How This Easy Sheet Pan Chicken Teriyaki Became My Midweek Savior
There are nights when I just want a warm, colorful, wholesome dinner on the table without juggling multiple pans. That’s exactly how this Sheet Pan Chicken Teriyaki and Veggies recipe came to life in my kitchen. I had a couple of chicken breasts thawing, a drawer full of veggies, and zero motivation to do dishes. The result? My favorite sheet pan chicken and veggies meal that’s sticky, savory, and perfectly caramelized.
The smell of teriyaki sauce roasting in the oven is enough to make everyone wander into the kitchen asking, “What’s for dinner?” It’s a comforting one pan chicken and vegetables recipe that feels restaurant-worthy yet comes together in under 35 minutes. Plus, it fits right into my list of healthy chicken dinner ideas that don’t sacrifice flavor.
Why You’ll Love Making This
This sheet pan dinner truly checks all the boxes: it’s quick, colorful, nourishing, and bursting with teriyaki flavor. Here’s why it’s a regular in my kitchen.
• Everything cooks on one pan, making cleanup effortless.
• Balanced and wholesome with protein-packed chicken and nutrient-rich veggies, perfect for gluten free meals.
• Quick enough for busy weeknights.
• Customizable with different vegetables or tofu for variety.
• Homemade teriyaki sauce that’s sweet, savory, and glossy.
If you’re craving bold Asian-inspired flavor, you’ll also love my Healthy Kung Pao Chicken.
Related Recipes
The Ingredients I Always Use
Main Ingredients
• 1 ½ pounds boneless, skinless chicken breast, cut into bite-sized cubes
• 3 cups mixed vegetables such as broccoli, red bell peppers, carrots, and snap peas
• 2 tablespoons olive oil
• Salt and pepper to taste
Homemade Teriyaki Sauce
• ¼ cup low-sodium soy sauce
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
Garnish
• Sliced green onions
• Toasted sesame seeds
Sheet Pan Chicken Teriyaki and Veggies
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Quick and healthy one-pan dinner with juicy chicken, colorful vegetables, and a sweet-savory teriyaki glaze. Perfect for busy weeknights.
Ingredients
Chicken breast, mixed vegetables, olive oil, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, green onions, sesame seeds.
Instructions
Marinate chicken in teriyaki sauce. Arrange chicken and veggies on a sheet pan. Roast at 400°F for 20–25 minutes, tossing halfway. Thicken leftover sauce, drizzle on top, and garnish with sesame seeds and green onions.
Notes
Use your favorite veggies, such as broccoli or bell peppers. Add tofu or shrimp for extra protein. Serve with rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Bowl
- Calories: 420
- Sugar: 8
- Unsaturated Fat: 28
- Fiber: 3
How I Make It
Step 1: Preheat and prep
I preheat my oven to 400°F and line a large baking sheet with parchment paper. Then I toss the vegetables with olive oil, salt, and pepper.
Step 2: Marinate the chicken
In a bowl, I whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. I add the chicken and let it soak for about 10 minutes while I finish prepping.
Step 3: Arrange everything on one pan
I spread the marinated chicken on the baking sheet and add the veggies around it in a single layer. This ensures even cooking and perfect roasting.
Step 4: Roast to perfection
The pan goes into the oven for 20 to 25 minutes until the chicken is cooked through and the veggies are tender-crisp. Halfway through, I toss everything gently to help the sauce coat the vegetables.
Step 5: Thicken the extra sauce
If I want extra glaze, I pour the remaining marinade into a small saucepan, whisk in the cornstarch slurry, and simmer until thickened. Then I drizzle it over the finished dish.
Step 6: Serve and enjoy
I sprinkle green onions and sesame seeds over the top before serving. It’s delicious with brown rice, teriyaki noodles, or even cauliflower rice for a light meal.
When I crave something with a sweet and savory flavor profile, my Honey Sesame Chicken always hits the spot.
Fun Variations and Ways to Mix It Up
This chicken sheet pan recipe is one of the most versatile meals I make. Here are a few ideas I love.
• Teriyaki Chicken and Rice Bowls: Serve over steamed rice and drizzle with extra sauce.
• Teriyaki Chicken Stir Fry: Transfer everything to a skillet after baking and toss with noodles or rice.
• Vegetarian Option: Replace chicken with tofu or chickpeas for a plant-forward one pan meal.
• Extra crunch: Add water chestnuts or cashews before serving.
• Low-carb twist: Use cauliflower rice for an easy gluten free dinner that’s still satisfying.
• Tropical version: Add pineapple chunks for a sweet balance to the savory glaze.
If you want a bright and fresh flavor profile, my Salsa Fresca Chicken is another go-to for healthy chicken breast recipes.
My Final Thoughts Before You Bake
This Sheet Pan Chicken Teriyaki and Veggies is one of those dinners I keep coming back to. It’s simple, balanced, and full of flavor. Every bite brings that sweet-salty teriyaki magic, caramelized vegetables, and juicy chicken that make it a family favorite.
It’s perfect when you’re craving chicken and veggies one pan style without fussing over the stove. Whether you serve it with rice, noodles, or eat it straight off the sheet pan, it’s a winner every single time.
And when you’re in the mood for something fresh and light, I recommend my Mediterranean Salmon Bowl for another satisfying, wholesome meal.
