Spicy Honey Chicken With Broccoli
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons olive oil
- 1tablespoon honey
- 2heaping tablespoons jarred pickled jalapeños, plus 1 to 2 tablespoons of the pickling liquid
- 1½ pounds boneless, skinless chicken thighs, cut into 1- to 1½-inch pieces
- Kosher salt
- 1small head broccoli, florets cut into bite-size pieces (3 to 4 cups)
- ½cup crumbled feta
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
371 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 39 grams protein; 744 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a large bowl, mix together the olive oil, honey and 1 tablespoon pickling liquid. Season the chicken lightly all over with salt, then add to the mixture, tossing to coat.
- Step 2
Heat a (dry) 12-inch cast-iron or heavy skillet with a tight-fitting lid over medium-high until hot, about 2 minutes. Add the chicken in an even layer and let cook, undisturbed, until the bottoms are golden brown and easily release from the pan, about 7 minutes.
- Step 3
Use tongs to flip the chicken; let cook, undisturbed, until the chicken has no pink spots on the outside, 2 to 3 minutes more, reducing the heat as necessary to keep it from scorching.
- Step 4
Push the chicken to the sides of the pan, then add the broccoli to the center. Season the broccoli lightly with salt, cover the skillet and cook until the chicken cooks through, about 2 minutes. Stir to combine, scraping up anything on the bottom of the pan, and cook uncovered, until the broccoli is crisp-tender or to your liking, 1 to 2 minutes more.
- Step 5
Off heat, mix in half the feta and jalapeños, scraping up anything on the bottom. If the pan looks dry, then add 1 tablespoon of pickling liquid (or water, if sensitive to heat). Top with the remaining feta and jalapeños.
Private Notes
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Cooking Notes
MadOlive
So good and super easy, perfect for the work week. I added ginger to the honey mixture, subbed asparagus for the broccoli, and served it over jasmin rice. Topped with sriracha and feta.
TomC
Not sure when the pan should be covered or uncovered - could this be added?
William
We decided to add a bit more oil, honey, and jalapeño liquid in a bowl with the chicken to marinate for about an hour. This allowed for a more flavorful chicken that came out delicious! Served over roasted sweet potatoes and we just found a new favorite (and easy) weeknight meal.
Andy Milder
In step 4, it says to cover the skillet…the rest would be without.
Leslie
swapped in tofu drained and torn into craggy bite sized pieces for the chicken. served over quinoa. super delicious and super healthy lunch that was ready in less time than the quinoa took to cook.
Monica S
Tasty and easy! I did add garlic to the mixture and garnished with parsley. Also subbed maple syrup as I ran out of honey and it worked fine. Would serve over rice next time!
Mimi
I used one pound of chicken or maybe a little less, grated two fat garlic cloves into the marinade, doubled the jalapeños, and squeezed half a lime over the pan as the broccoli and chicken were cooking. I added a bit more honey while cooking- maybe a teaspoon. I added the feta to the top after plating the dish in shallow bowls. It was fantastic! Will make again.
Jason
sounds delicious. I have some naan in the freezer, and I think this will make a beautiful filling for a wrap made with the naan.
David M
I found this dry and without a lot of flavor, so it certainly didn't benefit from being over rice. I did like the jalapenos. It also needs to have more of a sauce before it hits the plate. I really wanted to like this as it is so simple, but alas, that was not to be.
JessicaC
I found this to be very plain. Subbed tofu for chicken. Ended up doubling the sauce and adding green garlic, red chili flakes and some grated ginger to enhance it a bit. No luck.
Brie
I think any pickled pepper will do so go with whatever you favor.
T Lun
Based on prior comments I also doubled the honey, jalapeño pickle juice and oil while adding in 1 oz of ginger paste with 4 cloves of garlic. Also used chicken tenders instead of breast. Came out very juicy and flavorful despite no marinading.
sarah
I made some tweaks based on other notes and it turned out absolutely delicious. I made some extra marinade and slowly simmered the chicken in the liquid so it was saucier, and then I added some sliced red onions and cilantro at the end. Also used bloomy rind goat cheese instead of feta, since it’s what I had. Chopped up the jalapeño pieces so they were more distributed. Phenomenal, will be making this a lot.
add minced garlic to marinade. squeeze lime over chicken/broccoli near end
Tina
I’m going to try queso blanco next time, because the feta seemed odd. A lot of very strong flavors around the chicken, that didn’t all really come together.
Alterations
Too much Jalapeño, not enough honey
ellen
Added garlic and marinated chicken in oil vinegar mixture for 2 hours
EBB
Made this tonight and per notes added garlic and ginger to the marinade. Cooked it otherwise as directed and it was lovely. Served over rice. Would make a little extra marinade next time for a little sauce. But it’s a keeper.
OriginalMorbius
I have a question about the prep time. It seems that the recipe starts with the chicken and the cauliflower already cut up and ready to go. Isn't this part of the prep?
tom
I’ve made this a couple times and I think it is very delicious and a good return for the amount of work involved! It’s good as is, but the addition of garlic worked really well for me.
TracyR
We’re not big feta-lovers, so I substituted gorganzola, served the dish over roasted sweet potatoes, and boom: new family favorite. Per others’ tips, I also tripled the honey, oil, and pickle juice, and marinated the chicken for an hour. Then I roasted the broccoli for about 15 minutes before step 4. Will definitely make this again.
TracyR
….also added ginger
DanaBanana
Followed recipe proportions, except used half the chicken and added 2 garlic cloves. Nice ratio of sweet and spicy. Used homemade pickled jalapenos. Subbed green onions for cilantro too. Worth eating.
Notes
More feta and more banana peppers
HelgaB
Easy and quick, but would benefit from more aromatics. Garlic, lemon zest, parsley, red pepper flakes work well, as does adding wedges of shallots after browning the chicken. As per comments about lack of sauce, adding a bit of white wine before adding broccoli will fix that. Browning the marinated chicken in a DRY skillet is brilliant. No oil needed for browning. There's just enough in the marinade.
Emma
I forgot a few ingredients when grocery shopping, so had no pickled jalapenos on hand, and when I got home, I realized I had ground chicken instead of chicken thighs in the freezer. Nonetheless, this recipe was so tasty! I added white vinegar in with the honey in place of the jalapeno brine and seasoned with more vinegar and salt at the end. Tossed some green onions on top since I didn't have the garnish. I love the way it came together! Looking forward to making again with correct ingredients.
A few additions for freshness and flavor
1. Minced garlic in the marinade. (The more the merrier.) 2. One sliced fresh jalapeño in with the broccoli. 3. A tray of spicy microgreens lightly mixed in just before serving. And get the *hot* pickled jalapeños if that’s your thing. This version is a top five dish in our house.
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