Let’s face it: weeknights can get crazy. Between work, school, errands, and everything else, the last thing you want to do is spend hours in the kitchen. But who says you have to sacrifice flavour or nutrition for convenience?

This Sheet Pan Teriyaki Chicken with Roasted Broccoli and Brown Rice is the answer to your busy nights. It’s quick, easy, and packed with flavor—plus, it's a complete meal that everyone will love.

What makes this meal even better? It’s all cooked on one sheet pan, which means minimal clean-up. And the best part? You get tender, juicy chicken with a homemade teriyaki glaze, perfectly roasted broccoli, and nutty brown rice. Balanced, filling, and absolutely delicious. Let’s dive into this recipe!

Why You’ll Love This Sheet Pan Teriyaki Chicken

This dish is everything you need for a perfect weeknight meal:

Simple: Just a few ingredients and a single sheet pan.
Healthy: Packed with protein, fiber, and veggies, this meal will leave you feeling satisfied without the heaviness.
Customizable: You can swap out the chicken thighs for chicken breasts, or even try a different veggie if broccoli isn’t your thing.
Flavorful: The homemade teriyaki sauce is sweet, savory, and a little bit tangy—everything you love about teriyaki without the extra sugar or preservatives from store-bought sauces.

Ingredients You’ll Need

For the Teriyaki Chicken:

4 boneless, skinless chicken thighs (you can use chicken breasts if you prefer)
1/4 cup low-sodium soy sauce
1/4 cup honey or maple syrup
2 tablespoons rice vinegar
1 tablespoon sesame oil (or vegetable oil)
2 teaspoons grated fresh ginger
2 garlic cloves, minced
1 tablespoon cornstarch (optional, for a thicker sauce)
1 tablespoon water (if using cornstarch)
1 tablespoon sesame seeds (optional, for garnish)
2 green onions, chopped (optional, for garnish)

For the Roasted Broccoli:

2 medium heads of broccoli (or about 5 cups florets)
1 tablespoon olive oil
Salt and pepper, to taste
1/2 teaspoon garlic powder (optional)

For the Brown Rice:

1 cup brown rice (uncooked)
2 cups water or low-sodium chicken broth
Pinch of salt (optional)

Optional Toppings:

Toasted sesame seeds
Chopped scallions
Sriracha mayo

How to Make This Sheet Pan Teriyaki Chicken

Step 1: Preheat the Oven and Prepare the Rice

Start by preheating your oven to 400°F (200°C). Then, cook your brown rice. In a medium saucepan, combine the rice, water (or broth), and a pinch of salt. Bring it to a boil, then reduce to a simmer, cover, and cook for 35–40 minutes until the rice is tender and the liquid is absorbed. Fluff it with a fork, then set aside.

Step 2: Prepare the Teriyaki Sauce

In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, sesame oil, grated ginger, and minced garlic. If you want a thicker sauce, create a cornstarch slurry by mixing the cornstarch and water in a separate bowl, then add it to the sauce. Stir for 1–2 minutes until it thickens up. Set the sauce aside.

Step 3: Prep the Chicken

Pat the chicken thighs dry with paper towels. Season both sides with a pinch of salt and pepper. Place the chicken on a large sheet pan lined with parchment paper or a silicone mat. Pour half of the teriyaki sauce over the chicken, using a brush or spoon to coat it evenly. Save the remaining sauce for later!

Step 4: Prep the Broccoli

Cut the broccoli into florets. Spread them out on another sheet pan (or if there’s room, you can fit it alongside the chicken). Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder (if using). Toss it all together to make sure the broccoli is well-coated.

Step 5: Roast the Chicken and Broccoli

Now, pop both sheet pans into the oven and roast for about 25-30 minutes.

For the chicken: Bake until the internal temperature reaches 165°F (74°C) and the chicken is golden brown with slightly caramelized edges.
For the broccoli: Roast until the florets are tender and crispy around the edges. If your broccoli starts to brown too quickly, you can cover it loosely with foil or take it off the pan and continue roasting the chicken.

Halfway through, don’t forget to baste the chicken with the reserved teriyaki sauce to amp up the flavor!

Step 6: Serve It Up!

Once everything is cooked, divide the brown rice onto your plates or meal prep containers. Top with the roasted chicken and broccoli. Drizzle with any leftover teriyaki sauce for extra flavor. You can garnish with sesame seeds, chopped green onions, and a drizzle of sriracha mayo if you want a little extra kick.

Tips for Perfect Sheet Pan Teriyaki Chicken

Chicken Option: If you prefer chicken breasts, no problem! They’ll cook a little faster than thighs, so start checking the internal temperature after 20-25 minutes of baking.
For Extra Crispy Broccoli: If you like your broccoli a little extra crispy, turn up the oven to 425°F (220°C) during the last 10 minutes of cooking. You can also flip the florets halfway through for even roasting.
Meal Prep: This recipe is perfect for meal prep! Store the chicken, rice, and broccoli in airtight containers for up to 4 days in the fridge. Reheat in the microwave or oven for a quick and delicious meal.

Why This Meal Is a Winner

This Sheet Pan Teriyaki Chicken with Roasted Broccoli and Brown Rice is a balanced, healthy, and flavorful meal that checks all the boxes for a busy weeknight. The homemade teriyaki sauce adds a sweet-savory glaze to the chicken, while the roasted broccoli provides the perfect crunch. Paired with nutty brown rice, it’s a complete meal that’s easy, delicious, and satisfying.

Plus, the best part? It’s all made on a sheet pan, so cleanup is a breeze! You get the rich, savory flavors of homemade teriyaki, with minimal effort and dishes to clean. Trust me, this one is going to become a regular in your meal rotation. Enjoy!

Sheet Pan Teriyaki Chicken with Roasted Broccoli and Brown Rice

Let’s face it: weeknights can get crazy. Between work, school, errands, and everything else, the last thing you want to do is spend hours in the kitchen. But who says you have to sacrifice flavour or nutrition for convenience?