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30-Minute Sheet Pan Teriyaki Chicken & Broccoli

Juicy teriyaki chicken and crisp-tender broccoli on one sheet pan — a homemade glaze brushed on in two passes so it caramelizes, 30 minutes, about 37g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

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

  • Large rimmed sheet pan (18x13-inch)
  • Parchment paper or foil
  • Small saucepan
  • Pastry brush or spoon

Method
 

  1. 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. 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. 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 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. 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. Scatter the sesame seeds and green onions over the pan. Serve over jasmine rice, spooning any pan juices over the top.

Notes

Food safety: Chicken thighs to 165°F. The glaze goes on in two passes — the second pass is what caramelizes. Use a full-size sheet pan and don’t crowd it. Leftovers 4 days refrigerated; freezing not recommended. Protein ~37g/serving estimated from USDA FoodData Central; not lab-tested.