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Weeknight • Chicken

Sheet Pan Teriyaki Chicken & Broccoli

A super easy sheet pan dinner with juicy chicken and tender-crisp broccoli coated in a savory homemade teriyaki sauce.

Prep
15 min
Cook
20 min
Servings
4
Level
Weeknight
Sheet Pan Teriyaki Chicken & Broccoli

Say hello to your new favorite weeknight warrior! This Sheet Pan Teriyaki Chicken & Broccoli is incredibly simple, requires minimal cleanup, and delivers big on flavor. The chicken and broccoli roast together on one pan, soaking up a delicious homemade teriyaki glaze. It's perfectly balanced and a total crowd-pleaser!

Ingredients

Yield: 4 servings

For the Teriyaki Sauce

  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup honey or maple syrup
  • 2 tbsp rice vinegar
  • 1 tbsp grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tbsp cornstarch
  • 2 tbsp water

For the Sheet Pan

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 cups broccoli florets (about 1 large head)
  • 1 tbsp olive oil
  • Salt and black pepper to taste
  • Sesame seeds, for garnish (optional)
  • Cooked rice, for serving

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    Make the teriyaki sauce: In a small bowl, whisk together soy sauce, honey/maple syrup, rice vinegar, grated ginger, and minced garlic. In a separate tiny bowl, whisk cornstarch and water until smooth to create a slurry. Add the slurry to the teriyaki sauce mixture and whisk until combined.

  3. Step 3

    In a large bowl, toss the chicken pieces with half of the teriyaki sauce until well coated. Let marinate for at least 5-10 minutes while you prep the broccoli.

  4. Step 4

    On the prepared baking sheet, spread the broccoli florets in a single layer. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.

  5. Step 5

    Add the marinated chicken pieces to the baking sheet, arranging them among the broccoli. Try to keep everything in a single layer for even cooking.

  6. Step 6

    Roast for 15-20 minutes, or until chicken is cooked through (internal temperature 165°F / 74°C) and broccoli is tender-crisp. Halfway through cooking, toss the chicken and broccoli to ensure even browning.

  7. Step 7

    Once cooked, drizzle the remaining teriyaki sauce over the chicken and broccoli. Toss gently to coat. Garnish with sesame seeds if desired. Serve immediately with cooked rice.

Tips

  • To save time, use a good quality store-bought teriyaki sauce instead of making your own.
  • Ensure the chicken and broccoli are spread in a single layer on the sheet pan; overcrowding leads to steaming, not roasting.
  • Add other quick-cooking veggies like bell peppers or snap peas during the last 10 minutes of roasting.

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