Sheet Pan Teriyaki Chicken and Vegetables Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Ingredients
Scale
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
- 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.
- 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.
- Simmer Sauce: Lower the heat and let the sauce simmer for about 5 minutes, stirring occasionally, until it thickens into a glossy, syrupy consistency.
- 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.
- Apply Sauce: Drizzle about two-thirds of the thickened teriyaki sauce evenly over the chicken and vegetables to coat them well.
- 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).
- 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
