Sheet Pan Teriyaki Sesame Chicken and Broccoli

Dawn Opfer: "Chicken a little overdone but was very flavorful" Read More


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.

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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 )
  • 1 tablespoon sesame seeds (for garnish)
  • 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

    Sodium58% DV1400mg
    Fat62% DV40g
    Protein92% DV47g
    Carbs9% DV26g
    Fiber28% DV7g
    Calories660Calories from Fat360
    Total Fat40g62%
    Saturated Fat10g50%
    Trans Fat
    Calories from Fat360
    Total Carbohydrate26g9%
    Dietary Fiber7g28%
    Vitamin A35%
    Vitamin C310%

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


    Dawn Opfer 4 months ago
    Chicken a little overdone but was very flavorful
    Michell 5 months ago
    Really good recipe. There are a lot of steps but well worth it!
    Robert Brown 6 months ago
    Terrific making it a second time for company
    Derek U. 7 months 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
    Shannon 8 months ago
    amazing!! I served this with cauliflower rice
    Mike 8 months ago
    It turned out great!
    Jason 9 months 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 9 months ago
    Great flavor easy to make, like the broccoli crisp and roasted!