One-Pot Chicken Breasts in Chinese Brown Sauce

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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.

One-Pot Chicken Breasts in Chinese Sauce

One-Pot Chicken Breasts in Chinese Brown Sauce

Yields: 4 servings | Serving Size: 1 chicken breast with sauce | Calories: 288 | Total Fat: 9g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 103mg | Sodium: 653mg | Carbohydrates: 18g | Fiber: 1g | Sugar: 13g | Protein: 34g | SmartPoints (Freestyle): 8


  • 4 (4-6 ounce) boneless, skinless chicken breasts
  • 1/4 cup lite (low sodium) soy sauce
  • 3 tablespoons honey
  • 1 1/2 tablespoon olive oil
  • 1/2 teaspoon pepper
  • 1/4 cup sliced scallions
  • 1 1/2 cups vegetable or chicken broth, divided
  • 1 1/2 tablespoons cornstarch


  1. 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.
  2. 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.
  3. 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!

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9 Comments on "One-Pot Chicken Breasts in Chinese Brown Sauce"

  1. Jennifer  January 27, 2016

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

    • SkinnyMs.  January 28, 2016

      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. Grace  September 28, 2016

    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.

    • Nichole  October 1, 2016

      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. Lisa Partyka  October 11, 2016


  4. Brigid  March 17, 2017

    What do you normally serve this with?

    • Gale Compton  March 17, 2017

      Brigid, Usually brown rice with veggies. You can do a stir-fry with brown rice.

  5. DJ  August 20, 2019

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

    • Nichole Furlong  August 24, 2019

      Hi DJ, you can substitute chicken thighs. The cook time will not change much.


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