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Baked Teriyaki Chicken and Broccoli
5 from 12 votes

Baked Teriyaki Chicken and Broccoli

Oven-baked chicken thighs marinated in a homemade teriyaki sauce combine with tender broccoli and carrots in this comforting dish. The chicken is seared for a golden exterior before baking, ensuring juicy meat inside. The sauce thickened with cornstarch is both savory and sweet, coating the chicken and vegetables during baking for a cohesive flavor. Sesame seeds and green onions add a light garnish at the end, enhancing the presentation and flavor.

Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
Servings: 6 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 6 bone-in skin-on chicken thighs*
  • 2 tablespoons butter unsalted
  • 12 ounces broccoli florets
  • 6 carrot cut diagonally in 1-inch-thick slices
  • 1 teaspoon sesame seeds
  • 1 green onion thinly sliced
For the teriyaki sauce
  • 1 tablespoon cornstarch
  • ½ cup soy sauce reduced sodium
  • ⅓ cup brown sugar packed
  • 3 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 2 tablespoons honey

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  2. To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
  3. In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.
  4. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
  5. Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  7. Serve immediately, garnished with sesame seeds and green onion, if desired.

Notes

  • Boneless, skinless chicken breasts or thighs can replace bone-in chicken thighs, but adjust cooking times to ensure thorough cooking.
  • Marinating the chicken for longer enhances flavor; overnight marinating is ideal.
  • This dish pairs well with steamed rice or noodles to absorb the teriyaki sauce.