Broccoli, Chicken, and Almond Sauté


Broccoli, first blanched, then sautéed briefly with sliced grilled chicken, toasted almonds, sesame oil, and red chile flakes.

Photography Credit: Elise Bauer

One of the things I love about cooking is how some ingredients, tossed together on a whim, can turn out unexpectedly well. Like two people meeting for the first time, instantly recognizing they will be friends forever (has that ever happened to you?)

Dear broccoli, meet toasted almond, and her friends grilled chicken, sesame oil, and red chili flakes. You are all going to get along swimmingly.

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This was one of those what-can-we-put-together-for-dinner-with-what-we-have-on-hand meals that was a surprising success. We almost always have broccoli in the fridge, because it keeps well, and I could eat it practically every day without tiring of it.

Broccoli Chicken Almond Sauté

Toasted almonds are another well-loved pantry item—great for snacking, and good for you too. Boneless, skinless chicken breasts are usually not my favorite (give me bone-in, skin-on thighs any day), but they are wonderfully convenient when you want a quick meal.

No fuss.

The big “ah hah” with this dish? Broccoli and toasted almonds are meant for each other!

With a little sesame oil and chili flakes, you don’t even need the chicken, so feel free to skip it if you want to go meatless with this one. But, it’s great with the chicken too.

Broccoli, Chicken, and Almond Sauté Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

The amounts are estimates, adjust to your taste.


  • 1/2 pound to 3/4 pound boneless skinless chicken breasts
  • Kosher salt
  • Extra virgin olive oil
  • Your favorite spice rub for grilling (optional)
  • 1 pound broccoli florets
  • 1/4 teaspoon chile flakes (more to taste)
  • 1/3 to 1/2 cup toasted almonds, roughly chopped
  • 1 teaspoon dark sesame oil
  • Freshly ground black pepper


1 Put salted water on to boil: Put a 2 quart pot of salted water (about 1 Tbsp of salt) on to boil. While the water is heating, start the chicken cooking in the next step.

2 Season the chicken breasts: Place the chicken breasts in a bowl and sprinkle seasoning on all sides. Use at a minimum some salt. Or if you have a favorite spice rub, you can use that too.

3 Sear and slice the chicken breasts: Heat a grill pan, or prepare a grill, for high, direct heat. (If you don't have a grill pan or grill, use a cast iron skillet, and only season the chicken with salt.)

Rub some olive oil all over the chicken breasts. Grill the breasts for a few minutes on each side to get some nice char marks, then lower the temperature to low and leave on the grill until the breasts are just almost cooked through.

They'll cook a little longer in the sauté pan, so they can still be a little pink in the middle at this point.

Remove from pan or grill, set aside for a minute, then thinly slice.

4 Blanch broccoli florets: Once the chicken has cooked and the water is boiling, add the broccoli florets to the salted boiling water. Allow the water to come back to a boil, and once boiling again, let cook for about 1 minute. Drain.

blanch broccoli

5 Stir-fry chili flakes, broccoli, chicken, toasted almonds: Heat a tablespoon of olive oil in a large sauté pan on high heat. Add the red chili flakes. Once the red chili flakes are sizzling, add the broccoli florets, sliced grilled chicken, and toasted almonds.

stir fry broccoli, chicken, almonds

Drizzle dark sesame oil over the broccoli and chicken, sprinkle with salt and freshly ground black pepper to taste. Toss and cook until all of the chicken pieces are no longer at all pink in the center, a minute or two.

Serve immediately.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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17 Comments / Reviews

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Did you make it? Rate it!

  1. Bernadene

    It was so simple to make, I had everything I needed and it was everyday items, no special tools or foods. I was left full and satisfied. I loved that I could make this multiple different ways, we chose to use an iron skillet and microwave our broccoli. I did add some soy sauce, but that’s just me, either way it’s delicious.


  2. DeeDee

    I asked for low sodium recipes. Why do you not include nutritional values so we can judge just how much sodium is in a single serving?

    Show Replies (2)
  3. Danielle

    Thank you for the recipe! Delicious!


  4. Dizzle

    I’ve made many recipes from this website to great success. But I have to say, this one sucked a lot. I just made it and it was super bland. I should have known that it would come to this based on the ingredients.

    Sounds to me like you didn’t use dark sesame oil. It’s impossible for a dish to be bland if you use that oil. ~Elise

  5. Barbara Halliwell

    A quick dinner with good flavor. I cooked the broccoli ahead and toasted the almonds that same time so later I just needed to saute the chicken. At that point I put all on a cookie sheet and heated it in the oven. A low-calorie dinner.

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