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

Baked Teriyaki Chicken and Broccoli

Yield: 6 servings
Prep: 1 hour
Cook: 40 minutes
Total: 1 hour 40 minutes
A takeout classic baked right at home with homemade teriyaki sauce – perfect over rice! Can be made ahead of time too!
5 stars (4 ratings)
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Ingredients

  • 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
  • ½ cup reduced sodium soy sauce
  • ⅓ cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons honey

Instructions

  • Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  • 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.
  • 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.
  • 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.
  • 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.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  • Serve immediately, garnished with sesame seeds and green onion, if desired.

Notes

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

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