One Sheet Pan Teriyaki Chicken with Vegetables

One Sheet Pan Teriyaki Chicken with Vegetables is an easy meal perfect for busy weeknights. Best of all, it’s made entirely in one pan with tender chicken, crispy veggies with the most flavorful sweet and tangy Asian sauce.

Sheet Pan Teriyaki Chicken with Vegetables is a delicious weeknight meal made entirely in one pan. Best of all, the sweet and savory sauce is so easy to make and so much better than takeout!

Hey everybody! It’s Kelly from Life Made Sweeter! I am so excited to share some fun new recipes with all of you on The Recipe Critic! I’m a mom of two young kiddos so I’m all about family friendly recipes that don’t require too much effort!

Today, I’m bringing you a delicious dinner recipe that is super easy to throw together.

Sheet pan meals are the ones I turn to the most when I don’t have a ton of time to prep before dinner starts. They’re perfect for busy weeknights and you can toss in any veggies you like or have on hand.

Sheet Pan Teriyaki Chicken with Vegetables is a delicious weeknight meal made entirely in one pan. Best of all, the sweet and savory sauce is so easy to make and so much better than takeout!
This Sheet Pan Chicken Teriyaki is one our favorites and shows up regularly at our house. My family absolutely loves anything with a sweet, tangy and savory combination and you get all of those amazing flavors with this simple homemade teriyaki glaze.

Sheet Pan Teriyaki Chicken with Vegetables is a delicious weeknight meal made entirely in one pan. Best of all, the sweet and savory sauce is so easy to make and so much better than takeout!
Everything cooks up in one pan while soaking in the flavor-packed sweet and sticky glaze. The chicken stays nice and tender while the broccoli and carrots roast up caramelized and crispy.

The best part about this dish is how little effort it takes, plus you’ve got one amazing meal your entire family will love!

Enjoy it alone or serve it over your favorite rice or quinoa. Either way you choose, it will be so much easier and healthier than takeout!

Sheet Pan Teriyaki Chicken with Vegetables is a delicious weeknight meal made entirely in one pan. Best of all, the sweet and savory sauce is so easy to make and so much better than takeout!

5.0 from 1 reviews
Sheet Pan Teriyaki Chicken with Vegetables
 
Sheet Pan Teriyaki Chicken is an easy one pan meal made with tender chicken, crispy veggies with the most flavorful sweet and tangy Asian sauce.
Author:
Serves: 4 servings
Ingredients
Teriyaki Glaze
  • 1 cup low sodium soy sauce
  • 4-5 tablespoons honey (depending on how sweet you like it)
  • 3½ tablespoons rice wine vinegar
  • 1½ teaspoons sesame oil (plus more for drizzling on vegetables)
  • 3 garlic cloves, minced
  • ¾ teaspoon grated ginger
  • 1 tablespoon cornstarch
  • ¼ cup water
  • Salt and black pepper, to taste
  • 3 boneless skinless chicken breasts, cut in half lengthwise (about 1½ pounds)
  • 3 cups broccoli florets (about 2 bunches)
  • 1 cup sliced carrots
Additional vegetables (optional)
  • ¼ cup edamame beans, ¼ cup pineapple chunks
  • Green onions and sesame seeds for garnish
Instructions
For the glaze:
  1. In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
For the chicken and vegetables
  1. Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
  2. Season each side of the chicken with salt and black pepper then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later.
  3. Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.
  4. Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear.**
  5. Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
Notes
**If chicken is not done after 20 minutes, remove vegetables from pan first then return the chicken back to the oven until cooked through.

Cooking time may vary slightly depending on how thick your chicken pieces are.

More easy dinner ideas from Life Made Sweeter:

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Kelly Kwok

Kelly is the blogger behind Life Made Sweeter. She is a self-taught baker and loves using her slow cooker. You can often find her in the kitchen dreaming up tasty new dishes that are quick and easy to make for her family. She also enjoys adding a fun and healthy twist to many classic favorites.

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Comments

  1. Robin Masshole Mommy says:

    That sounds so good. I can’t wait to try this. My family will love it.

  2. Did you make me some? It looks so good and I want it, but I don’t want to cook right now.

  3. Looks perfect for dinner!

  4. Elizabeth O. says:

    This looks really good and it’s one of the things that you can easily make that the kids will love. I happen to love Teriyaki chicken as well so this one’s a keeper.

  5. Oh yum! This looks so flavorful! I love teriyaki and I think this would be perfect for us.

  6. This sounds delicious. I like the idea of making everything on one pan and letting the flavors meld into each other.

  7. Hi I wondered if you had boneless thighs instead of breast meat. I always think they are juicier than breast meat. Did you start the beans and pineapple with the broccili and carrots?

    • Hi Caren, yes, boneless thighs would be great as well, although just watch the cooking time as it may vary, depending on how thick the chicken pieces are. Yes, the edamame beans are added to the pan at the same time as the broccoli and carrots.

  8. This was delicious! Great glaze! And we used snow peas for edamame. So much easier to throw everything in the oven like this, thanks!!!

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