Ready to shake up your dinner routine? Chicken and broccoli are the ultimate dynamic duo—packed with protein, fiber, and endless possibilities. Whether you’re craving a quick weeknight meal, a cozy comfort dish, or something fresh and flavorful, we’ve got you covered. Dive into these 21 delicious, healthy recipes that prove simple ingredients can create extraordinary meals. Let’s get cooking!
Lemon Garlic Chicken Broccoli Skillet
Kicking off a weeknight dinner with minimal cleanup, this one-pan wonder delivers bright citrus notes balanced by savory garlic and tender chicken. Perfect for busy evenings, it comes together in under 30 minutes with ingredients you likely already have on hand.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 2 tbsp extra-virgin olive oil
– 4 garlic cloves, minced
– 1/4 cup dry white wine
– 1 lemon, zested and juiced
– 1/2 cup low-sodium chicken broth
– 1 large head broccoli, cut into florets
– 2 tbsp unsalted butter
– 2 tbsp fresh parsley, finely chopped
Instructions
1. Pat the chicken pieces dry with paper towels, then season evenly with kosher salt and freshly ground black pepper.
2. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken in a single layer and sear without moving for 4–5 minutes until a golden-brown crust forms.
4. Flip each piece and cook for an additional 3–4 minutes until cooked through, then transfer to a plate.
5. Reduce heat to medium and add minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
6. Pour in dry white wine to deglaze, scraping up any browned bits from the pan bottom with a wooden spoon.
7. Simmer the wine for 1 minute to reduce slightly, then stir in lemon zest, lemon juice, and low-sodium chicken broth.
8. Add broccoli florets to the skillet, cover, and steam for 5–6 minutes until bright green and tender-crisp.
9. Return the chicken to the skillet, nestling it among the broccoli, and simmer uncovered for 2 minutes to reheat.
10. Remove from heat and swirl in unsalted butter until melted and emulsified into the sauce.
11. Garnish with finely chopped fresh parsley before serving.
Succulent chicken thighs remain juicy against the crisp-tender broccoli, while the pan sauce—bright with lemon and deepened by white wine—clings beautifully to each component. Serve over steamed quinoa or crusty bread to soak up every last drop, or add a sprinkle of red pepper flakes for a subtle heat.
Spicy Szechuan Chicken and Broccoli Stir-Fry
Ever crave a meal that packs a punch of heat and umami with minimal fuss? This Spicy Szechuan Chicken and Broccoli Stir-Fry delivers exactly that, transforming simple ingredients into a restaurant-worthy dish in under 30 minutes. Let’s walk through each step together to ensure your stir-fry is perfectly balanced and bursting with flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 3 tablespoons Szechuan peppercorns, lightly toasted and ground
– 2 tablespoons doubanjiang (Szechuan chili bean paste)
– 3 tablespoons light soy sauce
– 1 tablespoon Chinkiang black vinegar
– 2 teaspoons granulated sugar
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, finely grated
– 2 tablespoons peanut oil, divided
– 1 large head broccoli, cut into small florets
– 1/2 cup low-sodium chicken stock
– 2 teaspoons cornstarch, dissolved in 1 tablespoon cold water
– 2 scallions, thinly sliced on the bias
Instructions
1. In a medium bowl, combine the cubed chicken thighs, 1 tablespoon of the ground Szechuan peppercorns, 1 tablespoon of light soy sauce, and 1 tablespoon of peanut oil; toss until the chicken is evenly coated and let marinate for 10 minutes at room temperature.
2. While the chicken marinates, whisk together the remaining 2 tablespoons of light soy sauce, doubanjiang, Chinkiang vinegar, sugar, minced garlic, and grated ginger in a small bowl to create the sauce base.
3. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates upon contact, about 2 minutes.
4. Add the remaining 1 tablespoon of peanut oil to the hot wok, swirling to coat the surface.
5. Add the marinated chicken in a single layer and sear without stirring for 2 minutes to develop a golden-brown crust.
6. Flip the chicken pieces and continue cooking for another 2 minutes until opaque and cooked through, then transfer to a clean plate.
7. Tip: To prevent the broccoli from becoming mushy, always add it to a dry, hot wok first to achieve a slight char before adding liquid.
8. Add the broccoli florets to the empty wok and dry-toast for 1 minute until bright green and lightly charred at the edges.
9. Pour in the chicken stock, cover the wok immediately, and steam the broccoli for 3 minutes until tender-crisp.
10. Uncover the wok, push the broccoli to the sides, and pour the prepared sauce mixture into the center.
11. Let the sauce bubble and reduce for 30 seconds, stirring constantly to infuse the aromatics.
12. Return the cooked chicken and any accumulated juices to the wok, tossing to coat everything in the sauce.
13. Tip: For a glossy, restaurant-quality finish, always add your cornstarch slurry off the heat to prevent clumping.
14. Remove the wok from the heat and drizzle in the cornstarch slurry while stirring vigorously to thicken the sauce evenly.
15. Tip: Toasting Szechuan peppercorns whole before grinding releases their citrusy, numbing aroma more effectively.
16. Fold in the remaining 2 tablespoons of ground Szechuan peppercorns and the sliced scallions until just combined.
17. Ladle the stir-fry immediately into shallow bowls.
Layers of tender chicken and crisp-tender broccoli cling to a glossy, deeply savory sauce that carries the signature ma-la tingle of Szechuan cuisine. For a textural contrast, serve it over a bed of steamed jasmine rice or alongside cold sesame noodles to balance the heat. The vibrant green of the broccoli against the rich red sauce makes this dish as visually striking as it is delicious.
Honey Mustard Grilled Chicken with Broccoli
Brimming with sweet and tangy flavors, this honey mustard grilled chicken with broccoli transforms simple ingredients into a satisfying weeknight meal. Let’s walk through each step together to ensure perfectly cooked chicken and crisp-tender broccoli every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts, patted dry with paper towels
– 1 lb fresh broccoli florets, cut into uniform 1-inch pieces
– ¼ cup Dijon mustard
– 3 tbsp raw honey
– 2 tbsp extra-virgin olive oil
– 1 tbsp apple cider vinegar
– 2 cloves garlic, finely minced
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ¼ tsp smoked paprika
Instructions
1. In a medium mixing bowl, whisk together the Dijon mustard, raw honey, extra-virgin olive oil, apple cider vinegar, finely minced garlic, kosher salt, freshly ground black pepper, and smoked paprika until emulsified.
2. Place the patted-dry chicken breasts in a shallow dish and pour ⅔ of the honey mustard marinade over them, reserving the remaining ⅓ for basting.
3. Turn the chicken to coat evenly, cover the dish with plastic wrap, and marinate at room temperature for 10 minutes to allow flavors to penetrate.
4. While the chicken marinates, preheat your grill or grill pan to medium-high heat (approximately 400°F).
5. Arrange the uniform 1-inch broccoli florets on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with a pinch of kosher salt and black pepper.
6. Place the marinated chicken breasts on the preheated grill and cook for 6-7 minutes without moving to develop grill marks.
7. Flip the chicken using tongs, brush the tops with reserved marinade, and continue grilling for another 6-7 minutes until the internal temperature reaches 165°F when tested with an instant-read thermometer.
8. Transfer the grilled chicken to a clean plate, tent loosely with aluminum foil, and let rest for 5 minutes to allow juices to redistribute.
9. While the chicken rests, place the seasoned broccoli florets on the cooler side of the grill or in a 425°F oven for 8-10 minutes, turning once halfway, until crisp-tender with lightly charred edges.
10. Slice the rested chicken against the grain into ½-inch thick pieces.
11. Arrange the sliced chicken and grilled broccoli on a serving platter and drizzle with any remaining reserved marinade.
Crunchy broccoli florets provide textural contrast to the juicy, caramelized chicken, while the honey mustard glaze creates a glossy finish that balances sweetness with subtle heat. For a creative presentation, serve over cauliflower rice or alongside roasted sweet potato wedges to soak up the flavorful pan juices.
Creamy Chicken and Broccoli Casserole
Ultimately, this comforting casserole transforms humble ingredients into a rich, satisfying meal perfect for busy weeknights. Using a methodical approach ensures a creamy, cohesive dish where every component shines. Let’s begin by gathering our ingredients and preheating the oven.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 lb broccoli florets, cut into bite-sized pieces
– 2 cups heavy cream
– 1 cup chicken stock
– 1 cup shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 3 tbsp clarified butter
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– 1/4 tsp freshly grated nutmeg
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Season the chicken pieces generously with kosher salt and black pepper on all sides.
3. Heat the clarified butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding, and sear until golden brown on all sides, approximately 3-4 minutes per side. Transfer to a plate.
5. Tip: Proper searing creates a flavorful fond in the pan, which is essential for building the sauce’s depth.
6. Reduce the heat to medium and add the diced onion to the same skillet. Cook, stirring frequently, until translucent and softened, about 5 minutes.
7. Add the minced garlic, dried thyme, and smoked paprika, and cook for 1 minute until fragrant.
8. Sprinkle the all-purpose flour over the onion mixture and cook, stirring constantly, for 2 minutes to form a roux and cook out the raw flour taste.
9. Gradually whisk in the chicken stock, followed by the heavy cream, ensuring no lumps remain. Bring the mixture to a gentle simmer.
10. Stir in the shredded cheddar and grated Parmesan cheeses until fully melted and the sauce is smooth and thickened, about 3-4 minutes.
11. Season the sauce with the freshly grated nutmeg, and additional kosher salt and black pepper as needed.
12. Tip: Adding nutmeg at this stage enhances the creaminess without overpowering the other flavors.
13. Return the seared chicken and any accumulated juices to the skillet, along with the broccoli florets. Gently fold to coat everything evenly in the sauce.
14. Transfer the entire mixture to the prepared baking dish, spreading it into an even layer.
15. Bake, uncovered, in the preheated oven for 35-40 minutes, or until the sauce is bubbling vigorously around the edges and the top is lightly golden.
16. Tip: For a crispier top, broil for the final 2-3 minutes, watching closely to prevent burning.
17. Remove the casserole from the oven and let it rest for 10 minutes before serving to allow the sauce to set slightly.
Achieving a perfect bake results in a luxuriously creamy interior with tender chicken and crisp-tender broccoli, all enveloped in a savory, cheesy sauce. The subtle smokiness from the paprika and the hint of nutmeg create a complex flavor profile that is both comforting and sophisticated. For a creative twist, serve individual portions in shallow bowls topped with buttery breadcrumbs or alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Herb Roasted Chicken with Broccoli and Quinoa
Ready to create a wholesome, satisfying meal that feels both nourishing and celebratory? This herb-roasted chicken with broccoli and quinoa brings together simple, high-quality ingredients in a method that yields impressive results, perfect for a weeknight dinner or casual gathering. Let’s walk through each step together, ensuring every component is cooked to perfection.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 whole chicken (about 4 lbs), patted dry
– 2 tablespoons extra-virgin olive oil
– 1 tablespoon fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– 2 teaspoons kosher salt
– 1 teaspoon freshly ground black pepper
– 1 head broccoli, cut into florets
– 1 cup quinoa, rinsed
– 2 cups low-sodium chicken broth
– 1 lemon, thinly sliced
Instructions
1. Preheat your oven to 425°F (218°C) and position a rack in the center.
2. In a small bowl, combine the extra-virgin olive oil, finely chopped rosemary, thyme leaves, kosher salt, and freshly ground black pepper to create a herb paste.
3. Rub the herb paste evenly over the entire surface of the patted-dry chicken, including under the skin for maximum flavor infusion.
4. Place the chicken breast-side up in a roasting pan and arrange the thinly sliced lemon around it.
5. Roast the chicken in the preheated oven for 20 minutes, then reduce the temperature to 375°F (190°C) and continue roasting for 35 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
6. While the chicken roasts, rinse the quinoa under cold water in a fine-mesh strainer to remove any bitterness.
7. In a medium saucepan, bring the low-sodium chicken broth to a boil over high heat, then stir in the rinsed quinoa.
8. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes, or until all the liquid is absorbed and the grains are tender.
9. After removing the chicken from the oven, let it rest for 10 minutes on a cutting board to allow the juices to redistribute.
10. While the chicken rests, toss the broccoli florets in the pan juices and roast them in the oven at 375°F (190°C) for 10 minutes, or until they are bright green and slightly charred at the edges.
11. Carve the rested chicken into serving pieces.
12. Fluff the cooked quinoa with a fork and divide it among plates, topping with the roasted broccoli and carved chicken.
For a final touch, this dish offers a delightful contrast: the chicken emerges juicy with a crisp, herb-infused skin, while the quinoa provides a fluffy, nutty base that soaks up the savory pan juices. Try serving it with a drizzle of the remaining pan sauce or a sprinkle of fresh herbs for an extra burst of flavor, making it a versatile centerpiece for any table.
Thai Green Curry Chicken with Broccoli
You’re about to make a vibrant, aromatic Thai green curry chicken with broccoli that’s both comforting and packed with flavor. This recipe walks you through each stage methodically, ensuring even beginners can achieve a restaurant-quality dish at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 2 tablespoons virgin coconut oil
– 1/4 cup Thai green curry paste
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup low-sodium chicken broth
– 1 tablespoon fish sauce
– 1 tablespoon palm sugar, finely grated
– 3 cups broccoli florets, cut into bite-sized pieces
– 1/4 cup fresh Thai basil leaves, torn
– 1 fresh red Thai chili, thinly sliced (optional)
– Cooked jasmine rice, for serving
Instructions
1. Pat the chicken thighs dry with paper towels and cut them into uniform 1-inch cubes to ensure even cooking.
2. Heat the virgin coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken cubes in a single layer, working in batches if necessary to avoid overcrowding, and sear until golden brown on all sides, approximately 5–7 minutes total. Remove the chicken and set aside on a plate.
4. Reduce the heat to medium and add the Thai green curry paste to the pot. Sauté, stirring constantly, until fragrant and the oil begins to separate, about 2 minutes.
5. Pour in the full-fat coconut milk and low-sodium chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon to incorporate flavor.
6. Stir in the fish sauce and finely grated palm sugar until fully dissolved.
7. Return the seared chicken and any accumulated juices to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 10 minutes to allow the chicken to become tender and absorb the curry flavors.
8. Add the broccoli florets to the pot, submerging them in the liquid. Cover and cook until the broccoli is bright green and tender-crisp, about 5 minutes.
9. Remove the pot from the heat and stir in the torn Thai basil leaves and thinly sliced red Thai chili, if using.
10. Serve the curry immediately over cooked jasmine rice in shallow bowls.
Rich and creamy from the coconut milk, this curry balances spicy, salty, and sweet notes with a hint of herbal freshness from the basil. The broccoli retains a slight crunch, adding texture to the tender chicken. For a creative twist, garnish with extra basil leaves and a squeeze of lime juice to brighten the dish just before serving.
Ginger Soy Chicken Broccoli Bowl
This ginger soy chicken broccoli bowl brings together savory, sweet, and umami flavors in a perfectly balanced, one-pan meal that’s both nourishing and deeply satisfying. The key is building layers of flavor through careful preparation and timing, ensuring each component—from the tender chicken to the crisp-tender broccoli—retains its ideal texture and taste. Let’s walk through the process methodically to achieve a restaurant-quality result at home.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces boneless, skinless chicken thighs, cut into 1-inch cubes
– 2 tablespoons avocado oil, divided
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, finely grated
– 3 tablespoons low-sodium soy sauce
– 1 tablespoon honey
– 1 teaspoon toasted sesame oil
– 1 tablespoon rice vinegar
– 1/4 teaspoon freshly ground black pepper
– 12 ounces broccoli florets, cut into uniform pieces
– 1 tablespoon cornstarch
– 2 tablespoons water
– 2 cups cooked jasmine rice, kept warm
– 1 teaspoon toasted sesame seeds, for garnish
– 1 green onion, thinly sliced, for garnish
Instructions
1. Pat the chicken cubes completely dry with paper towels to ensure proper browning.
2. Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat until shimmering, about 90 seconds.
3. Add the chicken in a single layer, leaving space between pieces, and cook undisturbed for 3 minutes to develop a golden-brown crust.
4. Flip each piece and continue cooking for 2 more minutes until the chicken is opaque and firm to the touch, then transfer to a clean plate.
5. Reduce the heat to medium and add the remaining 1 tablespoon of avocado oil to the same skillet.
6. Add the minced garlic and grated ginger, stirring constantly for 45 seconds until fragrant but not browned.
7. Pour in the soy sauce, honey, sesame oil, rice vinegar, and black pepper, whisking to combine and simmer for 1 minute.
8. Add the broccoli florets to the sauce, tossing to coat, then cover the skillet and cook for 4 minutes until the broccoli is bright green and crisp-tender.
9. Return the cooked chicken and any accumulated juices to the skillet, stirring to combine with the broccoli and sauce.
10. In a small bowl, create a slurry by whisking the cornstarch with 2 tablespoons of water until completely smooth.
11. Stir the cornstarch slurry into the skillet and cook for 1 minute, stirring constantly, until the sauce thickens to a glossy consistency that coats the back of a spoon.
12. Divide the warm jasmine rice between two serving bowls.
13. Spoon the ginger soy chicken and broccoli mixture evenly over the rice.
14. Garnish each bowl with toasted sesame seeds and sliced green onion.
15. Serve immediately while hot.
One bite reveals tender, savory chicken enveloped in a glossy, umami-rich sauce that perfectly complements the crisp-tender broccoli. The aromatic ginger and garlic notes shine through, balanced by the subtle sweetness of honey and acidity from rice vinegar. For a creative twist, try serving it over cauliflower rice or quinoa, or add a soft-boiled egg on top for extra richness and protein.
Teriyaki Chicken and Broccoli Sheet Pan Dinner
Gathering ingredients for a weeknight dinner doesn’t have to be complicated. This Teriyaki Chicken and Broccoli Sheet Pan Dinner simplifies the process with a single-pan approach that yields a balanced meal with minimal cleanup. Let’s walk through each step methodically to ensure perfect results every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, trimmed of excess fat
– 1 large head of broccoli, cut into 1-inch florets
– 2 tablespoons avocado oil
– 1/4 cup low-sodium soy sauce
– 2 tablespoons mirin
– 1 tablespoon honey
– 1 teaspoon freshly grated ginger
– 1 garlic clove, minced
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 1 teaspoon toasted sesame seeds
– 1 scallion, thinly sliced
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
3. In a small saucepan, combine soy sauce, mirin, honey, ginger, and garlic over medium heat.
4. Bring the mixture to a simmer, stirring occasionally, for 2 minutes until fragrant.
5. In a separate bowl, whisk cornstarch and cold water until smooth to create a slurry.
6. Gradually whisk the slurry into the simmering sauce and cook for 1 minute until thickened, then remove from heat.
7. Place chicken thighs and broccoli florets on a rimmed baking sheet lined with parchment paper.
8. Drizzle avocado oil over both components, using tongs to coat evenly.
9. Pour half of the teriyaki sauce over the chicken, reserving the remainder for serving.
10. Roast in the preheated oven for 20 minutes, then check for doneness—chicken should reach 165°F internally.
11. If needed, broil for 2-3 minutes until chicken develops a caramelized glaze and broccoli edges crisp slightly.
12. Transfer to a serving platter and garnish with toasted sesame seeds and sliced scallion.
13. Serve immediately with reserved teriyaki sauce on the side for drizzling.
Delight in the contrast between the sticky, savory-sweet chicken and the tender-crisp broccoli that retains a vibrant green hue. The caramelized edges from roasting add a subtle bitterness that balances the sauce’s richness, making it versatile enough to serve over steamed jasmine rice or alongside a quick-pickled vegetable salad for added acidity.
Baked Parmesan Chicken with Broccoli
Let’s create a comforting weeknight dinner that’s both satisfying and straightforward. This baked parmesan chicken with broccoli delivers crispy, golden chicken alongside tender-crisp broccoli florets in a single pan, making cleanup a breeze while filling your kitchen with savory aromas.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (6-8 oz each)
– 1 lb fresh broccoli crowns, cut into uniform florets
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 1 cup panko breadcrumbs
– 2 large pasture-raised eggs, lightly beaten
– 1/2 cup all-purpose flour
– 3 tbsp clarified butter, melted
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp freshly ground black pepper
– 1/2 tsp kosher salt
Instructions
1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Pat the boneless, skinless chicken breasts completely dry with paper towels to ensure optimal browning.
3. In a shallow dish, combine the all-purpose flour with 1/4 teaspoon each of kosher salt and freshly ground black pepper.
4. In a second shallow dish, place the lightly beaten pasture-raised eggs.
5. In a third shallow dish, mix the panko breadcrumbs, freshly grated Parmigiano-Reggiano cheese, garlic powder, smoked paprika, and remaining kosher salt and black pepper.
6. Dredge each chicken breast first in the seasoned flour, shaking off any excess.
7. Dip the floured chicken into the beaten eggs, allowing any excess to drip back into the dish.
8. Press each chicken breast firmly into the panko-parmesan mixture, coating all sides evenly for maximum crunch.
9. Arrange the coated chicken breasts on one half of the prepared baking sheet, leaving space between them.
10. In a medium bowl, toss the broccoli florets with the melted clarified butter until evenly coated.
11. Spread the broccoli in a single layer on the other half of the baking sheet.
12. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the broccoli is tender-crisp with lightly charred edges.
13. For extra browning, switch your oven to broil on high and cook for 1-2 minutes, watching carefully to prevent burning.
14. Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.
Mouthwatering golden-brown crust gives way to juicy, perfectly cooked chicken, while the broccoli caramelizes slightly at the edges. Serve this dish over a bed of lemon-herb orzo or alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Mediterranean Chicken Broccoli Sauté
Begin by gathering your ingredients for this vibrant one-pan meal that brings the sunny flavors of the Mediterranean to your weeknight table in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 18 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 3 tbsp extra-virgin olive oil, divided
– 1 tsp kosher salt, plus more for seasoning
– 1/2 tsp freshly cracked black pepper
– 1 large head of broccoli, cut into small florets (about 4 cups)
– 1 medium red onion, thinly sliced
– 3 garlic cloves, minced
– 1/2 cup Kalamata olives, pitted and halved
– 1/4 cup sun-dried tomatoes in oil, drained and julienned
– 2 tbsp freshly squeezed lemon juice
– 1 tbsp dried oregano
– 1/4 cup crumbled feta cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the chicken pieces completely dry with paper towels and season them evenly with the kosher salt and black pepper.
2. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
3. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding, and sear undisturbed for 4 minutes to develop a golden-brown crust.
4. Flip each piece and continue cooking for another 3 minutes until the chicken is cooked through and registers 165°F on an instant-read thermometer. Transfer to a clean plate.
5. Add the remaining 1 tablespoon of olive oil to the same skillet, then add the broccoli florets and red onion. Sauté for 5 minutes, stirring occasionally, until the broccoli is bright green and the onion begins to soften.
6. Stir in the minced garlic and cook for 60 seconds until fragrant, being careful not to let it burn.
7. Add the Kalamata olives, sun-dried tomatoes, dried oregano, and lemon juice to the skillet, stirring to combine all ingredients thoroughly.
8. Return the cooked chicken and any accumulated juices to the skillet, tossing gently to coat everything in the pan sauce and heat through for 2 minutes.
9. Remove the skillet from the heat and immediately garnish with the crumbled feta cheese and chopped fresh parsley.
Let this colorful sauté rest for 2 minutes before serving to allow the flavors to meld. The tender chicken contrasts beautifully with the crisp-tender broccoli, while the briny olives and tangy feta create a bright, savory sauce. For a complete meal, serve it over a bed of fluffy couscous or with warm pita bread to soak up every last drop.
Orange Glazed Chicken and Broccoli
A perfectly balanced weeknight dinner awaits with this orange-glazed chicken and broccoli dish that combines sweet citrus notes with savory poultry and crisp vegetables. This recipe simplifies gourmet flavors into approachable steps, ensuring even novice cooks can achieve restaurant-quality results at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, trimmed and patted dry
– 1 large head broccoli, cut into 1-inch florets
– 2 tablespoons extra-virgin olive oil, divided
– 1 teaspoon kosher salt, divided
– ½ teaspoon freshly ground black pepper, divided
– ¾ cup freshly squeezed orange juice
– 2 tablespoons honey
– 1 tablespoon soy sauce
– 1 teaspoon freshly grated ginger
– 1 garlic clove, minced
– 1 tablespoon cornstarch
– 1 tablespoon cold water
– 2 tablespoons unsalted butter
Instructions
1. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
2. Toss broccoli florets with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper on the baking sheet.
3. Roast broccoli for 15 minutes until edges are lightly charred and stems are tender-crisp.
4. While broccoli roasts, season chicken thighs with remaining salt and pepper.
5. Heat remaining olive oil in a large skillet over medium-high heat until shimmering.
6. Sear chicken thighs for 5 minutes per side until golden brown, then transfer to a plate.
7. Tip: Deglaze the skillet with orange juice, scraping up browned bits for maximum flavor.
8. Whisk honey, soy sauce, ginger, and garlic into the skillet with orange juice.
9. Simmer sauce for 3 minutes until slightly reduced, stirring occasionally.
10. Create a slurry by whisking cornstarch and cold water until smooth.
11. Tip: Add slurry gradually while stirring constantly to prevent lumps in the glaze.
12. Whisk slurry into simmering sauce and cook for 2 minutes until thickened.
13. Return chicken to skillet, coating each piece thoroughly with glaze.
14. Simmer chicken in glaze for 4 minutes until internal temperature reaches 165°F.
15. Remove skillet from heat and swirl in butter until melted and emulsified.
16. Tip: Let chicken rest in glaze for 2 minutes before serving to absorb flavors.
17. Arrange roasted broccoli on plates and top with glazed chicken thighs.
Vibrant orange glaze clings beautifully to the tender chicken, creating a glossy sheen that contrasts with the roasted broccoli’s earthy char. The sauce’s bright acidity cuts through the richness, while a final butter swirl adds luxurious silkiness—try serving over jasmine rice to catch every drop of the complex glaze.
Avocado Chicken Broccoli Salad
Ready to elevate your lunch routine with a dish that’s both nourishing and satisfying? This Avocado Chicken Broccoli Salad combines creamy textures, lean protein, and crisp vegetables for a balanced meal that’s as easy to prepare as it is delicious. Follow these steps carefully to ensure every component shines.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb boneless, skinless chicken breasts, trimmed
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– 4 cups broccoli florets, cut into bite-sized pieces
– 2 ripe Hass avocados, pitted and diced
– ¼ cup red onion, finely minced
– ¼ cup fresh cilantro leaves, roughly chopped
– 3 tbsp freshly squeezed lime juice
– 2 tbsp plain Greek yogurt
– 1 tbsp Dijon mustard
Instructions
1. Preheat a skillet over medium-high heat and add 1 tablespoon of extra-virgin olive oil.
2. Season the chicken breasts evenly on both sides with kosher salt and freshly ground black pepper.
3. Place the chicken in the heated skillet and cook for 6–7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown.
4. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute, then dice it into ½-inch cubes.
5. While the chicken rests, bring a pot of salted water to a rolling boil and blanch the broccoli florets for 2 minutes until bright green and tender-crisp.
6. Immediately transfer the blanched broccoli to an ice bath to halt the cooking process and preserve its vibrant color and crunch.
7. In a large mixing bowl, combine the diced avocado, minced red onion, chopped cilantro, lime juice, Greek yogurt, Dijon mustard, and the remaining 1 tablespoon of extra-virgin olive oil.
8. Gently fold the mixture until well incorporated, being careful not to over-mash the avocado to maintain some texture.
9. Add the diced chicken and drained broccoli to the bowl, tossing everything together until evenly coated with the dressing.
10. Serve immediately or chill for up to 1 hour to allow the flavors to meld. The salad features a delightful contrast of creamy avocado and tender chicken against the crisp broccoli, with a zesty lime dressing that brightens each bite. For a creative twist, serve it in lettuce cups or alongside whole-grain crackers for added crunch.
Pesto Chicken and Broccoli Pasta
When you need a quick, satisfying meal that feels both fresh and comforting, this pesto chicken and broccoli pasta delivers with minimal effort. We’ll walk through each step methodically to ensure perfect results, from searing the chicken to tossing the pasta in a vibrant pesto sauce. Let’s begin by gathering our ingredients and prepping our workspace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 12 ounces dried fusilli pasta
– 4 cups broccoli florets, cut into bite-sized pieces
– 1 cup basil pesto (store-bought or homemade)
– 3 tablespoons extra-virgin olive oil, divided
– 2 cloves garlic, minced
– 1/2 cup grated Parmigiano-Reggiano cheese
– Kosher salt and freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Season the chicken cubes evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
3. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken cubes in a single layer, searing without moving for 4-5 minutes until a golden-brown crust forms on one side.
5. Flip each chicken cube and cook for an additional 4-5 minutes until cooked through and an internal temperature reaches 165°F.
6. Transfer the cooked chicken to a clean plate, tent loosely with foil, and let rest.
7. Add the dried fusilli pasta to the boiling water and cook according to package directions until al dente, typically 10-12 minutes.
8. During the last 3 minutes of pasta cooking, add the broccoli florets directly to the pot to blanch.
9. Drain the pasta and broccoli together in a colander, reserving 1/2 cup of the pasta cooking water.
10. In the same skillet used for chicken, reduce heat to medium-low and add the remaining 1 tablespoon extra-virgin olive oil.
11. Add the minced garlic and sauté for 30-45 seconds until fragrant but not browned.
12. Return the cooked chicken to the skillet, then add the drained pasta and broccoli.
13. Remove the skillet from heat and add the basil pesto, tossing gently to coat all ingredients evenly.
14. If the sauce seems too thick, gradually add reserved pasta water, 2 tablespoons at a time, until desired consistency is reached.
15. Sprinkle with grated Parmigiano-Reggiano cheese and toss once more to combine.
16. Divide among four serving bowls and serve immediately.
Lusciously creamy pesto clings to every nook of the fusilli, while the broccoli retains a pleasant crisp-tender bite against the juicy, well-seasoned chicken. For a bright finish, garnish with extra basil leaves and a drizzle of high-quality olive oil, or serve alongside a simple arugula salad dressed with lemon vinaigrette.
Conclusion
Ultimately, these 21 recipes prove that healthy chicken and broccoli dinners can be both nutritious and absolutely delicious. We hope you’ve found some new family favorites to try! Don’t forget to leave a comment below telling us which recipe you loved most, and please share this roundup on Pinterest to help other home cooks discover these tasty ideas.
