October 3, 2025 • 9:13 am
Garlic Chicken and Broccoli Recipe (One-Pan, 20 Minutes)
If there’s one dish my family asks for on repeat, it’s this garlic chicken and broccoli. It’s juicy, garlicky, and loaded with crisp-tender greens—done in the time it takes to make rice. I’ve tweaked it over dozens of weeknights so you get restaurant-style stir-fry flavor without messy steps or mystery ingredients. It’s a win for meal prep, a slam dunk for easy weeknight dinners, and naturally gluten-free with the right swaps.
Why you’ll love this easy garlic chicken and broccoli
- Speedy: Ready in ~20 minutes, start to finish
- One-pan: Minimal cleanup
- Healthy chicken recipe: Lean protein + a pile of broccoli
- Flexible: Great over rice, cauliflower rice, noodles, or in lettuce cups
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Ingredients (Serves 4)
Chicken & Broccoli
- 1½ lb boneless skinless chicken breasts or thighs, thinly sliced
- 4 cups broccoli florets (about 1 large head)
- 2 tbsp neutral oil (avocado, canola) divided
- ½ tsp kosher salt + ¼ tsp black pepper
Velvet Marinade (juicy, takeout-style)
- 1 tbsp cornstarch (or arrowroot)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp rice vinegar
- 1 tsp sesame oil (optional)
Garlic Sauce
- 5–6 cloves garlic, finely minced
- ½ cup low-sodium chicken broth (or water)
- 2 tbsp soy sauce (or tamari)
- 1 tbsp oyster sauce (or coconut aminos + ½ tsp fish sauce for depth)
- 1–2 tsp honey or brown sugar (balance)
- ½–1 tsp crushed red pepper flakes (optional heat)
- 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
- Finish: 1 tsp toasted sesame oil + sliced scallions + sesame seeds (optional)
Tip: Slice chicken thin across the grain so it sears fast and stays tender—the secret to a stellar garlic chicken stir-fry.
Step-by-step: Garlic chicken and broccoli in one pan
- Marinate the chicken (2–5 min):
In a bowl, whisk the velveting ingredients. Toss in sliced chicken until coated. This quick cornstarch marinade locks in moisture and gives that glossy, takeout-style finish.
- Blanch or steam the broccoli (3 min, optional but pro):
Microwave broccoli with 2 tbsp water for 2 minutes (or blanch in boiling water for 60–90 seconds). Drain well. Pre-steaming gives you crisp-tender broccoli without overcooking the chicken.
- Sear the chicken (6–7 min):
Heat a large skillet or wok over medium-high until hot. Add 1 tbsp oil, then half the chicken in a single layer. Sear 2–3 minutes per side until lightly browned and just cooked. Remove to a plate; repeat with remaining oil and chicken. Don’t crowd the pan—color = flavor.
- Build that garlic sauce (2–3 min):
Lower heat to medium. Add minced garlic to the empty pan; stir 20–30 seconds (fragrant, not browned). Pour in broth, soy, oyster sauce, honey, and chili flakes. Bring to a simmer, then whisk in the cornstarch slurry; simmer 30–60 seconds until glossy.
- Bring it together (1–2 min):
Return chicken and broccoli to the pan. Toss to coat until everything is hot and the sauce clings. Off heat, drizzle toasted sesame oil. Shower with scallions and sesame seeds.
Serve over steamy rice, noodles, or spoon into lettuce cups for a lighter take. That’s it—one-pan garlic chicken and broccoli in minutes.
Flavor upgrades & swaps
- Citrus lift: Add 1 tsp lemon or lime zest with the garlic for a bright finish.
- Ginger-garlic vibe: Grate 1 tbsp fresh ginger and sauté with the garlic for classic stir-fry fragrance.
- Extra veg: Toss in snap peas, thin carrots, or baby corn during the sauce step.
- Gluten-free: Use tamari and certified GF oyster sauce (or coconut aminos + pinch fish sauce).
- Low-sugar: Skip honey; add ½ tsp more oyster sauce or a squeeze of citrus.
- Spice level: Adjust red pepper flakes, or finish with chili crisp for heat lovers.
Make-ahead, storage & meal prep
- Fridge: Cool completely, then store in airtight containers for up to 4 days.
- Reheat: Skillet over medium with a splash of water until warmed and saucy; or microwave 60–90 seconds, stirring halfway.
- Freeze: Yes—though broccoli softens slightly. Freeze in single portions up to 2 months; thaw overnight in the fridge and reheat as above.
- Meal prep bowls: Portion over brown rice or quinoa. Add pickled cucumbers or a lemon wedge to keep it fresh all week.
Troubleshooting (so it’s perfect every time)
- Sauce too thick? Add a splash of broth or water.
- Sauce too thin? Simmer 30 more seconds or whisk another ½ tsp cornstarch with 1 tsp water and add gradually.
- Chicken dry? Sear hotter and shorter; slice thinner; don’t overcook.
- Broccoli mushy? Reduce pre-steam time or skip it and stir-fry raw broccoli for 3–4 minutes before the sauce step.
Serving ideas
- Classic: Jasmine rice with a squeeze of lime and extra scallions.
- Low-carb: Cauliflower rice or shredded cabbage “stir-fry” base.
- Noodle night: Lo mein or rice noodles tossed straight in the pan with an extra splash of broth.
Wrap-up
This garlic chicken and broccoli recipe is proof that weeknight food can be fast, nourishing, and packed with flavor—without a sink full of dishes. Keep the ingredients on hand, slice the chicken thin, and let heat + garlic do the heavy lifting. Once you’ve nailed the base, you can riff forever with new veggies, spice levels, and sides.
Craving more easy weeknight dinners? Explore our kitchen essentials and time-saving add-ons to make healthy cooking even simpler—then bookmark this favorite for your next busy night.
