Sheet Pan Teriyaki Chicken and Broccoli
This sheet pan teriyaki chicken and broccoli is one of my favorite dinners to make on busy weeknights because everything cooks on one pan and there’s barely any cleanup. The chicken turns savory and slightly sweet from the teriyaki-style sauce, while the broccoli gets tender with little caramelized edges from the oven.
I love recipes like this because they feel homemade without needing a bunch of pots and pans. Serve it over rice, and dinner is done.
This is also a great meal prep recipe. The leftovers reheat well for lunch the next day, and you can switch up the vegetables depending on what you have in the fridge.
Why You’ll Love This Recipe
- Easy one pan dinner
- Great for busy weeknights
- Minimal cleanup
- Meal prep friendly
- Uses simple pantry ingredients
- Family friendly
Helpful Tips
Cut the chicken slightly larger
The broccoli takes a little longer to cook than the chicken, so keeping the chicken pieces slightly larger helps everything finish cooking around the same time.
Cut broccoli into smaller florets
Smaller broccoli florets roast faster and caramelize better in the oven.
Don’t overcrowd the pan
Use a large sheet pan and spread everything into a single layer. If the pan is overcrowded, the chicken and broccoli will steam instead of roast.
Discard excess marinade
Too much liquid on the sheet pan can make everything watery. After marinating the chicken, discard the extra marinade before baking.
Add sauce halfway through
Adding the remaining sauce halfway through cooking helps prevent the broccoli from getting soggy while still giving the chicken plenty of flavor.
Easy Variations
You can easily change this recipe depending on what you have at home. Bell peppers, snap peas, mushrooms, carrots, and zucchini all work well in this sheet pan dinner. You can also swap the protein for chicken breast (what I used), chicken thighs, shrimp, or tofu, depending on what you’re in the mood for.
What to Serve With It
We usually eat this with jasmine rice, but it also works with:
- brown rice
- fried rice
- noodles
- cauliflower rice
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet until warmed through.
More Easy Asian Dinner Recipes
If you liked this recipe, here are a few more easy dinners to try:
- Korean Beef Bowls
- Garlic Noodles
- Honey Garlic Shrimp Rice Bowl
- Spam Fried Rice
- Miso Salmon
If you make this sheet pan teriyaki chicken and broccoli, leave a comment below and let me know how it turned out. And if you’re looking for more easy dinners like this, this recipe is also included in my free ebook, 12 Easy Asian Weeknight Dinners: Better Than Takeout Recipes You Can Make Tonight. Sign up to get your free copy.
Sheet Pan Teriyaki Chicken and Broccoli
Equipment
- Sheet pan
Ingredients
- 1½ pound boneless, skinless chicken thighs (or chicken breast), cut into larger bite-size pieces
- 3 cups broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar (or honey)
- 3 cloves garlic, minced
- 1 teaspoon ginger (optional)
- 1 tablespoon rice vinegar (or mirin)
- 1 teaspoon sesame oil (optional)
Optional garnish:
- Green onions
- Sesame seeds
Instructions
- Preheat oven to 425°F.
- In a small bowl, mix soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil.
- Toss the chicken with half of the sauce and marinate for 10–15 minutes. Reserve the remaining sauce.
- Add the chicken and broccoli to a large sheet pan in a single layer. Discard excess marinade.
- Bake for 10–12 minutes. Toss the chicken and broccoli, then pour the remaining sauce over everything.
- Bake for another 8–10 minutes, until the chicken is cooked through and the broccoli is tender.
- Optional: Broil for 2–3 minutes for extra caramelization.
- Serve over rice and top with green onions and sesame seeds if desired.
Notes
- Cut the chicken into slightly larger pieces so it stays juicy while the broccoli cooks.
- Chicken thighs stay more tender, but chicken breast works too.
- If your broccoli cooks faster than the chicken, remove it early or push it to the edges of the pan.
- Broiling at the end helps caramelize the sauce and gives the chicken more color.
- Great for meal prep and leftovers. Store in an airtight container in the refrigerator for up to 4 days.
