Sheet Pan Teriyaki Chicken (Print Version)

Tender chicken and broccoli roasted with teriyaki glaze, served atop hearty brown rice for a simple meal.

# Components:

→ 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 pieces and broccoli florets with olive oil, salt, and pepper. Spread evenly across the prepared sheet pan in a single layer.
03 - In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Bring to a simmer over medium heat.
04 - In a small bowl, mix cornstarch with water to create a slurry. Whisk the slurry into the simmering sauce and continue cooking for 2-3 minutes until the sauce thickens. Remove from heat.
05 - Pour half of the teriyaki sauce over the chicken and broccoli, gently tossing to coat evenly. Reserve the remaining sauce for plating.
06 - Roast in the preheated oven for 20-25 minutes, stirring halfway through cooking, until chicken reaches an internal temperature of 165°F and broccoli is tender with slightly crisp edges.
07 - Divide cooked brown rice among serving plates. Top with roasted chicken and broccoli mixture. Drizzle with reserved teriyaki sauce and garnish with toasted sesame seeds and sliced green onions.

# Expert Advice:

01 -
  • Everything cooks on a single sheet pan, which means minimal cleanup and maximum sanity on busy weeknights.
  • The homemade teriyaki sauce tastes restaurant-quality but comes together in minutes without any fancy ingredients.
  • It's naturally dairy-free and feels indulgent enough to satisfy cravings while still being genuinely good for you.
02 -
  • Don't skip the cornstarch slurry—it's what separates a proper teriyaki sauce from watery disappointment, and I learned this the hard way on my first attempt.
  • Reserving half the sauce before roasting keeps it fresh and flavorful rather than burnt and bitter, which makes a shocking difference in the final taste.
03 -
  • If you have time, marinate the chicken in half the teriyaki sauce for thirty minutes before roasting—it adds depth and makes the meat impossibly tender.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on top; it unlocks a nutty flavor that makes people ask what your secret ingredient is.
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