One-Pot Thai Peanut Chicken Broccoli

Creamy spicy and full of flavor this one-pot Thai peanut chicken and broccoli is the weeknight answer for when you want something bold and hearty without making a mess of your kitchen The combination of tender chicken crisp broccoli pasta and silky peanut sauce never fails to make my family excited for dinner

I first tested this when time was tight and everyone was hungry It became an instant favorite with my kids who now ask for peanut noodles weekly

Ingredients

• Chicken breasts: chosen for lean protein plus they soak up flavors beautifully Try to select fresh or free-range for best texture
• Broccoli florets: essential for crunch color and a nutrient boost Pick heads that are bright and firm for peak freshness
• Penne pasta: sturdy enough to hold the sauce and stay al dente Whole wheat penne works well if you prefer
• Chicken broth: builds a savory foundation Opt for low sodium to control saltiness and highlight the peanuts
• Thai peanut sauce: the creamy star of the dish Choose one without a lot of sugar or artificial colors If possible select a sauce you enjoy as a dip so it will shine in the dish

Instructions

Prep the Ingredients:

Cube the chicken breasts into bite-sized pieces so they cook quickly and evenly Cut broccoli into florets If using pre-cut bagged broccoli give it a rinse for freshness

Layer in the Pot:

Add cubed chicken broccoli florets uncooked penne pasta and chicken broth directly into your largest pot This makes sure the pasta cooks evenly in all the flavor

Bring to a Boil:

Turn the heat to high Stir the mixture once or twice Allow everything to reach a bubbly boil The bubbling helps start releasing flavors

Simmer to Perfection:

Lower heat to medium-low Let the pot simmer uncovered Cook until pasta is just al dente and most of the broth has absorbed usually about fifteen minutes Stir occasionally to keep pasta from sticking The chicken will be cooked through and broccoli tender crisp

Finish with Peanut Sauce:

When the pasta looks nearly ready and there is just a bit of liquid left pour in the Thai peanut sauce Stir everything together The sauce will thicken and coat all the ingredients Cook for another close two minutes just until glossy

Serve and Garnish:

Dish up while hot Sprinkle with chopped peanuts and fresh cilantro for crunch and color if you love a little zing squeeze fresh lime on top Serve right away for best texture and taste

I sometimes swap in extra broccoli for more crunch which reminds me of my dad sneaking vegetables into every meal Growing up we played guess the veggie at the table with this dish and laughed every time someone caught an extra chunk

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days The pasta will absorb more sauce over time so add a splash of broth or water before reheating for best texture

Ingredient Substitutions

No chicken Try tofu or shrimp instead Broccoli can swap out for green beans sugar snap peas or even baby spinach If you cannot find Thai peanut sauce whisk peanut butter with a splash of soy sauce lime juice and sriracha

Serving Suggestions

This dish pairs perfectly with cucumber salad or a citrusy slaw Leftovers taste great chilled as a pasta salad for lunch I sometimes pack it up for picnics or quick office lunches

Cultural Context

This recipe borrows inspiration from Thai noodle dishes like Pad Thai and peanut noodles It is adapted to Western kitchens for simplicity while still celebrating the vibrant combination of peanuts and savory sauce It is not traditional Thai but guaranteed to please fans of the cuisine

Seasonal Adaptations

Use zucchini or asparagus in spring In autumn try roasted sweet potato cubes in place of some broccoli Red bell peppers add a pop of color and crunch in summer

Success Stories

One of my friends made this for her kids first sleepover and said every plate was wiped clean Another time my neighbor asked for seconds and said she planned to make it part of her meal rotation

Freezer Meal Conversion

Prepare as directed but undercook the pasta slightly Cool extra well before transferring to a freezer-safe dish Thaw overnight and reheat gently with a touch more broth or water

This meal proves that weeknights can be easy and adventurous at the same time Clean-up is a breeze and the flavors are anything but boring

Common Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and add extra juiciness to the dish. Adjust cooking time if needed for doneness.

→ What pasta shapes can substitute penne?

Rotini, fusilli, or farfalle all pair nicely with the creamy peanut and chicken sauce for good texture.

→ Is homemade peanut sauce suitable here?

Absolutely—a homemade Thai-style peanut sauce adds even more depth and freshness to the finished meal.

→ How can I make this gluten-free?

Choose gluten-free pasta and ensure the peanut sauce has no added gluten ingredients.

→ Do leftovers store well?

Leftovers keep in the fridge up to 3 days. Reheat with a splash of broth to restore creamy texture.