30-Minute Sheet Pan Teriyaki Chicken & Broccoli

Teriyaki takeout has exactly one problem: the glaze arrives thick, sweet, and a little gluey. This sheet pan version flips that — a quick homemade teriyaki glaze, brushed onto chicken and broccoli in two passes so the sugars caramelize instead of sitting on top. Everything roasts on one pan at 425°F, and 30 minutes later you’re eating glossy, sticky chicken with crisp-tender broccoli over rice.

Why you’ll love it

• One pan, no babysitting. The oven does the work — flip once, brush glaze twice, done.
• Real teriyaki flavor. Homemade glaze means soy, honey, garlic, and ginger you can actually taste — not bottle syrup.
• About 37g protein per serving (estimated), from chicken thighs plus a little extra glaze on top.
• Caramelized, not soggy. The two-pass glaze trick is what gets you sticky, glossy edges instead of steamed chicken.

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 tablespoon olive oil, plus 1 teaspoon
• 3/4 teaspoon kosher salt, divided (1/2 + 1/4 teaspoon)
• 1/2 teaspoon black pepper
• 5 cups broccoli florets, about 1 1/2 lb, cut into bite-size pieces
• 1 medium red onion, cut into 3/4-inch wedges
• 2 cups cooked jasmine rice, for serving
• 1 tablespoon toasted sesame seeds
• 3 green onions, thinly sliced

For the homemade teriyaki glaze

• 1/3 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons water
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch

Equipment

A large rimmed sheet pan (18×13-inch), parchment paper or foil, a small saucepan, and a pastry brush or spoon.

Instructions

1. Heat and prep (5 minutes).. Position a rack in the upper third and heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Toss the chicken pieces with 1 tablespoon olive oil, 1/2 teaspoon salt, and the pepper; spread in a single layer on one half of the pan.
2. Make the glaze (5 minutes).. In a small saucepan over medium heat, whisk the soy sauce, honey, water, garlic, ginger, rice vinegar, and cornstarch. Bring to a gentle boil, whisking, until thickened and glossy, about 2–3 minutes. Remove from heat.
3. Add the vegetables.. Toss the broccoli and red onion with the remaining 1 teaspoon olive oil and 1/4 teaspoon salt; spread on the empty half of the pan. Brush half the glaze over the chicken pieces.
4. Roast (14 minutes).. Roast for 14 minutes, until the chicken is nearly cooked through and the broccoli is crisp-tender at the edges. Flip the chicken pieces and stir the vegetables.
5. Glaze and caramelize (5 minutes).. Brush the remaining glaze over the chicken (and lightly over the broccoli). Roast 5 minutes more, until the chicken reaches 165°F and the glaze is sticky and caramelized in spots.
6. Finish and serve (1 minute).. Scatter the sesame seeds and green onions over the pan. Serve over jasmine rice, spooning any pan juices over the top.

Doneness cues: Chicken thighs must reach 165°F internally — cut into the largest piece; it should be opaque with clear juices. The glaze is done when it’s sticky and glossy with caramelized edges, not wet and runny. Broccoli should be bright green with browned, crisp edges.

Nutrition note

Protein is estimated at about 37g per serving, calculated from USDA FoodData Central values — not lab-tested. Full nutrition panels aren’t provided; these are estimates only.

Substitutions and tips

• Chicken breasts swap in 1:1, but pull them at 160°F and rest 3 minutes — they dry out faster than thighs.
• Other vegetables: snap peas, bell peppers, or asparagus work; keep pieces uniform so they roast evenly.
• Make it spicy: add 1–2 teaspoons sriracha or a pinch of red pepper flakes to the glaze.
• Don’t crowd the pan. Use a full-size sheet pan; if things are piled up, the glaze steams instead of caramelizing.
• The two-pass glaze is the whole trick. The first coat soaks in while roasting; the second coat goes on near the end so it sticks and caramelizes instead of burning.

Storage and reheating

Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. Reheat on a sheet pan at 400°F for 8–10 minutes to re-crisp, or microwave in 60-second bursts until steaming (165°F). Freezing not recommended — the broccoli turns mushy and the glaze weeps when thawed.

Frequently asked questions

Can I use store-bought teriyaki sauce? Yes — thin 1/2 cup with 1 tablespoon water and brush it on the same way. The homemade glaze caramelizes better, but store-bought keeps this a true 30-minute dinner.

Is this dairy-free and gluten-free? Dairy-free as written. For gluten-free, use tamari instead of soy sauce and check that your rice vinegar is certified gluten-free.

Why did my glaze burn? It was probably brushed on too early or the oven ran hot. The second pass should go on with only 5 minutes left, on the upper-third rack — that’s the sweet spot between caramelized and charred.

Is this good for meal prep? Very — portion over rice in containers for up to 4 days. Pack extra glaze on the side if you like things saucy.

Can I double it? Yes, but use two sheet pans. Doubling on one pan crowds everything and you lose the caramelization.

More sheet pan takeout-style dinners

For another one-pan chicken dinner, try our 25-Minute Honey Garlic Chicken & Green Beans. Love sheet pan dinners? Our 30-Minute Sheet Pan Miso Salmon & Bok Choy is on the table in half an hour. For a takeout-style bowl, Teriyaki Salmon Bowls are a reader favorite.