Easy Cheesy Broccoli Chicken Dinner

There’s something about the combination of tender chicken, crisp-tender broccoli, and that savory, slightly soy-y sauce that just clicks. I remember the first time I made this dish — I was in a hurry after a long day, craving something healthy but satisfying, and I threw together loose ingredients from my fridge and pantry. The aroma alone had everyone in the house closing their doors and nosily peeking in. It’s funny how a simple stir-fry can feel like a warm hug, isn’t it? This broccoli chicken recipe is truly one of those dishes I turn to when I want something quick, wholesome, and packed with flavor. Plus, my kids ask for it all the time — I swear, it disappeared in minutes at my house! Trust me on this one, it’s a lifesaver on busy nights or when you simply want something nourishing without preheating the oven or pulling out a ton of ingredients.

What is Broccoli chicken?

This dish, affectionately known as broccoli chicken around my dinner table, is basically a speedy stir-fry that balances protein, vibrant greens, and a punchy sauce. Think of it as a healthier twist on takeout, but better because you control the ingredients. It’s essentially chicken pieces caramelized and cooked until just tender, combined with fresh or slightly blanched broccoli, all coated in a glossy, flavorful sauce that’s savory with a hint of sweetness and umami-rich soy. My version is inspired by those classic Chinese-American dishes, but I’ve tweaked it over the years to make it less greasy and more flavorful with just a handful of everyday ingredients. It’s kind of one of those dishes you can customize endlessly — add a splash of chili for heat, sprinkle sesame seeds on top, or toss in other veggies if you’re feeling adventurous. It’s simple, satisfying, and honestly, one of my favorite, go-to weekly meals.

How do you make Broccoli Chicken?

Quick Overview

This broccoli chicken is a super straightforward stir-fry, perfect for a weeknight or when you’re craving something healthy but hearty. I start by searing bite-sized chicken pieces until they’re wonderfully golden, then cook the broccoli just until bright green and slightly crispy. The sauce comes together in a flash, whisked up with soy sauce, garlic, a dash of honey or sugar for balance, and a splash of vinegar for brightness. Combine everything in the pan, toss to coat, and you’re pretty much done. The whole process takes about 20 minutes, making it one of those dishes you can throw together even when you’re short on time, yet still impress everyone with how delicious it is.

Ingredients

For the Main Batter:
– 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
– Salt and pepper, to taste
– 2 tablespoons soy sauce (for marinade)
– 1 tablespoon cornstarch (for extra crispiness)

For the Filling:
– 4 cups broccoli florets
– 2 tablespoons vegetable oil or sesame oil
– 3 cloves garlic, minced
– 1 teaspoon grated fresh ginger (optional but recommended)
– 2 tablespoons soy sauce
– 1 tablespoon honey or brown sugar
– 1 teaspoon rice vinegar or apple cider vinegar
– 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)

For the Glaze:
– Extra soy sauce or sesame oil for finishing
– Sesame seeds and sliced green onions for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Heat your wok or large skillet over medium-high heat until hot, then add a tablespoon of oil. While it heats, season your chicken pieces with salt, pepper, soy sauce, and cornstarch. Trust me, that little touch of cornstarch helps make the chicken beautifully crispy and tender.

Step 2: Mix Dry Ingredients

While the oil heats, mix your dry ingredients in a small bowl — salt, pepper, cornstarch, and soy sauce. It’s a simple marinade that works magic.

Step 3: Mix Wet Ingredients

In another small bowl, whisk together soy sauce, honey, vinegar, and garlic. Keep everything close by so you can add it quickly once the chicken is seared.

Step 4: Combine

Add chicken to the hot pan in a single layer, avoiding overcrowding. Cook without touching for about 2-3 minutes until one side is browned, then flip and cook until evenly golden and cooked through. Remove and set aside. This step is crucial because if you overcrowd the pan, the chicken steams instead of sears — trust me on this one.

Step 5: Prepare Filling

Next, toss your broccoli into boiling water for 1-2 minutes until vibrant green and crisp-tender, then drain and toss in the skillet along with garlic and ginger. Stir-fry for about 2 minutes, then pour your sauce mixture over it all, letting it bubble up and coat everything evenly.

Step 6: Layer & Swirl

Add back the cooked chicken to the skillet. Use a spatula to gently swirl everything together until the sauce thickens slightly, about a minute. You’ll see it glossy and coating the chicken and broccoli perfectly — that’s your cue that dinner’s pretty much made.

Step 7: Bake

If you want extra caramelized edges, you can pop the skillet into a preheated 375°F (190°C) oven for 5-7 minutes. But honestly, I like to finish it all on the stovetop, saving time and dishes!

Step 8: Cool & Glaze

Once done, transfer to a serving plate and sprinkle with sesame seeds and sliced green onions if you like a little extra crunch and freshness. Depend on your preference, but I think a drizzle of sesame oil right before serving really elevates the flavor.

Step 9: Slice & Serve

This dish is best served hot, straight from the pan, alongside jasmine rice or noodles. If you’re plating for guests, a sprinkle of chopped herbs adds a beautiful touch. I always do this when I want to impress but keep it simple — it looks stunning and tastes even better.

What to Serve It With

This broccoli chicken pairs beautifully with fluffy jasmine or basmati rice — a bed that soaks up that savory sauce perfectly. Sometimes I whip up a batch of steamed jasmine rice, and other times I just serve it over simple quinoa for a wholesome twist. It’s also fantastic with noodles — lo mein or udon work beautifully here. If I have leftover stir-fried vegetables or even a handful of snap peas, those go in too, making the dish a bit more colorful and textured. For something a little different, I sometimes serve it with crispy spring rolls or a side salad dressed with sesame vinaigrette. This one’s a lifesaver when I want something wholesome, quick, and packed with flavor. It’s become a family favorite, especially during busy weeknights when I don’t want to spend ages in the kitchen but still want everyone to eat well.

Top Tips for Perfecting Your Broccoli Chicken

Over my years of making this dish, I’ve picked up a few tricks to make it even better every time. First, always cut your chicken into uniform pieces — nothing worse than biting into overcooked or undercooked chunks. Marinating with soy and cornstarch really helps achieve that crispy exterior and tender inside. When it comes to the broccoli, I like to blanch it briefly to keep it vibrant and crispy — not soggy — and then shock it in ice water to halt the cooking process before tossing it into the stir-fry. That crisp-tender texture is what makes all the difference. If you like spicy, add a teaspoon of chili flakes or sriracha to the sauce. Want a richer flavor? A splash of oyster sauce or some toasted sesame oil at the end is perfect. I’ve even tried substituting tofu or shrimp in place of chicken — works like a charm. Be mindful of your heat; too high, and you risk burning the garlic, but too low and you won’t get that lovely browning. Patience and attention to detail make all the difference in creating a dish that looks as good as it tastes. Oh, and if you’re short on time, prep your ingredients ahead — everything tastes better when it’s fresh, but it’s terrible to be scrambling at the last minute!

Storing and Reheating Tips

This dish keeps well for a couple of days in the fridge, stored in an airtight container. I usually store the cooked chicken and broccoli together, but if I want to keep the sauce super fresh, I keep it separate and toss everything together just before serving. Reheat gently on the stovetop over low heat, stirring frequently, to prevent drying out or burning. If you plan to freeze leftovers, pack them in a sturdy container, but note that the broccoli can soften after freezing and reheating. Thaw in the fridge overnight, then reheat on the stove slowly. A quick microwave session works in a pinch, just beware of overcooking. If you want to add the glaze or a fresh drizzle of soy or sesame oil, do it just before serving — this keeps everything tasting bright and fresh. I’ve found that reheated broccoli sometimes loses a bit of its crunch, but if you blanch it briefly when reheating, it retains some of that crispy texture. Just keep an eye on it because overdoing it can turn everything mushy. Honestly, for the best experience, I prefer to make just enough for that meal, but leftovers are definitely still a hit.

Frequently Asked Questions

Final Thoughts

If I had to pick one dish that embodies quick comfort and satisfying flavor, it’s this broccoli chicken. It’s become a staple in my kitchen because it’s endlessly adaptable — I can swap ingredients, tweak flavors, or scale it up depending on the occasion. It’s a dish my kids ask for on busy school nights, my husband loves for a no-fuss date night takeout, and I enjoy making it because it feels like a warm hug in a bowl. Plus, it’s so much better than takeout because I know exactly what’s going in each serving. Once you get the hang of the stir-fry technique, you’ll find yourself experimenting with all sorts of vegetables, sauces, and proteins. So give it a try — I’d love to hear how it turns out in your kitchen! Don’t forget to share your tweaks and favorite additions in the comments. Happy cooking, dear friends, and enjoy every bite of your homemade broccoli chicken!

broccoli chicken

A delicious and healthy broccoli chicken recipe, perfect for dinner.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 2 cups finely chopped broccoli florets
• 8 pieces thin chicken breast cutlets
• 1 large egg
• 2 teaspoons water
• 0.75 cup whole wheat seasoned breadcrumbs
• 4 slices cheddar cheese cut in half
• 0.75 teaspoon kosher salt
• 1 can olive oil spray
• 4 skewers toothpicks

Instructions

 

Preparation Steps

• Preheat the oven to 425°F. Spray a sheet pan with olive oil spray.
• Microwave broccoli with 1 tablespoon water for 1 minute until soft. Drain and season with 1/4 teaspoon salt.
• In a small bowl, beat egg with water. In a separate bowl, place breadcrumbs.
• If chicken isn't thin enough, pound it to 1/4 inch thickness. Season both sides with 1/2 teaspoon salt.
• Place a slice of cheddar in the center of each chicken cutlet, top with broccoli.
• Roll up the chicken, securing with toothpicks to cover the filling completely.
• Dip each roll into the egg wash, then coat with breadcrumbs. Transfer to the sheet pan.
• Spray the tops with olive oil and bake for approximately 25 minutes until cooked through.

Notes

Adjust cooking time based on your oven for perfect results.