Why You’ll Love Sheet Pan Chicken Teriyaki and Veggies Recipe
This sheet pan chicken teriyaki is a great choice when you want a homemade dinner without spending the entire evening in the kitchen.
- Quick and easy: The whole meal is ready in about 40 minutes.
- Minimal cleanup: Chicken and vegetables cook together on a single baking sheet.
- Packed with vegetables: Broccoli, carrots, bell pepper, and sugar snap peas add plenty of color and texture.
- Family-friendly flavors: Sweet and savory teriyaki sauce makes the chicken and vegetables especially flavorful.
- Easy to customize: Swap vegetables, change the protein, or adjust the sauce to suit what you have available.
- Great with your favorite sides: Serve it with steamed rice, brown rice, noodles, or enjoy it on its own.
- Perfect for meal prep: Leftovers portion easily into containers for quick lunches and dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 medium boneless, skinless chicken breasts
- 1 red bell pepper
- 2 medium carrots, peeled
- 1 head broccoli
- 1 1/2 cups sugar snap peas
- 1 1/2 tablespoons olive oil
- 1/2 cup store-bought or homemade teriyaki sauce
- Sesame seeds, for serving
- Rice or noodles, for serving (optional)
- Salt and black pepper, to taste
Directions
- Preheat the oven to 400°F. Line a large baking sheet with foil and lightly coat it with cooking spray.
- Cut the chicken breasts and red bell pepper into approximately 1-inch strips. Thinly slice the carrots into ribbons, then cut the ribbons into 1-inch batons. Cut the broccoli into small, evenly sized florets.
- Place the chicken strips in a large bowl. Pour in the teriyaki sauce, season with a pinch of salt and black pepper, and toss until the chicken is evenly coated.
- Place the bell pepper, carrots, broccoli, and sugar snap peas in a separate large bowl. Drizzle with the olive oil, season lightly with salt and pepper, and toss until all the vegetables are coated.
- Arrange the chicken and vegetables across the prepared baking sheet. Spread everything into a single, even layer, keeping overlap to a minimum so the ingredients roast rather than steam.
- Bake for 20 to 25 minutes, or until the chicken is completely cooked through and has reached an internal temperature of 165°F. The vegetables should be tender while still retaining some texture.
- Remove the baking sheet from the oven. Divide the chicken and vegetables among serving plates, sprinkle with sesame seeds, and serve immediately. Add rice or noodles on the side if desired.
Servings and timing
This recipe makes 4 servings.
Preparation time: About 15 minutes
Cooking time: 20 to 25 minutes
Total time: About 40 minutes
Oven temperature: 400°F
Variations
Chicken thighs: Replace the chicken breasts with boneless, skinless chicken thighs cut into similarly sized strips. Make sure they reach a safe internal temperature before serving.
Different vegetables: Try zucchini, mushrooms, green beans, asparagus, cauliflower, baby corn, or sliced onions. Keep in mind that different vegetables may require slightly different cooking times.
Spicy teriyaki chicken: Add crushed red pepper flakes, chili garlic sauce, or a little sriracha to the teriyaki sauce for extra heat.
Pineapple teriyaki: Add pineapple chunks for a sweet, tropical contrast to the savory chicken and vegetables. Add them toward the end of cooking if you want them to maintain their texture.
Homemade teriyaki sauce: Instead of store-bought sauce, prepare your favorite homemade version using ingredients such as soy sauce, brown sugar or honey, garlic, ginger, and a thickener.
Rice bowls: Spoon the roasted chicken and vegetables over steamed jasmine rice or brown rice and drizzle with additional teriyaki sauce.
Noodle bowls: Toss the finished chicken and vegetables with cooked noodles for a simple teriyaki noodle dinner.
Vegetarian option: Replace the chicken with extra-firm tofu. Press and cube the tofu before coating it with teriyaki sauce and roasting it alongside the vegetables.
Storage/Reheating
Allow leftovers to cool before transferring them to an airtight container. Store the chicken and vegetables in the refrigerator for up to 3 to 4 days.
For meal prep, divide the chicken and vegetables among individual containers. Rice or noodles can be stored in the same containers for convenient ready-to-reheat meals.
To reheat in the microwave, place one serving on a microwave-safe plate and heat until the chicken is hot throughout. Avoid overheating, as this can dry out the chicken and soften the vegetables too much.
For oven reheating, place the leftovers on a baking sheet and warm them at 350°F until heated through. This method can help the vegetables retain more of their texture.
You can also reheat the chicken and vegetables in a skillet over medium heat. Add a small splash of teriyaki sauce or water if the mixture seems dry.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well in this recipe and can be especially juicy. Cut them into evenly sized strips so they cook at approximately the same rate.
How do I know when the chicken is fully cooked?
The chicken should no longer be pink in the center, and its internal temperature should reach 165°F when measured in the thickest piece with a food thermometer.
Can I use frozen vegetables?
Fresh vegetables generally provide the best roasted texture, but frozen vegetables can be used when necessary. Because they release more moisture, they may turn out softer. Cooking them from frozen and avoiding overcrowding can help reduce excess moisture.
Can I prepare this sheet pan dinner ahead of time?
Yes. You can cut the chicken and vegetables ahead of time and refrigerate them separately in airtight containers. For the best texture, wait until shortly before cooking to toss the vegetables with oil and coat the chicken with sauce.
What kind of teriyaki sauce works best?
A thicker teriyaki sauce works particularly well because it coats the chicken rather than immediately running across the baking sheet. Both homemade and store-bought varieties can be used.
Why are my vegetables turning soggy?
Overcrowding is a common cause. If the ingredients overlap heavily, the moisture they release becomes trapped and steams the vegetables. Use a large baking sheet and spread everything into a single layer.
What vegetables are best for sheet pan teriyaki chicken?
Broccoli, bell peppers, carrots, and sugar snap peas are excellent because they provide different colors and textures while cooking relatively quickly. Green beans, zucchini, cauliflower, mushrooms, and asparagus are also good alternatives.
What should I serve with chicken teriyaki and vegetables?
Steamed white rice, jasmine rice, brown rice, fried rice, or noodles all pair well with the dish. For a lighter option, serve the chicken and vegetables on their own or alongside cauliflower rice.
Can I make this recipe spicy?
Yes. Stir sriracha, chili garlic sauce, or crushed red pepper flakes into the teriyaki sauce before coating the chicken. You can also serve chili sauce on the side so everyone can control the level of heat.
Is Sheet Pan Chicken Teriyaki good for meal prep?
Yes. The chicken and vegetables divide easily into individual portions and can be refrigerated for several days. Pair each portion with rice or noodles for convenient lunches or quick weeknight dinners.
Conclusion
Sheet Pan Chicken Teriyaki and Veggies brings together tender chicken, colorful vegetables, and savory-sweet teriyaki flavor in an easy one-pan meal. With about 40 minutes from start to finish and very little cleanup, it is particularly convenient for busy weeknights. The combination of chicken, broccoli, carrots, bell pepper, and sugar snap peas creates a satisfying dinner that can easily be customized with different vegetables, proteins, or sides. Serve it fresh from the oven with sesame seeds and your favorite rice or noodles for a simple meal the whole family can enjoy.
Sheet Pan Chicken Teriyaki and Veggies
Tender teriyaki chicken and colorful vegetables roast together on one sheet pan for an easy, flavorful dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sheet Pan Baking
- Cuisine: Asian-Inspired
- Diet: Low Fat
Ingredients
- 4 medium boneless, skinless chicken breasts
- 1 red bell pepper
- 2 medium carrots, peeled
- 1 head broccoli
- 1 1/2 cups sugar snap peas
- 1 1/2 Tablespoons olive oil
- 1/2 cup store-bought or homemade teriyaki sauce
- Salt and pepper, to taste
- Sesame seeds, for serving
- Rice or noodles, for serving (optional)
- Cooking spray, for greasing
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with foil and grease it with cooking spray.
- Cut the chicken breasts and red bell pepper into 1-inch strips. Thinly slice the carrots into ribbons, then cut the ribbons into 1-inch batons. Cut the broccoli into small florets.
- Place the chicken strips in a bowl. Add the teriyaki sauce and a pinch of salt and pepper, then toss until evenly coated.
- Place the bell pepper, carrots, broccoli, and sugar snap peas in a separate large bowl. Add the olive oil and a pinch of salt and pepper, then toss well to coat.
- Arrange the chicken and vegetables on the prepared baking sheet in an even layer with as little overlap as possible.
- Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Divide the chicken and vegetables among serving plates. Sprinkle with sesame seeds and serve with rice or noodles, if desired.
Notes
- Cut the chicken and vegetables into similarly sized pieces to encourage even cooking.
- Spread everything into a single layer with minimal overlap for better roasting.
- Serve with rice or noodles for a more substantial meal.
- Chicken should reach an internal temperature of 165°F before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 14 g
- Sodium: 980 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 48 g
- Cholesterol: 125 mg
