This One-Pan Chicken Dinner Is "So Freaking Good", Says My Entire Family

My favorite weeknight dinners are the ones that come together in one skillet, pot, or sheet pan, require minimal ingredients, limited upfront prep work, and a quick cook time (like this 10-minute chicken and vegetable skillet). But most importantly, it has to have layers of big flavor and be something that my whole family devours.

Earlier this year I shared my recipe for harissa-orange roasted chicken thighs, a four-ingredient, one-pan recipe that turned out to be a reader favorite and one of my family’s most requested dinners. In an effort to change things up while still leaning into that family favorite, this version of harissa orange chicken swaps the bone-in thighs for juicy chicken breast and crisp-tender broccoli florets. Everything is finished off with a glossy harissa-orange glaze that’s just the right balance of savory, sweet, and spicy. Best of all, you just need one pan dinner, six ingredients, and less than 30 minutes.

Why You’ll Love It

• The sauce is everything. While this is a decidedly savory meal, the thick, glossy sauce is just the right balance of sweet, savory, spicy, and tangy. It clings to every piece of chicken in the skillet and soaks into the tops of the broccoli florets in a way that keeps you going back for more.

• It’s a quick and easy dinner. You get the whole meal in just one pan with six ingredients in under 30 minutes.

Key Ingredients in Harissa Orange Chicken and Broccoli

• Chicken breast: Lean, quick-cooking boneless chicken breast is my favorite choice for this skillet dinner.

• Broccoli: Since you’re only using the florets here, stick with buying broccoli crowns (they have very minimal stems). If you prefer less chopping, grab a bag of fresh broccoli florets instead.

• Harissa paste: You definitely want to use harissa paste here, which has a thicker consistency than harissa sauce. Spice level can vary greatly between brands, and I love New York Shuk which is flavorful but not too spicy. If you’re using a new-to-you brand, it can be helpful to taste a tiny bit before mixing the sauce. The orange and honey will balance the heat, but if the harissa feels a little too fiery for your taste, it’s okay to dial it back here.

• Navel orange: You’ll use both the zest and juice from the whole orange. Its acidity and hint of bitterness are a nice contrast to the spice from the harissa paste.

• Cornstarch: You only need a tiny bit, but it’s essential for thickening the sauce so it gets super glossy and really clings to everything in the pan.

How to Make Harissa Orange Chicken and Broccoli

1. Prep the sauce and chicken. Whisk together the sauce. Pat the chicken dry, cut into 1-inch pieces, and season all over with salt and pepper.

2. Sear the chicken. Working in two batches, sear the chicken until browned on two sides, and transfer onto a plate.

3. Sear the broccoli. Sear the bite-size broccoli florets until browned in spots.

4. Finish the chicken in the sauce. Return the chicken to the skillet and add the sauce. Simmer until the chicken is cooked through, the broccoli is crisp-tender, and the sauce is thickened.

One-Pan Harissa Orange Chicken and Broccoli Recipe

This one-pan dinner cooks in less than 30 minutes — and packs in a ton of flavor.

Prep time 15 minutes

Cook time 25 minutes

Serves 4

Ingredients

• 1 medium navel orange

• 3 tablespoons honey

• 2 tablespoons harissa paste

• 1 1/2 teaspoons cornstarch

• 1 1/4 teaspoons kosher salt, divided

• 1 1/2 pounds boneless, skinless chicken breasts, thighs, or a combination, cut into 1-inch pieces

• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons plus 1 1/2 teaspoons olive oil, divided

• 12 ounces fresh broccoli crowns (2 large or 3 medium), cut into bite-size florets

Instructions

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1. Finely grate the zest of 1 medium navel orange into a small bowl. Juice the zested orange into the bowl (about 1/3 cup). Whisk in 3 tablespoons honey, 2 tablespoons harissa paste, 1 1/2 teaspoons cornstarch, and 1/2 teaspoon of the kosher salt until the cornstarch is suspended.

2. Pat 1 1/2 pounds chopped boneless, skinless chicken dry with paper towels. Season all over with the remaining 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

3. Heat 1 tablespoon of the olive oil in a large cast-iron or stainless steel skillet over medium heat until shimmering. Add half of the chicken in a single layer. Cook until golden-brown on the bottom and the chicken easily releases from the pan, 3 to 4 minutes. Flip and cook until golden brown on the second side, about 2 minutes more. Transfer the chicken to a plate (some pieces may not be cooked through).

4. Heat 1 1/2 teaspoons of the olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.

5. Add the remaining 1 tablespoon olive oil and 12 ounces broccoli florets to the skillet. Cook, stirring occasionally, until the broccoli is browned in spots, about 2 minutes.

6. Return the chicken and any accumulated juices on the plate to the skillet. Increase the heat to medium-high. Re-whisk the sauce, then pour into the skillet. Cook, stirring occasionally and spooning some of the sauce over the chicken and broccoli, until the chicken is cooked through, the broccoli is crisp-tender, and the sauce is thickened slightly and reduced by about half, 3 to 4 minutes.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.

Further Reading

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