Sheet Pan Chicken Teriyaki with Broccoli

Sheet Pan Chicken Teriyaki with Broccoli is always a crowd pleaser. This recipe is super easy to prepare by throwing it onto a sheet pan and roasting the chicken to perfection. The homemade teriyaki sauce is sweet and glossy, and the addition of broccoli completes the meal. 

Sheet Pan Chicken Teriyaki with Broccoli

Chicken teriyaki is a Japanese dish made with grilled chicken. In this recipe, the marinated chicken and fresh broccoli are cooked on a sheet pan. This saves dishes and effort. We use chicken thighs because they have more flavor and tend not to dry out. The Chicken gets doused in the sweet teriyaki sauce, and then dinner is served. The traditional teriyaki sauce only requires 5 ingredients. All you need is soy sauce, sake (Japanese rice wine), mirin (sweetened rice wine), sugar, and garlic.

Ingredients needed to make sheet pan teriyaki chicken and broccoli~

Marinade~

• Soy sauce 
• Sugar 
• Rice Wine Vinegar 
• Garlic (rough chopped or crushed)
• Boneless Skinless Chicken Thighs 
• Fresh Broccoli 
• Onion

Teriyaki Sauce~

• Soy Sauce
• Sake (cheap is great)
• Mirin 
• Sugar
• Garlic (grated or minced)
• Sesame Seeds (for garnish)
• Green Onion (garnish)

Notes for Success~

• The chicken marinade is optional.
• The teriyaki sauce will start out very thin and will thicken as it cooks. You will notice the sauce bubbling and a foam forming on top. If your sauce begins to bubble over the pan, turn down the heat. 
• The sheet pan chicken teriyaki with broccoli can be stored in an airtight container for up to 3 days in the refrigerator. 

Are you looking for more Asian-inspired recipes?

• Vegetarian Pad Thai
• Sweet Thai Peanut Chicken
• Vegetarian Bulgogi

If you make my Sheet Pan Teriyaki Chicken with Broccoli recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram or TikTok! I love seeing the recipes you make!

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5 from 4 votes

Sheet Pan Teriyaki Chicken with Broccoli

This sheet pan teriyaki chicken with broccoli is so delicious and simple. The oven method ensures the chicken stays tender and it makes clean up a breeze. The teriyaki sauce is sweet and thick in you will want to make this recipe on repeat.

Prep Time30 minutes mins

Cook Time20 minutes mins

Course: dinner

Cuisine: Japanese

Servings: 4

Author: Jennifer Struss

Ingredients

Chicken Marinade

• 2 tbsp Soy sauce
• ¼ cup Rice Vinegar
• 1 tbsp White Sugar
• 2-3 Cloves of Garlic
• 4 Chicken Thighs
• 2 cups Broccoli Florets
• ½ Onion (or 1 small onion)

Teriyaki Sauce

• ½ cup Soy Sauce
• ½ cup Sake
• ¼ cup Mirin
• ¼ cup White Sugar

Instructions

• Cut the broccoli and onion into bite size pieces, slice the green onion and set aside. Make the marinade (this is optional) by adding soy sauce, sugar, rice wine vinegar, and garlic to a medium size bowl. Mix until the sugar is dissolved. Place chicken thighs in marinade and leave covered in the refrigerator for a minimum of 30 minutes and up to 12 hours.
• Preheat the oven to 375 degrees F. Place the chicken, onion and cut broccoli on a lined baking sheet. Cook for 20 minutes.
• While the chicken is cooking, prepare the sauce by adding soy sauce, sake, mirin, sugar, and garlic to a bowl, mix well until the sugar is dissolved. Pour the sauce into a saucepan over medium heat. Heat the teriyaki sauce for about 15 minutes stirring occasionally. The sauce will thicken and start to foam. Once the sauce is at the desired consistency, take it off the heat.
• Serve the chicken and broccoli with rice if desired and pour the teriyaki sauce over the chicken and broccoli. Enjoy!

Notes

The chicken marinade is optional. You can skip the marinade to save time. The sauce will start out very thin and will thicken as it cooks. You will notice the sauce bubbling and a foam forming on top. If your sauce begins to bubble over the pan, turn down the heat.