Sheet Pan Chicken Teriyaki and Vegetables is a weeknight dinner dream complete with juicy, tender chicken glazed in sweet and savory teriyaki sauce, roasted alongside veggies, all in one pan. It’s colorful, flavorful, and ready in under an hour with minimal cleanup!
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Sheet Pan Chicken Teriyaki & Veggies
Sometimes (okay, a lot of the time..) I’m just not in the mood to make dinner. On those days, it helps to know I have quick and easy options, especially if they can be made in only one dish. Easy, fast, and minimal cleanup are KEY!
This chicken teriyaki with vegetables dish checks all those boxes, AND it’s one of my absolute favorite flavors. I love teriyaki and find that it’s usually popular with kids, too. Put this on your menu rotation and I’m betting it finds a permanent home there!
Why You’ll Love This Chicken & Veggie Dish
Ingredients Needed
You need the following ingredients to throw this dinner together!
- chicken breast
- broccoli florets
- red bell peppers
- purple onion
- olive oil
- soy sauce
- ground ginger
- garlic powder
- light brown sugar
- honey
- cornstarch
Note: Always check the recipe card for a full list of ingredients, amounts, and steps.
How to Make Sheet Pan Chicken Teriyaki
This chicken dish comes together very easily. So, let’s get to it!
- In a small bowl, mix the cornstarch and ¼ cup cold water until fully dissolved with no clumps. Set aside.
- In a small saucepan, combine the soy sauce, 1 cup of water, ground ginger, garlic powder, brown sugar, and honey. Heat over medium heat.
- Once the mixture begins to simmer, add the cornstarch mixture and whisk continuously until the sauce thickens. This should take about 3 to 5 minutes. Remove from heat.
- Preheat your oven to 400°F (200°C). Line a 9 x 13 baking sheet with parchment paper.
- Cut the chicken breasts into 1-inch bite-sized pieces and place them on one half of the baking sheet.
- Cut the red bell peppers and purple onion into 1-inch thick slices.
- Place the vegetables, along with the broccoli florets, on the other half of the sheet. Drizzle 2 tbsp of olive oil over the vegetables and toss them to coat.
- Pour about half of the prepared teriyaki sauce over both the chicken and vegetables. Toss everything so that it’s evenly coated and spread everything out in a single layer.
- Place the baking sheet in the oven and bake for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Turn the oven to broil and broil for 2 more minutes to allow the sauce to caramelize.
- Remove from the oven and drizzle the remaining sauce over the chicken and vegetables.
- Garnish with sesame seeds or chopped green onions if desired, and enjoy!
Tips & Tricks – Sheet Pan Chicken Teriyaki & Veggies
• Make this right before you’re ready to serve as it will cool quickly.
• This is a complete meal, but if you need more, consider a baked potato, red potatoes, avocado slices, or even your favorite bread to serve alongside it.
• To store leftovers, transfer to an airtight container and place in the refrigerator for up to 3 days.
• To freeze, let the chicken and veggies cool completely. Transfer them to a freezer-safe container or ziplock bags and freeze for up to 3 months.
Want to Change it Up?
To change this recipe up, you can add different veggies and even change out the marinade for different flavors!
More One Dish Recipes
Sheet Pan Chicken Teriyaki and Vegetables
Equipment
- small bowl
Ingredients
- 1.5 pound boneless chicken breast
- 2 cups broccoli florets
- 2 red bell peppers
- 1 purple onion
- 2 tablespoons olive oil
Teriyaki Sauce Ingredients:
- ¼ cup soy sauce
- 1 cup water
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 4 tablespoons light brown sugar
- 2 tablespoons honey
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Mix the cornstarch in a small bowl with ¼ cup cold water until fully dissolved with no clumps. Set aside.2 tablespoons cornstarch , ¼ cup cold water
- Combine the soy sauce, 1 cup of water, ground ginger, garlic powder, brown sugar, and honey in a small saucepan. Heat over medium heat.¼ cup soy sauce, 1 cup water, ½ teaspoon ground ginger, ½ teaspoon garlic powder, 4 tablespoons light brown sugar, 2 tablespoons honey
- Add the cornstarch mixture once the mixture begins to simmer and whisk continuously until the sauce thickens. This should take about 3 to 5 minutes. Remove from heat.
- Preheat your oven to 400°F (200°C). Line a 9×13” baking sheet with parchment paper.
- Cut the chicken breasts into 1-inch bite-sized pieces and place them on one half of the baking sheet.1.5 pound boneless chicken breast
- Cut the red bell peppers and purple onion into 1-inch thick slices.2 red bell peppers, 1 purple onion
- Place the vegetables, along with the broccoli florets, on the other half of the sheet. Drizzle 2 tbsp of olive oil over the vegetables and toss them to coat.2 cups broccoli florets, 2 tablespoons olive oil
- Pour about half of the prepared teriyaki sauce over both the chicken and vegetables.
- Toss everything so that it's evenly coated and spread everything out in a single layer.
- Place the baking sheet in the oven and bake for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Turn the oven to broil and broil for 2 more minutes to allow the sauce to caramelize.
- Remove from the oven and drizzle the remaining sauce over the chicken and vegetables.
- Garnish with sesame seeds or chopped green onions if desired, and enjoy!
Notes
- If the sauce gets too thick while cooking, add 1 tablespoon of water.
Nutrition
Nutritional information accuracy not guaranteed.
