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Sheet Pan Teriyaki Chicken and Broccoli

Sheet Pan Teriyaki Chicken and Broccoli is a quick and delicious weeknight meal that combines tender chicken with vibrant broccoli, all glazed in a savory-sweet teriyaki sauce. This one-pan wonder not only saves time on cleanup but also offers a delightful blend of flavors and textures, making it perfect for family dinners or gatherings with friends. With minimal prep and cooking effort, you’ll have a flavorful dish ready in no time!

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 4 cups fresh broccoli florets
  • 2 tbsp olive oil
  • 1/2 cup teriyaki sauce
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp brown sugar
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and lightly spray a baking sheet with nonstick cooking spray.
  2. Place chicken breasts on the baking sheet. Drizzle with olive oil, season with salt and pepper, then set aside.
  3. In a bowl, toss broccoli florets with olive oil, salt, and pepper until well coated. Add to the baking sheet alongside the chicken.
  4. In another bowl, whisk together teriyaki sauce, minced garlic, grated ginger, and brown sugar until smooth.
  5. Pour half of the teriyaki sauce over the chicken and broccoli. Bake for 10 minutes.
  6. Drizzle remaining sauce over everything, then continue baking for an additional 20 minutes or until chicken reaches an internal temperature of at least 165°F (74°C).
  7. Let rest for 5 minutes before serving; drizzle with extra sauce if desired.

Nutrition

Keywords: - Marinate chicken in teriyaki sauce for added flavor before cooking. - Feel free to customize by adding other vegetables like bell peppers or snap peas. - Leftovers can be stored in an airtight container for up to three days.