Sheet Pan Teriyaki Chicken and Vegetables Recipe

Introduction

Sheet Pan Teriyaki Chicken and Vegetables is a quick, flavorful meal that combines tender chicken breasts with a medley of colorful vegetables all coated in a savory homemade teriyaki sauce. Perfect for a weeknight dinner, this dish is easy to prepare and baked all on one pan for minimal cleanup.

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 ½ pounds)
• 2 cups broccoli florets
• 1 cup carrots, sliced
• ½ red onion, sliced
• 1 bell pepper, sliced

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit and lightly spray a large sheet pan with cooking spray. Set the pan aside.
2. Step 2: In a medium saucepan, combine the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, cornstarch, water, and a pinch of salt and black pepper. Bring to a boil over medium heat, then reduce to a simmer for about five minutes until the sauce thickens.
3. Step 3: While the sauce simmers, cut the chicken breasts into 1-inch pieces and place them in the center of the prepared sheet pan.
4. Step 4: Toss the broccoli florets, sliced carrots, red onion, and bell pepper with a little olive oil. Spread the vegetables evenly on either side of the chicken on the sheet pan.
5. Step 5: Drizzle about two-thirds of the teriyaki sauce over the chicken and vegetables, ensuring everything is well coated.
6. Step 6: Bake for 20 to 25 minutes, or until the vegetables are caramelized and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
7. Step 7: Remove the sheet pan from the oven and drizzle with the remaining teriyaki sauce. Serve the dish over rice and garnish with green onions and sesame seeds if desired.

Tips & Variations

• For added crunch and flavor, sprinkle toasted sesame seeds over the finished dish before serving.
• Swap out the vegetables to whatever you have on hand—snap peas, mushrooms, or zucchini work well.
• If you prefer a spicier version, add a teaspoon of chili flakes or a drizzle of sriracha to the teriyaki sauce.
• Use skin-on chicken thighs for a juicier, richer flavor, adjusting cooking time as needed.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm. For best texture, avoid overcooking when reheating to keep the chicken tender and vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the teriyaki sauce ahead of time?

Yes, the teriyaki sauce can be prepared up to 3 days in advance and kept refrigerated. Just reheat it slightly before drizzling over the chicken and vegetables.

What can I serve with this sheet pan meal?

This dish pairs beautifully with steamed white or brown rice, quinoa, or even cauliflower rice for a lighter option.

Sheet Pan Teriyaki Chicken and Vegetables Recipe

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4.6 from 118 reviews

This Sheet Pan Teriyaki Chicken and Vegetables recipe is a flavorful and easy one-pan meal perfect for busy weeknights. Tender chicken breasts are cooked alongside colorful broccoli, carrots, red onion, and bell pepper, all coated in a homemade, silky teriyaki sauce. Baked until caramelized and juicy, this wholesome dish can be served over rice and garnished with green onions and sesame seeds for an authentic touch.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Asian

Ingredients

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Teriyaki Sauce

• 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

Main Ingredients

• 3 boneless skinless chicken breasts, cut in half lengthwise (about 1 ½ pounds)
• 2 cups broccoli florets
• 1 cup carrots, sliced
• ½ red onion, sliced
• 1 bell pepper, sliced
• Olive oil, for tossing vegetables
• Optional garnishes: green onions and sesame seeds

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and spray a large sheet pan with pan spray to prevent sticking, then set aside.
2. Make Teriyaki Sauce: In a medium saucepan, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, cornstarch, water, and salt and black pepper to taste. Bring this mixture to a boil over medium heat.
3. Simmer Sauce: Lower the heat and let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens into a glossy, syrupy consistency.
4. Prepare Chicken and Vegetables: While the sauce simmers, cut the chicken breasts into 1-inch pieces and place them in the center of the prepared sheet pan. Toss broccoli florets, sliced carrots, red onion, and bell pepper with a drizzle of olive oil, then arrange them evenly on either side of the chicken.
5. Apply Sauce: Drizzle about two-thirds of the thickened teriyaki sauce evenly over the chicken and vegetables to coat them well.
6. Bake: Place the sheet pan in the preheated oven and bake for 20–25 minutes. Bake until the vegetables are caramelized at the edges and the chicken reaches an internal temperature of 165°F (74°C).
7. Serve: Remove the pan from the oven and drizzle the remaining teriyaki sauce over the entire dish. Serve hot, ideally over cooked rice, and garnish with green onions and sesame seeds if desired.

Notes

• Ensure the chicken pieces are cut uniformly for even cooking.
• You can substitute chicken breasts with thighs if preferred, adjusting cooking time accordingly.
• For a gluten-free option, use gluten-free soy sauce or tamari.
• Leftover teriyaki sauce can be refrigerated for up to 5 days.
• Adjust the sweetness or saltiness of the sauce by modifying the brown sugar or soy sauce amounts to taste.
• Use an instant-read thermometer to accurately check chicken doneness to prevent overcooking.

Keywords: teriyaki chicken, sheet pan dinner, easy chicken recipe, baked chicken and vegetables, healthy weeknight dinner, Asian-inspired chicken, one-pan meal