Sheet Pan Teriyaki Chicken and Broccoli

This sheet pan teriyaki chicken and broccoli is an easy way to get chicken, vegetables, and plenty of homemade teriyaki flavor on the table without cooking everything separately. Bite-size pieces of chicken breast and fresh broccoli roast together in a savory-sweet teriyaki sauce, then get finished with green onions and sesame seeds.

The trick is cutting the chicken and broccoli so they cook at about the same rate. I cut the chicken into roughly 1½-inch pieces and leave the broccoli florets a little larger and thicker. Everything goes onto one pan and dinner is ready in about 35 minutes.

Serve it over rice for an easy weeknight meal with very little cleanup.

A Few Things to Know Before You Start

Chicken breast: Cut the chicken into roughly 1½-inch chunks rather than very small pieces. The larger pieces stay juicier while the broccoli roasts.

Fresh broccoli: I recommend fresh broccoli for this recipe. I haven’t tested it with frozen broccoli, but frozen broccoli releases more moisture as it cooks, which could make an already thin sheet-pan sauce watery. Cut the broccoli into fairly large florets so it doesn’t overcook before the chicken is done.

Homemade teriyaki sauce: The homemade sauce is savory, slightly sweet, and much easier to make than you might think. Part of it is used to briefly marinate the chicken, and the rest coats the chicken and broccoli as they roast.

Marinate for 10–15 minutes: You don’t need to marinate the chicken for hours. I find that a quick 10–15 minute marinade gives it more flavor without adding much time to dinner prep.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

How to Make Sheet Pan Teriyaki Chicken and Broccoli

Start by cutting the chicken breast into roughly 1½-inch chunks and the broccoli into slightly larger, thicker florets. Keeping the broccoli a little larger helps it cook at about the same rate as the chicken without getting too soft.

In a large bowl, mix together the soy sauce, brown sugar or honey, garlic, ginger, rice vinegar or mirin, and sesame oil. Add the chicken and toss until well coated. Let it marinate for 10–15 minutes while you preheat the oven to 425°F and prepare the broccoli.

Add the broccoli to the bowl with the marinated chicken and toss everything together. Transfer the chicken, broccoli, and all of the teriyaki marinade to a large sheet pan. Spread everything into a single, even layer so the chicken and broccoli have some room to roast.

Bake for about 20 minutes, tossing everything halfway through. The chicken will release some liquid as it cooks, so the teriyaki sauce will be thin and glossy rather than a thick, sticky glaze.

If you’d like the sauce a little more concentrated and want some extra browning around the edges, broil everything for 1–2 minutes at the end. Keep a close eye on it since the sugar in the sauce can burn quickly.

The chicken is done when the thickest pieces reach an internal temperature of 165°F. Serve the teriyaki chicken and broccoli over warm rice, spoon some of the sauce from the pan over the top, and finish with sliced green onions and sesame seeds.

What to Serve With Teriyaki Chicken and Broccoli

I usually keep this dinner simple and serve the teriyaki chicken and broccoli over steamed rice so the rice can soak up some of the extra sauce from the pan. Finish each bowl with sliced green onions and sesame seeds.

Since the broccoli is already built into the recipe, you don’t really need another vegetable side. If you want to add something fresh to the meal, Korean Cucumber Salad makes a nice contrast to the warm teriyaki chicken. For another easy chicken-and-rice dinner, Vietnamese Lemongrass Chicken is another good weeknight option.

Storage and Reheating

Store leftover teriyaki chicken and broccoli in an airtight container in the refrigerator for up to 3–4 days. You can store the rice separately so it doesn’t soak up all of the sauce.

Reheat the chicken and broccoli gently in the microwave or in a skillet just until warmed through. Avoid cooking it much longer than necessary so the chicken breast doesn’t dry out and the broccoli doesn’t become too soft.

If you have extra sauce from the sheet pan, don’t throw it away—spoon it over the chicken and rice when serving.

This sheet pan teriyaki chicken and broccoli is one of those dinners that’s especially useful on busy nights: chicken and vegetables cook together, the homemade sauce comes together quickly, and there’s only one main pan to clean. Add rice and a couple of simple toppings, and dinner is ready in about 35 minutes.

RECIPE