Garlic Chicken Thighs with Broccoli

If you ask me, a good weeknight dinner should be simple but packed with flavor.

This chicken and broccoli recipe hits all the right notes with a sweet and savory sauce that coats every bite. Fresh ginger and garlic build the base while honey and soy sauce create that familiar takeout taste everyone loves.

The chicken gets crispy in a hot pan before getting tossed in a glossy sauce thickened with cornstarch. Tender broccoli florets soak up all those flavors, and a sprinkle of sesame seeds adds a little crunch on top.

It’s the kind of meal that comes together faster than delivery, and you probably have most of the ingredients already.

What Kind of Chicken Thighs Should I Use?

For this recipe, you can use either boneless, skinless chicken thighs or bone-in, skin-on thighs depending on what you have available and your preference. Boneless, skinless thighs are easier to work with and cook faster, making them the go-to choice for a quick weeknight dinner. If you opt for bone-in thighs, just keep in mind they’ll need a bit more cooking time to reach that safe internal temperature of 165°F. Either way, chicken thighs are naturally juicy and forgiving, so they’re hard to mess up compared to chicken breasts which can dry out easily.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make if you need to:

• Chicken thighs: Chicken breast works fine here, though it’ll be a bit leaner. You could also use pork chops or even tofu if you’re looking for a vegetarian option – just adjust the cooking time accordingly.
• Soy sauce: If you need a gluten-free option, tamari or coconut aminos work great. Just keep in mind that coconut aminos are a bit sweeter, so you might want to reduce the honey slightly.
• Fresh ginger: Ground ginger can replace fresh in a pinch – use about 1 teaspoon instead of the tablespoon of fresh. It won’t have quite the same punch, but it’ll still taste good.
• Honey: Maple syrup, brown sugar, or agave nectar all work as sweeteners here. Start with the same amount and adjust to your taste.
• Broccoli: Feel free to swap in other vegetables like snap peas, bell peppers, green beans, or cauliflower. Just keep the cooking time similar so they don’t get mushy.
• Cornstarch: If you’re out of cornstarch, you can use flour instead – just double the amount (4 tablespoons) and mix it well with cold water before adding.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is adding the cornstarch directly to the hot pan, which creates clumps instead of a smooth sauce – always mix it completely with the cold liquids first to ensure it dissolves properly.

Another common error is crowding the pan with chicken, which causes it to steam rather than brown, so if your pan isn’t large enough, cook the chicken in two batches for better color and flavor.

Overcooking the broccoli is an easy trap to fall into, turning it mushy and dull, so keep an eye on it during those 2-3 minutes of covered cooking and aim for bright green florets that still have a slight crunch.

Finally, if your sauce seems too thick or salty, don’t panic – just add a splash of chicken broth or water to thin it out and balance the flavors before serving.

What to Serve With Chicken Thighs and Broccoli?

This dish is already pretty complete since it comes with broccoli and rice, but there are a few things that make it even better. I love adding some steamed edamame on the side or a quick cucumber salad with rice vinegar for a refreshing crunch. If you want to bulk it up more, try serving it with some pot stickers or spring rolls as an appetizer. You can also swap the white rice for fried rice or cauliflower rice if you’re looking to change things up a bit.

Storage Instructions

Store: Keep your leftover chicken and broccoli in an airtight container in the fridge for up to 4 days. I like to store the rice separately so it doesn’t get mushy, but if you’re short on containers, mixing it all together works fine too.

Freeze: This dish freezes pretty well for up to 3 months. Just know that the broccoli might get a bit softer after thawing, but the flavors will still be great. I usually freeze the chicken and sauce together and cook fresh broccoli when I reheat it.

Reheat: Warm it up in the microwave for a couple minutes, stirring halfway through, or heat it in a skillet over medium heat with a splash of chicken broth to loosen the sauce. The stovetop method really brings back that fresh-cooked taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1550
• Protein: 65-80 g
• Fat: 30-40 g
• Carbohydrates: 190-220 g

Ingredients

For the sauce:

• 4 garlic cloves (freshly minced for best flavor)
• 1/2 cup chicken broth (I use Swanson Less Sodium)
• 1/2 cup soy sauce (Kikkoman is my go-to for balance)
• 4 tbsp honey
• 2 tbsp cornstarch (essential for thickening the sauce to a glossy coat)
• 1.5 tbsp ginger
• 2 tsp sesame oil
• 1/4 teaspoon red pepper flakes

For the stir-fry:

• 1 tbsp neutral oil
• 1 lb chicken (cut into 1-inch bite-sized pieces)
• 2 heads broccoli (cut into small even florets)

For serving:

• white rice
• sesame seeds (optional, adds a nice crunch)

Step 1: Prepare Mise en Place and Make the Sauce

• 4 garlic cloves, minced
• 1/2 cup chicken broth
• 1/2 cup soy sauce
• 4 tbsp honey
• 2 tbsp cornstarch
• 1.5 tbsp ginger
• 2 tsp sesame oil
• 1/4 teaspoon red pepper flakes
• 2 heads broccoli, cut into small florets

Mince the garlic cloves and cut the broccoli into small, evenly-sized florets—uniform pieces ensure they cook at the same rate.

In a medium bowl, whisk together the chicken broth, soy sauce, honey, cornstarch, ginger, sesame oil, and red pepper flakes until the cornstarch is fully dissolved with no lumps.

This prevents clumping when the sauce hits the hot pan.

Set the sauce aside and have your cut chicken ready nearby.

Step 2: Sear the Chicken Until Golden Brown

• 1 tbsp neutral oil
• 1 lb chicken, cut into 1-inch bite-sized pieces

Heat the neutral oil in a large skillet over high heat until it shimmers.

Add the bite-sized chicken pieces in a single layer and let them sit undisturbed for about 1-2 minutes to develop a golden crust—this initial sear builds flavor.

Stir and continue cooking for 5 more minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.

Transfer the chicken to a clean plate and set aside.

Step 3: Cook the Broccoli and Build the Sauce

• minced garlic from Step 1
• broccoli florets from Step 1
• sauce mixture from Step 1

In the same skillet, reduce heat to medium-low and add the minced garlic, stirring for about 30 seconds until fragrant.

Add the broccoli florets and pour in the sauce mixture from Step 1, stirring gently to coat everything.

Cover the pan and cook for 2-3 minutes, allowing the broccoli to steam and soften slightly while the sauce begins to thicken.

I like to keep the heat moderate here so the sauce doesn’t break and the broccoli stays vibrant rather than turning mushy.

Step 4: Finish and Glaze

• cooked chicken from Step 2
• broccoli and sauce mixture from Step 3

Return the cooked chicken from Step 2 to the skillet with the broccoli and sauce.

Stir everything together gently and cook for 1-2 minutes more, stirring occasionally, until the sauce thickens to a glossy, coat-like consistency and the chicken is warmed through.

The cornstarch will continue to thicken as it heats, so watch for the moment when the sauce coats the back of a spoon.

Step 5: Serve Over Rice

• white rice
• sesame seeds

Spoon the chicken and broccoli mixture over freshly cooked white rice in serving bowls.

Garnish with sesame seeds if desired for a finishing crunch and visual appeal.

Garlic Chicken Thighs with Broccoli

Delicious Garlic Chicken Thighs with Broccoli recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Calories 1450 kcal

Ingredients

  

For the sauce::

• 4 garlic cloves (freshly minced for best flavor)
• 1/2 cup chicken broth (I use Swanson Less Sodium)
• 1/2 cup soy sauce (Kikkoman is my go-to for balance)
• 4 tbsp honey
• 2 tbsp cornstarch (essential for thickening the sauce to a glossy coat)
• 1.5 tbsp ginger
• 2 tsp sesame oil
• 1/4 teaspoon red pepper flakes

For the stir-fry::

• 1 tbsp neutral oil
• 1 lb chicken (cut into 1-inch bite-sized pieces)
• 2 heads broccoli (cut into small even florets)

For serving::

• white rice
• sesame seeds (optional, adds a nice crunch)

Instructions

 

• Mince the garlic cloves and cut the broccoli into small, evenly-sized florets—uniform pieces ensure they cook at the same rate. In a medium bowl, whisk together the chicken broth, soy sauce, honey, cornstarch, ginger, sesame oil, and red pepper flakes until the cornstarch is fully dissolved with no lumps. This prevents clumping when the sauce hits the hot pan. Set the sauce aside and have your cut chicken ready nearby.
• Heat the neutral oil in a large skillet over high heat until it shimmers. Add the bite-sized chicken pieces in a single layer and let them sit undisturbed for about 1-2 minutes to develop a golden crust—this initial sear builds flavor. Stir and continue cooking for 5 more minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. Transfer the chicken to a clean plate and set aside.
• In the same skillet, reduce heat to medium-low and add the minced garlic, stirring for about 30 seconds until fragrant. Add the broccoli florets and pour in the sauce mixture from Step 1, stirring gently to coat everything. Cover the pan and cook for 2-3 minutes, allowing the broccoli to steam and soften slightly while the sauce begins to thicken. I like to keep the heat moderate here so the sauce doesn't break and the broccoli stays vibrant rather than turning mushy.
• Return the cooked chicken from Step 2 to the skillet with the broccoli and sauce. Stir everything together gently and cook for 1-2 minutes more, stirring occasionally, until the sauce thickens to a glossy, coat-like consistency and the chicken is warmed through. The cornstarch will continue to thicken as it heats, so watch for the moment when the sauce coats the back of a spoon.
• Spoon the chicken and broccoli mixture over freshly cooked white rice in serving bowls. Garnish with sesame seeds if desired for a finishing crunch and visual appeal.