Sheet Pan Teriyaki Sesame Chicken and Broccoli Recipe | Yummly
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Sheet Pan Teriyaki Sesame Chicken and Broccoli

Cain: "I would've doubled the teriyaki sauce, but this w…" Read More
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Streamline your cooking with this family-friendly sheet pan chicken dinner. Use the recipe as a starting point, and customize the vegetables as you like: You can add sliced carrots, snap peas, and other fresh vegetables along with the broccoli. Just toss them in the teriyaki sauce bowl with the broccoli before adding the veggies to the sheet pan…

Don't have fresh broccoli on hand? You can use frozen broccoli: Just toss with teriyaki sauce, add it to the sheet pan after the chicken has been cooking for an hour, and cook for 10 minutes more. The recipe is a Yummly original created by Eden Westbrook.

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  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons sesame oil
  • 2 teaspoons kosher salt
  • 2 teaspoons cracked black pepper
  • 1 cup water
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 2 tablespoons corn starch
  • 1/4 cup water
  • 1 teaspoon sesame seeds
  • 2 heads broccoli (cut into bite-sized florets)
  • 2 green onions (sliced thinly for garnish , optional)
  • 1 tablespoon sesame seeds (for garnish, optional)
  • 3 cups cooked white rice (for serving (optional))
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    1. Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper or aluminum foil that has been sprayed with cooking spray on both sides.
    2. Pat chicken thighs dry with a paper towel and set onto the prepared baking sheet. Using a silicone brush, brush sesame oil onto both sides of the thighs, then season all over with salt and pepper. Roast in oven for 25 minutes.
    3. While chicken is roasting, make teriyaki glaze: Combine 1 cup water, soy sauce, brown sugar, honey, ground ginger, and garlic powder in a medium-sized saucepan, and whisk together over medium heat. Heat the mixture until it begins to steam. In a separate bowl, make a slurry by whisking cornstarch and 1/4 cup water until the cornstarch is dissolved. Whisk the slurry into the saucepan with the soy sauce mixture, and let thicken for 3-5 minutes before removing from the heat. Pour equal amounts of the sauce into two heat-safe bowls (one large, one small) and set aside. (The small bowl will be for the chicken to ensure there isn’t any cross-contamination, and the large bowl will be used to toss the broccoli.)
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    NutritionView More

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    Calories620Calories from Fat280
    Total Fat31g48%
    Saturated Fat8g40%
    Trans Fat
    Calories from Fat280
    Total Carbohydrate51g17%
    Dietary Fiber6g24%
    Vitamin A10%
    Vitamin C200%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Cain 5 months ago
    I would've doubled the teriyaki sauce, but this was very good.
    Timothy David 7 months ago
    The sauce was perfect and the dish is super easy to make.
    Jane Harding a year ago
    Super tasty added sugar snap Peas for the last 5 mins and made sushi Rice a winner all round
    Jazzaline.cos a year ago
    Was pretty tasty! Husband really enjoyed it.
    Dawn Opfer 2 years ago
    Chicken a little overdone but was very flavorful
    Michell 2 years ago
    Really good recipe. There are a lot of steps but well worth it!
    Robert Brown 2 years ago
    Terrific making it a second time for company
    Derek U. 2 years ago
    was very good! I added a bit more soy sauce to the sauce and a chili and an onion after the first 25 minutes cooking the chicken. Next time ill use a bit less corn starch
    Christina 2 years ago
    amazing!! I served this with cauliflower rice
    Mike 3 years ago
    It turned out great!
    Jason 3 years ago
    There wasn’t a lot of flavor with the chicken, the broccoli was good though. I would try fresh ingredients instead of the powders next time.
    Jenny MacColl 3 years ago
    Great flavor easy to make, like the broccoli crisp and roasted!