One-Pan Harissa Orange Chicken and Broccoli

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My favorite weeknight dinners are the ones that come together in one skillet, pot, or sheet pan, require minimal ingredients, limited upfront prep work, and a quick cook time (like this 10-minute chicken and vegetable skillet). But most importantly, it has to have layers of big flavor and be something that my whole family devours. 

Earlier this year I shared my recipe for harissa-orange roasted chicken thighs, a four-ingredient, one-pan recipe that turned out to be a reader favorite and one of my family’s most requested dinners. In an effort to change things up while still leaning into that family favorite, this version of harissa orange chicken swaps the bone-in thighs for juicy chicken breast and crisp-tender broccoli florets. Everything is finished off with a glossy harissa-orange glaze that’s just the right balance of savory, sweet, and spicy. Best of all, you just need one pan dinner, six ingredients, and less than 30 minutes. 

• The sauce is everything. While this is a decidedly savory meal, the thick, glossy sauce is just the right balance of sweet, savory, spicy, and tangy. It clings to every piece of chicken in the skillet and soaks into the tops of the broccoli florets in a way that keeps you going back for more.
• It’s a quick and easy dinner. You get the whole meal in just one pan with six ingredients in under 30 minutes. 

• Chicken breast: Lean, quick-cooking boneless chicken breast is my favorite choice for this skillet dinner. 
• Broccoli: Since you’re only using the florets here, stick with buying broccoli crowns (they have very minimal stems). If you prefer less chopping, grab a bag of fresh broccoli florets instead.
• Harissa paste: You definitely want to use harissa paste here, which has a thicker consistency than harissa sauce. Spice level can vary greatly between brands, and I love New York Shuk which is flavorful but not too spicy. If you’re using a new-to-you brand, it can be helpful to taste a tiny bit before mixing the sauce. The orange and honey will balance the heat, but if the harissa feels a little too fiery for your taste, it’s okay to dial it back here.
• Navel orange: You’ll use both the zest and juice from the whole orange. Its acidity and hint of bitterness are a nice contrast to the spice from the harissa paste.
• Cornstarch: You only need a tiny bit, but it’s essential for thickening the sauce so it gets super glossy and really clings to everything in the pan. 

1. Prep the sauce and chicken. Whisk together the sauce. Pat the chicken dry, cut into 1-inch pieces, and season all over with salt and pepper. 
2. Sear the chicken. Working in two batches, sear the chicken until browned on two sides, and transfer onto a plate.
3. Sear the broccoli. Sear the bite-size broccoli florets until browned in spots. 
4. Finish the chicken in the sauce. Return the chicken to the skillet and add the sauce. Simmer until the chicken is cooked through, the broccoli is crisp-tender, and the sauce is thickened.