Name: Skillet Chicken and Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American / Asian‑inspired
Ingredients: 2 tablespoons olive oil (divided); 1 lb (≈450 g) boneless skinless chicken breast, cut into bite‑sized pieces; 2 cups broccoli florets; 3 cloves garlic, minced; 3 tablespoons gluten‑free soy sauce or tamari (or regular soy sauce); ⅛ teaspoon red pepper flakes (optional); ¼ teaspoon salt; Juice of ½ a lime (optional)

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This quick and easy one-skillet chicken and broccoli recipe is my go-to when I need a delicious dinner on the table in 30 minutes. It features tender chicken breast pieces, crisp-tender broccoli, and a savory sauce with just the right amount of garlic, soy, and a splash of lime for brightness. Whether I serve it with rice, quinoa, or simply enjoy it as is, this dish never disappoints. Skillet Chicken and Broccoli

Why You’ll Love This Recipe

I love how everything comes together in one pan, saving time and cleanup. It’s naturally gluten-free (with tamari or gluten-free soy sauce), full of lean protein, and packed with flavor. Plus, it’s versatile enough to customize based on what I have on hand. When I’m craving a healthy but satisfying meal that doesn’t take all evening, this is it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil (divided)
1 lb (≈450 g) boneless skinless chicken breast, cut into bite‑sized pieces
2 cups broccoli florets
3 cloves garlic, minced
3 tablespoons gluten‑free soy sauce or tamari (or regular soy sauce)
⅛ teaspoon red pepper flakes (optional)
¼ teaspoon salt
Juice of ½ a lime (optional)

Directions

I start by heating 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
Then I add the chicken pieces, season them with salt (and red pepper flakes if I’m using them), and cook for 5 to 7 minutes until they’re nicely browned and fully cooked. Once done, I remove the chicken from the pan and set it aside.
In the same skillet, I add the remaining tablespoon of oil along with the minced garlic. I sauté for about 30 seconds until the garlic is fragrant.
Next, I toss in the broccoli florets and cook them for 3 to 4 minutes, stirring frequently, until they’re just tender but still crisp.
I return the chicken to the skillet, pour in the soy sauce and lime juice, and give everything a good toss. I let it cook for another 2 to 3 minutes until everything is heated through.
I taste and adjust the seasoning if needed. Then I serve it hot—usually over a bed of rice or quinoa, or just enjoy it straight from the pan.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I often switch things up based on what I have in the kitchen. Sometimes I use chicken thighs for extra juiciness—they just need a few more minutes to cook. If I want more heat, I add a pinch more red pepper flakes. For added texture, I’ve even thrown in some chopped bell peppers or snap peas. And when I’m out of lime, a dash of rice vinegar adds a similar tangy punch.

storage/reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3–4 days. Reheating is easy—I just warm it in a skillet over medium heat or microwave it for 1–2 minutes, stirring halfway through. If it feels a little dry, I add a splash of water or soy sauce to freshen it up.

FAQs

How do I know when the chicken is fully cooked?

I check that the chicken pieces are no longer pink in the center and that they reach an internal temperature of 165°F (74°C). Browning on the outside is a good sign too.

Can I use frozen broccoli?

Yes, but I always make sure to thaw and dry it well before cooking. This helps prevent excess moisture that could make the dish soggy.

Is this recipe suitable for meal prep?

Absolutely. I often make it ahead for lunches—it stores well and reheats beautifully, especially when paired with rice or quinoa.

Can I make this dish vegetarian?

Sure. I replace the chicken with firm tofu or even chickpeas. I just sauté the tofu until golden, then follow the rest of the recipe as is.

What can I serve with this dish?

I like it with steamed jasmine rice, brown rice, or quinoa. Sometimes I add a fried egg on top for extra protein or sprinkle with sesame seeds for a bit of crunch.

Conclusion

This skillet chicken and broccoli is one of those meals that checks every box: fast, flavorful, and filling. It’s become a staple in my weekly dinner rotation because it’s just so easy and satisfying. Whether I’m feeding family or meal-prepping for myself, it’s always a win.