15 Minute Chicken and Broccoli
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This easy Chicken and Broccoli recipe is a super quick, utterly delicious one-pan dinner that’s ready in under 15 minutes. There’s no need for takeout; it’s a simple recipe with mostly pantry ingredients.
Are there nights when you crave Chinese takeout? Or nights when dinner needs to be really, really delicious…. and really, really fast?
This is that dinner recipe for me.
Plus, it’s healthy, packed with broccoli, and loaded with flavor!
What I Love About Chicken and Broccoli
- It’s essentially a one-pot skillet or one pan dinner with a handful of pantry ingredients.
- Simple to cook and a quick way to get dinner and veggies on the table.
- Stir-fry sauce is so yummy!
Chicken and Broccoli Ingredients
This Chicken and Broccoli recipe with sauce is simple to cook and ready in minutes. Here’s what you’ll need to get dinner on the table in a hurry.
(Specific ingredient measurements are on the recipe card at the bottom of this post.)
Chicken and Broccoli Stir Fry Ingredients
- Olive oil
- Skinless chicken breasts or skinless chicken thighs cut into bite-sized pieces.
- Stir Fry Sauce
- Broccoli florets
- Toasted sesame oil
- Green onions for garnish
Stir Fry Sauce
I’ve loved this quick sauce for years. It’s based on my Quick and Simple Stir Fry Sauce. You will whisk these ingredients together in a small bowl.
- Low-sodium soy sauce
- Brown sugar or honey
- White vinegar
- Cornstarch
- Garlic cloves
- Ground ginger
- Red pepper flakes
Ingredient Notes
While broccoli is my favorite vegetable in this dish, it’s easy to change it up and use your favorites, like bell peppers, green beans, carrots, asparagus, or a combination of favorites. Even a package of frozen stir-fry vegetables works equally well.
How to Make Chicken and Broccoli
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Step 1: Cook the Chicken
Add chopped chicken breasts, season with salt and pepper, and cook until browned and mostly cooked, about 5 minutes.
Step 2: Make the Sauce
Make the Stir-Fry Sauce while the chicken is cooking — whisk the ingredients together and set aside.
Step 3: Bring it All Together
Once the chicken is browned, add the remaining 1 tablespoon olive oil to the skillet and broccoli. Continue cooking for another 3 to 4 minutes or until the broccoli is bright green. Stir in the sauce and cook for another minute or until the sauce has thickened. Remove from heat and stir in the sesame oil.
How to Serve Chicken and Broccoli
This all-in-one meal is simple to enjoy as is or served with white rice, brown rice, quinoa, or your favorite grain garnished with green onions. The dish can be refrigerated in an airtight container and stored in the fridge for up to 3 days.
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15 Minute Chicken and Broccoli
Equipment
Ingredients
Chicken and Broccoli Stir Fry
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cubed
- Stir Fry Sauce recipe below
- 2 cups broccoli florets
- 1 teaspoon toasted sesame oil
- Green onions for garnish
Stir Fry Sauce
- 1/3 cup reduced sodium soy sauce
- 3 tablespoons brown sugar or honey
- 2/3 cup water
- 2 tablespoons white vinegar
- 2 tablespoons cornstarch
- 2 garlic cloves minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes or to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped chicken breasts, season with salt and pepper; and cook until browned and most cooked; about 5 minutes.
- Make the Stir-Fry Sauce while the chicken is cooking — whisk the ingredients together and set aside.
- Once the chicken is browned, add the remaining 1 tablespoon olive oil to the skillet along with the broccoli. Continue cooking for another 3 to 4 minutes, or until the broccoli is bright green. Stir in the sauce and cook for another minute, or until the sauce has thickened. Remove from heat and stir in the sesame oil.
- Serve over steamed grains, garnished with green onions. Can be refrigerated in an airtight container for up to 3 days.
Video
Notes
- Vegetables: While broccoli is my favorite vegetable in this dish, it’s easy to change it up and use your favorites, like bell peppers, green beans, carrots, asparagus, or a combination of favorites. Even a package of frozen stir-fry vegetables works equally well.
- Serving: This all-in-one meal is simple to enjoy as is or serve with white rice, brown rice, quinoa, or your favorite grain garnished with green onions.
- Storing: The dish can be refrigerated in an airtight container and stored in the fridge for up to 3 days.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Great recipe 👌 will definitely make it again 😋.
Hi Tracey! Thank you so much for trying the recipe– I’m so happy you enjoyed it!
Great recipe thank you
Thank you for trying the recipe, Donna!
Just made this today and what a great recipe! I love Asian food! Even my young children enjoyed it and wanted more. 🙂
Hi Becky! I’m so glad you and the family enjoyed it!
Can you leave out the white vinegar ?
Hi Lisa, you can definitely leave out the vinegar if you prefer.
Amazing!!! Loved it the two times I made it so far in a month. Lol…delicious!!
Yay! Thank you so much for trying it, Christine, and sharing how you liked it!
Great recipe 👌 😋 Easy AND delicious…my favorite kind. No special or hard to find ingredients to buy…especially if you have the sesame oil in your pantry stock. I did use frozen broccoli florets…just don’t cook it too long and it worked perfectly in the recipe.
Hi Marsha! I’m so happy you loved this recipe! It’s so easy for quick meals and am thrilled you enjoyed it. I often use frozen broccoli florets too.
Would be nice to know the carb count for this recipe. I served it over chickapea pasta. Stir fry is delicious but probably would be better over rice.