Chicken and Broccoli is one of those weeknight champions: fast, comforting, and packed with bright green broccoli and tender bites of chicken in a savory sauce. This version is streamlined for busy cooks, uses pantry-friendly ingredients, and comes together in about 30 minutes. You’ll get glossy, saucy chicken pieces and crisp-tender broccoli with a sweet-salty-sesame finish that pairs perfectly with rice or noodles.

Why you’ll love this recipe

This rendition of Chicken and Broccoli keeps things simple without skimping on flavor. A quick brown sugar and soy-based sauce gives you depth, while oyster-flavored sauce adds that umami punch. A touch of sesame oil—used both for cooking and finishing—adds a toasty aroma. Minimal prep and a single skillet mean fewer dishes and more time to enjoy the meal.

Ingredients

2 tablespoons sesame oil, divided
1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
Kosher salt and pepper, for seasoning
1 teaspoon garlic, minced
1 teaspoon ginger paste
3 cups broccoli florets
2/3 cup chicken broth
1 tablespoon brown sugar
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 tablespoon cornstarch

Make-ahead and substitutions

You can cut the chicken and trim the broccoli a day ahead to save time. If you prefer a gluten-free option, swap the soy sauce for a gluten-free tamari. For a lighter finish, reduce the final teaspoon of sesame oil or omit it—though it does add a lovely aroma.

Equipment

Large skillet or wok
Mixing bowl
Measuring spoons and cups
Wooden spoon or spatula

Step-by-step directions

Follow these clear steps to make a flavorful Chicken and Broccoli in one skillet. The directions below rewrite the original instructions for clarity, keep the sequence intact, and ensure each step matches the ingredient list exactly.

Prep the ingredients: Pat the 1 1/2 pounds boneless skinless chicken breasts dry with paper towels and cut into bite-sized pieces. Trim and cut enough broccoli to yield 3 cups of florets. Mince 1 teaspoon of garlic if not pre-minced.
Season the chicken: Place the cut chicken in a bowl and season lightly with Kosher salt and pepper. Toss to coat evenly.
Heat the skillet: Set a large skillet or wok over medium-high heat. Add 1 tablespoon of the 2 tablespoons sesame oil to the pan and swirl to coat.
Sear the chicken: When the oil is hot and shimmering, add the seasoned chicken pieces in a single layer. Cook without moving for 1–2 minutes to get color on the bottom, then stir or flip and continue cooking until the chicken is cooked through and no longer pink in the center, about 4–5 minutes total depending on piece size. Transfer the cooked chicken to a plate and set aside.
Sauté garlic and ginger: In the now-empty skillet, add the remaining 1 tablespoon sesame oil and reduce the heat to medium. Add 1 teaspoon garlic, minced, and 1 teaspoon ginger paste. Stir and cook for about 30 seconds to 1 minute, until fragrant but not browned.
Add broccoli and broth: Add the 3 cups broccoli florets to the skillet and pour in 2/3 cup chicken broth. Stir to combine, then cover the skillet and let the broccoli steam for 2–3 minutes until it becomes bright green and crisp-tender. Uncover and continue to cook another 1 minute if needed to reach your desired doneness.
Combine chicken and sauce ingredients: While the broccoli steams, in a small bowl whisk together 1 tablespoon brown sugar, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, and 1 tablespoon cornstarch until the cornstarch dissolves and the mixture is smooth.
Return chicken to skillet: Add the cooked chicken back into the skillet with the broccoli. Pour the sauce mixture over the chicken and broccoli and stir to coat everything evenly.
Thicken the sauce: Bring the sauce to a simmer over medium heat, stirring constantly. The cornstarch will activate and the sauce will thicken within 1–2 minutes. Continue cooking until the sauce reaches a glossy, clingy consistency that coats the chicken and broccoli.
Finish and serve: Taste and adjust seasoning with Kosher salt and pepper if needed. Remove from heat and transfer to a serving dish. Serve immediately over steamed rice, noodles, or as part of a larger spread.

Troubleshooting tips

If the chicken cooks too slowly and starts to dry out, lower the heat and finish cooking covered for a minute or two with a splash of chicken broth to retain moisture.
If the sauce is too thin after the first minute, mix an additional 1/2 teaspoon cornstarch with 1 tablespoon cold water and stir it into the sauce; simmer until thickened.
If the sauce is too thick, whisk in a tablespoon or two of chicken broth until you reach the desired consistency.
For more garlic or ginger punch, add an extra 1/2 teaspoon of minced garlic or ginger paste when sautéing.

Serving suggestions

This Chicken and Broccoli is wonderful on a bed of steamed jasmine rice or with brown rice for a heartier bowl. Tossed with noodles, it makes a comforting dinner that’s easy to customize with a sprinkle of toasted sesame seeds, sliced green onions, or a squeeze of lime. For a low-carb option, serve it over cauliflower rice or alongside a crisp salad.

Storage and reheating

Let leftovers cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of chicken broth to revive the sauce, or microwave in 30-second bursts, stirring between intervals, until heated through.

Nutritional notes

A serving of this Chicken and Broccoli delivers a solid amount of protein from the chicken and fiber plus vitamin C from the broccoli. The sauce adds flavor and a modest amount of sugar from the brown sugar—balance portions as needed for your dietary goals.

Final thoughts

Simple, fast, and satisfying, this skillet-style Chicken and Broccoli recipe is a reliable weeknight winner. It’s easy to scale, simple to customize, and uses a short ingredient list to create a balanced, flavorful plate. With just a few straightforward steps you’ll have tender chicken, vibrant broccoli, and a silky sauce that ties it all together.

Enjoy this recipe as-is or use it as a base for creativity—add mushrooms, red pepper flakes, or a handful of cashews for crunch. No matter how you serve it, this dish proves that quick meals can still be full of flavor.