Description
A quick and easy sheet pan recipe featuring juicy teriyaki chicken thighs, crispy roasted broccoli, and fluffy jasmine or basmati rice, perfect for busy weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 large head broccoli, cut into florets
- 1 ½ cups jasmine or basmati rice (white or brown)
- ½ cup soy sauce (low sodium preferred)
- 2 tablespoons honey or maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 tablespoons vegetable or canola oil
- Optional garnishes: sesame seeds, sliced green onions, lime
Instructions
- Rinse 1 ½ cups of jasmine rice under cold water until water runs clear. Cook according to package instructions in a rice cooker or on stovetop with 3 cups water. Keep covered and set aside once done.
- In a small bowl, whisk together ½ cup soy sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, minced garlic, and grated ginger. Set aside.
- Pat chicken thighs dry and cut broccoli into bite-sized florets. Place both on a rimmed sheet pan.
- Drizzle 2 tablespoons oil over chicken and broccoli. Pour about two-thirds of the teriyaki sauce over everything and toss gently to coat evenly. Reserve remaining sauce for glazing.
- Preheat oven to 425°F (220°C). Roast the sheet pan for 20 to 25 minutes, flipping chicken and broccoli halfway through. Chicken should reach 165°F (74°C) internal temperature and broccoli edges should be crispy and browned.
- While chicken roasts, mix cornstarch with 1 tablespoon water to make slurry. Pour reserved teriyaki sauce into a small saucepan, bring to simmer, stir in slurry, and cook 1-2 minutes until thick and glossy.
- Brush glaze over chicken during last few minutes of baking or drizzle before serving.
- Fluff rice with a fork and plate alongside teriyaki chicken and broccoli. Garnish with sesame seeds and sliced green onions if desired.
Notes
Pat chicken dry before coating to promote browning. Avoid overcrowding the sheet pan to keep broccoli crispy. Flip chicken and broccoli halfway through roasting for even caramelization. Make the sauce last and glaze chicken at the end for a shiny finish. For gluten-free, substitute soy sauce with tamari or coconut aminos. For lower sugar, reduce honey or use maple syrup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 serving (includes
- Calories: 450
- Fat: 10
- Carbohydrates: 45
- Protein: 35
Keywords: teriyaki chicken, sheet pan dinner, broccoli, easy weeknight meal, one pan recipe, quick dinner, healthy chicken recipe