Dijon Chicken and Broccoli

Dijon Chicken and Broccoli Recipe

I always love a good meal that only uses one pan… much less clean-up later! I tried out a new recipe last night based on this Lean and Green cookbook that I got at a vendor event in my neighborhood a few months ago, and it was really good! Of course, in true Stephanie fashion, I changed up the recipe some because that’s just what I do. Sometimes it’s on purpose, sometimes I make a mistake in the prep or cooking and just have to roll with it from there… this was a little bit of both.

Now, if you don’t like mustard, don’t let the dijon part turn you away from this immediately. I don’t really care for mustard, but it is necessary and can be good in the right meals. In fact, that’s something I plan to change in this recipe, too; I want to lower the amount of dijon because it was almost a little too much for my tastes. I am going to make that adjustment in the recipe I post, so you can always add more if you want the extra flavor.

Dijon Chicken and Broccoli
Course: Main Dish
Cuisine: One Pan Meals
Servings: 2
  • 2 chicken breasts boneless, skinless
  • 1 cup soy sauce
  • 2 tbsp olive oil
  • 2 cups raw broccoli chopped
  • 1 clove garlic minced
  • 1/4 cup chicken broth
  • 1 tsp dijon mustard
  1. Remove fat from chicken and cut into thin strips
  2. In small bowl, cover chicken with soy sauce and marinade at least 5 minutes, preferably 30 minutes or more
  3. In medium pan, saute broccoli and garlic with 1 tsp olive oil until just browned
  4. Remove broccoli and set aside, covering to keep warm
  5. Add remaining olive oil to pan and stir-fry chicken until cooked through
  6. Add chicken broth and bring to a boil
  7. Reduce heat to medium-low and add the dijon mustard, stirring to combine
  8. Return broccoli to the pan and mix until coated and heated through
  9. Serve warm

Dijon Chicken and Broccoli Dijon Chicken and Broccoli

What do you think?