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Sheet Pan Teriyaki Chicken with Vegetables is made with tender chicken, crispy veggies with a flavorful sweet and tangy Asian sauce. A delicious dinner recipe that is super easy to throw together.
This sweet and tangy Teriyaki glaze is a favorite in our home. It goes well with several different recipes too. Try these Teriyaki Beef Skewers, Grilled Hawaiian Teriyaki Chicken Skewers, or Easy 20 Minutes Beef Teriyaki.
Sheet Pan Teriyaki Chicken and Vegetables
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. This Sheet Pan Chicken Teriyaki is one of 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.
Everything cooks up on a sheet 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!
What you Need for Sheet Pan Teriyaki Chicken and Vegetables
Most of the ingredients are for the sauce, making your own teriyaki sauce is the best way to get the most flavor. Its easy to make so keep it this recipe on hand to use in other recipes like stir fry.
- Low sodium soy sauce: This umami sauce creates the base for the teriyaki sauce. It’s a must.
- Honey: How much you add will depend on how sweet you like it.
- Rice wine vinegar: This tangy zingy vinegar is a bit milder than apple and goes perfectly in the sauce.
- Sesame oil: This is a finishing oil, so it will go perfectly as drizzle over the vegetables too.
- Garlic cloves: Mince the garlic so it will release the flavor.
- Grated ginger: Use fresh ginger for the best punch of flavor.
- Cornstarch: Thickener for the sauce.
- Water: You will mix this with the cornstarch so it will dissolve.
- Salt and black pepper: to taste
- Skinless chicken breasts: cut in half lengthwise (about 1 1/2 pounds)
- Broccoli florets: about 2 bunches
- Sliced carrots: Use big carrots that you cut yourself, they will be more flavorful than baby carrots.
- Additional vegetables: Add the vegetables your family will eat, see below for ideas.
- Edamame beans and pineapple chunks: The pineapple chunks create a nice sweetness to the savory.
- Green onions and sesame seeds: This optional for garnish but tasty.
How To Make Sheet Pan Teriyaki Chicken and Vegetables
This recipe is going to be easy and fast. Its savory, delicious, and divine.
- Sauce: 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
- Prepare: Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
- Chicken: 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.
- Bake: Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.
- Add Vegetables: Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with 1/4 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.**
- Serve: 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.
Tips For Teriyaki Sheet Pan Chicken
This is one of the easiest ways to feed your family. You are going to love how fast this is to make.
- Chicken: This recipe calls for chicken breasts but you can use chicken thighs. The chicken breasts should be the same size and thickness so that they cook evenly.
- Prep Ahead of Time: This is a great recipe to even marinade the ingredients in the sauce for that added flavor. After preparing it ahead of time you will want to leave it in the refrigerator overnight. I would recommend baking it within 24-48 hours of preparing it.
- Meal Planning: This is a great way to have a healthy meal each day! I love meal plans and being able to enjoy them just by microwaving them up for a few minutes and have a delicious meal each day that is healthy and filling. On Sunday I love to prepare this sheet pan meal and divide it into 4 to 6 air-tight containers that I will store in the refrigerator. Each day I will open one up and microwave for about 3 to 4 minutes. Stir it up, then about 2 more minutes in the microwave. You do not want to overheat the chicken or it is too firm. If that chicken already feels warm after the first 3 to 4 minutes adjust the time so it is not overheated in the microwave.
What to Serve with Sheet Pan Teriyaki Chicken
I love a good rice to mix in with the vegetables and Teriyaki chicken. White rice, jasmine rice, brown rice or even wild rice work really well for this meal. Because you have a protein and vegetables all together you only need some fruit and dessert. Here are some ideas.
Vegetable Variations
Roasting vegetables is a wonderful way to eat them. This is a perfect way to use up vegetables from the garden or leftovers from other recipes. Try any of these as substitutes or combinations.
- Asparagus
- Cauliflower
- Green Beans
- Green, Red and Yellow Peppers
- Mushrooms
- Onions
- Snap Peas
- Water Chestnuts
More Sheet Pan Dinners
Sheet Pan dinners are the answer to when you don’t know what to make! They are practically effortless and you can have the entire dinner done all at once. It truly is one of easiest most practical dinners to make. You can use different proteins, vegetables, and sauces to create a wide variety of textures and flavors. You can usually find a combination to please everyone. With such a wide variety you can have a different dish every day of the week and never get bored. Try chicken, salmon, shrimp and even pork. And don’t forget you can use the sheet pan method to make nachos and fajitas.
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Sheet Pan Teriyaki Chicken and Vegetables
Ingredients
Teriyaki Glaze
- 1 cup low sodium soy sauce
- 4-5 tablespoons honey depending on how sweet you like it
- 3 1/2 tablespoons rice wine vinegar
- 1 1/2 teaspoons sesame oil plus more for drizzling on vegetables
- 3 garlic cloves minced
- 3/4 teaspoon grated ginger
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and black pepper to taste
- 3 boneless skinless chicken breasts cut in half lengthwise (about 1 1/2 pounds)
- 3 cups broccoli florets about 2 bunches
- 1 cup sliced carrots
- Additional vegetables optional
- 1/4 cup edamame beans 1/4 cup pineapple chunks
- Green onions and sesame seeds for garnish
Instructions
For the glaze:
- 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
- Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
- 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.
- Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.
- Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with 1/4 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.**
- 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.
Video
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was overall very tasty but I would add maybe a 1/4 cup brown sugar to the glaze next time as I like a sweeter teriyaki and this was pretty salty for my liking, but this was a super easy concept that i will use again!
It looks so yum, thanks for sharing this
This was delicious – I am not a skillful cook in the kitchen, and even I could make this and make it well! The sauce/glaze was delicious and the chicken came out well – I used thin cut chicken breasts so I skipped the first round of baking. I boiled the carrot slices a bit before baking and that helped them come out soft and perfect. I ate this for six days in a row and was sad when it was gone! I will be making this way more often! I quartered the glaze recipe to cook leftover veggies I had that were about to go bad. What a find! Thanks!
This sounds delicious. I am wondering whether the chicken breasts could be cut into strips and combined with the veggies in a bowl, then coated with the teriyaki sauce prior to baking. I guess it might be tricky to add that second coat of sauce if I did it that way, though.
Fantastic recipe! I added sliced red pepper, omitted pineapple, & used 2 T. orange blossom honey and 1 T. of creamy honey – I was out of regular – and boy was it yummy! FTW ?
I am making this for the 2nd time tonight, and just like the first time, the glaze is scorching during the first cook cycle- has anyone else has issues like this? I love the ease of the recipe, but not the smell of scorched teriyaki!
After the first cook cycle, I changed out the foil for a new sheet. Also, coated chicken 2nd time on dish before putting on new foil. Tossed the veggies with sauce in a bow before adding to sheet pan.
This looks great! Do you think it can be made with pre-made teriyaki marinade, or is it best to make it per the recipe? Thank you!