Sheet Pan Teriyaki Chicken and Vegetables
Sheet Pan Teriyaki Chicken and Vegetables
Sheet pan meals are so easy for busy weeknights! This sheet pan chicken teriyaki has juicy flavorful chicken and tender veggies in a delicious homemade teriyaki sauce. It is a delicious meal the whole family loves!
If your family loves Chinese takeout you need to try this sheet pan teriyaki chicken. This amazing meal comes together quickly and the delicious chicken, tender veggies and savory teriyaki glaze will make everyone happy! This baked teriyaki chicken and vegetables is the perfect easy weeknight meal, with only a few minutes of prep time you can have dinner in the oven! Serve alongside rice or noodles for a complete delicious meal!
We love this healthy sheet pan teriyaki chicken with vegetables recipe because it is easy to customize with your family’s favorite veggies, it can be served over rice or quinoa, and there is only one pan to wash!
- Other Sheet Pan Recipes you’ll love –
- Sheet Pan Beef and Broccoli- This sheet pan beef and broccoli recipe is a super easy meal with all of the flavor of your favorite take out! The juicy beef, fresh broccoli and tasty sauce makes a dinner that the whole family will love!
- Sheet Pan Chicken and Veggies– This super simple sheet pan dinner has the perfect blend of tender chicken and flavorful veggies! This easy weeknight dinner is a chicken recipe that your whole family will enjoy! Just pop it in the oven for a quick and easy meal!
- Sheet Pan Sausage and Veggies– This sheet pan sausage and veggies is a delicious and super easy dinner. This great recipe is perfect for busy nights, your whole family will love this easy recipe! We love an easy dinner recipe for busy weeknights, and this flavorful sheet pan meal is a family favorite!
FAQ & Tips for Making Sheet Pan Teriyaki Chicken and Vegetables
What to serve with this teriyaki chicken –
This chicken and veggie dish is perfect on it’s own but if you want to serve it up with a side dish there are several that pair beautifully. Some of great ideas are white rice, cauliflower rice, noodles, brown rice, quinoa or even ramen noodles! I like to put rice in my instant pot to cook while the chicken is in the oven so that everything is ready at once!
Can I use pre-made teriyaki sauce?
Absolutely! I like to make my own teriyaki sauce because I can control what ingredients are in it, but I know sometimes we need a shortcut to get dinner on the table with a quickness! Store-bought sauce works beautifully in this recipe. It is a good idea to get a teriyaki sauce, and a teriyaki marinade so that you can marinade your chicken and have sauce for glazing the chicken and veggies.
Can I use other vegetables?
This is a great recipe to make and include all of your favorite veggies. While I love the sweetness of red bell peppers I’ve also made this dish with green peppers and they are delicious. Some of our other favorite additions are zucchini, snow peas, sugar snap peas, or even green beans. Use your family’s favorite vegetables to customize this easy sheet pan chicken recipe to make it your own.
Can I use chicken breasts?
Yes, if you prefer to use boneless skinless chicken breasts instead of thighs you can. The cooking time may vary because breasts are usually thicker and when the chicken pieces are larger they need to cook longer. It is a good idea to let them marinade longer as well. You can also chop the chicken breasts into smaller pieces so that they marinade and cook quickly.
Can I make this ahead of time?
Yes! If you want to meal prep this chicken it is an easy recipe to have ready to go for busy weeknights. I like to place the chicken in the marinade the day before, and cut the vegetables and broccoli florets so they are ready to go. That way when you are ready to cook you can just place everything on a rimmed baking sheet and bake!
Ingredients for Sheet Pan Chicken Teriyaki
3- Bell Peppers
1 Large Head Broccoli
1 Bunch Green Onions
1 Medium Red Onion
8 Boneless Skinless Chicken Thighs
For the teriyaki sauce-
2/3 Cup Soy Sauce
1/4 Cup Brown Sugar
2 tsp Minced Garlic
2 tsp Ginger Paste
1 tsp Sesame Oil
Sesame Seeds (optional)
Here’s How to Make this Teriyaki Chicken
First we’re going to make the sauce.
In a small saucepan whisk together the soy sauce, brown sugar, minced garlic, ginger paste and sesame oil. Heat on medium heat stirring frequently until the brown sugar is dissolved and all of the ingredients are well incorporated. Remove from heat and allow to cool.
Place chicken in a large zip top bag and pour half of the teriyaki sauce over it. Allow chicken to marinate for about 30 minutes.
While the chicken is marinating preheat the oven to 400
Spray a baking sheet with non-stick cooking spray or lightly brush it with olive oil. You can also line your sheet pan with parchment paper to make clean up easy.
Remove the stem and seeds from the peppers and slice them into pieces. Slice the red onion, and chop the head of broccoli into florets.
Thinly slice the green onion.
Place the chopped vegetables, except for the green onion in an even layer on the prepared baking sheet.
Transfer the chicken from the marinade and arrange the chicken thighs evenly in a single layer across the top of the vegetables.
Pour about half of the remaining sauce evenly across the top of the chicken and vegetables.
Place in the oven and bake for 10 minutes.
Using a basting brush brush the chicken with the remaining sauce.
Continue baking for another 10-15 minutes or until the chicken is golden brown and has reached an internal temperature of 165 when measured with a meat thermometer.
Garnish with sesame seeds if desired and sprinkle sliced green onion across the top of the chicken and vegetables before serving.
Sheet Pan Chicken Teriyaki
Ingredients
- 3- Bell Peppers
- 1 Large Head Broccoli
- 1 Bunch Green Onions
- 1 Medium Red Onion
- 8 Boneless Skinless Chicken Thighs
- For the teriyaki sauce-
- 2/3 Cup Soy Sauce
- 1/4 Cup Brown Sugar
- 2 tsp Minced Garlic
- 2 tsp Ginger Paste
- 1 tsp Sesame Oil
Instructions
- First we’re going to make the sauce.
- In a small saucepan combine the soy sauce, brown sugar, minced garlic, ginger paste and sesame oil. Heat on medium heat stirring frequently until the brown sugar is dissolved and all of the ingredients are well incorporated. Remove from heat and allow to cool.
- Place chicken in a large zip top bag and pour half of the teriyaki sauce over it. Allow chicken to marinate for about 30 minutes.
- While the chicken is marinating preheat the oven to 400.
- Spray a baking sheet with non-stick cooking spray or lightly brush it with olive oil.
- Remove the stem and seeds from the peppers and slice them into pieces. Slice the red onion, and chop the head of broccoli into florets.
- Place the chopped vegetables in an even layer on the prepared baking sheet.
- Arrange the chicken thighs evenly in a single layer across the top of the vegetables.
- Pour about half of the remaining sauce evenly across the top of the chicken and vegetables.
- Place in the oven and bake for 10 minutes.
- Using a basting brush brush the chicken with the remaining sauce.
- Continue baking for another 10-15 minutes or until the chicken is golden brown and has reached an internal temperature of 165 when measured with a meat thermometer.
7 Comments