Skillet Chicken with Baby Bok Choy

Name: Skillet Chicken with Baby Bok Choy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 pound chicken breast cutlets or fillets; 2 tablespoons olive oil, divided; 1 pound baby bok choy, halved lengthwise (6 to 8 small heads); 2 cloves garlic, chopped; 1 cup chicken broth; 1½ tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon corn starch; 1 teaspoon sesame seeds, optional

Recipe GLPR6549fe94b3586b

Rate this recipe

Asian

Main Course

30 min

251 cal

Servings: 4

Stovetop

SNAP eligible

Pan-seared chicken breasts paired with tender baby bok choy in a savory soy and garlic sauce. This quick 30-minute Asian-inspired skillet dinner is lean, nutrient-dense, and perfect for a weeknight meal.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 pound chicken breast cutlets or fillets

2 tablespoons olive oil, divided

1 pound baby bok choy, halved lengthwise (6 to 8 small heads)

2 cloves garlic, chopped

1 cup chicken broth

1½ tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon corn starch

1 teaspoon sesame seeds, optional

Directions

Pat the chicken breasts dry with paper towels and season lightly with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Once the oil is shimmering, add the chicken to the skillet and cook for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and set aside.
In a small bowl, whisk together the chicken broth, soy sauce, and corn starch until the corn starch is fully dissolved. Set the sauce mixture aside.
Add the remaining 1 tablespoon olive oil to the same skillet. Add the baby bok choy, cut-side down, and cook for 3–4 minutes until the cut sides are lightly caramelized.
Stir in the chopped garlic and cook for 30 seconds until fragrant.
Pour the sauce mixture into the skillet and bring to a simmer. Cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly.
Slice the cooked chicken and return it to the skillet, nestling it among the bok choy. Simmer for 1–2 minutes to heat through and allow the flavors to meld.
Divide the chicken and bok choy among serving bowls, spoon the sauce over the top, and garnish with sesame seeds if desired. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

Every ingredient is standard stock at Harris Teeter, Food Lion, Walmart, or ALDI in Charlotte—no special stops needed. The real cost driver is the chicken itself, which runs $6–$8 per pound depending on cut and sales, landing the dish around $3.50–$4.50 per serving when family packs are on offer. The stated 30 minutes is honest if you use pre-minced garlic and cut bok choy ahead; hands-on time sits closer to 20 minutes, making this a genuine weeknight win. It reheats decently in a covered skillet, though the bok choy softens a little on the second day. Baby bok choy peaks in fall through spring in North Carolina, and sourcing it during summer means it travels farther and costs more, so timing matters here.