One-Skillet Chicken and Broccoli Dinner
There’s something comforting about a simple, speedy skillet meal that looks and tastes like you spent hours in the kitchen. This one-pan wonder combines tender, bite-sized chicken, crisp-tender broccoli, and a savory, slightly spicy sauce—all cooked in a single skillet for easy cleanup and maximum flavor. I love meals like this for busy weeknights when you want something satisfying without a mountain of dishes.
This One-Skillet Chicken and Broccoli Dinner uses minimal, pantry-friendly ingredients and cooks up in about 20 minutes. The chicken soaks up the garlicky, slightly sweet sauce, while the broccoli stays bright and just-crisp. Serve it over rice, noodles, or a bed of greens for a complete dinner that hits all the marks.
Why this recipe works
Quick cooking, bold flavor, and minimal fuss—those are the pillars of this recipe. The chicken is cut into large bite-sized pieces so it sears quickly and stays juicy. Broccoli florets are added so they steam just enough to become tender without losing their vibrant color. A splash of broth (or water) in the skillet lifts the browned bits and creates a light pan sauce, while coconut aminos and vegetable Sriracha add savory depth and a hint of heat. Everything comes together in one skillet, which means dinner is both delicious and beginner-friendly.
Ingredients
- 1 tablespoon extra virgin olive oil
- 12 to 18 ounces boneless and skinless chicken breasts, chopped into large bite-sized pieces
- 2 cups broccoli florets
- 2 garlic cloves, minced
- 1/2 cup yellow onion, chopped
- 1/2 cup celery, sliced
- 1/4 cup chicken broth or water
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1/4 cup coconut aminos (optional tamari or lite soy sauce)
- 2 tablespoons vegetable Sriracha
Equipment
- Large skillet with lid
- Spatula or wooden spoon
- Sharp knife and cutting board
- Measuring spoons and cups
Prep tips
- Cut the chicken into large bite-sized pieces so it cooks through quickly while staying juicy.
- Trim broccoli into uniform florets for even cooking.
- Mince the garlic and slice the onion and celery so they can soften and flavor the pan sauce in a few minutes.
- If you prefer less heat, reduce the vegetable Sriracha to 1 tablespoon; for extra kick, add more to taste at the end.
Step-by-step instructions
Follow these rewritten, clear steps to get the best results from this One-Skillet Chicken and Broccoli Dinner. The order preserves the original method and the ingredient amounts are unchanged.
- Heat the skillet: Place a large skillet over medium-high heat and add 1 tablespoon extra virgin olive oil. Let the oil shimmer but not smoke.
- Cook the chicken: Add the 12 to 18 ounces of boneless and skinless chicken breasts, chopped into large bite-sized pieces, to the hot skillet in a single layer. Let the chicken sear undisturbed for about 2 minutes to develop color, then stir and continue cooking until the pieces are mostly cooked through, about 3 to 4 more minutes. You want a nice golden exterior with no raw pink inside.
- Add aromatics and vegetables: Push the chicken to one side of the skillet or create space in the pan. Add the 1/2 cup yellow onion, chopped, and the 1/2 cup celery, sliced, to the skillet along with 2 garlic cloves, minced. Sauté everything together for 1 to 2 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant but not browned.
- Introduce the broccoli: Add 2 cups broccoli florets to the skillet, distributing them evenly among the chicken and aromatics. Stir to combine so the broccoli makes contact with the hot pan and the other ingredients.
- Create the pan sauce: Pour in 1/4 cup chicken broth or water and sprinkle 1/4 teaspoon kosher or sea salt and 1/4 teaspoon black pepper over the skillet. These liquids will help steam the broccoli and lift the flavorful browned bits from the bottom of the pan. Cover the skillet with a lid or a tight-fitting piece of foil and let the mixture steam for 2 to 3 minutes, or until the broccoli is bright green and just tender when pierced with a fork.
- Finish with sauce: Remove the lid and add 1/4 cup coconut aminos (or optional tamari or lite soy sauce) and 2 tablespoons vegetable Sriracha to the skillet. Stir everything to coat the chicken and broccoli evenly in the sauce. Cook uncovered for another 1 to 2 minutes to let the sauce reduce slightly and cling to the ingredients.
- Adjust seasoning and serve: Taste and adjust seasoning if needed—add a pinch more salt or a splash more coconut aminos if you prefer. Plate the One-Skillet Chicken and Broccoli Dinner over steamed rice, quinoa, or noodles, or serve it on its own with a wedge of lemon if you like a bright finish.
Serving suggestions
This One-Skillet Chicken and Broccoli Dinner is versatile. Here are a few easy ways to serve it:
- Over steamed white or brown rice for a classic dinner.
- Over cooked rice noodles or udon for an Asian-inspired bowl.
- On top of a bed of mixed greens for a lighter meal.
- With a sprinkle of toasted sesame seeds, sliced green onions, or a squeeze of fresh lime for brightness and texture.
Make-ahead and storage
- Refrigerate leftover One-Skillet Chicken and Broccoli Dinner in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or broth to revive the sauce, or microwave in 30-second intervals until warmed through.
- To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Quick swaps and dietary notes
- For lower sodium, use low-sodium broth and reduce the coconut aminos or tamari.
- If you don’t have vegetable Sriracha, you can substitute another hot sauce or a mix of ketchup and a dash of chili paste for a similar sweet-spicy vibe.
- To make this nut-free and soy-friendly, coconut aminos is an excellent alternative to soy sauce; it keeps the savory element without common allergens.
Final thoughts
This One-Skillet Chicken and Broccoli Dinner is one of those reliable weeknight recipes that tastes like effort but doesn’t demand it. It’s adaptable, quick, and deeply satisfying—especially when you want a wholesome meal on the table fast. Keep the ingredients simple, follow the step-by-step method above, and you’ll have a flavorful dinner with minimal cleanup.
Enjoy this easy skillet supper on those nights when you want food that’s fast, flavorful, and fuss-free.
One-Skillet Chicken and Broccoli Dinner
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped chicken and brown on all sides, about 8 minutes; transfer chicken to a plate and set aside.
- Add the broccoli florets to the skillet and sauté briefly until slightly tender, about 2–3 minutes; remove and set aside.
- Add the chopped onion and sliced celery to the skillet and cook 5–8 minutes until the celery softens and the onion becomes translucent.
- Stir in the minced garlic and cook about 30 seconds until fragrant.
- Return the chicken and broccoli to the skillet, add the chicken broth or water, and season with salt and pepper; cook about 5 minutes until heated through.
- Whisk together the coconut aminos (or tamari/soy) and vegetable Sriracha, then pour the sauce into the skillet during the last minute of cooking and stir to coat.
- Remove from heat and serve immediately.
Notes
- Use tamari or lite soy sauce if you prefer or don't have coconut aminos.
- Cut chicken into uniform pieces to ensure even cooking.
- Adjust Sriracha to taste for spice level.
- Broccoli can be steamed slightly longer if you prefer it softer.
