Sheet Pan Teriyaki Chicken (Print Version)

Tender chicken and broccoli baked with teriyaki glaze, served over flavorful brown rice for an easy dinner.

# What You'll Need:

→ Chicken & Broccoli

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs), cut into bite-sized pieces
02 - 4 cups broccoli florets
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Teriyaki Sauce

06 - 1/3 cup low-sodium soy sauce
07 - 1/4 cup honey or maple syrup
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon sesame oil
10 - 2 teaspoons fresh ginger, grated
11 - 2 cloves garlic, minced
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water

→ For Serving

14 - 2 cups cooked brown rice
15 - 1 tablespoon toasted sesame seeds
16 - 2 green onions, thinly sliced

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss chicken pieces and broccoli florets with olive oil, salt, and pepper. Spread evenly on the prepared sheet pan.
03 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Bring to a simmer over medium heat.
04 - In a small bowl, mix cornstarch with water to create a slurry. Whisk slurry into the simmering saucepan and continue simmering for 2 to 3 minutes until sauce reaches desired thickness. Remove from heat.
05 - Pour half of the prepared teriyaki sauce over the chicken and broccoli mixture, tossing gently to coat evenly. Set aside remaining sauce for finishing.
06 - Roast in the preheated oven for 20 to 25 minutes, stirring once at the halfway point, until chicken is cooked through and broccoli is tender with slightly crispy edges.
07 - Distribute cooked brown rice among serving bowls. Top with roasted chicken and broccoli. Drizzle with reserved teriyaki sauce and garnish with toasted sesame seeds and sliced green onions.

# Additional Tips::

01 -
  • One sheet pan means you'll spend more time eating and way less time scrubbing dishes at night.
  • The chicken stays impossibly tender while the broccoli gets those crispy, caramelized edges you usually have to work for.
  • Homemade teriyaki sauce tastes so much fresher than anything from a bottle, and it takes literally five minutes to make.
02 -
  • That cornstarch slurry is non-negotiable if you want an actual glaze instead of a thin sauce that slides off everything.
  • Don't skip the halfway stir because the chicken pieces closest to the edges will cook faster, and you want everything finished at the same time.
03 -
  • Pat your chicken dry with paper towels before seasoning so it browns instead of steams, which makes all the difference in texture.
  • Toast your sesame seeds in a dry skillet for 30 seconds right before serving because warm sesame seeds taste exponentially better than cold ones.
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