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A skillet chicken and broccoli dinner on a white plate, with a fork resting on the side, highlighting the textured chicken and vibrant broccoli florets.
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5 from 1 vote

Skillet Chicken and Broccoli

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Keyword: one pan chicken and broccoli, skillet chicken and broccoli
Servings: 4 servings
Author: Lisa Kerhin

Equipment

Ingredients

  • 1 - 2 tablespoons olive oil
  • 3 - 4 boneless, skinless chicken breasts, cut into 1 inch pieces. (I like to use Perdue Perfect Portions)
  • salt and pepper, to taste
  • 2 cups fresh small broccoli florets (or use a 12 ounce bag of frozen broccoli florets, thawed)

For the sauce:

  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon cornstarch
  • 2 cloves garlic, minced
  • ½ teaspoon ground ginger

Garnish:

  • 1 teaspoon toasted sesame seeds

Instructions

  • Cut chicken into 1-inch cubes. Chop broccoli into small florets. If using frozen broccoli, thaw and drain well.
  • Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until browned and cooked through, about 5–6 minutes.
  • In a small bowl, combine 3 tbsp reduced-sodium soy sauce, 2 tbsp apple cider vinegar, 2 tbsp honey, 1 tbsp cornstarch, 1 minced garlic clove, and ½ tsp ground ginger. Set aside.
  • Stir broccoli into the skillet with chicken. Cook 2–3 minutes until just tender and bright green.
  • Pour sauce over chicken and broccoli. Stir and cook for 1–2 minutes until sauce thickens. Sprinkle with 1 tsp toasted sesame seeds before serving.