Go Back
To make a delicious Sheet Pan Teriyaki Chicken Broccoli, you'll need the following ingredients: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 tablespoon olive oil - Salt and pepper to taste - ¼ cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon freshly grated ginger - 2 cloves garlic, minced - 1 teaspoon sesame oil - Sesame seeds for garnish - Green onions, sliced for garnish These ingredients come together to create a sweet and savory dish. The chicken thighs stay moist and tender, while the broccoli adds a nice crunch. The red bell pepper brings a pop of color and flavor. Each element works in harmony to create a balanced meal. - Preheat your oven to 400°F (200°C). - Line a large baking sheet with parchment paper. This helps with easy cleanup. - In a medium bowl, whisk together these ingredients: - ¼ cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon freshly grated ginger - 2 cloves minced garlic - 1 teaspoon sesame oil - Mix until all the ingredients are well combined. This sauce adds flavor to the chicken. - In a separate bowl, toss 1 pound of boneless, skinless chicken thighs with: - 1 tablespoon olive oil - Salt and pepper to taste - Add half of the teriyaki sauce to the chicken. - Stir to coat the chicken evenly. - Spread the chicken in a single layer on the prepared baking sheet. - Add 2 cups of broccoli florets and 1 sliced red bell pepper around the chicken. - Place the sheet pan in the preheated oven. - Bake for 20-25 minutes. Check that the chicken is cooked through and the vegetables are tender. - Drizzle the reserved teriyaki sauce over the chicken and veggies. - Switch the oven to broil. - Broil for 2-3 minutes until caramelized. Keep a close eye to prevent burning! To get crispy chicken, you need an even coat. Toss the chicken pieces well in olive oil, salt, and pepper. This helps them crisp up nicely in the oven. When you bake them, spread them out on the sheet pan. This way, they won’t steam. After baking, broil the dish for a perfect finish. This step caramelizes the sauce and adds a nice crunch. Keep a close eye on it, so it doesn’t burn. Just two to three minutes under the broiler can make a big difference. Broccoli needs just the right timing to stay tender yet crisp. Add the broccoli to the pan for the last ten minutes of baking. This ensures it cooks but keeps its bright color and crunch. If you add it too early, it may turn mushy. Cleaning up can be a breeze with some simple tricks. Always line your baking sheet with parchment paper. This prevents sticking and makes cleanup easy. After the meal, just toss the paper away. Also, soak any sticky pans in warm water for a few minutes. This will help loosen any residue. A little prep goes a long way in making cooking fun and easy! {{image_2}} You can switch the chicken thighs for chicken breast. Chicken breast is leaner and cooks quicker. Just ensure you cut it into small pieces. If you want a plant-based option, try tofu. Use firm tofu and press it to remove extra water. Cut it into cubes and toss it with the teriyaki sauce. Both options work great in this dish. Feel free to mix in other veggies. Carrots add sweetness, and snap peas bring crunch. You can also use zucchini or asparagus for a fresh twist. Just remember to cut them into similar sizes as the broccoli. This way, they cook evenly and look nice on your plate. Want to add some heat? Try sriracha! Just mix a bit into the teriyaki sauce. You can also use chili paste or garlic chili sauce for a kick. If you like something sweeter, add more honey or maple syrup. These small changes can really enhance the dish and suit your taste. To keep your Sheet Pan Teriyaki Chicken Broccoli fresh, store it in the fridge. Place leftovers in an airtight container. This helps lock in flavor and moisture. They will last about 3 to 4 days. Make sure to let the dish cool down before sealing it. This avoids extra moisture build-up inside the container. When you're ready to enjoy your leftovers, reheating is simple. You can use a microwave or an oven. For the microwave, place the chicken and broccoli on a microwave-safe plate. Heat for 1-2 minutes, checking to ensure it warms evenly. If using an oven, preheat it to 350°F (175°C). Place the dish in a baking pan and cover it with foil. Heat for about 10-15 minutes or until hot. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, portion it into freezer-safe bags or containers. Remember to remove as much air as possible. This helps prevent freezer burn. You can freeze the dish for up to 2-3 months. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use frozen broccoli. It saves time and still tastes good. Just add it to the pan without thawing. The cooking time might be a bit longer, so check for doneness. To make this dish gluten-free, use tamari instead of soy sauce. Tamari has a similar taste but is safe for gluten-free diets. You can also check labels on honey or maple syrup. You can serve this dish with rice or quinoa. Both options soak up the tasty sauce well. You might also add a simple salad for extra crunch. This blog post provided a simple way to make sheet pan teriyaki chicken. We discussed all the essential ingredients, step-by-step cooking instructions, and tips for crispy chicken. You learned how to adjust flavors and store leftovers. Remember, this dish is easy to modify with different proteins and vegetables. My final thought: enjoy the process and have fun experimenting with your own twists. Happy cooking!

Sheet Pan Teriyaki Chicken Broccoli

Indulge in a delicious and easy meal with our Sweet & Savory Sheet Pan Teriyaki Chicken & Broccoli recipe! This one-pan dish features tender chicken thighs and vibrant veggies tossed in a rich teriyaki sauce, perfect for busy weeknights. With just a little prep and a quick bake, you'll have a flavorful dinner in no time. Click to explore the full recipe and elevate your dinner game tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

2 cups broccoli florets

1 red bell pepper, sliced

1 tablespoon olive oil

Salt and pepper to taste

¼ cup low-sodium soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon freshly grated ginger

2 cloves garlic, minced

1 teaspoon sesame oil

Sesame seeds for garnish

Green onions, sliced for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Sauce: In a medium bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined.

      Season the Chicken: In a separate bowl, toss the chicken pieces with olive oil, salt, and pepper. Add half of the teriyaki sauce mixture, reserving the other half for later. Stir to coat the chicken evenly.

        Arrange on the Sheet Pan: Spread the coated chicken pieces in a single layer on the prepared baking sheet. Add the broccoli florets and sliced bell pepper around the chicken.

          Bake: Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

            Glaze and Broil: Drizzle the reserved teriyaki sauce over the chicken and vegetables, then switch the oven to broil. Broil for an additional 2-3 minutes, just until caramelized. Keep an eye on it to prevent burning!

              Garnish and Serve: Remove from the oven and sprinkle with sesame seeds and sliced green onions for a fresh touch. Serve immediately over rice or quinoa if desired.

                Prep Time: 15 min | Total Time: 40 min | Servings: 4