This Easy Sheet Pan Teriyaki Chicken recipe is a great one pan meal that is full of tender chicken and veggies in a delicious and easy homemade sauce. This meal is done in less than 30 minutes with little mess to clean up. A perfect family friendly weeknight meal!
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Easy recipes are essential for us and I have become obsessed with sheet pan dinners. They create a complete meal that my whole family can enjoy.
And the best part, sheet pan recipes have very little clean up! Which is a huge deal when you have no dishwasher.
Why We Love This Easy Teriyaki Chicken Recipe
- This recipe is incredibly easy to make requiring very little effort, including the homemade sauce.
- Can be on the table and ready to enjoy within 30 minutes.
- Very easy clean-up.
- This recipe is customizable, you can use any vegetables you like.
- It's a complete meal on one sheet pan.
- It's delicious with the perfect amount and sweet and savory flavors!
Sheet Pan Teriyaki Chicken Ingredients
- Olive Oil: Any neutral oil will work, avocado, vegetable, canola or grapeseed. I prefer olive oil and avocado oil for their flavor.
- Veggies: Feel free to use your favorite veggies. Some of our favorites are: orange or red bell peppers, carrots, broccoli, mushrooms, green beans, red onion and sugar snap peas. You could also add some fresh pineapple chunks too. Make sure they are all cut about the same size so they will all cook in the same amount of time.
- Chicken Breast: You can use chicken tenders or boneless skinless chicken thighs as well.
- Sauce: If you prefer, you can use a bottled teriyaki sauce. I highly recommend trying the homemade sauce. It's easy and so much more delicious.
This easy sheet pan dinner is going to be a winner on those busy weeknights. It only takes a few minutes of prep time to get this delicious meal in the oven.
How to Make Easy Sheet Pan Teriyaki Chicken
- First step, preheat the oven to 400°F. Line two large baking sheet pans with parchment paper.
- Slice the carrots and bell pepper into strips and divide between the sheet pans.
- Cut the broccoli florets so they are all about the same size and slice the mushrooms if needed. Add them to the sheet pans as well.
- Drizzle the veggies with the olive and oil and toss them all to coat.
- Spread the veggies out along the edges of the sheet pans in a single layer leaving the center empty.
- Slice the chicken breasts into thin strips, making sure they are all about the same size.
- Place the chicken in a bowl or zip top bag.
- Now, it's time to make the sauce. In a small saucepan over medium heat, whisk together the soy sauce, honey, rice vinegar, minced garlic, ground ginger and red pepper flakes. Bring to a low boil.
- While the sauce comes up to a boil, in a small bowl whisk together the corn starch and water to create a slurry.
- Once the sauce is boiling, stir in the corn starch slurry and boil until the sauce has thickened then remove from heat.
- Pour half of the sauce over the chicken. Set aside the remaining sauce.
- Toss the chicken with the sauce so it is all evenly coated. Then divide the chicken up among the sheet pans.
- Place sheet pans in preheated oven and roast for 12 minutes.
- Then, flip the chicken and veggies. Drizzle some of the remaining sauce over the veggies. Place back in oven and roast for another 10-12 minutes until the chicken is fully cooked.
- Serve over Instant Pot Rice, Brown Rice or cauliflower rice and garnish with green onions, sesame seeds, sesame oil and any extra teriyaki sauce.
Tips for Baked Teriyaki Chicken
- Line the sheet pans with parchment paper for super easy clean up.
- Cut the veggies and chicken all about the same size so everything will cook in the same amount of time
- Rotate the pans and flip the chicken and veggies half way through cooking so both sides roast evenly.
- Make it Ahead: Prepare the chicken, veggies and sauce ahead of time. Store the chicken with the sauce separately from the veggies and remaining sauce. Store it all in the fridge up to 3 days until ready to bake. Bake following recipe directions.
- Meal Prepping: This recipe is great as a meal prep meal. Store the roasted sheet pan meal in individual containers with cooked rice in the fridge for up to 4 days.
If there are any leftovers, store them in an airtight container in the fridge for up to 4 days.
Reheat any leftovers in the microwave or on the stove top over low heat.
Easy Sheet Pan Teriyaki Chicken
- 2 tablespoons olive oil
- 2 medium carrots, sliced into matchsticks
- 1 large red bell pepper, sliced into strips
- 2 cups broccolie florets, cut into small pieces
- 4 ounces sliced baby portabella mushrooms
- 2 pounds boneless skinless chicken breast, sliced into strips
- Preheat oven to 400°F and line two large rimmed baking sheets with parchment paper.
- Evenly divide the sliced veggies between the two sheet pans.
- Drizzle the olive oil over the veggies and toss to coat them all. Push the veggies to the edges of the pan in a single layer, leaving the center empty.
- Place the sliced chicken breast in a zip top bag or large bowl.
- In a small saucepan over medium heat whisk together the soy sauce, honey, rice wine vinegar, minced garlic, ground ginger and red pepper flakes. Bring to a boil.
- While the sauce comes to a boil, in a small bowl whisk together the cornstarch and water.
- Once the sauce is boiling, whisk in the cornstarch slurry and boil until the sauce has thickened, about 1-2 minutes. Then remove from heat.
- Pour half of the sauce over the chicken and set aside the remaining sauce.
- Toss the chicken to coat it all and then place the chicken in the center of the sheet pans.
- Roast for 12 minutes. Then flip the chicken and veggies. Drizzle some sauce over the veggies.
- Roast for another 10-12 minutes until the chicken is fully cooked.
- Serve over rice and garnish with green onions, sesame seeds, and sesame oil.