Skillet Chicken with Baby Bok Choy
Skillet Chicken with Baby Bok Choy

Chicken Chops and Baby Pak Choy make a super quick and easy weeknight dinner. 30 minutes from start to finish. Cooks everything in one pan, so minimal cleanup.

Looking for a quick and easy weeknight dinner? Here’s one of my favorites – chicken chops with baby pak choi.

Start by searing the pak choi over high heat. Then cook the thinly sliced ​​chicken breast chops in the same pan.

Finish off with a quick pan sauce made from the browned bits (tons of flavor!) clinging to the bottom of the pan and some chicken broth and soy sauce. Deglazing the pan this way also makes it easier to clean.

Added bonus? The recipe requires very little prep time. The only knife work you need to do is cut the heads of the baby bok choy in half and mince a few cloves of garlic.

By the way, kitchen tongs are my favorite tool when searing in a hot pan. They help keep your hands away from hot oil that easily splatters when cooking at high temperatures. Oven mitts can also help if the pan is particularly splattering.

Serve chicken and pak choi with steamed rice as a side for a full meal.

Fried chicken with baby bok choy

preparation time
10 mins

cooking time
20 minutes

total time
30 minutes

4 servings

This recipe goes well with a side of steamed rice. Place a pot of rice on the stove before you start cooking the chicken and bok choy, and the rice should be ready around the same time as the chicken.


  • 1 cup chicken broth

  • 1 1/2 tablespoons soy sauce (or tamari if gluten-free)

  • 1 tablespoon cornstarch

  • 1 pound chicken breast chops or fillets

  • 2 tablespoons olive oil, divided

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

  • 2 garlic cloves, chopped

  • 1 teaspoon sesame (optional)


  1. Prepare the sauce and chicken fillets:

    In a small bowl, whisk together the chicken broth, soy sauce, and cornstarch. Season the chicken fillets lightly on both sides with salt and pepper.

  2. Sear the pak choi:

    Heat a tablespoon of olive oil in a large skillet over high heat. When the oil begins to shimmer and you see a plume of smoke rising from the pan, use kitchen tongs to place the pak choi in a single layer, cut-side down, in the pan. It’s okay to fill the pan for this recipe. Be careful when adding the pak choi as the oil will splatter a bit; Wear oven mitts if necessary.

    Sear the pak choi until it has some color on the bottom, about 2 minutes, then flip and sear the other side for another 2 minutes. Transfer the cooked pak choi to a serving platter.

  3. Roast Chicken:

    Add the remaining tablespoon of olive oil to the pan. Place the chicken fillets in the pan. Sear the fillets for 4 minutes per side, until just cooked through and well browned. Place the cooked fillets on the serving plate on top of the pak choi.

  4. Make the sauce:

    Add the garlic to the pan and stir until fragrant, about 30 seconds. Give the broth/soy sauce mixture a final stir to mix in any cornstarch that may have settled to the bottom of the bowl, then pour the mixture into the skillet. Use a wooden spoon to scrape any browned bits off the bottom of the pan. Let the sauce simmer until thickened.

  5. Serve:

    Pour the sauce over the chicken and pak choi. Sprinkle with sesame if you like. Serve with steamed rice.

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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!