One Pan Chicken and Broccoli – A Fast, Flavorful Weeknight Dinner
Weeknights can be chaotic, but dinner doesn’t have to be. This one pan chicken and broccoli checks all the boxes: fast, comforting, and packed with flavor. Everything cooks in a single skillet, so cleanup is easy and your kitchen stays calm.
The chicken is juicy, the broccoli is tender-crisp, and the sauce ties it all together. It’s the kind of recipe you’ll cook once and then keep on repeat.
Ingredients
Method
- Prep the chicken and broccoli. Slice the chicken into thin strips for quick, even cooking. Cut broccoli into bite-size florets. Pat chicken dry and season lightly with salt and pepper.
- Stir together the sauce. In a bowl, whisk broth, soy sauce, oyster or hoisin (if using), vinegar, honey, sesame oil, and sriracha. In a separate small cup, mix cornstarch with 2 tablespoons water until smooth. Stir the slurry into the sauce. Set aside.
- Heat the pan. Set a large skillet or sauté pan over medium-high heat. Add 1–2 tablespoons oil and let it shimmer.
- Brown the chicken in batches. Add half the chicken in a single layer. Cook 2–3 minutes per side until lightly browned and mostly cooked through. Transfer to a plate and repeat with the remaining chicken, adding more oil if needed. Don’t crowd the pan—browning adds flavor.
- Cook the aromatics. Reduce heat to medium. Add a drizzle of oil if the pan is dry, then add onion. Sauté 2 minutes until softened. Stir in garlic and ginger for 30–45 seconds until fragrant.
- Steam-sauté the broccoli. Add the broccoli and 2 tablespoons water. Cover the pan (use a lid or sheet pan) and steam 2–3 minutes until bright green and just tender. Remove the lid and let any excess moisture cook off.
- Combine chicken and sauce. Return the chicken and any juices to the pan. Whisk the sauce again (cornstarch settles), then pour it in. Stir and cook 1–3 minutes until the sauce thickens and coats everything. If it gets too thick, add a splash of water or broth.
- Taste and finish. Adjust with more soy for salt, vinegar for brightness, or honey for sweetness. Sprinkle sesame seeds and green onions if you like. Serve hot over rice, noodles, or as is.
What Makes This Special
This dish comes together with pantry staples and a few fresh ingredients. You’re getting a balance of protein, vegetables, and a satisfying sauce without fuss.
It’s flexible too—swap the sauce style, adjust the heat, or add a starch right in the pan. Best of all, you’ll go from cutting board to table in about 30 minutes, and there’s only one pan to wash.
Shopping List
- Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
- Broccoli: 4 cups broccoli florets (fresh or frozen, thawed)
- Onion: 1 small yellow onion, thinly sliced (optional but recommended)
- Garlic: 3 cloves, minced
- Ginger: 1 tablespoon fresh, grated (or 1/2 teaspoon ground)
- Oil: 2–3 tablespoons neutral oil (avocado, canola, or light olive oil)
- Salt and Pepper: To season
- For the Sauce:
- 1/3 cup low-sodium chicken broth (or water)
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce or hoisin (optional for depth)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon toasted sesame oil
- 1–2 teaspoons sriracha or chili-garlic sauce (optional for heat)
- 1 tablespoon cornstarch (for thickening)
- Garnish: Sesame seeds and sliced green onions (optional)
- Serve With (optional): Cooked rice, quinoa, or noodles
How to Make It
- Prep the chicken and broccoli. Slice the chicken into thin strips for quick, even cooking. Cut broccoli into bite-size florets.
Pat chicken dry and season lightly with salt and pepper.
- Stir together the sauce. In a bowl, whisk broth, soy sauce, oyster or hoisin (if using), vinegar, honey, sesame oil, and sriracha. In a separate small cup, mix cornstarch with 2 tablespoons water until smooth. Stir the slurry into the sauce.
Set aside.
- Heat the pan. Set a large skillet or sauté pan over medium-high heat. Add 1–2 tablespoons oil and let it shimmer.
- Brown the chicken in batches. Add half the chicken in a single layer. Cook 2–3 minutes per side until lightly browned and mostly cooked through.
Transfer to a plate and repeat with the remaining chicken, adding more oil if needed. Don’t crowd the pan—browning adds flavor.
- Cook the aromatics. Reduce heat to medium. Add a drizzle of oil if the pan is dry, then add onion. Sauté 2 minutes until softened.
Stir in garlic and ginger for 30–45 seconds until fragrant.
- Steam-sauté the broccoli. Add the broccoli and 2 tablespoons water. Cover the pan (use a lid or sheet pan) and steam 2–3 minutes until bright green and just tender. Remove the lid and let any excess moisture cook off.
- Combine chicken and sauce. Return the chicken and any juices to the pan.
Whisk the sauce again (cornstarch settles), then pour it in. Stir and cook 1–3 minutes until the sauce thickens and coats everything. If it gets too thick, add a splash of water or broth.
- Taste and finish. Adjust with more soy for salt, vinegar for brightness, or honey for sweetness.
Sprinkle sesame seeds and green onions if you like. Serve hot over rice, noodles, or as is.
Storage Instructions
Let leftovers cool until barely warm, then store in an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring in between.
For freezing, portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating. The broccoli will soften a bit after freezing, but the flavors stay great.
Why This is Good for You
This meal balances lean protein, fiber, and flavor without heavy cream or lots of butter. Chicken supplies protein to keep you full and support muscle health. Broccoli brings fiber, vitamin C, and antioxidants.
The sauce uses modest amounts of oil and sugar, and you control the sodium by choosing low-sodium soy sauce. Serve with brown rice or quinoa for added whole grains and longer-lasting energy.
Common Mistakes to Avoid
- Overcrowding the pan: Too much chicken at once steams instead of browns. Cook in batches for better texture.
- Skipping the cornstarch slurry: Adding dry cornstarch to hot liquid creates lumps.
Mix it with cold water first.
- Overcooking the broccoli: It should stay bright and slightly crisp. Steam-sauté just until tender.
- Not drying the chicken: Moisture prevents searing. Pat dry for a nice golden edge.
- Forgetting to taste at the end: A dash of soy, vinegar, or honey can balance the sauce perfectly.
Recipe Variations
- Lemon-Garlic Style: Swap soy sauce for 1/4 cup chicken broth plus 2–3 tablespoons lemon juice.
Add extra garlic and finish with lemon zest and parsley.
- Teriyaki Twist: Use soy sauce, mirin, and extra honey or brown sugar. Simmer a minute longer to get a glossy, sticky finish.
- Creamy Parmesan: After browning the chicken, add 1/2 cup cream and 1/3 cup grated Parmesan. Season with Italian herbs.
Great over pasta.
- Spicy Peanut: Whisk 2 tablespoons peanut butter into the sauce with a squeeze of lime and extra chili-garlic paste. Top with crushed peanuts and cilantro.
- Low-Carb/Keto: Use tamari or coconut aminos and a keto-friendly sweetener. Thicken with xanthan gum instead of cornstarch.
- Add-Ins: Toss in bell peppers, snap peas, mushrooms, or carrots in step 5.
Thinly slice for even cooking.
- One-Pan Meal with Starch: Stir in cooked rice or pre-cooked noodles at the end to soak up the sauce.
FAQ
Can I use frozen broccoli?
Yes. Thaw and pat it dry first so it doesn’t water down the sauce. Cook it a minute less than fresh since it’s partially blanched.
If using straight from frozen, add it earlier and allow extra time to heat through.
What’s the best cut of chicken for this?
Boneless, skinless thighs are very forgiving and stay juicy. Breasts work well too—just slice thin and avoid overcooking. If using tenders, trim the white tendon and cook quickly over medium-high heat.
Can I make this gluten-free?
Use tamari or certified gluten-free soy sauce and a gluten-free oyster or hoisin sauce.
Cornstarch is naturally gluten-free. Double-check labels to be safe.
How do I keep the sauce from getting gummy?
Use the right ratio of liquid to cornstarch and avoid over-reducing. If it tightens too much, loosen with a splash of water or broth and stir until smooth.
Keep the heat at medium once the sauce is in.
What can I use instead of cornstarch?
Arrowroot works well with a 1:1 swap and gives a glossy finish. For a low-carb option, use xanthan gum—very sparingly (a pinch or two whisked in). Avoid flour if you want a clear, shiny sauce.
Can I meal prep this?
Absolutely.
Portion into containers with rice or quinoa. Keep garnishes separate and add them after reheating. It holds up well for 3–4 days in the fridge.
How do I add more vegetables?
Slice quick-cooking veggies thin and add with the broccoli.
Harder veggies like carrots should go in earlier or be par-cooked. Keep total volume similar so the pan doesn’t get crowded.
In Conclusion
One pan chicken and broccoli is the kind of recipe that rescues busy evenings without sacrificing good flavor. It’s simple to prep, quick to cook, and easy to adapt to your taste.
With a balanced sauce and a reliable method, you’ll get tender chicken, crisp-tender broccoli, and a meal that satisfies every time. Keep these ingredients on hand and dinner is always within reach.
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