This sheet pan teriyaki chicken and broccoli is a dependable weeknight dinner that’s ready with minimal fuss — everything bakes on a single pan so cleanup is quick. The chicken becomes savory with a hint of sweetness from a simple teriyaki-style sauce, while the broccoli roasts until tender with slightly caramelized edges. Serve it over rice for a complete, satisfying meal.
This recipe works well when time is tight because you don’t need to manage multiple pots. It’s also a great option for meal prep — leftovers reheat well for lunches or quick dinners. You can easily swap vegetables or the protein based on what you have in the fridge.
Why You’ll Love This Recipe
- One-pan meal for simple prep and cleanup
- Perfect for busy weeknights
- Meal prep friendly — reheats well
- Uses common pantry ingredients
- Customizable with different proteins or vegetables
- Family-friendly flavors
Helpful Tips
Cut the chicken slightly larger
Because broccoli can take longer to roast than small pieces of chicken, cut the chicken into slightly larger bite-size pieces so both finish around the same time and the chicken stays juicy.
Cut broccoli into smaller florets
Smaller florets roast faster and develop more caramelized edges. Aim for uniform sizes so everything cooks evenly.
Don’t overcrowd the pan
Use a large sheet pan and arrange the chicken and broccoli in a single layer. Overcrowding traps steam and prevents browning.
Discard excess marinade
Too much excess liquid on the pan can make the dish watery. After tossing the chicken with half the sauce to marinate, drain off any excess before baking.
Add sauce halfway through
Pouring the reserved sauce over the pan halfway through baking helps keep the broccoli from becoming soggy while still coating the chicken with flavor.
Easy Variations
This recipe is very adaptable. Try bell peppers, snap peas, mushrooms, carrots, or zucchini alongside the broccoli. Swap the protein for chicken breast, chicken thighs, shrimp, or firm tofu to suit dietary preferences. Adjust the sauce to taste — more honey or brown sugar for sweetness, or extra garlic and ginger for depth.
What to Serve With It
Serve the teriyaki chicken and broccoli over your favorite base. Common choices include:
- Jasmine rice
- Brown rice
- Fried rice
- Nooodles
- Cauliflower rice
Storage Tips
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for best texture, or use the microwave for a quick option. If broccoli softens during storage, a quick pan-sear when reheating can help revive some texture.
More Easy Asian Dinner Recipes
If you enjoy this sheet pan meal, try other simple dinners like Korean beef bowls, garlic noodles, honey garlic shrimp rice bowls, spam fried rice, or miso salmon. These recipes also use straightforward ingredients and come together quickly on busy nights.
Recipe
Sheet Pan Teriyaki Chicken and Broccoli
Author: Quynh Nguyen
This is an easy weeknight recipe with juicy chicken, tender roasted broccoli, and a homemade teriyaki-style sauce — all baked on one sheet pan for minimal cleanup.
Prep & Cook Time
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Servings: 4
- Calories: 270 kcal per serving
Equipment
- Large 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 grated ginger (optional)
- 1 tablespoon rice vinegar or mirin
- 1 teaspoon sesame oil (optional)
- Optional garnish: green onions, sesame seeds
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, whisk together the soy sauce, brown sugar (or honey), minced garlic, ginger (if using), rice vinegar, and sesame oil.
- Toss the chicken pieces with half of the sauce and let them marinate for 10–15 minutes. Reserve the remaining sauce.
- Arrange the marinated chicken and broccoli in a single layer on a large sheet pan. Discard any excess marinade that pooled in the bowl.
- Bake for 10–12 minutes, then toss the chicken and broccoli and pour the reserved sauce evenly over the pan.
- Bake an additional 8–10 minutes, until the chicken is cooked through and the broccoli is tender with a few browned edges.
- Optional: Broil for 2–3 minutes at the end to deepen the caramelization — watch carefully to avoid burning.
- Serve over rice and top with sliced green onions and sesame seeds if desired.
Notes
- Cut chicken slightly larger so it doesn’t dry out while the broccoli finishes roasting.
- Chicken thighs remain juicier, but breasts are fine if preferred.
- If your broccoli is done before the chicken, remove it early or move it to the edges of the pan to avoid overcooking.
- This dish is excellent for meal prep and keeps well for up to 4 days refrigerated.
Nutrition (approx. per serving)
- Calories: 270 kcal
- Carbohydrates: 12 g
- Protein: 36 g
- Fat: 8 g
- Sodium: 930 mg