A Delicious Teriyaki Chicken & Broccoli Sheet Pan Dinner

Is there anything better than a meal that comes together quickly, dirties just one pan, and makes everyone at the table happy? That’s the magic of this Teriyaki Chicken & Broccoli Sheet Pan Dinner. It’s a complete, healthy, and incredibly flavorful meal that takes all the stress out of a busy weeknight. We’re talking tender, juicy chicken and crisp-tender broccoli all glazed in a sweet and savory homemade teriyaki sauce that’s so much better than anything from a bottle. Let’s get cooking!

Why You’ll Love This

You’re going to love this recipe for so many reasons. First, it’s the ultimate easy weeknight dinner—everything cooks together on a single sheet pan, which means minimal cleanup and more time to actually relax. Second, that homemade teriyaki sauce is a total game-changer; it’s perfectly balanced and clings to every bite. And third, it’s a healthy dinner recipe that doesn’t skimp on flavor. It’s a complete meal that feels like a treat, making it one of my go-to dinner ideas when I need something reliable, delicious, and fuss-free.

Ingredients You’ll Need

• 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: Thighs stay extra juicy, but breasts work great too.
• 4 cups broccoli florets (from about 1 large head): The perfect veggie for soaking up all that glorious sauce.
• 2 tablespoons avocado oil or olive oil: Helps everything get beautifully browned and crispy.
• Salt and black pepper: The essential flavor starters.
• 2 tablespoons cornstarch: The secret to a glossy, thick sauce that coats everything perfectly.
• 1/2 cup low-sodium soy sauce or tamari: Provides the savory, salty base of our sauce.
• 1/3 cup honey or maple syrup: Adds the signature sweet note to balance the soy.
• 2 cloves garlic, minced: For that essential aromatic punch.
• 1 tablespoon freshly grated ginger: Brings a bright, zesty warmth to the sauce.
• 1/4 cup chicken broth or water: Thins the sauce to the perfect consistency.
• 1 tablespoon rice vinegar: A splash of acidity to balance the sweetness.
• Sesame seeds and sliced green onions, for serving: For a pretty finish and a bit of crunch.

Let’s Get Cooking Step by Step

1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for the easiest cleanup.
2. In a large bowl, toss the chopped chicken and broccoli florets with the avocado oil, a good pinch of salt, and a few cracks of black pepper until everything is lightly coated.
3. Spread the chicken and broccoli out in a single layer on your prepared baking sheet. This is key for getting that caramelization instead of steaming! Roast for 15 minutes.
4. While that’s in the oven, whisk together the sauce. In a small bowl or liquid measuring cup, whisk the cornstarch with the soy sauce until it’s totally smooth. Then, whisk in the honey, minced garlic, grated ginger, broth, and rice vinegar.
5. After the first 15 minutes, carefully remove the hot pan from the oven. Pour the teriyaki sauce evenly over the chicken and broccoli. Give everything a good stir with a spatula to coat.
6. Pop the pan back into the oven and roast for another 10-15 minutes, or until the sauce is bubbling, thickened, and glazy, and the chicken is cooked through. You can check the chicken with a thermometer—it should read 165°F.
7. Let it rest for a couple of minutes right on the pan. Then, sprinkle generously with sliced green onions and sesame seeds before serving. It’s fantastic over a bed of fluffy rice or even noodles to soak up the extra sauce.

Easy Variations & Substitutions

This recipe is wonderfully flexible! Don’t have broccoli? Swap it for chopped bell peppers, snap peas, or carrots cut into thin sticks. For a protein change-up, try this with shrimp (add them for the last 10 minutes of cooking) or firm tofu cubes. To make it gluten-free, simply use tamari instead of soy sauce. If you’re out of fresh garlic and ginger, about ¾ teaspoon each of the powdered versions will work in a pinch. And honestly, if you love a little heat, a sprinkle of red pepper flakes over the top before serving is fantastic.

Quick Dinner Ideas for Busy Nights

This Teriyaki Chicken & Broccoli Sheet Pan Dinner is already one of the best quick dinner ideas, but a little prep can make it even faster. On the weekend, you can whisk the sauce together and store it in a jar in the fridge. You can also pre-chop your chicken and store it in an airtight container. That way, on a hectic Tuesday, all you have to do is toss everything on the pan and you’re minutes away from a healthy dinner. It’s a cornerstone of my easy meals rotation because it delivers so much flavor for so little effort.

Pro Tips For Perfect Teriyaki Chicken

• Cut your chicken and broccoli into similar-sized pieces for even cooking.
• Don’t skip the step of whisking the cornstarch with the soy sauce first. This prevents lumps in your glossy sauce.
• Give everything plenty of space on the pan. If it looks crowded, use two pans. Crowding leads to steaming, not roasting.
• Let the sauce bubble away on the pan for those last few minutes. That’s what gives it that thick, restaurant-quality glaze.
• For an extra flavor boost, toast your sesame seeds in a dry skillet for a minute until fragrant before sprinkling.
• And my favorite tip? Don’t stress about perfection. A little char on the broccoli is a good thing!

Storage & Reheating Instructions

Leftovers store beautifully, making this a great option for cheap dinners for a family with planned leftovers. Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, the microwave works just fine for a quick lunch, but for the best texture, warm it in a skillet over medium heat until heated through. You can also reheat it on a sheet pan in a 350°F oven for about 10 minutes. I don’t recommend freezing this one, as the broccoli can become mushy when thawed.

Frequently Asked Questions

Q: Can I use frozen broccoli?
A: You can, but you’ll want to thaw it completely and pat it very dry with paper towels first. Otherwise, it will release a lot of water and make the sauce thin.

Q: Is this a healthy dinner recipe?
A: Absolutely! It’s packed with lean protein and vegetables, and you control the sodium and sugar levels by making the sauce yourself. It’s one of my favorite easy healthy dinner options.

Q: What are some other easy dinner dishes I could serve this with?
A: This is a complete meal on its own, but it’s fantastic served over brown rice, cauliflower rice, or even soba noodles. A simple side salad with a ginger-sesame dressing would also be lovely.