Sheet Pan Teriyaki Chicken

My kitchen filled with the most incredible aroma the first time I threw everything onto a sheet pan without overthinking it—ginger, garlic, and soy sauce mingling with roasting chicken and broccoli. I'd been craving something that tasted restaurant-quality but wouldn't tie me to the stove for hours, and somehow this simple tray of goodness delivered exactly that. The beauty of it hit me halfway through cooking when I realized the broccoli was getting crispy edges while staying tender inside, and the chicken was cooking so evenly I barely needed to fuss. My partner wandered into the kitchen following that smell and didn't even ask what was for dinner—his face said it all.

I made this for a small dinner party last autumn when I was nervous about impressing friends who are pretty adventurous eaters, and watching them pile seconds onto their bowls told me everything I needed to know. The brown rice soaked up that glossy teriyaki sauce like it was made for each other, and nobody could believe how much flavor came from something so straightforward. That night reminded me that the best meals aren't complicated—they're just thoughtful.

Ingredients

• Boneless, skinless chicken breasts: Cut them into bite-sized pieces so they cook through evenly and get coated beautifully in sauce—uniform sizing is your quiet friend here.
• Broccoli florets: Leave them roughly the same size so some don't turn to mush while others stay raw, and aim for pieces that fit comfortably on a fork.
• Olive oil: This helps everything get golden and crispy on the edges, creating little texture contrasts that make the dish feel special.
• Salt and pepper: Don't skip seasoning the raw chicken and broccoli—it builds flavor from the ground up rather than relying solely on the sauce.
• Low-sodium soy sauce: The foundation of your teriyaki, and going low-sodium gives you control over the final salt level.
• Honey or maple syrup: Either works, though honey gives a cleaner sweetness while maple brings earthiness—pick based on your mood.
• Rice vinegar: This bright acidity keeps the sauce from being one-dimensional and heavy.
• Sesame oil: Just a tablespoon is enough to add that toasted, nutty depth that makes people ask what your secret ingredient is.
• Fresh ginger and garlic: Minced fine so they distribute throughout the sauce and infuse every bite without chunks.
• Cornstarch slurry: Thickens the sauce so it coats rather than runs off, and the water helps it incorporate smoothly without lumps.
• Brown rice: Heartier and nuttier than white rice, it stands up to the bold teriyaki without disappearing.
• Sesame seeds and green onions: The garnish that transforms a good plate into one that looks like it came from somewhere special.

Instructions

Get your oven hot and ready:

Preheat to 425°F and line your sheet pan with parchment paper—the parchment saves you from scrubbing later and helps everything brown evenly. A hot oven is non-negotiable if you want that chicken to cook through while the broccoli gets crispy edges.

Season and spread everything out:

Toss the chicken pieces and broccoli florets with olive oil, salt, and pepper in a bowl, then arrange them on your sheet pan in a single layer. Give them space to breathe—crowding them steams instead of roasts.

Build your teriyaki sauce:

Whisk soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic together in a small saucepan and bring it to a gentle simmer. You'll see the edges start to bubble and smell that intoxicating aroma filling your kitchen.

Thicken the sauce:

Mix cornstarch with water until smooth, then whisk it into the simmering sauce and let it bubble for 2–3 minutes until it coats the back of a spoon. This is when you know it's ready—it goes from thin and pourable to glossy and clingy.

Coat and reserve:

Pour half the sauce over the chicken and broccoli and toss gently so everything gets coated without breaking apart. Keep the rest of the sauce in the saucepan for drizzling later.

Roast until golden:

Slide the pan into the oven for 20–25 minutes, stirring once halfway through so nothing sticks or browns unevenly. The chicken is done when it's cooked through and the broccoli has those dark, crispy tips.

Plate and finish:

Spoon the chicken and broccoli over fluffy brown rice, drizzle with the reserved sauce, then scatter sesame seeds and green onions on top. That final garnish isn't just pretty—it adds texture and freshness that brings everything together.

Save

There was an evening when my teenage son actually put his phone down mid-meal and asked for the recipe—that's when I knew this dish had crossed from weeknight dinner into something he actually wanted to learn. It's become our go-to when we're all busy but still want to eat together like we mean it.

How to Know It's Done

The chicken should be pale and opaque inside with no pink, though a quick internal thermometer reading of 165°F takes the guesswork out completely. The broccoli should have dark, caramelized edges and bend easily when you poke it, but still have a tiny bit of resistance—overcooked broccoli loses its personality. The sauce will have thickened noticeably and clings to everything rather than pooling at the bottom of the pan, which is exactly what you want.

Make It Your Own

This recipe is forgiving enough to play with based on what you have or what you're craving. If you love a deeper teriyaki, add a tablespoon of low-sodium tamari or an extra teaspoon of ginger to the sauce before simmering. Snap peas, bell peppers, or even asparagus work beautifully in place of broccoli, though they'll need slightly less time in the oven. Try finishing with a squeeze of lime juice and fresh cilantro instead of (or alongside) the green onions for a different kind of brightness.

Timing and Make-Ahead Options

Brown rice takes about 45 minutes on its own, so start it first or use a rice cooker so it's ready when everything else comes together. You can prep all your ingredients—cutting the chicken, chopping the broccoli, mincing ginger and garlic—up to 24 hours ahead and store them in separate containers. The teriyaki sauce keeps in the fridge for at least a week, so making it a day early actually lets the flavors deepen and is one less thing to worry about on your cooking day.

• If you want deeper flavor, marinate the chicken in half the teriyaki sauce for 30 minutes before roasting and use fresh sauce on top.
• Leftovers reheat beautifully in a 350°F oven for about 10 minutes, and this dish is honestly just as good cold the next day for lunch.
• Freeze leftover sauce in ice cube trays and thaw as needed for quick stir-fries or glazing grilled vegetables down the line.

Save

This meal has become my answer to that question of what to cook when you want something to taste intentional but you're running low on time or energy. It never lets me down, and somehow it always feels like more than just dinner.

Recipe FAQs

→ Can I use different vegetables with this dish?

Absolutely. Vegetables like snap peas, bell peppers, or carrots can replace broccoli to add variety and maintain a crisp texture.

→ How do I make the teriyaki glaze thicker?

The sauce is thickened by whisking cornstarch with water and simmering it briefly, creating a glossy coating perfect for chicken and broccoli.

→ Is it possible to prepare this ahead of time?

Yes, marinating the chicken in half of the sauce for 30 minutes before roasting enhances flavor and speeds up cooking.

→ What is the best way to ensure the chicken stays tender?

Cutting the chicken into bite-sized pieces and roasting at a high temperature while tossing once midway helps keep it juicy and tender.

→ Can this dish be made gluten-free?

Use gluten-free tamari instead of regular soy sauce to keep the flavors intact while accommodating gluten sensitivities.