Spicy Honey Chicken With Broccoli

By Yasmin Fahr

Published May 5, 2023

Spicy Honey Chicken With Broccoli
James Ransom for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(2,831)
Comments
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Seasoned with pickled jalapeño juice and honey, these juicy thighs have a tangy, spicy-sweet flavor profile that evokes Tex-Mex toppings and salty soy sauce chicken. In this mostly one-pot meal, broccoli florets steam in the heat of the skillet alongside the chicken, so be sure to cut the broccoli into bite-size pieces that will cook in the time it takes the chicken to finish. (Chopped asparagus would be an easy swap for the broccoli.) Though the dish is vibrant on its own, adding some minced garlic or ginger to the honey mixture and finishing with fresh herbs like cilantro or parsley can brighten it even further. 

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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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Ratings

4 out of 5
2,831 user ratings
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Comments

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.

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.

TomC

Not sure when the pan should be covered or uncovered - could this be added?

Jo

Definitely did not hav3 enough oomph. A disappointing dish. Next time we will add more spices, maybe sauce

MJ

used a cast iron skillet, nice browning on the chicken thanks to the honey. steamed the broccoli separately since i had a feeling it wouldn’t cook as quickly as the recipe suggested. overall i found this to be kinda boring even though i added a lot of garlic. points for ease and few ingredients

Leemore

Oh this is so good. You can always count on Yasmin ❣️ So flavorful and healthful with the steamed vegetables. I couldn't pick between broccoli or asparagus so I used both and I'm so glad I did! Amazing how they steam up so well with no additional oil aside from what the chicken marinates in. Also the chicken browns up gorgeously on the dry pan, felt like a restaurant! Yasmin gives such good instructions on a dry pan, her caramelized onions on a dry pan from another one of her chicken recipes are the best I've ever made. Two really good tips in my humble opinion :: Use hot honey for sure, and Trader Joe's hot & sweet jarred jalapeños, the brine is addictive. I added a lot and will add more each time I reheat leftovers! I have two jars in my fridge because I prefer the brine more than the peppers ... So I drain the brine and then am left with a ton of peppers after I add only a handful ... But there are clearly much worse problems in life. Thank you, Yasmin! xoxo

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