Sheet Pan Teriyaki Chicken and Broccoli
Sheet pan teriyaki chicken and broccoli is the kind of dinner that gets you out of the kitchen fast. Everything roasts on one tray while the sauce turns sticky and dark around the edges.
Chicken thighs stay juicy under the glaze, and the broccoli florets pick up enough char to taste like they came off a grill. It’s a no-fuss weeknight meal that leaves you hungry again before the dishes are done.
What Keeps This One in Regular Rotation
The teriyaki sauce is the real reason I come back to it. Soy sauce, honey, garlic, and fresh ginger whisk together into something salty and bright, then reduce in the oven until it coats the chicken like lacquer. No bottled version needed.
The vegetables cook right alongside the meat and soak up any drippings that run off. Those browned bits on the broccoli are my favorite part, crisp and savory with just enough sweetness from the glaze.
Ingredients
- 1 ½ lbs boneless skinless chicken thighs: thighs stay moist where breasts would dry out
- 3 cups broccoli florets: cut them roughly the same size so they roast evenly
- 1 red bell pepper, sliced: any color works, red adds sweetness
- 1 tbsp neutral oil: avocado or canola
- ½ tsp kosher salt: adjust if your soy sauce is on the salty side
- ¼ tsp black pepper
- ⅓ cup low-sodium soy sauce: use a good one, it carries the whole dish
- 3 tbsp honey: light honey keeps the sweetness balanced
- 1 tbsp rice vinegar: unseasoned, for brightness
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp cornstarch mixed with 2 tsp cold water: this helps the glaze cling
- Sesame seeds and sliced green onion, for serving
Variations and Swaps
- Chicken breasts instead of thighs: slice them in half horizontally so they cook at the same pace as the vegetables, and start checking at 18 minutes.
- Broccoli swap: snap peas, cauliflower florets, or thick asparagus spears all roast well here.
- Honey alternative: maple syrup gives a deeper, slightly smokier sweetness.
- Add heat: a generous pinch of red pepper flakes or a drizzle of sriracha in the sauce.
- Gluten-free: swap the soy sauce for tamari.
If you want another one-pan meal with a similar vibe, try Sheet Pan Miso Glazed Salmon next.
How to Make Sheet Pan Teriyaki Chicken and Broccoli
Step 1: Whisk the Teriyaki Glaze
Heat your oven to 425°F (220°C). In a small bowl, whisk together the ⅓ cup soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, minced garlic, and grated ginger. Pour half of this mixture into a separate cup and set it aside for basting later. Whisk the cornstarch slurry into the remaining half until smooth.
The sauce will look thin and glossy. It thickens just enough during roasting to cling to the chicken, so don’t worry if it seems loose right now.
Step 2: Toss the Chicken and Vegetables
Pat the chicken thighs dry and place them in a bowl. Pour the cornstarch-thickened sauce over them and toss until every piece is coated. On a large rimmed sheet pan, toss the broccoli florets, sliced bell pepper, 1 tablespoon oil, salt, and pepper directly with your hands. Spread the vegetables into an even layer, then nestle the chicken thighs among them, leaving a little space between pieces.
The chicken will look slick and dark, and the vegetables should be shiny from the oil. If the pan is crowded, everything steams instead of roasts, so use two pans if you need to.
Step 3: Roast the Sheet Pan
Slide the pan onto the middle rack and roast for 15 minutes. Pull it out, brush the reserved sauce over the chicken thighs, and give the vegetables a gentle toss with a spatula. Return the pan to the oven and roast another 10 to 15 minutes, until the chicken hits 165°F (74°C) inside and the broccoli edges are dark and crisp.
You’ll smell the garlic and ginger as soon as you open the oven door. The sauce will have reduced into a sticky, caramel-colored coating on the chicken.
Step 4: Broil for a Crisp Finish
Switch the oven to broil and move the pan to the upper rack. Broil for 2 to 3 minutes, watching closely. The glaze will bubble and darken in spots, and the broccoli florets will char at the tips.
Listen for a quiet sizzle. That’s the signal to pull the pan out before the sauce burns.
Step 5: Slice and Serve
Transfer the chicken to a cutting board and let it rest for a couple minutes, then slice it against the grain into thick strips. Pile the roasted vegetables onto plates, top with the sliced chicken, and spoon any sauce left on the pan over everything. Scatter sesame seeds and green onion on top.
Serve it right away while the glaze is warm and the vegetables still have their crunch.
A Few Notes Before You Roast
- Same size pieces, same doneness: cut the broccoli florets to roughly the same size so they finish at the same time, and slice the bell pepper into strips no thinner than your thumb.
- Line the pan: parchment paper makes cleanup almost invisible and keeps the glaze from sticking.
- Leave breathing room: if the chicken thighs touch, they steam. Spread them out and spoon any extra vegetables into the gaps.
- A thermometer is your friend: chicken thighs can look done on the outside while still pink inside. Pull them at 165°F (74°C) and they’ll be juicy.
Storing Leftover Teriyaki Chicken
- Refrigerate: keep any leftovers in a sealed container for up to 4 days. The sauce thickens as it chills, so everything tastes even stickier the next day.
- Reheat: warm gently in a skillet over medium heat with a splash of water, or microwave in short bursts. The chicken stays moist and the vegetables soften a bit but still hold up.
What to Serve With Sheet Pan Teriyaki Chicken and Broccoli
Steamed jasmine rice is the obvious choice. It soaks up the extra glaze and rounds out the meal without needing another pan. A quick cucumber salad, just thin slices tossed with rice vinegar and a pinch of sugar, cuts through the richness and adds a cold, crisp contrast.
Frequently Asked Questions
Can I make this with salmon or tofu?
Yes. For salmon fillets, roast the vegetables alone for 10 minutes first, then add the fish glazed with sauce for the final 10 to 12 minutes. For tofu, press it well, cube it, and toss with the sauce before roasting alongside the vegetables the whole time.
Can I skip the cornstarch?
You can. The sauce will be thinner and may pool on the pan instead of glazing the chicken, but it still tastes great. Pour any pan juices over the rice when you serve.
My broccoli burned before the chicken cooked through, what happened?
The florets were probably cut too small, or the pan was on the top rack too early. Cut bigger pieces next time and keep the pan on the middle rack until the final broil step.
Sheet Pan Teriyaki Chicken and Broccoli Recipe
Ingredients
Method
- Heat oven to 425°F (220°C). Whisk soy sauce, honey, rice vinegar, garlic, and ginger. Divide, then whisk cornstarch slurry into half and set aside the other half for basting.
- Toss chicken with the cornstarch-thickened sauce. On a sheet pan, toss broccoli, bell pepper, oil, salt, and pepper. Nestle chicken among vegetables.
- Roast 15 minutes. Brush reserved sauce over chicken, toss vegetables, and roast 10 to 15 minutes more until chicken reaches 165°F (74°C) and vegetables char.
- Broil on upper rack 2 to 3 minutes to crisp the glaze.
- Rest chicken briefly, slice, and serve over vegetables with pan sauce, sesame seeds, and green onion.
