How to Make the Perfect Sheet Pan Teriyaki Chicken and Broccoli
Japanese-Inspired · Easy · 37 min · 4 servings
Tender chicken pieces glazed in a homemade teriyaki sauce roast alongside crispy broccoli florets for a takeout-inspired dinner made entirely at home. It is cheaper, healthier, and honestly more delicious than ordering out, and it is ready in under 40 minutes.
Why this recipe works
This Sheet Pan Teriyaki Chicken and Broccoli recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 37 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 395 calories with 40g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 pounds boneless skinless chicken thighs cut into 1-inch pieces
- 4 cups broccoli florets
- 4 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
Step by step instructions
Step 1: Make Teriyaki Sauce
Preheat oven to 425 degrees F and line a sheet pan with parchment paper. Whisk together the soy sauce, honey, rice vinegar, and cornstarch in a bowl until the cornstarch is fully dissolved and the sauce is smooth.
Step 2: Coat the Chicken
Add the chicken pieces to the bowl with the teriyaki sauce and toss until every piece is evenly coated. Reserve about 2 tablespoons of the sauce mixture separately to drizzle over the broccoli.
Step 3: Arrange and Roast
Spread the chicken pieces in a single layer on half of the sheet pan. Toss the broccoli florets with the reserved sauce and olive oil and arrange them on the other half. Roast for 20 to 22 minutes until the chicken is cooked through and the broccoli edges are lightly charred.
Step 4: Serve Over Rice
Serve the teriyaki chicken and broccoli immediately over steamed white or brown rice. Garnish with sesame seeds and sliced green onions if desired for extra flavor and visual appeal.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- chicken thighs → extra-firm tofu pressed and cubed for a vegetarian version
- soy sauce → tamari or coconut aminos for a gluten-free alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the cornstarch in the sauce which means it will not thicken and glaze the chicken properly during roasting
- Cutting chicken pieces too large so the outsides burn before the insides reach a safe temperature
Nutrition facts
Per serving: 395 calories, 40g protein, 28g carbs, 12g fat, 4g fiber.
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