An easy weeknight teriyaki chicken and broccoli made with just chicken thighs, broccoli, a bottle of teriyaki sauce, and rice. Quick, family friendly, and better than takeout.
Why You’ll Love This Easy Teriyaki Chicken and Broccoli
This teriyaki chicken and broccoli is the ultimate easy weeknight dinner, and it only takes four simple things: chicken thighs, a head of broccoli, a bottle of teriyaki sauce, and some minute or frozen rice. It is quick, it is family friendly, and it tastes like better-than-takeout, all with almost no effort or cleanup.
The beauty of this recipe is how hands-off it is. You marinate the chicken, let the air fryer do the work, then toss in the broccoli to finish. In about the time it takes to microwave the rice, dinner is done. It is one of those meals I come back to again and again on busy nights.
Best of all, everyone actually eats it. The sweet, savory teriyaki glaze makes the chicken and broccoli irresistible, even for picky eaters. Serve it over a bowl of fluffy rice and you have a complete, crave-worthy dinner the whole family loves.
What You Need to Make Teriyaki Chicken and Broccoli
The full list with substitutions is in the ingredients section below, but here is the gist: boneless chicken thighs, a head of broccoli, a bottle of teriyaki sauce, and some rice. You will want an air fryer for the quickest version, or just a skillet for the stovetop method. That is really all it takes for this teriyaki chicken and broccoli.
How to Make Teriyaki Chicken and Broccoli in the Air Fryer
This is my favorite quick method. First, marinate the chicken thighs in teriyaki sauce for about 20 minutes. You can marinate them longer if you have time, and even 20 minutes packs in a lot of flavor.
Air fry the chicken at 390 degrees Fahrenheit for 10 minutes, then flip and cook for another 5 minutes, until it is cooked through. Take the chicken out and dice it into bite-size pieces.
Add the diced chicken back to the air fryer along with the diced broccoli and another drizzle of teriyaki sauce. Air fry at 350 degrees Fahrenheit for another 6 to 8 minutes, until the broccoli is tender and everything is glazed. Serve your teriyaki chicken and broccoli over rice, and dinner is done.
How to Make Teriyaki Chicken and Broccoli on the Stovetop
No air fryer? No problem. This teriyaki chicken and broccoli is just as easy in a skillet. Start by marinating the chicken thighs in teriyaki sauce for about 20 minutes.
Heat a drizzle of oil in a large skillet or frying pan over medium-high heat. Add the chicken thighs and cook for about 5 to 6 minutes per side, until browned and cooked through to 165 degrees Fahrenheit. Transfer the chicken to a cutting board and dice it.
Add the broccoli florets to the same pan along with a splash of water, then cover and let it steam for 4 to 5 minutes, until crisp-tender. Return the diced chicken to the pan, add another drizzle of teriyaki sauce, and toss everything together for a minute or two until hot and glazed. Serve over rice.
Tips for the Best Teriyaki Chicken and Broccoli
Marinate the chicken for at least 20 minutes, or longer if you have time, for the most flavor.
Cut the broccoli and chicken into similar bite-size pieces so everything cooks evenly.
Save some teriyaki sauce to add at the end. That final drizzle is what makes everything glossy and glazed.
Do not overcrowd the air fryer basket or the pan, so everything crisps instead of steaming.
Use a thermometer and cook the chicken to 165 degrees Fahrenheit. Thighs stay juicy even a little past done.
What to Serve With Teriyaki Chicken and Broccoli
This teriyaki chicken and broccoli is a complete meal served over fluffy rice, but it is easy to build on. Jasmine or white rice is classic, and cauliflower rice keeps it lighter. A sprinkle of sesame seeds and sliced green onion on top makes it feel extra special, and a side of dumplings or a simple cucumber salad rounds it out for an easy at-home takeout night.
This teriyaki chicken and broccoli is fantastic for meal prep. You can marinate the chicken up to a day ahead, so all you have to do is cook when you are ready to eat. It also portions beautifully into containers with rice for grab-and-go lunches.
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in the air fryer for a few minutes to bring back the glaze, or warm it in a skillet or the microwave. Add a little extra teriyaki sauce if it needs freshening up.
Why This Teriyaki Chicken and Broccoli Is a Weeknight Staple
If your weeknights are anything like mine, you want dinner that is fast, filling, and something everyone will actually eat. This teriyaki chicken and broccoli checks every box. It uses just four main ingredients you can grab on one quick trip, it comes together in about 30 minutes start to finish, and the hands-off air fryer method means you are not stuck at the stove.
It is also endlessly repeatable without getting boring. Swap in different veggies, add a little heat, or change up the protein, and it feels new every time. Between how easy it is and how reliably the whole family devours it, this is the kind of dinner that earns a permanent spot in your rotation.
FAQ
Can I use chicken breast instead of thighs?
Yes. Boneless chicken breasts work, but they cook faster and dry out more easily, so reduce the cook time and cook just to 165 degrees Fahrenheit. Thighs stay juicier, which is why I love them here.
Can I make teriyaki chicken and broccoli without an air fryer?
Absolutely. The stovetop method above uses just a skillet, and it comes out just as delicious. Cook the chicken, steam the broccoli, then toss everything with teriyaki sauce.
Can I use frozen broccoli?
Yes. Frozen broccoli works in a pinch. Add a couple of extra minutes to the cook time, and pat it dry if you can so it crisps rather than steams.
What rice is best?
Minute or frozen rice makes this a true weeknight dinner, and jasmine or white rice is perfect. Cauliflower rice is a great lighter option.
How long can I marinate the chicken?
Twenty minutes is enough for great flavor, but you can marinate the chicken for several hours or overnight in the fridge for an even deeper teriyaki taste.
How To Make Easy Teriyaki Chicken and Broccoli (Air Fryer or Stovetop)
The Ingredients
INGREDIENTS + SUBSTITUTES
2 lbs boneless skinless chicken thighs — juicy and forgiving. Sub: chicken breasts (reduce the cook time).
1 head broccoli, cut into florets — Sub: a bag of florets or frozen broccoli.
1 bottle teriyaki sauce (about 1 cup, divided) — for marinating and glazing. Sub: your favorite stir-fry sauce.
Minute or frozen rice, to serve — I love jasmine rice. Sub: any cooked rice or cauliflower rice.
Splash of oil (for the stovetop method) — avocado or olive oil.
Optional: sesame seeds and green onion — for garnish.
Add heat: a drizzle of sriracha or a pinch of red pepper flakes.
Swap the protein: chicken breast, shrimp, or tofu.
Finish it: a sprinkle of sesame seeds and sliced green onion.
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What You Need
The Steps
Marinate the chicken thighs in teriyaki sauce for 20 minutes (or longer if you have time).
Air fry at 390F for 10 minutes, then flip and cook 5 minutes more, until cooked through.
Dice the chicken and add it back to the air fryer with the diced broccoli and another drizzle of teriyaki sauce.
Air fry at 350F for 6 to 8 minutes, until the broccoli is tender and everything is glazed.
Serve over rice.
Recipe Tips
Stovetop method: Marinate the chicken, then cook the thighs in a little oil in a large skillet over medium-high heat, about 5 to 6 minutes per side to 165F, and dice.
Steam the broccoli in the same pan with a splash of water, covered, 4 to 5 minutes until crisp-tender.
Return the chicken, add another drizzle of teriyaki, and toss until glazed.
Serve over rice. Marinate longer for more flavor, and save some sauce for the end.
This easy teriyaki chicken and broccoli is the ultimate weeknight dinner: all you need is chicken thighs, a head of broccoli, a bottle of teriyaki sauce, and some minute rice. It comes together fast in the air fryer (or on the stovetop), it is so family friendly, and it tastes like better-than-takeout served right over rice.
Optional: sesame seeds and green onion, for garnish
Instructions
Marinate the chicken thighs in teriyaki sauce for 20 minutes (or longer if you have time).
Air fry at 390F for 10 minutes, then flip and cook 5 minutes more, until cooked through.
Dice the chicken and add it back to the air fryer with the diced broccoli and another drizzle of teriyaki sauce.
Air fry at 350F for 6 to 8 minutes, until the broccoli is tender and everything is glazed.
Serve over rice.
Notes
Stovetop method: Marinate the chicken, then cook the thighs in a little oil in a large skillet over medium-high heat, about 5 to 6 minutes per side to 165F, and dice.
Steam the broccoli in the same pan with a splash of water, covered, 4 to 5 minutes until crisp-tender.
Return the chicken, add another drizzle of teriyaki, and toss until glazed.
Serve over rice. Marinate longer for more flavor, and save some sauce for the end.
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
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