Broccoli, Chicken, and Almond Sauté

The amounts are estimates, adjust to your taste.

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


  • 1/2 lb to 3/4 lb boneless skinless chicken breasts
  • Kosher salt
  • Olive oil
  • Your favorite spice rub for grilling (optional)
  • 1 lb 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 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 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. 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.

3 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.

4 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. 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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  • Danielle

    Thank you for the recipe! Delicious!

  • 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

  • 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.

  • KJill

    This is a really good one. So simple but with so much flavor. I like that there isn’t a ‘sauce’ because it means I don’t feel like it needs to be served over a pile of carbs. That said I did add about 1/2 cup of leftover brown rice when I threw in the almonds which added another chewy crunchy note. It was just enough that DH said he didn’t feel like he was missing a carbohydrate side dish and we made it a one pan supper.


  • Jill

    This looks good — I’ll try it tonight, without the chicken, as a side for our steaks.

    On another note, I love your site! I must have already tried about 20 of your recipes and they’ve all been great. :) Tomorrow I’m making the chicken breasts in a mushroom sage sauce. Thank you, Elise!

    You are very welcome Jill! ~Elise

  • Alan

    This looks fantastic and something I’ll be trying very soon. One question though, you mention if using a cast iron skillet to only season the chicken with salt. Is this because other spices may burn/blacken in a cast iron skillet or is there another reason?

    Yes, that is the reason. ~Elise

  • mantha

    Ah, how pretty! Photo is almost as good as eating. Love sesame oil and red pepper — I do something almost identical with long, thin string beans. This makes me think of a hint of lemon — maybe a little in the chicken grilling stage with the rub, or the lightest sprinkle of fresh juice over the dish just before serving.

  • Bummer

    I’ve been doing variations of this great dish for a few years. I also use chicken thighs and add broth and corn starch, and in early summer when my grape tomatos begin ripening I split them in half and throw in a handful during the last minute of sauteing.

  • T. Hannibal Gay

    It’s a nice combination that I’ve made before, sometimes with almonds and the next time with cashews. The only problem with only cooking it in oil is the dish is very dry. A 1/4 cup of chicken stock with a little bit of corn starch thoroughly mixed in before its heated is a nice way to moisten it up. I’ve never tried it with chili flakes – sounds awfully good.

  • Becki

    I’ve done a side dish of broccoli with almonds, but what a nice idea to make this a one pot meal with the chicken, or maybe just have a little side of noodles in a simple garlic butter sauce to go with it. And I totally agree with you about chicken breasts; they’re convenient but thighs have so much more flavor! I wish my husband agreed with me …

  • shawn heneghan

    Looks tasty. One word of caution, however. Don’t let your partially cooked grilled chicken sit for a long time. And be sure to treat your cutting board and utensils as though the chicken were raw.

  • josette

    I have tried your great recipes several times and they always come out so delicious.
    Thank you

  • Living The Sweet Life

    It’s the simplest of cooking methods and flavors that bring out the richness of food – – I adore anything with broccoli, so this is definitely a win in my books.