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Quick Honey Garlic Chicken and Broccoli Skillet

Close-up of golden battered chicken pieces mixed with bright green broccoli florets, drizzled with a dark savory glaze, a perfect chicken and broccoli dish.
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Make this flavorful one-pan honey garlic chicken and broccoli dinner. It cooks fast and cleanup is simple, giving you a satisfying meal for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large head of broccoli, cut into florets
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • For the Honey Garlic Sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Season the cut chicken pieces lightly with salt and pepper.
  2. Heat the olive oil in a large skillet or pan over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the broccoli florets to the same skillet. Cook for 3-4 minutes, stirring occasionally, until they become bright green and slightly tender-crisp. Add a splash of water if the pan seems too dry.
  4. While the broccoli cooks, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a small bowl.
  5. Pour the sauce mixture over the broccoli in the skillet. Bring the sauce to a simmer.
  6. Stir the cornstarch slurry again and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens slightly, about 1 minute.
  7. Return the cooked chicken to the skillet. Toss everything together until the chicken and broccoli are fully coated in the thick, sticky honey garlic sauce.
  8. Cook for one final minute to heat the chicken through. Serve immediately over rice or noodles if desired.

Notes

  • For an extra savory finish, stir in 1 teaspoon of toasted sesame oil right before serving.
  • If you prefer a sheet pan method, toss the chicken and broccoli with the sauce (minus the cornstarch slurry) and roast at 400°F (200°C) for 15-20 minutes, then toss with the thickened sauce.
  • This recipe works well with chicken thighs if you prefer darker meat.

Nutrition

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