Damn Delicious

Baked Teriyaki Chicken and Broccoli

A takeout classic baked right at home with homemade teriyaki sauce – perfect over rice! Can be made ahead of time too!

Baked Teriyaki Chicken and Broccoli - A takeout classic baked right at home with homemade teriyaki sauce - perfect over rice! Can be made ahead of time too!

Happy Saturday!

Butters and I stayed in last night, catching up on the season finale of Grey’s Anatomy and binge-watching the latest season of Nurse Jackie. While also stuffing my face with this teriyaki chicken. In sweats. And in bed of course.

Dream Friday night, you guys.

And what’s really great about this dish is how you can make it ahead of time.

I assembled all of this in the morning and popped it right in the oven 30 minutes prior to serving. This comes in super handy when you have company over on a Friday night, or if you need to do some serial Netflixing.

Either works.

Baked Teriyaki Chicken and Broccoli - A takeout classic baked right at home with homemade teriyaki sauce - perfect over rice! Can be made ahead of time too!

Baked Teriyaki Chicken and Broccoli

A takeout classic baked right at home with homemade teriyaki sauce – perfect over rice! Can be made ahead of time too!

1 hour40 minutes


  • 6 bone-in, skin-on chicken thighs*
  • 2 tablespoons unsalted butter
  • 12 ounces broccoli florets
  • 6 carrots, cut diagonally in 1-inch-thick slices
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced

For the teriyaki sauce

  • 1 tablespoon cornstarch
  • 1/2 cup reduced sodium soy sauce
  • 1/3 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey


  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.


*Boneless, skinless chicken breasts (or thighs) can be substituted.

Did you Make This Recipe?

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 330.7 Calories from Fat 147.6
% Daily Value*
Total Fat 16.4g 25%
Saturated Fat 5.9g 30%
Trans Fat 0.2g
Cholesterol 71.5mg 24%
Sodium 826.7mg 34%
Total Carbohydrate 30.9g 10%
Dietary Fiber 1.9g 8%
Sugars 21.2g
Protein 17.0g 34%

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

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  1. This looks delicious. I have a jar of teriyaki sauce that needs to be used up. How much would you suggest I use to equal what would be homemade? Thank you so much.

  2. Rated 5 out of 5

    Delicious! Sauce is perfect and there is plenty of it for marinade and cooking sauce. Will be making again!

  3. Used your Teriyaki sauce for my other Teriyaki needs…
    Damndelicious as always!

    Thank you. •^-^•

  4. OMG!!!! So delicious! Best sauce ever!! Thanks for a great dinner last night!

  5. I made some changes to this mostly out of simplicity – I didn’t thicken the sauce (or include the cornstarch), all of it went into the bag with the chicken, and I didn’t sear the chicken. I also used boneless skinless thighs out of preference, and it baked for 25 minutes that way. This was super tasty and straightforward! I was so hungry and it smelled so good by the time it came out I ate it without the garnishes… oops. Not too late for the other five thighs though!

  6. I really do not like to fry hardly since I live in South Florida where our temps can be so high. I have been baking your dishes instead and they come out so yummy and healthy. I have tried a lot of your Asian dishes and they are so easy to make when you want to make your own take out dishes. However, I noticed you are missing Egg Foo Young as part of the Asian flair. Any post anytime soon?

  7. This was delicious!. I love your recipes! I made this today for my family. It was a big hit.

  8. I made this tonight and had high expectations. It tasted alright. For me, needed more sauce. My sauce was very soupy and not as glaze like or thick looking. Though it tasted good I probably won’t make again only because I’d like to find something better. 

  9. Hi! I love your recipies and I’m determined to cook my way through your book. (I’m about 1/4 through it already!)

    My question is in regard to your suggestion to prep ahead of time. Do you seer the chicken and then store it with the vegetables until the time of baking, or should I let it sit in the marinade and seer it right before baking?

  10. Wow!!! looking amazing!!. Thank you so much for sharing.

  11. We have tried two different recipes and followed the directions to a tee and both have been grossly undercooked based on the cooking time.  Are you using a convection oven?

    • Stephen, I am using a standard oven. I worry that your oven’s temperature is not accurate, or the size of the chicken thighs you are using are larger than average.

  12. Really enjoying all of your Asian-inspired recipes–best tasting I have tried. Recipes on other sites never turn out quite right, but yours are spot on!  Thank you!

  13. Hi – do we need to brown it on the stove or could we just cook it in the oven?

    • I find that searing the chicken is worth the extra effort for the depth of flavor but as always, please use your best judgment.

  14. just made this recipe. Wow!!! it tastes amazing!!!! thanks so much for posting and making my belly happy 🙂

  15. How long will leftovers be OK in the fridge?

  16. Hey:)  Thank you so much for fun healthy recipes!  I can’t wait to try this one!  I don’t like carrots, though.  Is there another vegetable that you’d recommend to take its place.  I was thinking mushrooms, but I was worried that it would add too much moisture to the dish.

    • Mushrooms would be a great substitute!

    • Snap peas, mini corn, even baby carrots sliced would work. Baby carrots are much sweeter than regular carrots, why not give them a try? Broccoli or brocollini could be added.

  17. Hi!  I am loving the recipes on here. Asian style dishes are my favorite!  One question- do you bake this covered or uncovered?  I was concerned about the rice and broccoli getting cooked through and soft enough.  Thanks !

  18. Oh my, this looks so good! My mouth is watering. Great recipe, thanks for sharing 🙂

  19. This looks delicious, can’t wait to make it! The order of the recipe makes me laugh. You say to preheat the oven, and then to marinate the chicken overnight?! Yikes 😉

  20. Looks good, we love teriyaki chicken in this house!

  21. Absolutely amazing and delicious. My husband loves chicken and I am definitely going to try it out for him.

  22. We had chicken the night before (different receipe) so we tried this  recipe with boneless pork chops and it was great. My big take away was I learned how to make teriyaki, yeah!

  23. This chicken looks delicious! Chicken and broccoli is my favorite combo.

  24. Will the broccoli come out soft when baked?  My little guy loves broccoli but, it needs to be soft enough until he gets more teeth… Love your website!  

  25. Chinese food  has always been only for eating out,  never seemed to make it at home. Gonna give this one a try ! 

  26. Oh dear. Feast to feed the family. Will try this xx

  27. Awesome recipe. Tried it tonight. Tks!

  28. I’ve noticed some of your recipes have the nutrition listed and some do not. Why is that . I’d like to keep track.of my calories. Thank u.

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  29. hi chungah  i loooooooove your blog! Its so refreshing and motivating to see all your HEALTHY recipes! I have a question if you substitute boneless skinless chicken breast what would the cook time be? Also do you have any tips on  how to lower  the sodium for this  recipe i have to follow a lower salt diet.  Thank you so much for your inspiration!!

    • Tina, unfortunately, without further recipe testing, I cannot say with certainty what the cooking time will be with this substitution. As always, please use your best judgment.

      You can reduce the amount of soy sauce as needed to lower the sodium content. Hope that helps!