Save to Pinterest There's something magical about a sheet pan dinner that transforms a handful of simple ingredients into a spectacular meal. This Sheet Pan Teriyaki Chicken and Broccoli with Brown Rice brings together juicy chicken pieces and vibrant green broccoli, all enveloped in a homemade teriyaki sauce that strikes the perfect balance between sweet, salty, and savory. As the chicken roasts, it becomes tender and caramelized, while the broccoli develops those irresistible crispy edges that make roasted vegetables so delightful.
Save to Pinterest This recipe was born from busy weeknight necessity but has quickly become a family favorite in my home. The glossy teriyaki sauce coats each piece of chicken and broccoli, creating a dish that's as beautiful as it is delicious. Served over nutty brown rice, it's a complete meal that satisfies without overwhelming your evening with dishes to wash.
- For the Chicken & Broccoli: 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g), cut into bite-sized pieces, 4 cups (about 300 g) broccoli florets, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- For the Teriyaki Sauce: 1/3 cup (80 ml) low-sodium soy sauce, 1/4 cup (60 ml) honey or maple syrup, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 teaspoons fresh ginger, grated, 2 cloves garlic, minced, 1 tablespoon cornstarch, 2 tablespoons water
- For Serving: 2 cups (370 g) cooked brown rice, 1 tablespoon toasted sesame seeds, 2 green onions, thinly sliced
- Prepare the oven and baking sheet
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- Season the chicken and broccoli
- In a large bowl, toss chicken and broccoli with olive oil, salt, and pepper. Spread evenly on the prepared sheet pan.
- Make the teriyaki sauce
- In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat.
- Thicken the sauce
- In a small bowl, mix cornstarch with water to make a slurry. Whisk slurry into the saucepan and simmer for 2–3 minutes, until sauce thickens. Remove from heat.
- Add sauce to the chicken and broccoli
- Pour half of the teriyaki sauce over the chicken and broccoli, tossing gently to coat. Reserve the remaining sauce for serving.
- Roast in the oven
- Roast in the oven for 20–25 minutes, stirring once halfway through, until the chicken is cooked through and broccoli is tender and slightly crisp.
- Serve the dish
- Serve chicken and broccoli over cooked brown rice. Drizzle with reserved teriyaki sauce and garnish with sesame seeds and green onions.
To ensure the chicken cooks evenly, try to cut all pieces roughly the same size. For extra caramelization, let the chicken and broccoli roast undisturbed for the first 10-12 minutes before stirring. The teriyaki sauce can be made up to 3 days ahead and stored in the refrigerator to save time on busy weeknights. Just warm it slightly before using.
This versatile recipe welcomes many substitutions. Use chicken thighs instead of breasts for juicier meat, or swap in tofu for a vegetarian version. The vegetable options are endless – try bell peppers, carrots, snap peas, or cauliflower in place of or alongside the broccoli. For a spicy kick, add red pepper flakes to the teriyaki sauce or drizzle with sriracha before serving.
While brown rice makes for a hearty base, you can also serve this teriyaki chicken and broccoli over quinoa, cauliflower rice, or soba noodles. For a beautiful presentation, arrange the glazed chicken and broccoli over a bed of rice in shallow bowls, drizzle with the reserved sauce, and sprinkle with green onions and sesame seeds. A side of kimchi or quick-pickled vegetables adds a bright, tangy contrast.
Save to Pinterest As the aroma of ginger, garlic, and soy fills your kitchen, you'll know you've made the right dinner choice. This Sheet Pan Teriyaki Chicken and Broccoli has that restaurant-quality flavor but comes together with minimal effort, making it perfect for both weeknight dinners and casual entertaining. The combination of tender chicken, crisp-tender broccoli, and that irresistible homemade teriyaki sauce will have everyone asking for seconds – and thankfully, the recipe is easy enough that you'll be happy to make it again and again.
Recipe FAQs
- → Can I use different vegetables?
Absolutely, snap peas, bell peppers, or green beans pair well with the teriyaki glaze and roast nicely on the sheet pan.
- → How do I make the teriyaki sauce thicker?
Adding a cornstarch slurry and simmering the sauce for a few minutes helps achieve a thicker, glossy glaze perfect for coating.
- → Is it necessary to marinate the chicken?
Marinating for 30 minutes enhances flavor, but tossing the chicken in sauce just before roasting also yields delicious results.
- → Can I prepare this dish gluten-free?
Using gluten-free tamari instead of soy sauce makes it suitable for gluten-sensitive diets without compromising flavor.
- → What is the best way to prevent broccoli from getting soggy?
Roasting at a high temperature and stirring halfway through helps broccoli stay tender-crisp with a nice roasted texture.