My Go-To Sheet Pan Teriyaki Chicken & Broccoli

Ever find yourself staring into the fridge at 5 p.m., hoping a delicious dinner will magically appear? We’ve all been there. That’s why this Sheet Pan Teriyaki Chicken & Broccoli is my absolute weeknight superhero. It’s one of those simple chicken recipes that feels like a warm hug but is so incredibly easy to pull off. Just a handful of ingredients, a single pan to clean, and you get a meal that’s way better than takeout. It’s the perfect solution for those busy nights when you need healthy dinner recipes that don’t sacrifice an ounce of flavor.

Why You’ll Love This

This dish is the epitome of comfort with a twist. You get the classic, sweet-and-savory teriyaki flavor we all adore, but it’s made at home where you control the ingredients. The best part? Everything cooks together on one sheet pan. That means minimal cleanup and maximum flavor as the chicken juices mingle with the broccoli. It’s a healthy dinner idea that’s also a quick dinner idea. So good. And honestly, the smell that fills your kitchen is so, so comforting. It’s the kind of meal that makes everyone ask for seconds and has you feeling like a kitchen rock star with very little effort.

Ingredients You’ll Need

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes: The lean protein base that cooks up juicy and tender.
• 4 cups broccoli florets: Fresh broccoli roasts up beautifully, getting slightly crisp at the edges.
• ⅓ cup low-sodium soy sauce: Provides the salty, umami foundation of our sauce.
• 3 tablespoons honey: Adds the perfect natural sweetness to balance the soy.
• 2 tablespoons rice vinegar: Gives a little tang to brighten up the whole dish.
• 3 cloves garlic, minced: For that essential aromatic punch.
• 1 tablespoon fresh ginger, grated: Brings a warm, spicy note that makes teriyaki taste like teriyaki.
• 2 teaspoons toasted sesame oil: Adds a nutty, rich depth of flavor.
• 1 tablespoon cornstarch: The key to thickening our sauce into a glossy glaze.
• 2 tablespoons avocado or olive oil: Helps everything get crispy and golden in the oven.
• Sesame seeds and sliced green onions: For the perfect fresh garnish.

Let’s Get Cooking Step by Step

1. First, preheat your oven to 400°F (200°C) and grab a large rimmed sheet pan. Line it with parchment paper for the easiest cleanup ever.
2. Let’s make the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Now, sprinkle the cornstarch over the top and whisk it in until it’s completely smooth. This little trick will give you that beautifully thick, glazy sauce.
3. Place your cubed chicken and broccoli florets in a large bowl. Drizzle the avocado oil over them and toss until everything is lightly coated. Pour about half of your teriyaki sauce over the chicken and broccoli and give it another good toss so it’s evenly covered.
4. Spread the chicken and broccoli out in a single layer on your prepared sheet pan. This is important—if things are crowded, they’ll steam instead of roast. We want some nice browning!
5. Pop the sheet pan into the preheated oven and bake for 15 minutes. Then, pull it out and give everything a good stir. Brush or spoon the remaining teriyaki sauce over the chicken and broccoli.
6. Return the pan to the oven and bake for another 10-15 minutes, or until the chicken is cooked through (it should register 165°F on a thermometer) and the broccoli is tender with slightly crispy edges.
7. Take the pan out of the oven and let it rest for a couple of minutes. Sprinkle generously with sesame seeds and green onions before serving. That’s it! Dinner is served.

Cooking Tips For Perfect Teriyaki Chicken

• Cut everything the same size. Try to make your chicken cubes and broccoli florets uniform. This ensures everything finishes cooking at the same time.
• Don’t skip the cornstarch. It’s what transforms a thin sauce into a luxurious, sticky glaze that clings to every bite.
• Give the pan some space. If your sheet pan is on the smaller side, use two! Overcrowding is the enemy of crispy, roasted goodness.
• Use fresh ginger and garlic. Honestly, the jarred stuff just doesn’t pack the same flavorful punch in a sauce this simple.
• Want extra sauce? Double the sauce ingredients and simmer half of it in a small saucepan for a few minutes until thickened. Serve it on the side for drizzling.
• Let it rest. Those few minutes out of the oven allow the chicken to reabsorb its juices, making it even more tender.

Variations & Substitutions

This recipe is wonderfully adaptable! For other easy meals, try these swaps. If you need a gluten-free version, simply use tamari or coconut aminos instead of soy sauce. Not a fan of broccoli? Swap it out for bell peppers, snap peas, or chopped carrots—just keep the veggie size similar for even cooking. You can easily use chicken thighs instead of breasts for a richer, even more tender result. And if you’re looking for shredded chicken recipes, you can bake two large whole breasts with the sauce, then shred them with two forks once cooked and toss with the roasted broccoli. For a burst of color and sweetness, add some pineapple chunks to the sheet pan during the last 10 minutes of cooking.

Serving Ideas & Pairings

This teriyaki chicken is fantastic all on its own, but it truly shines with a few simple sides. My absolute favorite is serving it over a bed of fluffy white or brown rice—it soaks up that extra sauce perfectly. For a lower-carb option, cauliflower rice works beautifully. You could also toss it with cooked soba noodles for a fun change. A simple side of quick-pickled cucumbers (just slice them thin and toss with a little rice vinegar and salt) adds a refreshing, crunchy contrast to the rich, savory flavors of the dish. It’s a complete healthy chicken recipe that everyone at the table will enjoy.

Storage & Reheating

Leftovers keep wonderfully, making this a great make-ahead option for healthy dinner recipes. Let the dish cool completely, then store it in an airtight container in the refrigerator. It will stay fresh for 3-4 days. To freeze, place cooled portions in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating. The best way to reheat is in a skillet over medium heat with a tiny splash of water or chicken broth to keep it from drying out. You can also use the microwave, but be sure to cover it and heat in 30-second intervals, stirring in between, until warmed through.

Frequently Asked Questions

• Q: Can I use frozen broccoli?
  A: You can, but I highly recommend thawing it completely and patting it very dry with paper towels first. Frozen broccoli releases a lot of water and won’t get those lovely crispy edges.
• Q: I don’t have a sheet pan. Can I use a 9×13 baking dish?
  A: You can, but the results will be a bit different. A baking dish will cause the food to steam more, so you won’t get as much browning. If it’s all you have, it will still taste delicious!
• Q: Is this one of those quick and easy dinner recipes I can make with rotisserie chicken?
  A: Absolutely! For a super speedy version, shred a rotisserie chicken and toss it with the sauce. Spread the raw broccoli on the sheet pan, roast for 10 minutes, then add the shredded chicken and remaining sauce and heat through for another 5 minutes. It turns this into a 15-minute miracle meal.