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This Teriyaki Chicken Sheet Pan Dinner is a lifesaver on busy weeknights! Juicy chicken glazed with sweet and savory teriyaki sauce, paired with colorful roasted vegetables—all on one pan. It’s healthier than takeout, way cheaper, and ready in just 40 minutes. Plus, cleanup is a breeze!
Why you’ll love it
We started making this recipe on repeat when we realized our family would actually eat their vegetables without complaint. Something about that glossy teriyaki glaze makes everything taste amazing—even the broccoli.
It’s one of those meals that looks impressive but requires almost no effort. You basically arrange everything on a pan and let the oven do the work. The chicken comes out tender and caramelized, the vegetables get those nice roasted edges, and the whole thing tastes like you ordered it from your favorite Asian restaurant.
Plus, it’s totally customizable. Don’t like broccoli? Use snap peas. Want more protein? Add more chicken. It works with whatever you have on hand, and it always turns out delicious.
Helpful Tips
- Chicken thighs are the secret to juicy results. They stay more tender than breasts and have better flavor. You can use whole thighs or cut them into bite-sized pieces—both work great.
- Don’t skip the pineapple! It adds a sweet, tangy contrast that makes this taste like restaurant takeout. If you’re not a pineapple fan, you can leave it out, but we really recommend trying it.
- Line your pan with parchment paper. Trust us on this. The teriyaki sauce can get sticky, and parchment makes cleanup so much easier.
- Make extra sauce. The recipe makes enough to coat everything, but if you like it extra saucy (like we do), double the sauce recipe and serve extra on the side.
You’ll Need
How to make teriyaki chicken sheet pan dinner
- Make the teriyaki sauce. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Simmer, then add cornstarch slurry. Cook 2-3 minutes until thickened.
- Bake the chicken. Place chicken on a lined sheet pan. Brush with one-third of the teriyaki sauce. Bake at 425°F for 15 minutes.
- Add vegetables. Toss broccoli, peppers, pineapple, oil, and more teriyaki sauce in a ziplock bag. Arrange around the chicken on the sheet pan.
- Finish baking. Bake another 12-15 minutes until chicken reaches 175°F and vegetables are tender.
- Glaze and serve. Brush chicken with remaining sauce. Toss vegetables in pan juices. Top with sesame seeds and green onions. Serve over rice.
Substitutions and variations
- Make it spicy. Add 1-2 teaspoons of sriracha or red pepper flakes to the teriyaki sauce.
- Switch up the vegetables. Snap peas, zucchini, mushrooms, carrots, or green beans all work great. Just keep the cooking time in mind—harder vegetables like carrots should be cut smaller.
- Use frozen vegetables. In a pinch, frozen stir-fry vegetable blends work fine. Just make sure they’re thawed and patted dry so they don’t get soggy.
- Add cashews or peanuts. Toss some roasted cashews or peanuts on top before serving for extra crunch.
- Make it a rice bowl. Serve over white or brown rice with extra teriyaki sauce drizzled on top.
- Try different proteins. This same method works with shrimp (bake for just 8-10 minutes total), salmon, or even tofu.
Serving Suggestions
We almost always serve this over white rice or brown rice—it soaks up all that delicious teriyaki sauce.
Other great options:
- Fried rice or cauliflower rice for a low-carb option
- Rice noodles or lo mein noodles
- Quinoa for extra protein
- Simple cucumber salad with rice vinegar dressing
- Egg rolls or spring rolls on the side
- Edamame sprinkled with sea salt
Honestly though, this is pretty much a complete meal on its own. The chicken, vegetables, and sauce over rice is all you really need.
Leftovers and storage
We actually think this tastes even better the next day once the flavors have had time to meld together.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 2-3 minutes, or warm it up in a skillet on the stove with a splash of water to keep it from drying out.
- You can freeze this for up to 2 months, but the vegetables get a bit softer after freezing. The chicken holds up great though. Thaw overnight in the fridge before reheating.
❓FAQs
Absolutely. Use about ¾ cup of your favorite bottled teriyaki sauce instead of making it from scratch. Keep in mind that store-bought sauces are often sweeter and saltier, so you may want to use less or dilute it with a bit of water. Homemade tastes fresher and lets you control the sweetness and sodium.
Broccoli, bell peppers, snap peas, zucchini, mushrooms, and carrots all work great. Choose vegetables that cook in similar timeframes—about 12-15 minutes at 425°F. If using harder vegetables like carrots, cut them into smaller pieces so they cook through.
Use chicken thighs instead of breasts—they stay much juicier. Don’t overcook them; pull them out when they reach 175°F (for thighs) or 165°F (for breasts). Brushing with teriyaki sauce during and after baking also helps keep everything moist and flavorful.
You can prep everything ahead! Make the teriyaki sauce and store it in the fridge for up to 3 days. Cut the vegetables and season the chicken, then store separately in the fridge until ready to bake. Assemble and bake when you’re ready to eat. Fully cooked leftovers keep for 4 days in the fridge.
More Baked Chicken Dinners
If you try this Sheet Pan Teriyaki Chicken, please leave a comment and rate the recipe below — it really helps and we’d love to hear how it turned out for your family!
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Sheet Pan Teriyaki Chicken
Ingredients
For the chicken and vegetables:
- 1½ pounds chicken thighs, skinless and boneless
- Salt and pepper, to taste
- 3 cups broccoli florets
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 cup pineapple chunks, fresh or canned, drained
- 2 tablespoons vegetable oil
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
For the teriyaki sauce:
- ⅓ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or lightly grease it.
- Make the teriyaki sauce: In a small saucepan over medium heat, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer. In a small bowl, mix the cornstarch and water to make a slurry. Stir the slurry into the sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat and set aside.
- Prep the chicken and vegetables: Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Cut the broccoli into bite-sized florets. Chop the bell peppers into chunks. Drain the pineapple if using canned.
- Bake the chicken first: Place the chicken thighs on the prepared baking sheet in a single layer, leaving space around each piece. Brush the tops with about one-third of the teriyaki sauce. Bake for 10 minutes.
- Add the vegetables: Remove the pan from the oven. In a large ziplock bag, combine the broccoli, bell peppers, pineapple, vegetable oil, and another third of the teriyaki sauce. Seal and shake to coat evenly. Arrange the vegetables around the chicken in a single layer on the sheet pan.
- Continue baking. Return to the oven and bake for another 15-20 minutes, until the chicken reaches an internal temperature of 175°F and the vegetables are tender with some caramelized edges.
- Glaze and finish: Remove from the oven and brush the chicken with the remaining teriyaki sauce. Gently toss the vegetables in any pan juices to coat them.
- Sprinkle with sesame seeds and sliced green onions. Serve hot over rice, noodles, or quinoa.
Notes
- Chicken Options: Boneless skinless chicken thighs work best for juiciness, but you can substitute chicken breasts (reduce cooking time to 20-25 minutes and check internal temp reaches 165°F).
- Teriyaki Sauce: Use store-bought teriyaki sauce for convenience, or make homemade for less sodium. Reserve some sauce before basting raw chicken to use as a safe serving sauce.
- Vegetable Substitutions: Swap in snap peas, zucchini, mushrooms, or carrots. Just keep pieces similar in size for even cooking.
- Pineapple: Fresh or canned pineapple chunks both work. If using canned, drain well and pat dry to prevent excess moisture.
- Broiler Finish: For extra caramelization, broil for 2-3 minutes at the end (watch closely to prevent burning).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The sauce was better than takeout! Sweet, savory, and sticky in all the right ways. My whole family loved it.
Mia, better than takeout is the biggest compliment! I’m glad your family enjoyed it.