Online Recipe Book

Skillet Chicken and Broccoli

2 servings
Prep info
20 min prep + 5 min cook + 15 min roast
Prep time
20 minutes
Cook time
20 minutes
Time required
40 minutes
Oven preheat
Mains - Chicken


  • Veggies:
  • 160 g broccoli
  • 60 g red onion
  • 1 T olive oil
  • 1/4 t freshly ground black pepper
  • 1/8 t salt
  • Mustard Sauce:
  • 2 t whole grain mustard
  • 2 t Dijon mustard
  • 2 t fresh rosemary (or thyme)
  • 1 t honey (or maple syrup, optional)
  • Chicken:
  • 300 g chicken tenders
  • 1/4 t freshly ground black pepper
  • 2 t canola oil


1. Preheat oven to 350F. Place two dinner plates on the bottom rack to warm up.

For the veggies:

2. Combine broccoli, onion, olive oil, 1/4 tsp pepper, and salt in a medium bowl; toss to coat.

For the sauce:

3. Mix together the mustards, rosemary or thyme, and honey or maple syrup (if using) in a small bowl.

For the chicken:

4. Pat the chicken dry and season with 1/4 tsp pepper.

5. Heat canola oil in a 10" cast iron skillet over medium-high heat. Add the chicken and cook until one side is nicely browned, 3-5 minutes. 

6. Remove the pan from the heat. 

Combine and cook it all:

7. Turn the chicken over and brush the mustard sauce on top. 

8. Scatter the broccoli mix around the chicken. 

9. Transfer the pan to the oven

10. Roast the chicken and vegetables, stirring veggies once, until chicken registers 160F and the broccoli is tender and browned in spots, about 15 minutes.

11. Plate the chicken tenders and broccoli, serving half to each person. Serve and enjoy!


SJ Note 24 April 2020: Pretty good. Needs more mustard sauce, so will try this next time. The pan sauce made too little, so I've just omitted it here. Served with mashed potatoes; would have again.