Homemade teriyaki chicken made UNBELIEVABLY easy! Everything bakes up in one sheet pan and you won’t believe how flavorful the homemade sauce and roasted broccoli is!
So the new and improved version of teriyaki chicken, you guys. And yikes, it is SCARY easy to boot.
Pretty sure every night from here on out is gonna be a teriyaki chicken ‘fo dinner kinda night.
Can you really blame me? You obviously have no grounds.
No grounds that a sheet pan chicken teriyaki isn’t gonna beat. Just eat? Yeah please.
Okay, so first things first, guys. The teriyaki sauce. No more bottled stuff for you because honestly, you won’t BELIEVE how simple it is to make your own! Soy sauce, vinegar, sugar, ginger, garlic, cornstarch, and water.
All in in one pot. 5 minutes. DONE!
Chicken breasts + broccoli go on your ONE sheet pan. I toss the broccoli with a little bit of olive oil, garlic, salt + pepper and that’s it.
Only brush half of the teriyaki sauce on the chicken before baking because we’re gonna generously smother ALL the rest on after it’s been baked. The more sauce the merrier.
Make sure you invite some hot fluffy rice to this teriyaki chicken party. It’s a must cause again…so.much.sauce.
Dinner for roughly the next two weeks all figured out then? I thought so.
Sheet Pan Teriyaki Chicken + Roast Broccoli
- 1/2 cup soy sauce
- 2 tablespoons white vinegar
- 1/4 cup water
- 1/2 cup coconut sugar or brown sugar
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 lb broccoli florets
- 2 tablespoons olive oil
- 2 cloves garlic minced
- Salt and pepper to taste
- 1-1/2 lbs boneless skinless chicken breasts
- 2 tablespoons minced fresh parsley
- Hot rice for serving
- Make the sauce: In a small skillet over medium-high heat, bring soy sauce, vinegar, water, sugar, ginger, and garlic to a simmer over medium-high heat. Gradually whisk in cornstarch/water mixture until smooth. Stir occasionally until sauce is thickened. Remove from heat and set aside to cool.
- Toss broccoli with olive oil, garlic and salt and pepper to taste. Spread onto half of a large sheet pan. Arrange chicken on opposite side. Brush chicken with half of teriyaki sauce reserving other half.
- Bake chicken at 375F 25-30 minutes or until chicken registers 165F and broccoli is tender. Garnish with parsley and serve over hot rice. Enjoy!
Alyssa @ My Sequined Life says
Sheet pan dinners are my new obsession! I love how easy this teriyaki chicken is…no more take-out!
I love this! However I am
Not sure what to do with the rest of the sauce, it’s not clear. Do I reheat it? Do I pour it over the chicken at the end? Do I serve it in a separate dish at the table? Help! 🙂
I would recommend pouring any extra sauce you have over the chicken at the end. 🙂
Johanne Laliberte says
This was reallll good Sarah Thank you!
You are so welcome! Glad you enjoyed. 🙂