Sheet Pan Teriyaki Chicken with Vegetables

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 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!

Sheet Pan Teriyaki Chicken and Vegetables

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!

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 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!

How Do You Make Sheet Pan Teriyaki Chicken and Vegetables?

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.

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!

Can I Prepare Teriyaki Chicken Ahead of Time?

Yes! 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 over night. I would recommend baking it within 24-48 hours of preparing it.

How Do You Make This into a Meal Plan for the Week?

This is a great way to have a healthy meal each day! I love meal pans 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 on 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 Other Vegetables Can be Baked with this recipe?

  • Asparagus
  • Cauliflower
  • Green Beans
  • Green, Red and Yellow Peppers
  • Mushrooms
  • Onions
  • Snap Peas
  • Water Chestnuts

What Do You Serve with 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.

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!

Looking For More Sheet Pan Recipes? Here You Go!

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!

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!

Sheet Pan Teriyaki Chicken and Vegetables

4.6 from 5 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings
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.

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:

  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 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.**
  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.

Recipe 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:

One Pot Teriyaki Rice with Chicken

One Pot Teriyaki Rice with Chicken and Vegetables is the perfect easy weeknight meal. Best of all, everything cooks up in just ONE pan and has all the flavors of your favorite takeout restaurant dish. A great Sunday meal prep recipe for your work or school lunchbox or lunch bowl and way better than takeout!

Chicken Pad Thai

Chicken Pad Thai makes the perfect easy weeknight meal. Best of all, this gluten free recipe cooks up in just one pot (pan) and is full of the authentic Thai flavors we all love! Way better than any restaurant takeout!

Teriyaki Chicken Zoodles

  One Pot Teriyaki Chicken Zoodles {Zucchini Noodles} make the perfect easy low carb weeknight meal! Best of all so much better than takeout - only 30 minutes to make with just one pan to clean!

Slow Cooker Teriyaki Chicken

Slow Cooker Teriyaki Chicken coated in a homemade sweet and savory Teriyaki sauce that is even better than your local Japanese takeout restaurant! Best of all, it's full of authentic flavors and super easy to make with just 10 minutes of prep time. Skip the takeout menu! This is so much better and healthier! Weekly meal prep or leftovers are great for lunch bowls for work or school.

Slow Cooker Chicken Lo Mein

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.

Read More Posts by Kelly

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Chicken

Comments

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  1. 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.

  2. 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?

    1. 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.


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


  4. This dinner is YUMMY! Even my pickiest eater had some! I enjoy a lot of your sheet pan dinners. Thanks for sharing with us!!

    1. I have found the best way to get nutritional info on all of the recipes is through MyFitnessPal.com. You just type in the recipe and it tells you! Skinnytaste.com is also a great resource for healthy and delicious meals and provides nutritional info. Hope this helps! XOXO

  5. 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!


  6. 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!

    1. 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.


  7. 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 ?

  8. 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.


  9. 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!

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