This bright and bold one-pan wonder combines the sweet citrus notes of orange with the complex spiciness of harissa paste, creating a perfectly balanced sauce that coats tender chicken and crisp-tender broccoli. This recipe proves that extraordinary flavors can come from just a handful of ingredients, making it perfect for both weeknight dinners and special occasions.
Ingredients
For the Sauce:
- 1 medium navel orange (for zest and ⅓ cup/80ml juice)
- 3 tablespoons (63g/2.2 oz) honey
- 2 tablespoons (30g/1 oz) harissa paste
- 1½ teaspoons (4.5g/0.16 oz) cornstarch
- ½ teaspoon (2.5g/0.09 oz) kosher salt
For the Chicken and Broccoli:
- 1½ pounds (680g) boneless, skinless chicken (breasts, thighs, or mix)
- 12 ounces (340g) fresh broccoli crowns
- 2 tablespoons + 1½ teaspoons (35ml) olive oil
- ¾ teaspoon (3.75g) kosher salt
- ¼ teaspoon (0.5g) freshly ground black pepper
Step-by-Step Instructions
- Prepare the Sauce (5 minutes)
- Zest the orange finely
- Juice the orange (should yield about ⅓ cup)
- Whisk together in a bowl:
- Orange zest and juice
- Honey
- Harissa paste
- Cornstarch
- ½ teaspoon kosher salt
- Prepare the Chicken (5 minutes)
- Cut chicken into 1-inch pieces
- Pat dry thoroughly with paper towels
- Season with:
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- Cook First Batch of Chicken (5-6 minutes)
- Heat 1 tablespoon oil over medium heat
- Cook half the chicken until golden-brown
- Flip and cook second side
- Transfer to plate
- Cook Second Batch (5-6 minutes)
- Add 1½ teaspoons oil
- Repeat process with remaining chicken
- Transfer to plate with first batch
- Cook Broccoli (2-3 minutes)
- Add 1 tablespoon oil to pan
- Add broccoli florets
- Cook until lightly browned
- Finish the Dish (3-4 minutes)
- Return chicken to pan
- Increase heat to medium-high
- Pour in re-whisked sauce
- Cook until thickened and reduced
Nutritional Information (per serving)
- Calories: 385
- Protein: 41g
- Carbohydrates: 21g
- Fat: 16g
- Fiber: 3g
- Sodium: 580mg
- Serving size: ¼ of recipe
Timing:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Professional Cooking Tips
- Chicken Preparation:
- Cut pieces uniformly for even cooking
- Pat very dry for better browning
- Don’t overcrowd the pan
- Sauce Technique:
- Whisk sauce again before adding
- Reduce until desired thickness
- Spoon sauce over ingredients while cooking
- Temperature Control:
- Maintain proper heat for browning
- Adjust heat as needed
- Watch for proper reduction
Variations and Substitutions
- Protein Options:
- Turkey breast
- Firm tofu
- Shrimp (adjust cooking time)
- Vegetable Alternatives:
- Cauliflower
- Green beans
- Bell peppers
- Sugar snap peas
- Sauce Adaptations:
- Lime instead of orange
- Maple syrup instead of honey
- Sambal oelek instead of harissa
Common FAQs
Q: How spicy is this dish?
A: Moderately spicy; adjust harissa amount to taste.
Q: Can I make it ahead?
A: Best served fresh, but reheats well within 2 days.
Q: What can I serve it with?
A: Couscous, rice, or cauliflower rice work well.
Q: Is harissa paste easy to find?
A: Available in most grocery stores’ international section or Middle Eastern markets.
Storage and Make-Ahead Tips
Storage:
- Refrigerate up to 3 days
- Store in airtight container
- Keep sauce separate if making ahead
Make-Ahead Steps:
- Mix sauce up to 24 hours ahead
- Cut chicken and store separately
- Prep broccoli and store in paper towel-lined container
Reheating Guidelines:
- Stovetop: Medium heat with splash of water
- Microwave: 1-minute intervals
- Avoid overheating to prevent tough chicken
This vibrant dish brings together Middle Eastern and Mediterranean flavors in a quick, weeknight-friendly format. The sauce’s complex flavor profile makes it feel special enough for company, while its simple preparation keeps it accessible for everyday cooking.