-sesame glaze—all in about 20 minutes. This Chicken and Broccoli Skillet is the kind of recipe you toss together after work when you want something healthy, satisfying, and impossibly easy. If you like fast skillet dinners with big flavor, you might also enjoy a richer alternative like the creamy chicken and mushroom skillet for nights when you want something a little more indulgent.
Why you’ll love this dish
This recipe hits a lot of weeknight must-haves: fast, economical, family-friendly, and flexible. It uses pantry staples (soy sauce, garlic, sesame oil) and one hot pan to create contrast between caramelized chicken and bright, tender-crisp broccoli. It’s also an easy platform for dietary swaps—use tamari for gluten-free, or cauliflower rice for a low-carb plate.
“A 20-minute winner: golden chicken, vivid broccoli, and just enough sauce to coat every bite.” — home cook review
Perfect occasions: busy weeknights, meal-prep lunches, or a simple dinner when you want something healthier than takeout.
Step-by-step overview
You’ll do this in three main passes: sear the chicken, quickly cook the broccoli with garlic, then bring everything back together with a simple soy-sesame finish. The technique is all about heat control and timing—high heat to get a golden crust on the chicken, then a lower temperature to steam the broccoli briefly so it stays bright and tender-crisp. Have your sauces measured and ready (mise en place) so the finish goes fast and the sauce reduces to cling to the ingredients.
What you’ll need
- 3–4 boneless, skinless chicken breasts (about 1.5 lb), patted dry and cut into bite-sized pieces
- 4 cups fresh broccoli florets, washed and trimmed (similar size to chicken pieces)
- 3 cloves garlic, minced
- 2 tbsp extra-virgin olive oil or a neutral oil (canola)
- 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Notes/substitutions: swap chicken for shrimp or firm tofu (press tofu first). If you want a thicker glaze, prepare 1 tsp cornstarch mixed with 2 tbsp cold water and add near the end.
Step-by-step instructions
- Prep: Pat the chicken dry and cut into even, bite-sized cubes so they cook uniformly. Trim broccoli into similar-sized florets and mince the garlic. Measure the soy and sesame oil so they’re ready to go.
- Heat the pan: Place a large skillet over medium-high heat. Add 2 tbsp oil; when it shimmers (but before it smokes), the pan is ready.
- Sear the chicken: Add the chicken in a single layer and let it sit undisturbed for about 2 minutes to form a golden crust. Stir and continue cooking 3–4 minutes more until the pieces are golden and cooked through (internal temperature 165°F/74°C). Transfer the chicken to a plate and set aside.
- Cook the broccoli and garlic: Lower the heat to medium. Add a splash of oil if the pan is dry, then add the garlic and broccoli. Sauté 2–3 minutes until the garlic is fragrant and the broccoli is bright. If the broccoli needs more tenderness, add 2–3 tbsp water, cover, and steam 1–2 minutes until tender-crisp. Uncover.
- Finish in the pan: Return the chicken to the skillet. Pour in the soy sauce and sesame oil; toss everything to coat. Cook 3–5 minutes, shaking the pan or stirring so the sauce reduces and clings to the chicken and broccoli. Taste and adjust with salt, pepper, and red pepper flakes for heat. If you’re using the cornstarch slurry, stir it in now and simmer until glossy.
- Serve: Remove from heat and serve immediately over rice, noodles, or cauliflower rice.
Best ways to enjoy it
Serve over steamed jasmine or brown rice for a classic bowl. For lower carbs, spoon the skillet over cauliflower rice or zucchini noodles. Garnishes that lift the dish: a squeeze of lime, a scatter of toasted sesame seeds, or sliced green onions. For a heartier meal, nestle the skillet over buttered egg noodles or toss with udon. If you want to repurpose leftovers, tear into pieces and fold into salads or wraps.
In case you’re thinking of turning this into a baked comfort meal, you can adapt leftovers into a casserole similar to the cheesy chicken broccoli casserole, which is ideal for feeding a crowd.
Storage and reheating tips
- Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
- Freezer: For longer storage, freeze in a sealed container for up to 3 months. Texture may change slightly after thawing.
- Reheating: Reheat gently in a skillet over medium heat to revive the sauce and keep broccoli from becoming mushy; add a splash of water or broth if the pan is dry. Microwaving is fine for single servings—cover loosely and heat in 30-second bursts, stirring between intervals.
- Food safety: Always ensure chicken reads 165°F/74°C when cooked initially. When reheating from cold, reheat to 165°F again before serving.
Pro chef tips
- Dry the chicken well. Moisture is the enemy of browning—pat it thoroughly before seasoning.
- Don’t crowd the pan. If pieces are touching, they steam instead of sear. Work in batches if needed.
- High heat for searing, then back off. Start hot to build color, then reduce to finish cooking without overbrowning.
- Add sesame oil at the end. It’s aromatic and loses its fragrance if cooked too long.
- Use a metal spatula or wooden spoon to scrape up fond (the browned bits) after searing chicken—those bits hold a lot of flavor for the sauce.
Recipe variations
- Spicy honey-sesame: Add 1 tbsp honey and 1 tsp Sriracha with the soy sauce for sweet-heat.
- Ginger-garlic boost: Add 1 tsp freshly grated ginger with the garlic for a brighter, more aromatic profile.
- Nutty crunch: Toss in toasted cashews or sliced almonds toward the end for texture.
- Mushroom addition: Sauté sliced mushrooms with the chicken for earthiness.
- Vegetarian swap: Replace chicken with firm tofu, pressed and pan-fried until crisp, or use tempeh for extra protein.
If you want to make this into a cheesy, family-style bake, combine leftovers with a béchamel or cream sauce, top with cheese and breadcrumbs, and bake until bubbly—very similar to a comforting casserole.
Common questions
Q: Can I use frozen broccoli?
A: Yes. Thaw and drain excess water, or add it frozen but reduce initial sauté time and allow a little extra steaming time. Frozen broccoli will be softer than fresh.
Q: How long does this take from start to finish?
A: Active cook time is about 15–20 minutes after prep. Prep (cutting chicken and broccoli) adds about 5–10 minutes depending on knife skills.
Q: Can I make this gluten-free?
A: Absolutely—use tamari or a gluten-free soy sauce substitute. Confirm that any added sauces (like hoisin) are labeled gluten-free.
Q: Is sesame oil necessary?
A: No, but it adds a toasty, nutty finish. If you don’t have it, omit it or replace with a teaspoon of toasted sesame seeds for a similar flavor.
Q: Can I meal prep this for lunches?
A: Yes. Store in single-serving containers with rice on the side. Reheat in a skillet to preserve texture; broccoli will soften with multiple reheats.
Q: Will the broccoli get soggy?
A: Not if you steam briefly and serve immediately. Avoid over-steaming; aim for tender-crisp. Adding water and covering for 1–2 minutes is enough to finish it without losing color or snap.
Chicken and Broccoli Skillet
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A quick and crisp weeknight skillet dish delivering tender chicken and bright broccoli in a savory soy-sesame glaze in just 20 minutes.
Ingredients
- 3–4 boneless, skinless chicken breasts (about 1.5 lb), patted dry and cut into bite-sized pieces
- 4 cups fresh broccoli florets, washed and trimmed
- 3 cloves garlic, minced
- 2 tbsp extra-virgin olive oil or a neutral oil (canola)
- 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Prep: Pat the chicken dry and cut into even, bite-sized cubes. Trim broccoli into similar-sized florets and mince the garlic. Measure the soy and sesame oil for easy access.
- Heat the pan: Place a large skillet over medium-high heat. Add 2 tbsp oil; when it shimmers, the pan is ready.
- Sear the chicken: Add the chicken in a single layer and let it sit undisturbed for about 2 minutes to form a golden crust. Stir and cook 3–4 minutes more until cooked through (internal temperature 165°F/74°C). Transfer chicken to a plate and set aside.
- Cook the broccoli and garlic: Lower heat to medium. Add oil if required, then add the garlic and broccoli. Sauté for 2–3 minutes until fragrant and bright. If needed, add water, cover, and steam for 1–2 minutes until tender-crisp. Uncover.
- Finish in the pan: Return the chicken to the skillet. Pour in soy sauce and sesame oil; toss to coat. Cook for 3–5 minutes, stirring so the sauce reduces and clings to the chicken and broccoli. Taste and adjust with salt, pepper, and red pepper flakes. If using the cornstarch slurry, stir it in now and simmer until glossy.
- Serve: Remove from heat and serve immediately over rice, noodles, or cauliflower rice.
Notes
For dietary swaps, use tamari for gluten-free or cauliflower rice for a low-carb plate. For a thicker glaze, prepare 1 tsp cornstarch mixed with 2 tbsp cold water and add near the end.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian