Sheet Pan Teriyaki Chicken

Sheet pan of teriyaki chicken with vegetables.

Sheet Pan Teriyaki Chicken makes for the best weeknight dinner because everything cooks in one pan and the prep time is minimal! Chicken breasts, fresh vegetables, and a semi-homemade teriyaki sauce make this a complete meal in one.

Course Dinner

Cuisine American

Keyword chicken teriyaki sheet pan dinner, sheet pan teriyaki chicken, teriyaki chicken with vegetables

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 213kcal

Author Jessica - Together as Family

Ingredients

Semi-Homemade Teriyaki Sauce

1/3 cup teriyaki sauce
1/4 cup soy sauce
2 tablespoons honey OR light brown sugar
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 cloves garlic (minced or pressed)
1 tablespoon grated fresh ginger OR ginger paste
½ teaspoon black pepper

Chicken & Vegetables

3-4 boneless, skinless chicken breasts
2 cups broccoli florets
2 bell peppers (cut into 1-inch chunks)
1 cup snow peas
1/4 cup teriyaki sauce (for basting)
sesame seeds & sliced green onions (for garnish)

Instructions

Preheat the oven to 400℉. Line a rimmed baking sheet (12"17" or 13"x18") with parchment paper.
In a small bowl, whisk together the teriyaki sauce, soy sauce, honey, rice wine vinegar, vegetable oil, garlic, ginger, and black pepper until combined well.
1/3 cup teriyaki sauce, 1/4 cup soy sauce, 2 tablespoons honey OR light brown sugar, 2 tablespoons rice vinegar, 2 tablespoons vegetable oil, 2 cloves garlic, 1 tablespoon grated fresh ginger OR ginger paste, ½ teaspoon black pepper
Place the chicken breasts onto the prepared sheet pan and arrange the vegetables around the chicken. Pour the teriyaki sauce mixture over everything.
^{* Use your clean hands to make sure all the vegetables and chicken are covered in some teriyaki sauce, if wanted. Or try to pour it evenly over everything.}
3-4 boneless, skinless chicken breasts, 2 cups broccoli florets, 2 bell peppers, 1 cup snow peas
Bake for 25-30 minutes or until the chicken reaches a safe internal temperature of 165℉.
^{* During the last 5 minutes of the cook time, baste the chicken with the teriyaki sauce for extra flavor.}
1/4 cup teriyaki sauce
Remove the pan from the oven. Garnish with sesame seeds and sliced green onions before serving.
sesame seeds & sliced green onions

Notes

TIP : Mix up the teriyakis sauce and marinate the chicken in it for at least 30 minutes (up to 4 hours), in the fridge, before adding it onto the sheet pan to bake. Use that same teriyaki sauce to pour over the chicken + vegetables.

Chicken : I prefer to cut the chicken breasts in half so I end up with 6 smaller pieces of chicken instead of 3 big ones. Leave the chicken breasts whole, slice them thin (horizontal), or cut them in half. Cook time may vary if the chicken is sliced really thinly. Watch the temperature and once it's up to the safe internal temperature of 165 degrees then they're done. The recipe calls for 3-4 chicken breasts, if they're smaller then use 4, but you will only need 3 of them if they are larger pieces.

Bell Peppers : Use either red pepper, yellow, or orange in this recipe. Pick two different colors or use two of the same color.

Nutrition