Sheet Pan Baked Teriyaki Chicken with Broccoli

Sheet Pan Baked Teriyaki Chicken with Broccoli

Glossy teriyaki chicken and crisp-tender broccoli roast together on one pan for an easy weeknight dinner.

Total 45 min Makes 4 servings Calories 360/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Soy, Wheat, Sesame

Chicken thighs and broccoli florets roast side by side, then get brushed with a sticky soy-ginger glaze until caramelized at the edges. Minimal cleanup and a short ingredient list make this a practical weeknight dinner that still delivers deep savory flavor. Serve over steamed rice to soak up the extra sauce.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs, cut into large chunks
  • 4 cups broccoli florets
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup teriyaki sauce
  • 1 tablespoon sesame seeds
  • 2 green onions, thinly sliced

Method

  1. Preheat the oven to 425°F and line a 9x13-inch rimmed baking sheet with parchment paper or foil.

  2. Place the chicken chunks and broccoli florets on the sheet pan, keeping them in separate sections.

  3. Drizzle the oil over the chicken and broccoli, then sprinkle with salt and pepper and toss each separately to coat.

  4. Pour half of the teriyaki sauce over the chicken, reserving the rest for basting later.

  5. Roast in the preheated oven for 15 minutes.

  6. Remove the pan, brush the chicken with the remaining teriyaki sauce, stir the broccoli, and return to the oven.

  7. Continue roasting until the chicken reaches 165°F internally and the broccoli is crisp-tender with lightly charred edges, about 15 minutes.

  8. Sprinkle the sheet pan with sesame seeds and sliced green onions before serving.

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    Sheet Pan Baked Teriyaki Chicken with Broccoli

    Chicken thighs and broccoli florets roast side by side, then get brushed with a sticky soy-ginger glaze until caramelized at the edges. Minimal cleanup and a short ingredient list make this a practical weeknight dinner that still delivers deep savory flavor. Serve over steamed rice to soak up the extra sauce.

    45 min 4 servings 360 cal

    Ingredients

    • 1 1/2 pounds boneless skinless chicken thighs, cut into large chunks
    • 4 cups broccoli florets
    • 2 tablespoons vegetable oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3/4 cup teriyaki sauce
    • 1 tablespoon sesame seeds
    • 2 green onions, thinly sliced

    Method

    1. 1

      Preheat the oven to 425°F and line a 9x13-inch rimmed baking sheet with parchment paper or foil.

    2. 2

      Place the chicken chunks and broccoli florets on the sheet pan, keeping them in separate sections.

    3. 3

      Drizzle the oil over the chicken and broccoli, then sprinkle with salt and pepper and toss each separately to coat.

    4. 4

      Pour half of the teriyaki sauce over the chicken, reserving the rest for basting later.

    5. 5

      Roast in the preheated oven for 15 minutes.

    6. 6

      Remove the pan, brush the chicken with the remaining teriyaki sauce, stir the broccoli, and return to the oven.

    7. 7

      Continue roasting until the chicken reaches 165°F internally and the broccoli is crisp-tender with lightly charred edges, about 15 minutes.

    8. 8

      Sprinkle the sheet pan with sesame seeds and sliced green onions before serving.