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This sheet pan teriyaki chicken with vegetables is a family favorite! It’s loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.
Sheet pan meals are perfect for busy weeknights! Everything is cooked on one pan and clean up is a breeze. Try some of our favorites like this Cajun shrimp and sausage, this tasty cashew chicken, or these cheddar pork chops.
Sheet Pan Teriyaki Chicken With Vegetables
This sheet pan teriyaki chicken with vegetables will be a go-to meal for your family because everyone will love it! Everything is cooked and served on one pan making this so easy. The sweet and sticky sauce coats the tender chicken and vegetables and every bite is flavor-packed. Serve it over rice or noodles and watch your family come back for seconds. I am always able to sneak in any kind of vegetables because the homemade teriyaki sauce steals the show!
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. And don’t forget you can use the sheet pan method to make nachos and fajitas.
Ingredients Needed
Making your own teriyaki sauce for this sheet pan teriyaki chicken and vegetables 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.
- Soy Sauce: This umami sauce creates the base for the teriyaki sauce. It’s a must.
- Brown Sugar: Gives the teriyaki sauce it’s sweet flavor!
- 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.
- Red Onion: Feel free to slice or chop the red onion. Green onion would also be delicious!
- Red Bell Pepper: Sliced red bell pepper adds a sweet crunch of texture. Any variety of bell peppers would work.
Sheet Pan Teriyaki Chicken With Vegetables Recipe
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 noodles. Either way, you choose, this sheet pan recipe is much easier and healthier than takeout!
- Prepare: Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
- Combine the Sauce Ingredients and Bring to a Boil: Add the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water to a medium saucepan and bring to a boil over medium heat.
- Simmer the Sauce: Reduce the heat and simmer for about five minutes, until the sauce has thickened.
- Prepare the Chicken and Vegetables: Meanwhile, cut the chicken into 1-inch pieces and lay in the center of the sheet pan. Toss the vegetables with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
- Bake: Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
- Toss With Remaining Sauce and Serve: Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.
Tips and Variations For Sheet Pan Teriyaki Chicken With Vegetables
This sheet pan recipe is one of the easiest ways to feed your family. Make it just the way they like it by using any vegetables you have on hand. 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 marinate 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.
- Vegetables: Experiment with any vegetables your family likes! Try asparagus, cauliflower, green beans, mushrooms, or snap peas. So many options!
- More Add-Ins: I love adding delicious textures like water chestnuts, bamboo shoots, or edamame!
Storing Leftovers
This sheet pan teriyaki chicken with vegetables makes delicious leftovers for lunch the next day. It’s also great for meal prep! Follow my steps below for storing and reheating leftovers.
- In the Refrigerator: Store leftovers in the refrigerator in an airtight container for up to 5 days.
- To Reheat: Reheat in the microwave for 2 minutes before stirring it around and heating it for an additional 1-2 minutes, until fully heated. Try to avoid overheating the chicken or it will end up rubbery.
- In the Freezer: Freeze the chicken in one bag and the vegetables in another. Add the sauce to a small bag and store all of them in a large freezer bag or in an airtight container.
- To Cook From Frozen: You can cook everything directly from frozen, but it will leave some extra liquid in the pan. For the chicken to be fully cooked from frozen you should anticipate an extra 5-10 minutes of cooking time. If you have time, I recommend thawing the chicken and sauce in the refrigerator overnight before cooking, though you can use the vegetables frozen or thawed.
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Sheet Pan Teriyaki Chicken and Vegetables
Ingredients
- 1 cup soy sauce
- ¼ cup brown sugar
- 1 ½ teaspoons sesame oil
- 3 cloves garlic, minced
- 1 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 1 1/2 pounds)
- 2 cups broccoli florets
- 1 cup carrots sliced
- ½ red onion, sliced
- 1 bell pepper, sliced
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
- Add 1 cup soy sauce, ¼ cup brown sugar, 1 ½ teaspoons sesame oil, 3 cloves garlic,1 teaspoon grated ginger, 1 tablespoon cornstarch, ¼ cup water and salt and black pepper, to taste, to a medium saucepan and bring to a boil over medium heat.
- Reduce the heat and simmer for about five minutes or until the sauce has thickened.
- Meanwhile, cut 3 boneless skinless chicken breasts, into 1-inch pieces and lay in the center of the sheet pan. Toss 2 cups broccoli florets, 1 cup carrots, ½ red onion, and 1 bell pepper, with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
- Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
- Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.
Video
Notes
Nutrition
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!