Sheet Pan Teriyaki Chicken With Vegetables

This sheet pan teriyaki chicken with vegetables is a family favorite! It’s loaded with tender chicken and veggies that get tossed in a homemade teriyaki sauce. A one pan dinner recipe that is super easy to throw together.

Sheet pan meals are perfect for busy weeknights! Everything is cooked on one pan and clean up is a breeze. Try some of our favorites like this Cajun shrimp and sausage, this tasty cashew chicken, or these cheddar pork chops.

Sheet Pan Teriyaki Chicken With Vegetables

This sheet pan teriyaki chicken with vegetables will be a go-to meal for your family because everyone will love it! Everything is cooked and served on one pan making this so easy. The sweet and sticky sauce coats the tender chicken and vegetables and every bite is flavor-packed. Serve it over rice or noodles and watch your family come back for seconds. I am always able to sneak in any kind of vegetables because the homemade teriyaki sauce steals the show!

Sheet pan dinners are the answer to when you don’t know what to make! They are practically effortless and you can have the entire dinner done all at once. It truly is one of easiest most practical dinners to make. And don’t forget you can use the sheet pan method to make nachos and fajitas.

Ingredients Needed

Making your own teriyaki sauce for this sheet pan teriyaki chicken and vegetables is the best way to get the most flavor. Its easy to make so keep it this recipe on hand to use in other recipes like stir fry.

• Soy Sauce: This umami sauce creates the base for the teriyaki sauce. It’s a must.
• Brown Sugar: Gives the teriyaki sauce it’s sweet flavor!
• Sesame Oil: This is a finishing oil, so it will go perfectly as drizzle over the vegetables too.
• Garlic cloves: Mince the garlic so it will release the flavor.
• Grated ginger: Use fresh ginger for the best punch of flavor.
• Cornstarch: Thickener for the sauce.
• Water: You will mix this with the cornstarch so it will dissolve.
• Salt and black pepper: to taste
• Skinless chicken breasts: cut in half lengthwise (about 1 1/2 pounds)
• Broccoli Florets: about 2 bunches
• Sliced carrots: Use big carrots that you cut yourself, they will be more flavorful than baby carrots.
• Red Onion: Feel free to slice or chop the red onion. Green onion would also be delicious!
• Red Bell Pepper: Sliced red bell pepper adds a sweet crunch of texture. Any variety of bell peppers would work.

Sheet Pan Teriyaki Chicken With Vegetables Recipe

The best part about this dish is how little effort it takes, plus you’ve got one amazing meal your entire family will love! Enjoy it alone or serve it over your favorite rice or noodles. Either way, you choose, this sheet pan recipe is much easier and healthier than takeout!

1. Prepare: Preheat oven to 400 degrees Fahrenheit. Spray a large sheet pan with pan spray and set aside.
2. Combine the Sauce Ingredients and Bring to a Boil: Add the soy sauce, brown sugar, sesame oil, garlic, ginger, cornstarch, and water to a medium saucepan and bring to a boil over medium heat.
3. Simmer the Sauce: Reduce the heat and simmer for about five minutes, until the sauce has thickened.
4. Prepare the Chicken and Vegetables: Meanwhile, cut the chicken into 1-inch pieces and lay in the center of the sheet pan. Toss the vegetables with a little olive oil, then spread them evenly on either side of the sheet pan and drizzle everything with about 2/3 of the teriyaki sauce.
5. Bake: Bake for 20-25 minutes, or until the vegetables are caramelized and the chicken reaches 165 degrees Fahrenheit on a thermometer.
6. Toss With Remaining Sauce and Serve: Remove pan from oven and drizzle with the remaining sauce. Serve over rice and garnish with green onions and sesame seeds, if desired.

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