One-Pot Chicken Breasts in Chinese Brown Sauce

4.50 from 2 votes

All the tasty flavors you're looking for in just one pot!

One-Pot Chicken Breasts in Chinese Brown Sauce

Why settle for takeout when these One-Pot Chicken Breasts in Chinese Brown Sauce are so much better? This one-pot wonder calls for clean flavoring agents like honey, olive oil, and scallions to add subtle sweetness and a juicy crunch. The chicken is cooked in a flavorful mixture of broth, soy sauce, and seasonings, and then transferred to a thicker slurry and cooked to perfection. The dish yields warm, succulent chicken with a tender consistency that falls off the bone and melts in your mouth. Pair this protein-packed meal with any salad or vegetable dish and for a delectable dinner.

4.50 from 2 votes

One-Pot Chicken Breasts in Chinese Brown Sauce

High in protein and low in fat, this yummy dish is an absolute treasure.
Yield 4 people
Serving Size 1 chicken breast with sauce
Course Dinner
Cuisine Asian, Universal
Author SkinnyMs.


  • 16 to 24 ounces boneless and skinless chicken breasts 4 fillets
  • 1/4 cup lite soy sauce low-sodium
  • 3 tablespoons honey
  • 1 1/2 tablespoon olive oil
  • 1/2 teaspoon pepper
  • 1/4 cup scallions sliced
  • 1 1/2 cups vegetable broth or chicken, divided
  • 1 1/2 tablespoons cornstarch


  • Flatten the chicken breasts with the bottom of a pan or cup. Pepper chicken on both sides. In a pan over medium heat, brown chicken breasts in olive oil on both sides, for about 4 minutes per side.
  • Whisk together honey, soy sauce, and 1 cup of the broth and olive oil in a bowl. Add to the pot with the chicken and cook for 12 to 15 minutes, until cooked through.
  • Whisk the cornstarch in the remaining 1/2 cup of broth to form a slurry. Stir the slurry into the skillet. Turn the heat up higher to allow the sauce to boil for about 2 to 3 minutes. Once sauce has thickened, top dish with scallions and serve. Enjoy!

Nutrition Information

Serving: 1chicken breast with sauce | Calories: 288kcal | Carbohydrates: 18g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 103mg | Sodium: 653mg | Fiber: 1g | Sugar: 13g |
SmartPoints (Freestyle): 8
Keywords dairy-free, Kid-Friendly, Low-Carb

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  1. How do you get your nutritional break down? When I import your recipe into MFP it says it’s 350 per serving.

    1. We use Edamam for nutritional data. The data may vary a bit, depending on whether you use 4 oz or 6 oz chicken breasts.

  2. How much oil do you use to brown the chicken and is that included in the nutrional breakdown? Or do you split the 1 1/2 T of oil.

    1. Sorry for the confusion, Grace! Cook the chicken in 1 tablespoon of the oil in the recipe. Use the other 1/2 tablespoon in the sauce. This won’t change the nutritional breakdown.

  3. Can you sub boneless skinless chicken thighs for the breasts? How would that affect the time of browning — maybe to 6 min per side?

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