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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 the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water to a medium saucepan and bring to a boil over medium heat.
- Reduce the heat and simmer for about five minutes, until the sauce has thickened.
- 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 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.
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!
Wondering if you know the calories per serving?
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
This dinner is YUMMY! Even my pickiest eater had some! I enjoy a lot of your sheet pan dinners. Thanks for sharing with us!!
Oh YAY!! I love when the picky one has dinner!! It always makes you feel so good!! I am glad you enjoyed this sheet pan. It is one of my favorites!! XO
This was delicious! Great glaze! And we used snow peas for edamame. So much easier to throw everything in the oven like this, thanks!!!
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.
This sounds delicious. I like the idea of making everything on one pan and letting the flavors meld into each other.
Oh yum! This looks so flavorful! I love teriyaki and I think this would be perfect for us.
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.
Looks perfect for dinner!
Did you make me some? It looks so good and I want it, but I don’t want to cook right now.
That sounds so good. I can’t wait to try this. My family will love it.