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Skillet Chicken with Baby Bok Choy
Skillet Chicken with Baby Bok Choy
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and easy chicken cutlets with baby bok choy - ready in just 30 minutes! One-pan wonder for a fuss-free weeknight dinner.
Ingredients:
  • 1 cup chicken broth
  • 1 1/2 tablespoons soy sauce (or tamari, if gluten-free)
  • 1 tablespoon corn starch
  • 1 pound chicken breast cutlets or fillets
  • 2 tablespoons olive oil, divided
  • 1 pound (6 to 8 small heads) baby bok choy, halved lengthwise
  • 2 cloves garlic, chopped
  • 1 teaspoon sesame seeds, optional
Instructions:
  • Combine chicken broth, soy sauce, and corn starch in a small bowl to create a flavorful sauce. Lightly season both sides of the chicken fillets with salt and pepper.
  • Heat olive oil in a large skillet until shimmering. Using tongs, add bok choy sliced side down in a single layer. Don't worry about crowding the pan. Sear for 2 minutes until bottom is colored, then flip and sear for 2 more minutes. Transfer to a serving plate.
  • Sear the chicken: Drizzle the last tablespoon of olive oil into the pan, then place the chicken fillets in. Cook each side for 4 minutes until juicy and golden. Place the seared fillets on top of the bok choy on the serving plate.
  • Create the sauce: Sauté the garlic in the skillet until aromatic, for about 30 seconds. Before pouring the broth/soy sauce mixture into the skillet, ensure you give it a final mix to incorporate any settled cornstarch. Then, deglaze the skillet by scraping up the browned bits with a wooden spoon. Let the sauce simmer until it thickens.
  • Serve by generously drizzling the flavorful sauce over tender chicken and crisp bok choy. Add a touch of sesame seeds for extra crunch, if preferred. Enjoy alongside fluffy steamed rice.

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