Sheet Pan Teriyaki Chicken with Broccoli
Sheet Pan Teriyaki Chicken with Broccoli is the ultimate weeknight dinner solution! This one-pan meal features succulent chicken breasts paired with vibrant broccoli, all enveloped in a luscious teriyaki sauce. Not only is it bursting with flavor, but it’s also simple to prepare and requires minimal cleanup. Perfect for busy nights or casual gatherings, this dish will bring your family together around the table for a delightful culinary experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups fresh broccoli florets
- 1/2 cup teriyaki sauce
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 2 tbsp brown sugar
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken breasts on a parchment-lined baking sheet. Season with salt and pepper.
- In a bowl, mix teriyaki sauce, minced garlic, and brown sugar until smooth.
- Drizzle half of the sauce over the chicken; toss broccoli in remaining sauce.
- Arrange chicken and broccoli on the baking sheet in a single layer.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Let rest before serving; drizzle leftover sauce on top.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 8g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: For added flavor, marinate the chicken in teriyaki sauce for at least 30 minutes before cooking. Feel free to swap broccoli for snap peas or bell peppers for variety. Store leftovers in an airtight container for up to four days.