6 Easy Dinners With Chicken and Broccoli
Chicken and broccoli is the dinner that feels healthy without feeling like a diet. These six take 20 to 30 minutes and use simple pantry basics.
1. Chicken and broccoli stir-fry
Time: 20 min · Also need: soy sauce, garlic, honey or brown sugar, cornstarch, rice
Faster than takeout, with a glossy sauce everyone loves.
Cook rice. Cut 1½ lb chicken into thin strips and stir-fry in oil until done.
Add 4 cups broccoli florets and 2 tbsp water. Cover 2 to 3 minutes until bright green.
Stir in ¼ cup soy sauce, 1 tbsp honey, 2 garlic cloves and 1 tsp cornstarch mixed with ¼ cup water. Cook until glossy and serve over rice.
Frozen broccoli works. Add it straight from the freezer and give it 2 extra minutes.
2. Sheet pan chicken and broccoli
Time: 25 min · Also need: olive oil, garlic powder, parmesan, lemon
Throw it in the oven and set the table.
Heat the oven to 425°F. Toss 1½ lb chicken chunks and 4 cups broccoli with oil, salt, pepper and garlic powder.
Spread on a sheet pan and roast 18 to 20 minutes until the chicken reaches 165°F.
Sprinkle with parmesan and a squeeze of lemon.
Serve with rice, pasta or bread to make it heartier.
3. Cheesy chicken and broccoli skillet
Time: 25 min · Also need: cheddar, milk, garlic, rice or pasta on the side
Like broccoli cheddar soup, as a one-pan dinner.
Cook 1½ lb bite-size chicken in a skillet until done.
Add 3 cups small broccoli florets and a splash of water. Cover until tender, 3 to 4 minutes.
Stir in ½ cup milk and 1½ cups shredded cheddar until melted and creamy.
Kids who "don't like broccoli" often like this one.
4. Chicken broccoli alfredo
Time: 25 min · Also need: fettuccine, butter, cream, parmesan
Toss the broccoli into the pasta water in the last 3 minutes, so there is one less pot to wash.
Cook 12 oz fettuccine, adding 3 cups broccoli for the last 3 minutes. Drain.
Cook 1 lb sliced chicken until 165°F.
Melt 3 tbsp butter, add 1½ cups cream, simmer 3 minutes and stir in 1 cup parmesan. Toss with everything.
Jarred alfredo sauce works too on a busy night.
5. Chicken, broccoli and rice casserole
Time: 45 min · Also need: cooked rice, cream of chicken soup, cheddar
The classic potluck casserole, ready for a weeknight.
Mix 3 cups cooked rice, 2 cups cooked chicken, 3 cups chopped broccoli, 1 can cream of chicken soup and ½ cup milk.
Stir in 1 cup cheddar and spread in a baking dish.
Top with more cheese and bake at 350°F for 25 to 30 minutes.
Freezes well before baking. Thaw overnight and bake as usual.
6. Lemon garlic chicken and broccoli
Time: 20 min · Also need: lemon, garlic, butter
Light, fresh and fast.
Sear 1½ lb thin chicken cutlets 3 to 4 minutes a side until 165°F. Set aside.
In the same pan, cook 4 cups broccoli with a splash of water, covered, 3 minutes.
Add 2 tbsp butter, 3 garlic cloves and the juice of a lemon. Return the chicken and spoon the sauce over it.
Slice breasts in half lengthwise to make thin cutlets that cook fast.
Quick answers
What temperature should chicken be cooked to?
The USDA recommends 165°F (74°C) in the thickest part. Without a thermometer, cut into the thickest piece: the juices should run clear with no pink.
How do I keep broccoli from getting mushy?
Cook it just until bright green and still a little crisp, usually 3 to 4 minutes covered with a splash of water.
Fresh or frozen broccoli?
Both work. Frozen is already blanched, so it cooks faster and can go straight into the pan.
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