Recipe

Signature Broccoli and Chicken

Juicy chicken, crisp-tender broccoli, and a bright lemony sauce that clings to everything in the best way. Fast enough for a weeknight, bold enough to feel like your “signature.”

By Matt Campbell

•

4.8

A skillet filled with golden seared chicken pieces and bright green broccoli florets coated in a glossy lemon garlic sauce

Jump to Recipe

I love a dinner that tastes like you tried harder than you actually did. This is that dinner. Think: golden chicken with crisp edges, broccoli that stays bright and snappy (not sad and steamed into surrender), and a lemony, garlicky sauce with just enough zip to make you go back in for “one more bite” until the pan is basically clean.

It’s my kind of weeknight chaos: one skillet, a quick sauce you can memorize, and a couple little tricks that make it feel restaurant-y. The biggest one is simple: we cook the chicken first, then use that same pan to build a bright sauce that grabs onto every nook of broccoli. Also, yes, we are tasting as we go. Non-negotiable.

Fresh broccoli florets, sliced chicken, lemon, and garlic laid out on a cutting board next to a skillet

Why It Works

Bright, clingy sauce: Lemon zest and juice wake everything up, while a quick cornstarch slurry gives you that glossy, takeout-style coating without heaviness.
Juicy chicken with real color: Searing in batches avoids steaming, so you get golden edges and tender centers.
Broccoli that stays crisp-tender: A quick steam in the same pan (with a splash of water) keeps it vibrant, then it finishes in the sauce.
Fast flavor build: Garlic goes in right before the sauce, so it stays fragrant instead of bitter.

Pairs Well With

Storage Tips

Keep It Fresh

Fridge: Store in an airtight container for up to 3 to 4 days.
Reheat: Warm in a skillet over medium-low with a splash of water or chicken broth to loosen the sauce. Microwave works too, but do it in short bursts so the chicken stays tender.
Meal prep tip: If you want the broccoli extra crisp, store it separately from the chicken and sauce, then combine when reheating.
Freezer: You can freeze it, but the broccoli will soften. If freezing, cool completely, then freeze up to 2 months. Thaw overnight in the fridge and reheat gently.

Common Questions

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs are even more forgiving. They may need an extra minute or two to cook through. Aim for 165°F in the thickest piece.

How do I keep broccoli from getting mushy?

Two things: do not over-steam it, and finish it in the sauce for only a minute or two. You want bright green with a little bite.

Is this spicy?

Not inherently. The red pepper flakes are optional. If cooking for kids or spice-sensitive folks, leave them out and let people add heat at the table.

Can I make it gluten-free?

Yes. Swap soy sauce for tamari or a gluten-free soy sauce. Also check labels on your chicken broth (and rice vinegar if it is seasoned or flavored), since some brands sneak in gluten-y additives.

My sauce is too thin. How do I fix it?

Let it simmer for 1 to 2 minutes more. If it still needs help, whisk 1 more teaspoon cornstarch with 1 tablespoon cold water and drizzle it in while simmering.

My sauce is too sour. What now?

Add a pinch more sugar or drizzle in a little honey, then taste. You can also mellow it with an extra teaspoon of butter.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (nonstick or stainless)
Cutting board and sharp knife
Microplane or fine grater (for lemon zest)
Small bowl (for slurry)
Measuring cup or small jar (for mixing the sauce)
Tongs or a spatula

This one started as my “use what’s in the fridge” dinner. I had chicken, a head of broccoli, and exactly one lemon rolling around rent-free. I threw everything in a skillet, tasted the sauce, and it had that pop I chase: bright, savory, a little sweet, and just sharp enough to feel fresh. Now it’s the meal I make when I want something healthy-ish that still hits like comfort food, and it’s the dish I’d secretly love to become known for. Like, “Oh, you came to Matt’s house. He’s doing the broccoli chicken.”

Signature Broccoli and Chicken

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

1 1/4 lb boneless, skinless chicken breasts, cut into 1-inch pieces
4 cups broccoli florets (about 1 large head)
1 tablespoon cornstarch
3 tablespoons water, divided (use 1 to 2 tablespoons extra if your pan runs hot or dry)
2 tablespoons olive oil, divided
3 cloves garlic, finely minced
1 teaspoon fresh ginger, grated (optional but great)
1 lemon, zested and juiced (about 2 to 3 tablespoons juice)
1/3 cup low-sodium chicken broth
2 tablespoons low-sodium soy sauce (or tamari)
1 tablespoon honey (or brown sugar)
1 tablespoon rice vinegar (or apple cider vinegar)
1/2 teaspoon toasted sesame oil
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 scallions, sliced (optional, for serving)
1 tablespoon toasted sesame seeds (optional, for serving)

Instructions

Mix the slurry. In a small bowl, whisk together the cornstarch and 2 tablespoons of the water. Set aside.
Mix the sauce. In a measuring cup or small jar, stir together the chicken broth, soy sauce, honey, rice vinegar, sesame oil, red pepper flakes (if using), lemon juice, and lemon zest. Set aside. (This is how we keep the garlic from going bitter while you measure eight things.)
Season and sear the chicken. Pat chicken dry, then season with salt and pepper. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add chicken in a single layer (work in batches if needed). Let it sit 1 to 2 minutes before stirring so it actually browns. Cook until golden and cooked through, 3 to 6 minutes total, or until the thickest pieces hit 165°F. Transfer to a plate.
Steam the broccoli (quickly). Lower heat to medium. Add the remaining 1 tablespoon olive oil, then broccoli and the remaining 1 tablespoon water. Cover and steam 2 to 3 minutes until bright green and crisp-tender. (If your pan is stainless and running dry, add another splash of water.)
Build the flavor. Remove the lid. Add garlic and ginger (if using). Stir for 20 to 30 seconds, just until fragrant.
Make it zippy. Pour in the sauce mixture. Scrape up any browned bits from the pan. Bring to a gentle simmer.
Thicken the sauce. Whisk the cornstarch slurry again, then pour it into the skillet. Simmer 1 to 2 minutes until glossy and lightly thickened.
Finish and serve. Add chicken back to the pan and toss to coat. Taste and adjust: more lemon for brightness, a pinch of salt for punch, or a drizzle of honey if you want it a touch sweeter. Top with scallions and sesame seeds if you are feeling fancy. Serve over rice or noodles.

Bonus crisp-edge tip: After tossing, let it sit for 30 seconds without stirring. That is how you get those sneaky little caramelized bits that make everyone think you did something complicated.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes