If you’re looking for a healthy dinner that’s quick, flavorful, and easy to make, this Low Carb Chicken Broccoli Skillet is a recipe you’ll want to keep on repeat. Made with juicy pan-seared chicken breasts, crisp-tender broccoli, garlic, and a light savory sauce, it’s a satisfying one-pan meal that’s perfect for busy weeknights.
This recipe is naturally low in carbohydrates while still delivering plenty of protein and fresh vegetables, making it a great choice for anyone following a low-carb or keto-friendly lifestyle. Best of all, everything cooks in one skillet, so cleanup is quick and easy.
Save this recipe and cook smarter
Keep your favorite Cooking Layer recipes in one place, plan your weekly meals, and quickly find dinner ideas whenever you need them.
Free to download • Fast and easy to use
Whether you’re meal prepping for the week or making dinner for the family, this simple chicken and broccoli skillet comes together in about 30 minutes and pairs well with a variety of low-carb side dishes.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh broccoli florets
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce
- 1 cup low-sodium chicken broth
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
How to Make Low Carb Chicken Broccoli Skillet
Start by washing the broccoli and cutting it into bite-sized florets. Pat the chicken breasts dry with paper towels, then season both sides with salt, black pepper, and the minced garlic. Let the chicken rest for about five minutes while you heat the skillet.
Heat one tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5 to 6 minutes per side, or until they’re golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a plate and keep it warm.
Using the same skillet, add the remaining tablespoon of olive oil. Stir in the broccoli florets and cook for 3 to 4 minutes, stirring occasionally, until they’re bright green and just beginning to become tender.
Pour the soy sauce and chicken broth into the skillet. Add the red pepper flakes if you’d like a little heat, then stir everything together and let the sauce simmer for about one minute.
Return the cooked chicken to the skillet, nestling it into the broccoli. Spoon some of the sauce over the chicken and let everything cook together for another minute so the flavors combine.
Serve immediately with the garlic sauce spooned over each chicken breast.
Helpful Tips
For the juiciest chicken, avoid overcooking it and always use a meat thermometer to check for doneness.
Fresh broccoli gives the best texture, but frozen broccoli can be used if it’s thawed and drained first.
If you enjoy extra garlic flavor, add an additional clove during the final minute of cooking.
For a richer sauce, whisk in a small pat of butter just before serving.
Easy Variations
This recipe is easy to customize.
- Add sliced mushrooms, zucchini, or bell peppers for more vegetables.
- Replace chicken breasts with boneless chicken thighs for extra flavor.
- Stir in a squeeze of fresh lemon juice before serving for a bright finish.
- Sprinkle sesame seeds or sliced green onions over the top for added texture.
- Add a splash of toasted sesame oil for a deeper Asian-inspired flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium-low heat with a splash of chicken broth, or microwave individual portions until heated through.
This recipe also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
What to Serve with Low Carb Chicken Broccoli Skillet
This dish is satisfying on its own but also pairs well with low-carb sides like:
- Cauliflower rice
- Zucchini noodles
- Roasted asparagus
- Garlic green beans
- Mixed green salad
- Sautéed spinach
If you’re not following a low-carb diet, it’s also delicious served with steamed rice, quinoa, or mashed potatoes.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Thaw it first and drain any excess water before cooking to keep the sauce from becoming watery.
Is this recipe keto-friendly?
Yes. Simply make sure you’re using a low-carb soy sauce or coconut aminos if needed for your dietary preferences.
Can I meal prep this recipe?
Absolutely. It stores well in the refrigerator and makes an excellent lunch or quick dinner throughout the week.
How do I know when the chicken is done?
The safest way is to use a meat thermometer. The thickest part of the chicken should reach 165°F (74°C).
Final Thoughts
This Low Carb Chicken Broccoli Skillet proves that healthy dinners don’t have to be complicated. With juicy chicken, tender broccoli, fresh garlic, and a light savory sauce, it’s a simple one-pan meal that’s both nutritious and satisfying. Whether you’re following a low-carb lifestyle or simply looking for an easy homemade dinner, this recipe is sure to become a regular favorite in your kitchen.
Enjoyed this recipe?
Discover more delicious recipes, save your favorites, and plan your meals with the Cooking Layer app.
Free to download • Fast and easy to use
Low Carb Chicken Broccoli Skillet
Description
If you’re looking for a healthy dinner that’s quick, flavorful, and easy to make, this Low Carb Chicken Broccoli Skillet is a recipe you’ll want to keep on repeat. Made with juicy pan-seared chicken breasts, crisp-tender broccoli, garlic, and a light savory sauce, it’s a satisfying one-pan meal that’s perfect for busy weeknights.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 2 tablespoons low-sodium soy sauce
- 1 cup low-sodium chicken broth
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Prepare the Broccoli: Wash the broccoli thoroughly and cut it into bite-sized florets. Set aside.
- Season the Chicken: Pat the chicken breasts dry and season both sides with salt, black pepper, and the minced garlic. Let the chicken rest for about 5 minutes.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and keep warm.
- Sauté the Broccoli: Add the remaining tablespoon of olive oil to the same skillet. Add the broccoli florets and cook for 3–4 minutes, stirring occasionally, until bright green and just tender.
- Make the Sauce: Pour in the soy sauce and chicken broth. Add the red pepper flakes if desired. Stir well and bring the mixture to a gentle simmer for about 1–2 minutes.
- Combine Everything: Return the cooked chicken breasts to the skillet, nestling them into the broccoli. Spoon some of the sauce over the chicken and simmer for another 2–3 minutes so the flavors meld together.
- Serve: Garnish with fresh parsley if desired. Serve immediately with the flavorful broccoli and pan sauce.
Notes
- Slice large chicken breasts in half horizontally for quicker, more even cooking.
- Add sliced mushrooms or zucchini for extra low-carb vegetables.
- Sprinkle with grated Parmesan before serving for even more flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
