Sheet Pan Chicken Teriyaki

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 is the perfect easy weeknight meal, with only a few minutes of prep time you can have dinner in the oven!

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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, 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.

Ingredients for Sheet Pan Teriyaki Chicken

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

Here’s How to Make this Teriyaki Chicken

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.

Thinly slice the green onion.

Place the chopped vegetables, except for the green onion< 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.

Sprinkle sliced green onion across the top of the chicken and vegetables before serving.