Skip takeout and make this incredible Skillet Chicken & Broccoli for dinner tonight! A quick skillet dinner that is loaded with flavor and ready in under 30 minutes.
Chicken & Broccoli Skillet
This Chicken and Broccoli recipe is made in one skillet and is perfect for that quick and easy weeknight meal – I’ve made it twice in the past week!
Is chicken and broccoli healthy?
This particular chicken & broccoli recipe was specifically designed as a low-carb/keto recipe. You will find it is a lot fewer carbs than a traditional recipe. While it is a lighter version, it doesn’t lack in flavor.
If you’re following a low carb/keto diet, you can use sugar replacements.
Either way, it’s pretty healthy.
Helpful Tools
- Skillet – A large skillet is essential in the kitchen.
- Tongs – I’ve been using silicone tipped tongs in the kitchen lately and love them.
- Swerve – Or your favorite brown sugar substitute to keep this recipe keto.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Chicken – I like to use boneless, skinless chicken breasts, cut into thin 1″ pieces.
- Broccoli – You can use fresh broccoli, cut into small florets OR use a bag of frozen broccoli and steam it in the microwave.
- Sesame Oil – I rotate between using sesame oil and chili oil for a little kick. Both give great flavor.
- Olive Oil
- Chicken Broth
- Soy Sauce – I use low sodium soy sauce.
- Brown Sugar – I use regular brown sugar but if want this dish to be keto, use your favorite brown sugar substitute (like Swerve).
- Garlic – Minced garlic.
- Ginger Paste – You can find ginger paste next to the minced garlic at the grocery store. If you don’t have any, you can use ground ginger.
- Sesame Seeds – They add a subtle crunch & nutty flavor.
- Xanthan Gum or Cornstarch – This is optional, but it will thicken your sauce, if that’s what you’re after.
How to make Chicken & Broccoli Skillet
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- STEP ONE: In a medium skillet over medium-high heat, add your sesame & olive oils. Add the chopped chicken and cook for approximately 5 minutes until cooked through. Remove the chicken to a plate and tent it with foil so it stays warm.
- STEP TWO: If you’re using fresh broccoli, add it to the skillet now & cover to steam until cooked to your liking. If you’re using frozen broccoli, steam it in the microwave then add it to the skillet.
- STEP THREE: To a small bowl, add the chicken broth, soy sauce, brown sugar (or substitute), minced garlic, and garlic paste and whisk together. OPTIONAL: If you want a thicker sauce, whisk in 1/4 teaspoon of xanthan gum or cornstarch.
- STEP FOUR: Add the cooked chicken back to the skillet with the broccoli over medium-high heat.
- STEP FIVE: Pour the sauce over the chicken and broccoli and toss to coat. Turn the heat to low and let the flavors come together for a few minutes. Sprinkle with sesame seeds and serve!
Why is my sauce thin?
If you want a thicker sauce you can add xanthan gum or cornstarch into the sauce before you pour into the skillet for a thicker texture sauce. We like it a bit thicker than how it turns out without it.
What to serve with it
I usually serve mine over brown rice (Trader Joe’s makes a great frozen brown rice that is super convenient for busy weeknights) and Bob usually opts for cauliflower rice to keep it low carb.
It would also be great with zoodles, a green salad, or last week, I made a batch of sweet potato fries in the air fryer to go with mine.
If I’m not using it as a quick weeknight meal, I like to make a batch on Sunday to use for meal prep for our weekday lunches.
Need more skillet meals? Try these:
- Southwest Chicken Skillet
- Chicken Spinach & Artichoke Skillet
- Chicken Spinach & Orzo Skillet
- Mexican Turkey Veggie Skillet Lasagna
Skillet Chicken & Broccoli
Video
Ingredients
- ½ teaspoon sesame oil
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into 1" strips
- 2 cups broccoli florets
- ¼ cup chicken broth
- ½ cup soy sauce
- 3 Tablespoons brown sugar
- 3 teaspoon minced garlic
- 1 teaspoon ginger paste
- ¼ teaspoon cornstarch or xanthan gum, optional
- 1 Tablespoon sesame seeds
Instructions
- Heat the sesame oil and olive oil over medium-high heat in a large skillet.1/2 teaspoon sesame oil, 1 Tablespoon olive oil
- Add the chicken and cook for approximately 5 minutes, until fully cooked. Remove from the pan to a plate and tent it with foil to keep it warm.1 pound boneless skinless chicken breasts
- Add the broccoli to the skillet and cover, over medium heat, to steam until cooked to your liking.2 cups broccoli florets
- While the broccoli is steaming, to a small bowl, mix together the chicken broth, soy sauce, brown sugar, minced garlic and ginger paste until well combined. If you want a thicker sauce, add the cornstarch now, too.1/4 cup chicken broth, 1/2 cup soy sauce, 3 Tablespoons brown sugar, 3 teaspoon minced garlic, 1 teaspoon ginger paste, 1/4 teaspoon cornstarch
- Add the chicken back to the skillet with the cooked broccoli.
- Pour the sauce over the chicken and broccoli and stir to fully coat.
- Turn heat to low and let simmer for a few minutes to let the flavors come together.
- Sprinkle with sesame seeds before serving.1 Tablespoon sesame seeds
Notes
- If you want to use frozen broccoli, steam it in the microwave then add it to the cooked chicken.
- Brown sugar or your favorite brown sugar replacement can be used.
- To thicken your sauce, add xanthan gum or cornstarch to the sauce before pouring over the chicken.
- Store leftovers covered in the fridge for up to 2 days.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published January 31, 2020; photos updated September 8, 2024
This recipe is so tasty! I used rotisserie chicken because I had it on hand and it came together in minutes. I chose to thicken the sauce with cornstarch and it created the perfect consistency. We plan to eat this for lunches this week but I had to sneak a bite because it smelled so delicious! Yum!
Thank you!
This was so salty we could barely eat it. I rinsed the sauce off remaining portions. Will try again without so much soy sauce. Also need to use way more cornstarch to thicken sauce.
Did you use low sodium soy sauce, as suggested?