Recipe Overview
Why you’ll love it: Sheet pan teriyaki chicken delivers takeout-style flavor with minimal effort. Tender chicken, crisp-tender vegetables, and a glossy homemade teriyaki sauce roast together on a single pan for an easy weeknight dinner.
How long it takes: 50 minutes
Equipment you’ll need: large rimmed sheet pan, large bowl, small bowl or liquid measuring cup
Servings: 4
Takeout Flavor, Sheet Pan Effort
If you enjoy teriyaki and you like one-pan dinners, this recipe combines both. It’s an efficient way to get bright, savory flavors without spending a long time at the stove.
The sauce combines soy sauce, honey, rice vinegar, brown sugar, and garlic for a balanced sweet-savory profile. A bit of cornstarch thickens the sauce so it coats the chicken and vegetables as they roast.
What makes it special:
- Complete one-pan meal: Chicken and a variety of vegetables cook on the same sheet pan for an easy all-in-one dinner. Serve with rice or enjoy as a lighter vegetable-forward meal.
- Minimal cleanup: Everything roasts on one pan, so there’s no need to juggle multiple pots and pans and cleanup is quick.
- Flexible ingredients: The recipe uses common year-round vegetables, but you can swap in seasonal produce — asparagus in spring or zucchini in summer both work well.
Ingredient Notes
Below is a concise overview of the main components so you know what to prepare. The full ingredient list and exact measurements are included in the recipe card further down.
- Homemade teriyaki sauce: Less-sodium soy sauce forms the base. Honey and brown sugar add sweetness, rice vinegar balances the flavors, garlic provides savory depth, and cornstarch thickens the sauce so it clings to ingredients. Making your own sauce gives better control over salt and sweetness compared to many commercial options.
- Boneless skinless chicken breasts: Chicken breasts are lean, easy to cut into evenly sized pieces, and cook well on a sheet pan without skin or bones to manage.
- Vegetables: Use stir-fry-style vegetables such as broccoli florets, red bell pepper, carrots, and snow or snap peas. Make sure the vegetables are dry before roasting; excess moisture will cause steaming and a softer texture. Olive oil, salt, and pepper are all you need to roast them.
- For serving: Serve the teriyaki chicken and vegetables over steamed rice and garnish with sliced green onions and sesame seeds for contrast and visual appeal.
How to Make Sheet Pan Teriyaki Chicken
Make the teriyaki sauce. In a small bowl or liquid measuring cup, whisk together the soy sauce, honey, rice vinegar, brown sugar, and garlic until the sugar dissolves and the mixture is smooth. Whisk in the cornstarch; it may settle as it sits, so whisk again just before using.
Cooking Tip
Cut vegetables and chicken into pieces of similar size so they cook evenly. Smaller pieces will overcook before larger pieces finish if sizes vary too much.
Roast the vegetables. Toss broccoli, bell pepper, and carrots with olive oil, salt, and pepper in a large bowl. Spread them in a single layer on a large rimmed sheet pan and roast at 425°F for 15 minutes. Add snow peas later with the chicken so they remain crisp-tender.
Add the chicken and sauce. Remove the pan after the initial roast and add the chicken pieces and snow peas. Whisk the sauce to re-incorporate the cornstarch and pour it over the chicken and vegetables. Toss gently so everything is coated.
Finish roasting. Return the pan to the oven and roast for about 15 more minutes. The chicken should reach a safe internal temperature, the vegetables should be tender-crisp, and the sauce should become glossy and slightly thickened.
Serve. Stir the pan contents to redistribute the sauce, then spoon the teriyaki chicken and vegetables over steamed rice. Garnish with sliced green onions and sesame seeds and serve immediately.
Recipe Variations
- Change the vegetables: Asparagus, zucchini, different colored bell peppers, or eggplant all work well. Add quick-cooking vegetables like sliced zucchini or fresh peas later with the chicken so they don’t overcook.
- Hawaiian twist: Add drained pineapple chunks (fresh, frozen, or canned) for a sweet tang. Drain the pineapple well so excess juice doesn’t alter the sauce consistency.
- Vegetarian option: Replace the chicken with extra vegetables or crispy baked tofu, added at the end to warm through.
- Spicy kick: Stir a pinch of red pepper flakes or a dash of chili paste into the teriyaki sauce for heat.
My Favorite Sheet Pans
I use heavy-duty sheet pans for most oven meals. They distribute heat evenly and are easy to clean, making weeknight cooking and cleanup faster.
Serving Suggestions
- Rice: Jasmine rice, coconut rice, or brown rice are perfect for soaking up the sauce. For a lighter option, serve over cauliflower rice.
- Quinoa: Cooked quinoa is a great whole-grain alternative that adds extra protein and texture.
- Sides: For a fuller meal, pair this dish with simple starters like egg rolls or a crisp Asian-inspired salad.
Storage & Reheating
Refrigerator: Keep leftovers in an airtight container for up to 4 days. Freezing is possible but not recommended because the vegetables will lose their crisp-tender texture when thawed.
To reheat: Warm leftovers in the microwave or reheat gently in a skillet over medium heat until heated through. Add a splash of water or extra soy sauce if the sauce has thickened too much.
More One Pan Recipes
BBQ Mini Meatloaf Sheet Pan Dinner
One Pan Sausage and Rice with Sweet Peppers
Sheet Pan Fajitas – Easy One Pan Chicken Fajitas!
Easy Chicken Alfredo with Broccoli – One Pan
Sheet Pan Teriyaki Chicken
Ingredients
For Teriyaki Sauce:
- ½ cup less-sodium soy sauce
- ¼ cup honey
- 3 tablespoons rice vinegar
- 2 tablespoons packed brown sugar
- 3 cloves garlic (finely minced or pressed)
- 2 tablespoons cornstarch
For Chicken and Vegetables:
- 3 cups broccoli florets (about 1 crown)
- 1 red bell pepper, cut into 1-inch pieces (about 1 cup)
- 2 medium carrots, sliced into ¼ inch rounds (about 1 cup)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 4 ounces snow peas or snap peas, trimmed (about 1 cup)
For Serving:
- cooked rice
- sliced green onions and sesame seeds
Instructions
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1. Preheat the oven to 425°F.
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2. In a small bowl or measuring cup, whisk together the soy sauce, honey, rice vinegar, brown sugar, and garlic until the sugar dissolves. Whisk in the cornstarch and set the sauce aside.
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3. Place broccoli, bell pepper, and carrots in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat. Spread the vegetables evenly on a large rimmed sheet pan (about 13 x 18 inches).
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4. Bake the vegetables for 15 minutes. Remove the pan from the oven, add the chicken pieces and snow peas, and stir to combine. Whisk the sauce again in case the cornstarch has settled, then pour it over the chicken and vegetables, tossing gently to coat.
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5. Return the pan to the oven and bake for an additional 15 minutes, or until the chicken is cooked through, the vegetables are tender-crisp, and the sauce has thickened slightly. Remove from the oven and stir to redistribute the sauce.
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6. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice.
Notes
- Variations: Swap in other vegetables you have on hand. Fast-cooking vegetables like peas, asparagus, or sliced zucchini should be added with the chicken so they stay crisp.
- Vegetarian: Omit the chicken and add extra vegetables, or fold in crispy baked tofu right before serving.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.