Sheet Pan Teriyaki Chicken and Broccoli

plate of teriyaki chicken and broccoli over white rice.

Sheet Pan Teriyaki Chicken and Broccoli

Course: Main Course

Cuisine: Asian

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 261kcal

Author: Quynh Nguyen

Juicy pieces of chicken breast and fresh broccoli roast together in a homemade teriyaki sauce for an easy sheet-pan dinner. Serve it over rice with green onions and sesame seeds for a simple weeknight meal that's ready in about 35 minutes.

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Equipment

Sheet pan

Ingredients

Chicken and Broccoli

1½ pound boneless, skinless chicken breast, cut into 1½-inch pieces
3 cups fresh broccoli florets, cut into large, thick florets

Homemade Teriyaki Sauce

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

For Serving

Cooked rice
Sliced green onions
Sesame seeds

Instructions

Preheat oven to 425°F.
In a large bowl, whisk together the soy sauce, brown sugar or honey, garlic, ginger, rice vinegar or mirin, and sesame oil.
Add the chicken and toss until evenly coated in the teriyaki sauce. Let the chicken marinate for 10–15 minutes while the oven preheats and you prepare the broccoli.
Add the broccoli to the bowl with the chicken and marinade. Toss everything together until the broccoli is lightly coated.
Transfer the chicken, broccoli, and all of the marinade to a large sheet pan. Spread everything into a single, even layer.
Bake for about 20 minutes, tossing the chicken and broccoli halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F.
For a slightly more concentrated sauce and additional browning, broil for 1–2 minutes at the end. Watch closely so the sauce doesn't burn.
Serve over warm rice and spoon some of the sauce from the sheet pan over the top. Garnish with sliced green onions and sesame seeds.

Notes

Cut everything to the right size: I cut the chicken into roughly 1½-inch chunks and leave the broccoli florets slightly larger and thicker. This helps them finish cooking at about the same time.

Use fresh broccoli: I haven't tested this recipe with frozen broccoli. Because frozen broccoli releases more moisture as it cooks, I recommend fresh broccoli so the sauce doesn't become too watery.

The sauce won't be thick: The chicken releases liquid as it roasts, so the finished teriyaki sauce is thin and glossy rather than a thick, sticky glaze. For a more concentrated sauce, broil everything briefly at the end.

Don't overcrowd the pan: Spread the chicken and broccoli into a single layer with some room between the pieces. If your sheet pan is too small, everything will steam more than roast.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat just until warmed through so the chicken breast doesn't dry out and the broccoli doesn't become too soft.

Nutrition