Sheet Pan Teriyaki Chicken (Printable)

Tender chicken and crisp broccoli glazed with teriyaki, roasted and served over hearty brown rice.

# What You’ll Need:

→ Chicken & Broccoli

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs), cut into bite-sized pieces
02 - 4 cups broccoli florets
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Teriyaki Sauce

06 - 1/3 cup low-sodium soy sauce
07 - 1/4 cup honey or maple syrup
08 - 2 tablespoons rice vinegar
09 - 1 tablespoon sesame oil
10 - 2 teaspoons fresh ginger, grated
11 - 2 cloves garlic, minced
12 - 1 tablespoon cornstarch
13 - 2 tablespoons water

→ For Serving

14 - 2 cups cooked brown rice
15 - 1 tablespoon toasted sesame seeds
16 - 2 green onions, thinly sliced

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, toss chicken and broccoli with olive oil, salt, and pepper. Spread evenly on the prepared sheet pan.
03 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat.
04 - In a small bowl, mix cornstarch with water to create a slurry. Whisk slurry into the saucepan and simmer for 2-3 minutes until sauce thickens. Remove from heat.
05 - Pour half of the teriyaki sauce over the chicken and broccoli, tossing gently to coat. Reserve the remaining sauce for serving.
06 - Roast in the oven for 20-25 minutes, stirring once halfway through, until chicken is cooked through and broccoli is tender with slight crispness.
07 - Serve chicken and broccoli over cooked brown rice. Drizzle with reserved teriyaki sauce and garnish with sesame seeds and green onions.

# Expert Tips:

01 -
  • One sheet pan means minimal cleanup, which honestly feels like a gift on a Tuesday night.
  • The homemade teriyaki sauce tastes like you've been simmering it all day, but it comes together in under five minutes.
  • Everything cooks at the same time, so you're done in 45 minutes start to finish with zero stress.
02 -
  • Don't crowd the sheet pan or everything steams instead of roasting—spread things out even if you need two pans.
  • Stirring halfway through matters more than you'd think, especially if your oven has hot spots that cook unevenly.
  • Reserve some sauce before tossing the raw chicken—tossing everything and then cooking it means the sauce thickens as it roasts, giving you better flavor control.
03 -
  • Pat the chicken dry with paper towels before cutting it—drier chicken browns better and cooks more evenly without steaming.
  • Don't skip tossing the raw ingredients with oil and seasoning before they hit the pan; it's the difference between dinner and restaurant-quality dinner.
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