This easy Sheet Pan Teriyaki Chicken is a flavorful, one-pan dinner made with tender chicken breasts, fresh vegetables, and a homemade teriyaki sauce. It’s perfect for busy weeknights and can be served over rice as a complete meal. Customize with your favorite veggies or use store-bought sauce to make this recipe a breeze!
Craving takeout but want something healthier? This homemade sheet pan teriyaki is the perfect solution. It’s quick to throw together, uses simple ingredients, and the cleanup is a breeze thanks to everything cooking on one pan. You get tender, juicy chicken and perfectly roasted veggies, all coated in a sweet and savory homemade teriyaki sauce that tastes way better than the bottled stuff. It’s also super easy to customize—swap in your favorite vegetables, use chicken thighs instead of breasts, or save even more time with a store-bought sauce. Whether you’re meal prepping or just need a no-fuss weeknight dinner, this recipe checks all the boxes.
Making this sheet pan teriyaki chicken is super simple! You’ll start by whipping up a quick homemade teriyaki sauce on the stove—it thickens up nicely and adds so much flavor. It’s way better than the bottled stuff, trust me! While that’s coming together, chop up your chicken and veggies, then toss everything in a big bowl with the sauce to coat. Spread it all out on a baking sheet so it cooks evenly, pop it in the oven, and in about 25 minutes you’ve got a full dinner ready to go. Finish it off with a sprinkle of sesame seeds and serve it over rice or quinoa for a satisfying meal that feels like takeout—but better.
Why You’ll Love This Sheet Pan Teriyaki Chicken
• This teriyaki chicken recipe is quick and easy to throw together, making it perfect for busy weeknights.
• This chicken is healthier than takeout and made with fresh, simple ingredients.
• Everything cooks on one pan, so cleanup is a breeze.
• The homemade teriyaki sauce adds a rich, sweet-and-savory flavor that beats store-bought.
• It’s easy to customize with your favorite vegetables or cuts of chicken.
• Leftovers reheat well, making it great for meal prep or next-day lunches.
• This teriyaki chicken is a family-friendly dinner that both kids and adults will enjoy.
Ingredients For This Teriyaki Chicken Sheet Pan Dinner
- Chicken Breasts: I like to use boneless skinless chicken breasts, but you can substitute chicken thighs. You will need to add a few extra minutes to the cooking time for chicken thighs.
- Bell Pepper: I used a red bell bell pepper, but orange or yellow also taste great.
- Peas: Sugar snap peas are so tasty in this recipe.
- Broccoli: This teriyaki chicken calls for a head of broccoli florets.
- Carrots: You can use whole carrots and cut them into small slices, or use 1 1/2 cups of pre shredded carrots that you can find in the produce section of the grocery store.
- TERIYAKI SAUCE
- Soy Sauce: Use low sodium soy sauce to cut down on the salt content.
- Water: Water is used in the homemade teriyaki sauce.
- Brown Sugar: Brown sugar adds the perfect amount of sweet flavor to the sauce.
- Rice Vinegar: Rice vinegar is commonly used in Asian inspired dishes, and can be found down the Asian isle of you local grocery store.
- Sesame Oil: Sesame oil is also commonly used in Asian recipes, but this is optional. I love the flavor, but it is not necessary.
- Ginger: I like to use ground ginger for the convenience, but fresh ginger may also be used.
- Garlic: Minced garlic in a jar, or fresh minced garlic both work well.
- Honey: Honey adds a touch of sweetness, and helps thicken the sauce.
- Cornstarch: Cornstarch is added to thicken sauces. Bring teriyaki sauce to a boil, and allow it to cool while it thickens.
How to Make This Easy Teriyaki Chicken Recipe
Step 1: Preheat the oven to 400 F and line a 9×13 baking sheet with parchment paper.
Step 2: In a medium size sauce pan combine soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, honey, and cornstarch. Then bring teriyaki sauce ingredients to a boil over medium-high heat until sauce becomes thick. Remove from heat and set aside. *Store bought teriyaki sauce can also be used as a substitute*
Step 3:In a large mixing bowl add cubed chicken breasts, sliced red bell pepper, peas, broccoli florets, and sliced carrots.
Step 4: Pour homemade teriyaki sauce over chicken and vegetables and stir to combine well.
Step 5: Next, arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible, and place in a preheated oven for 20-25 minutes or until chicken is cooked through and vegetables are tender.
Step 6: Remove from the oven and sprinkle sesame seeds over teriyaki chicken. Serve over white rice, brown rice, or quinoa. Enjoy!
What to Serve/Pair with One Pan Teriyaki Chicken
This one pan teriyaki chicken pairs perfectly with a side of white rice, brown rice, or even quinoa to soak up all that delicious sauce. If you want to keep things low-carb, try serving it over cauliflower rice or alongside a simple cabbage slaw. For something extra, add a side of steamed dumplings, miso soup, or a crisp cucumber salad to round out the meal. A sprinkle of green onions or sesame seeds on top also adds a perfect finishing touch.
Popular Substitutions and Additions
You can easily switch things up in this recipe to suit your preferences or whatever you have on hand. Swap the chicken breasts for chicken thighs if you prefer dark meat—just add a few extra minutes to the cook time. Feel free to use other vegetables like zucchini, mushrooms, green beans, or baby corn in place of the ones listed. For extra flavor, toss in some pineapple chunks or a dash of sriracha for heat. If you’re short on time, you can use store-bought teriyaki sauce instead of making your own. You can also garnish with chopped green onions, sesame seeds, or even a drizzle of spicy mayo for a fun twist.
Storage & Leftovers
This is a perfect recipe to make into an easy meal prep and enjoy for lunch throughout the week. Simply prepare the recipe per instructions below, and divide the chicken teriyaki into 4-5 meal prep containers with rice, quinoa, or noodles. Store in the fridge for 5-6 days in an airtight container. When you are ready to eat, remove the container from the fridge and microwave for 2-3 minutes or until warm throughout.
Sheet Pan Teriyaki Chicken FAQs
Can I use frozen vegetables in this chicken teriyaki?
Yes! Just make sure to thaw and pat them dry before adding them to the pan so they roast instead of steam.
Can I make this ahead of time?
Definitely. You can prep everything the night before and store it in the fridge or cook it completely and reheat when you’re ready to eat.
Can I use store-bought teriyaki sauce?
Yep! While homemade sauce gives the best flavor, store-bought works great if you’re short on time.
Other Asian-Inspired Recipes You’ll Love
Sheet Pan Teriyaki Chicken
Ingredients
Teriyaki Sauce
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3 Tbsp. light brown sugar
- 2 Tbsp. rice vinegar
- 1/2 tsp. sesame oil optional
- 2 tsp. ground ginger
- 2 tsp. minced garlic
- 2 Tbsp. honey
- 5 tsp. cornstarch
Chicken and vegetables
- 3 chicken breasts cut into cubes
- 1 red bell pepper cut into slices
- 2 medium carrots peeled and cut into matchsticks
- 8 oz. bag sugar snap peas
- 1 medium head of broccoli cut into small florets
- sesame seeds for garnish optional
- white or brown rice for serving
Instructions
- Preheat oven to 400 F and line a 9×13 baking sheet with parchment paper.
- In a medium size sauce pan combine soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, honey, and cornstarch. Bring teriyaki sauce ingredients to a boil over medium-high heat until sauce becomes thick. Remove from heat and set aside.
- In a large mixing bowl add cubed chicken breasts, sliced red bell pepper, peas, broccoli florets, and sliced carrots.
- Pour homemade teriyaki sauce over chicken and vegetables and stir to combine well.
- Arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible, and place in a preheated oven for 20-25 minutes or until chicken is cooked through and vegetables are tender.
- Remove from oven and sprinkle sesame seeds over teriyaki chicken. Serve over white rice, brown rice, or quinoa. Enjoy!
Notes
Nutrition
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