Easy Honey Garlic Chicken Broccoli Rice Dinner

Okay, can we just talk for a second about those nights? You know, the ones where the clock is ticking, the kids are bouncing off the walls, and the thought of cooking a gourmet meal feels like scaling Mount Everest? Yeah, I live for those nights because they usually lead me to this honey garlic chicken and broccoli. It’s the kind of dish that feels like a hug in a bowl, bursting with that sweet, savory, garlicky goodness you just can’t get enough of. Honestly, it’s my secret weapon when I need something delicious and wholesome on the table without a whole lot of fuss. If you’ve ever loved a good chicken stir-fry but wanted something a little more… home-cooked, this is it. It’s simple, it’s incredibly flavorful, and it’s the kind of meal that makes everyone at the table happy. Seriously, this honey garlic chicken and broccoli is a game-changer!

What is honey garlic chicken and broccoli?

So, what exactly *is* this magical dish? Think of it as your go-to weeknight savior. It’s essentially tender pieces of chicken and crisp, vibrant broccoli florets tossed in a sticky, irresistible honey garlic sauce. The name itself tells you pretty much everything you need to know: it’s a harmonious blend of sweet honey and pungent garlic that coats everything beautifully. It’s not a complicated stir-fry with a million ingredients or a fancy marinade that needs hours to sit. This is straightforward, honest-to-goodness comfort food. It’s the kind of meal you can whip up when you’re short on time but still want something that tastes like you spent ages in the kitchen. It’s that perfect balance of sweet, savory, and just a hint of tang, all brought together by the simple magic of honey, garlic, and soy sauce. It’s pretty much the definition of delicious simplicity.

How do I make Honey Garlic Chicken and Broccoli?

Quick Overview

This recipe is designed for speed and maximum flavor impact. We’ll quickly sear some chicken until it’s golden brown, then toss in some fresh broccoli to get it tender-crisp. The magic happens when we pour in our homemade honey garlic sauce, letting it bubble and thicken to coat everything in that irresistible glaze. It’s a one-pan wonder that’s perfect for busy weeknights. You get perfectly cooked chicken, vibrant broccoli, and a sauce that’s out of this world, all with minimal effort and cleanup. It’s the kind of meal that makes you feel like a kitchen superstar, even if you only had 20 minutes to spare.

Ingredients

For the Chicken & Broccoli: For the Chicken & Broccoli: For the Chicken & Broccoli: For the Chicken
1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces: Chicken thighs are my personal favorite here because they stay incredibly juicy and tender, even if you accidentally overcook them a tiny bit. If you prefer chicken breast, just be a little more mindful of the cooking time to avoid drying it out.
2 cups broccoli florets, cut into bite-sized pieces: Fresh is best for that lovely crisp texture. Frozen can work in a pinch, but you might want to thaw and drain it well first to avoid a watery sauce.
1 tablespoon olive oil or vegetable oil: For searing the chicken and sautéing the broccoli. A neutral oil works best so it doesn’t compete with the sauce flavors.
Salt and freshly ground black pepper, to taste: Essential for bringing out the natural flavors of the chicken and broccoli.

For the Honey Garlic Sauce:
1/2 cup honey: This is the star of our sweet component. You can use any liquid honey you have. For a slightly less sweet version, you could experiment with a mix of honey and maple syrup, but classic honey is hard to beat for this recipe.
1/4 cup low-sodium soy sauce: This provides the savory, umami depth. Low-sodium is key because we don’t want the dish to be too salty. If you only have regular soy sauce, you might want to adjust the amount or add a touch less salt to the chicken.
3-4 cloves garlic, minced: The more garlic, the merrier, in my opinion! Freshly minced garlic has the most vibrant flavor. You can use pre-minced if you’re really pressed for time, but the aroma and taste of fresh is worth it.
1 tablespoon grated fresh ginger: This adds a wonderful warmth and a little zing that cuts through the sweetness. If you don’t have fresh ginger, you can omit it, but it does add a lovely dimension.
1 teaspoon cornstarch: This is our secret weapon for thickening the sauce so it beautifully coats everything. It’s what gives us that glorious sticky glaze.
2 tablespoons water: To help dissolve the cornstarch and create a smooth sauce base.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our cooking vessel ready. Grab a large skillet or wok – something with a good, flat bottom that can handle a bit of heat. Place it over medium-high heat. While that’s heating up, go ahead and get your chicken pieces seasoned with a little salt and pepper. Don’t overdo it with the salt, as the soy sauce in the glaze will add saltiness. I usually do this right in the bowl I’ll be tossing the chicken in later to save on dishes. Easy, right?

Step 2: Mix Dry Ingredients

This step is super simple but crucial for a smooth sauce later. In a small bowl, whisk together the cornstarch and the 2 tablespoons of water. You want to make sure there are no lumps of cornstarch. This slurry will be added to our sauce mixture later to help thicken it up into that perfect, glossy consistency. Set this aside; it’ll be ready when we need it.

Step 3: Mix Wet Ingredients

Now for the star of the show: the sauce! In that same small bowl (or a separate one if you prefer!), combine the honey, soy sauce, minced garlic, and grated ginger. Give it a good whisk to combine all those glorious flavors. Smell that? It’s already smelling amazing, and we haven’t even cooked anything yet! This is the foundation of our delicious honey garlic chicken and broccoli.

Step 4: Combine

Now, let’s get cooking! Add your tablespoon of olive oil to the preheated skillet. Once the oil is shimmering hot, add your seasoned chicken pieces in a single layer. Don’t overcrowd the pan – you might need to do this in batches depending on the size of your skillet. We want the chicken to sear and get a nice golden-brown crust, not steam. Cook for about 3-4 minutes per side until the chicken is mostly cooked through and nicely browned. Remove the chicken from the skillet and set it aside on a plate. Don’t worry if it’s not fully cooked yet; it will finish cooking in the sauce.

Step 5: Prepare Filling

In the same skillet (don’t clean it! all those browned bits are flavor!), add your broccoli florets. You might need to add another tiny drizzle of oil if the pan looks dry. Stir-fry the broccoli for about 3-4 minutes, or until it’s bright green and tender-crisp. We want it to still have a little bite to it, not be mushy. If you like your broccoli softer, you can add a tablespoon or two of water and cover the pan for a minute to steam it. Then, pour the prepared honey garlic sauce mixture into the skillet with the broccoli. Bring it to a simmer.

Step 6: Layer & Swirl

Once the sauce is simmering and the broccoli is tender-crisp, it’s time to bring everything together. Return the seared chicken pieces to the skillet. Stir everything to coat the chicken and broccoli in the sauce. Now, give that cornstarch slurry a quick whisk again (cornstarch can settle) and pour it into the simmering sauce while stirring constantly. Watch as the sauce thickens right before your eyes into that beautiful, glossy glaze. Keep stirring and cooking for another 1-2 minutes until the sauce is thick and coats the chicken and broccoli perfectly. This is where all the magic happens!

Step 7: Bake

This recipe doesn’t require baking! It’s all done on the stovetop for maximum speed and ease. So, no oven preheating needed for this dish. We are going straight from pan to plate!

Step 8: Cool & Glaze

Once your honey garlic chicken and broccoli is coated in that luscious sauce and has thickened beautifully, it’s ready to go. There’s no real cooling period needed before serving. The glaze is applied during the final cooking stage, making everything perfectly coated and ready to enjoy immediately.

Step 9: Slice & Serve

This dish is best served piping hot, straight from the skillet. You can garnish it with a sprinkle of sesame seeds or some chopped green onions for an extra pop of color and flavor. I usually serve it right out of the pan with a side of steamed rice or fluffy quinoa. It’s a complete, satisfying meal that looks as good as it tastes. Dig in and enjoy!

What to Serve It With

This honey garlic chicken and broccoli is so versatile, it pairs beautifully with so many things! For a classic weeknight meal, serving it over a bed of fluffy steamed white or brown rice is always a winner. The rice soaks up all that delicious sauce like a dream. If you’re looking for something a little different, try it with quinoa for a protein boost, or even some soba noodles for a fun twist. For a lighter option, it’s fantastic over cauliflower rice or even mixed into a big salad. My kids absolutely love it with some crispy fried rice – they say it makes it taste like a restaurant meal! If you’re feeling a bit more adventurous, consider serving it alongside some steamed or sautéed green beans for extra veggie power, or even some mashed sweet potatoes for a delightful sweet and savory combination. It’s also surprisingly good alongside some simple roasted vegetables like carrots or asparagus.

Top Tips for Perfecting Your Honey Garlic Chicken and Broccoli

Over the years, I’ve learned a few little tricks that make this honey garlic chicken and broccoli recipe even better. First, and this is a big one for the chicken: don’t overcrowd the pan when you’re searing it. Seriously, give those chicken pieces some breathing room. If you pile them all in, they’ll steam instead of sear, and you won’t get that lovely golden-brown crust that adds so much flavor. Do it in batches if you have to – it’s worth the extra minute or two. For the broccoli, I always aim for tender-crisp. This means it’s bright green and still has a slight crunch. To achieve this, I usually add it to the pan after the chicken and stir-fry it for just a few minutes. If you prefer it softer, you can add a tablespoon of water and cover the pan for a minute or two to steam it. When it comes to the sauce, the cornstarch is your friend for that perfect glaze, but make sure you whisk it into the water *really* well before adding it to the pan. Lumps of cornstarch are not fun! Also, keep stirring once you add the cornstarch mixture; it thickens quickly. If your sauce seems too thick, a splash of chicken broth or water will loosen it right up. If it’s too thin, you can make another tiny cornstarch slurry (half a teaspoon cornstarch with a tablespoon of water) and stir it in. For ingredient swaps, if you don’t have fresh ginger, you can totally skip it, though it does add a nice brightness. If you’re out of honey, maple syrup can work in a pinch, but the flavor will be slightly different. And finally, for the best flavor, use fresh garlic! It makes a world of difference compared to garlic powder. I’ve learned these little lessons from countless batches, and they really do elevate this dish from good to absolutely fantastic.

Storing and Reheating Tips

This honey garlic chicken and broccoli is so good, you’ll likely have leftovers, and thankfully, it reheats beautifully! For storing, let the dish cool down slightly at room temperature for about an hour, then transfer it to an airtight container. It will keep well in the refrigerator for about 3-4 days. The sauce helps keep the chicken and broccoli from drying out, which is great for leftovers. When it comes to reheating, my favorite method is on the stovetop. Just add a tiny splash of water or chicken broth to your skillet over medium heat and toss the leftovers in there until heated through. This helps to revive the sauce and keep everything moist. If you’re in a real hurry, the microwave works too. Just place the leftovers in a microwave-safe dish, cover it loosely (to prevent splattering), and heat in 30-60 second intervals, stirring in between, until it’s warmed through. Be careful not to overheat, as the chicken can get a bit tough. I personally avoid freezing this dish if I can. While it’s possible, the texture of the broccoli can sometimes become a bit softer after thawing, and the glaze might separate slightly. If you do decide to freeze it, make sure it’s in a freezer-safe container or bag and aim to use it within 1-2 months for the best quality. Thaw it overnight in the refrigerator before reheating on the stovetop.

Frequently Asked Questions

Final Thoughts

So there you have it – my absolute favorite way to make honey garlic chicken and broccoli. It’s one of those recipes that’s so simple, yet delivers such incredible flavor, that it feels like a true gift to your weeknight cooking routine. I hope you love it as much as my family and I do. It’s the perfect example of how a few pantry staples and a little bit of love can create something truly special. It’s proof that you don’t need fancy ingredients or hours in the kitchen to make a meal that’s both delicious and satisfying. If you give this a try, I would absolutely love to hear how it turns out! Leave a comment below and tell me your favorite way to serve it, or if you’ve discovered any amazing variations. Happy cooking!

One Pan Honey Garlic Chicken Broccoli and Rice

A simple and delicious one-pan meal featuring tender chicken, crisp broccoli, and fluffy rice coated in a sweet and savory honey garlic sauce. Perfect for a weeknight dinner!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Chicken Marinade

• 1.5 lbs chicken breasts cut into 1-inch cubes
• 2 tbsp sesame oil (or olive oil)
• 2 tbsp low sodium soy sauce
• 1 tbsp Sriracha sauce
• 1 tsp garlic powder

One Pan Ingredients

• 1 onion diced
• 3 cloves garlic minced
• 1 large head broccoli cut into florets
• 1 cup uncooked basmati rice
• 3.75 cups low sodium chicken broth (or water)
• 0.5 tsp Italian dried herb blend

Honey Garlic Sauce

• 1 tbsp toasted sesame oil
• 2 tbsp low sodium soy sauce
• 1 tsp Sriracha sauce
• 1 clove garlic minced
• 1 tsp ginger minced
• 2.5 tbsp honey

Garnish

• diced scallions
• toasted sesame seeds

Instructions

 

Chicken Marinade

• In a bowl, combine chicken cubes with sesame oil, soy sauce, Sriracha, and garlic powder. Cover and marinate for at least 1 hour, or overnight for best results.

One Pan Preparation

• Heat a large, deep skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until browned.
• Make an empty space in the center of the skillet. Add a little more oil if needed, then add the diced onion and sauté for 2 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
• Add the broccoli florets, uncooked basmati rice, and chicken broth to the skillet. Stir everything together with the chicken and bring to a boil.
• Cover the skillet, reduce heat to a simmer, and cook for about 20 minutes, or until the rice is tender and the liquid is absorbed. If the rice isn't cooked and the liquid has evaporated, add a little more broth or water.

Honey Garlic Sauce

• While the rice is cooking, whisk together the toasted sesame oil, soy sauce, Sriracha, minced garlic, minced ginger, and honey in a small bowl. Taste and adjust seasonings as needed.
• Once the rice is cooked, pour the honey garlic sauce over the chicken and rice mixture. Stir to combine. Garnish with diced scallions and toasted sesame seeds before serving.

Notes

For a spicier kick, add extra Sriracha to the sauce. If you prefer less spice, you can omit it entirely. This dish is best served immediately but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.