One-Pan Harissa Orange Chicken and Broccoli

BY azeddine massafi January 3, 2026

Finding a dinner that balances vibrant, bold flavors with the practicality of a single pan is the ultimate kitchen win. This Harissa Orange Chicken and Broccoli relies on the bright acidity of citrus and the complex heat of North African chili paste to transform standard poultry into something memorable. By utilizing a high-heat sear and a quick reduction, you create a glossy glaze that coats every crevice of the broccoli and chicken, ensuring no bite is left unseasoned. It is a streamlined approach to cooking that prioritizes efficiency without sacrificing the depth of flavor usually reserved for slow-simmered meals. This dish is designed for those moments when you want a meal that feels intentional and chef-driven but requires less than thirty minutes from start to finish.

Table of Contents

Ingredients

One medium navel orange (for zest and juice)
Three tablespoons honey
Two tablespoons harissa paste
One and one half teaspoons cornstarch
One and one quarter teaspoons kosher salt (divided)
One and one half pounds boneless skinless chicken breasts, thighs, or a combination (cut into one inch pieces)
One quarter teaspoon freshly ground black pepper
Two tablespoons plus one and one half teaspoons olive oil (divided)
Twelve ounces fresh broccoli crowns (two large or three medium), cut into bite size florets

Instructions

Zest the navel orange into a small bowl, then juice it into the same bowl. Add the honey, harissa paste, cornstarch, and one half teaspoon of the salt, whisking until the cornstarch is fully dissolved.
Dry the chicken pieces thoroughly with paper towels and season them with the remaining three quarters teaspoon of salt and the black pepper.
Heat one tablespoon of olive oil in a large skillet over medium heat. Brown half of the chicken for three to four minutes on the first side, then flip and brown for two minutes on the second side.
Remove the first batch of chicken to a plate, add one and one half teaspoons of oil to the pan, and repeat the browning process with the remaining chicken.
Clear the pan and add the final tablespoon of olive oil. Toss in the broccoli florets and cook for about two minutes until they show charred brown spots.
Return all the chicken and any collected juices to the skillet and increase the temperature to medium-high.
Give the sauce a final whisk and pour it over the ingredients. Simmer for three to four minutes, stirring to coat, until the sauce reduces by half and the chicken is fully cooked.

Step-by-Step Details and Mastery

Preparing the Flavor Base

The foundation of this Harissa Orange Chicken and Broccoli is the emulsion of citrus and spice. When whisking your sauce, ensure the cornstarch is completely suspended; if it settles at the bottom, you will end up with a clumpy glaze rather than a silky one. The harissa provides the body of the sauce, while the honey adds a necessary floral sweetness to counteract the heat.

The Art of the Sear

Achieving a golden-brown crust on the chicken is vital for flavor development. If the pan is overcrowded, the chicken will steam in its own moisture rather than sear. This is why working in two distinct batches is non-negotiable. Use a cast-iron or stainless steel skillet if possible, as these materials hold heat better than non-stick surfaces, facilitating that beautiful “Maillard reaction” on the surface of the meat.¹

Blistering the Broccoli

The broccoli should not be boiled or steamed until mushy. By adding it to the hot oil after the chicken, you allow the florets to develop a slightly nutty, charred exterior. The goal is “crisp-tender”—the stalks should still have a definitive snap when bitten into. The crevices of the florets act like little sponges, ready to soak up the orange glaze in the final stage.

The Final Reduction

When you pour the sauce into the skillet, the temperature should be high enough that the liquid immediately begins to bubble. As the water from the orange juice evaporates, the sugars in the honey and the starch from the cornstarch work together to create a thick, lacquer-like coating. Stop cooking as soon as the sauce looks syrupy; overcooking at this stage can cause the honey to burn or the chicken to become tough.

Pro Tips for Success

Dry the Protein: Moisture is the enemy of a good sear.² Always pat the chicken with paper towels until the surface is completely matte before seasoning.
Whisk the Slurry: Cornstarch settles quickly. Give your sauce bowl a vigorous whisk right before pouring it into the hot pan to ensure even thickening.
Check the Harissa: Harissa brands vary wildly in heat levels.³ If you are using a new brand, taste a tiny drop first. If it is extremely spicy, you can add an extra teaspoon of honey to the sauce to balance it out.
Temperature Control: If your skillet starts smoking excessively during the chicken searing phase, turn the heat down slightly. You want a shimmer, not a fire.
Zest First: It is much easier to zest an orange while it is whole and firm. Always zest before you cut and juice the fruit.
Resting the Meat: While the chicken is on the plate waiting for the broccoli to cook, do not worry about it cooling down. It will finish cooking and heat through perfectly once it hits the simmering sauce.

Variations or Substitutions

Swap the Vegetable: If broccoli isn’t your favorite, this same technique works beautifully with sliced bell peppers or snap peas.
Alternative Sweeteners: If you are out of honey, maple syrup provides a similar thickness and a lovely earthy sweetness that pairs well with orange.
Citrus Switch: For a more tart profile, use a large blood orange or even a combination of lime juice and a little extra honey.
Spice Adjustment: For those who prefer a very mild meal, use one tablespoon of harissa instead of two, and supplement the volume with a tablespoon of tomato paste.

Serving Suggestions

Over Fluffy Grains: Serve the Harissa Orange Chicken and Broccoli over a bed of jasmine rice or quinoa to soak up every drop of the spicy orange glaze.
With Toasted Nuts: Scatter a handful of toasted sliced almonds or sesame seeds over the finished dish for an added crunch and visual appeal.
A Fresh Finish: A sprinkle of fresh cilantro or sliced green onions adds a pop of color and a refreshing herbal note that cuts through the richness of the sauce.

FAQs

Can I use frozen broccoli for this recipe?

While fresh broccoli provides the best texture and char, you can use frozen. However, be sure to thaw it completely and pat it very dry. Frozen broccoli will not brown as well as fresh and may result in a slightly softer texture.

What if my sauce gets too thick?

If the sauce reduces too quickly and becomes sticky or “gloopy,” simply add a tablespoon of water or extra orange juice to the pan and stir vigorously to loosen it back to a pourable consistency.

Is harissa very spicy?

Harissa is a chili-based paste, so it does have heat.4 However, when combined with honey and orange juice, the spiciness is tempered. Most supermarket brands are medium-heat, but “Rose Harissa” is often milder and more floral.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs are excellent in this recipe as they are more forgiving and stay very juicy even at higher temperatures.

Nutrition Information

Nutrient	Amount Per Serving
Calories	385
Total Fat	18g
Saturated Fat	3g
Cholesterol	95mg
Sodium	780mg
Total Carbohydrates	19g
Dietary Fiber	3g
Sugars	14g
Protein	38g

Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.

One-Pan Harissa Orange Chicken and Broccoli

Ingredients

Instructions