Sheet Pan Teriyaki Chicken & Veggies Recipe
If you’re craving a dinner that’s bursting with flavor, vibrant color, and minimal fuss, look no further than Sheet Pan Teriyaki Chicken & Veggies. This dish perfectly balances juicy, tender chicken with crisp-tender roasted vegetables, all glazed in a luscious teriyaki sauce that’s both sweet and savory. It’s the kind of meal that feels indulgent but comes together effortlessly, making it an instant favorite for busy weeknights or casual get-togethers. The magic of the sheet pan method means less cleanup and more time savoring every delicious bite.
Ingredients You’ll Need
Gathering your ingredients is the first step toward transforming humble staples into a dinner sensation. Each component plays a vital role, bringing unique textures, colors, and flavors that make this dish sing.
- Chicken (2 pounds boneless, skinless thighs or breasts): Thighs offer juiciness while breasts keep things lean, both absorb the teriyaki sauce beautifully.
- Broccoli (1 large head, cut into florets): Adds a fresh, green crunch and soaks up flavor like a champ.
- Bell Peppers (2, any color, sliced): Bring natural sweetness and a brilliant pop of color to your sheet pan.
- Carrots (2 large, sliced into 1/4-inch rounds): Their subtle sweetness and crisp texture provide a lovely contrast.
- Red Onion (1, cut into wedges): Roasts to a mellow, slightly caramelized depth that rounds out the dish.
- Teriyaki Sauce (1 cup): The heart of this recipe, tying everything together with its glossy, umami-packed glaze.
- Sesame Oil (1 tablespoon): Adds an irresistible nutty aroma that elevates the teriyaki flavors.
- Fresh Ginger (1 tablespoon grated): Infuses a bright, zesty warmth that wakes up the palate.
- Garlic (2 cloves minced): Delivers a savory punch and depth to the marinade.
- Optional Garnishes (sesame seeds, chopped green onions, red pepper flakes): These bring eye appeal and extra flavor layers.
How to Make Sheet Pan Teriyaki Chicken & Veggies
Step 1: Preheat Your Oven and Prepare the Sheet Pan
Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil. Parchment paper is ideal for non-stick cooking and helps achieve even browning, which is essential for that perfect roasted texture.
Step 2: Prepare the Vegetables
Wash and chop all the vegetables into evenly sized pieces to ensure they cook uniformly. Keep in mind that carrots are denser and need to be sliced thinner than broccoli florets so everything finishes roasting at the same time.
Step 3: Prepare the Chicken
Cut your chicken into 1-inch pieces. If using chicken breasts, gently pound them to an even thickness before slicing. This little step guarantees that your chicken cooks through evenly alongside the veggies without drying out.
Step 4: Make the Teriyaki Marinade and Sauce
In a large bowl, whisk together the teriyaki sauce, sesame oil, freshly grated ginger, and minced garlic. This marinade is the flavor powerhouse that will transform ordinary ingredients into an unforgettable dish.
Step 5: Marinate the Chicken and Toss the Vegetables
Place the chicken pieces into the sauce and toss well to coat. Let them soak in all those tasty flavors for 10 to 30 minutes—the longer, the better! Meanwhile, toss the veggies in the remaining marinade. If you find there’s not enough sauce for the vegetables, add a splash or two more to ensure everything is nicely glazed.
Step 6: Arrange Chicken and Vegetables on the Sheet Pan
Lay the vegetables out in a single layer on your prepared baking sheet, avoiding overcrowding. Too many pieces piled on top of each other will steam rather than roast, losing that coveted crisp edge. Arrange the marinated chicken evenly among the vegetables so everything cooks harmoniously.
Step 7: Bake to Perfection
Pop your loaded sheet pan into the oven for 20 to 25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the veggies should be tender but still have a slight bite and caramelization around the edges for maximum flavor.
Step 8: Optional Broil for Extra Caramelization
If you want those beautiful browned edges, switch your oven to broil for the last 2 to 3 minutes of cooking. Keep a close eye to avoid burning, but that little extra touch really intensifies the teriyaki goodness.
Step 9: Garnish and Serve
Once out of the oven, let the sheet pan rest for a few minutes before sprinkling over sesame seeds and chopped green onions. This final flourish adds a fresh crunch and a delightful contrast to the tender chicken and veggies.
How to Serve Sheet Pan Teriyaki Chicken & Veggies
Garnishes
Sprinkle toasted sesame seeds and sliced green onions on top just before serving. A dash of red pepper flakes adds a pleasant kick that balances the sweetness of the teriyaki sauce beautifully. These little touches not only enhance flavor but make the dish look irresistible.
Side Dishes
This dish shines on its own but pairs wonderfully with steamed jasmine rice or fluffy quinoa to soak up the teriyaki sauce. For extra freshness, a crisp cucumber salad or pickled veggies make lovely accompaniments, adding brightness and texture.
Creative Ways to Present
Turn your Sheet Pan Teriyaki Chicken & Veggies into a vibrant bowl by serving it over noodles, rice bowls, or even lettuce wraps for a low-carb option. For dinner parties, arrange it on a platter family-style to encourage sharing and conversation around the table.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before transferring to an airtight container. Stored in the fridge, your Sheet Pan Teriyaki Chicken & Veggies will stay fresh for up to 3 days, making it perfect for next-day lunches or quick dinners.
Freezing
You can freeze this dish if you want to batch cook. Place cooled portions in freezer-safe containers or bags, with as much air removed as possible. For best texture, consume within 2 months and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in the microwave or warm in a preheated oven at 350°F (175°C) until heated through. To preserve the vegetables’ texture, avoid overheating and consider reheating in smaller batches.
FAQs
Can I use chicken breasts instead of thighs for Sheet Pan Teriyaki Chicken & Veggies?
Absolutely! Chicken breasts work well if you prefer leaner meat. Just make sure to pound them to an even thickness before cutting to ensure even cooking and prevent dryness.
What vegetables work best in this recipe?
While broccoli, bell peppers, carrots, and red onion are perfect, feel free to add snap peas, zucchini, or mushrooms. Just remember to cut the veggies similarly so they roast evenly.
Is it better to marinate the chicken longer?
Marinating for at least 10 minutes is great, but letting it sit for up to 30 minutes really deepens the flavor. If you’re short on time, even a quick toss in the sauce guarantees tasty results.
Can I make my own teriyaki sauce for this dish?
Definitely! Homemade teriyaki sauces bring a fresh twist with control over sweetness and saltiness. Use soy sauce, mirin, sugar, ginger, and garlic for a classic blend.
How do I avoid soggy vegetables?
Keep your vegetable pieces uniform in size and avoid overcrowding the pan. Roasting rather than steaming preserves crispness, while broiling at the end adds a lovely caramelized finish.
Final Thoughts
No matter how busy your day gets, Sheet Pan Teriyaki Chicken & Veggies offers a delightful, fuss-free way to enjoy a wholesome meal packed with flavor and color. Give this recipe a try—you’ll love how effortlessly it comes together and how every bite feels like a welcoming, home-cooked hug. Happy cooking!
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Sheet Pan Teriyaki Chicken & Veggies Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Sheet Pan Teriyaki Chicken & Veggies recipe is a quick, delicious, and healthy weeknight meal that combines tender chicken pieces with a colorful medley of roasted vegetables all coated in a flavorful teriyaki sauce. It’s easy to prepare with minimal cleanup and can be customized with your favorite vegetables for a perfect balance of sweet, savory, and umami flavors.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
Vegetables
- 1 large head of broccoli, cut into florets
- 2 bell peppers (any color), seeded and sliced into strips
- 2 large carrots, peeled and sliced into 1/4-inch thick rounds
- 1 red onion, cut into wedges
Teriyaki Sauce & Marinade
- 1 cup teriyaki sauce (store-bought or homemade, preferably low sodium)
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
Optional Garnishes
- Sesame seeds
- Chopped green onions
- Red pepper flakes (for a touch of heat)
Instructions
- Preheat Your Oven and Prepare the Sheet Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup, with parchment paper preferred for non-stick and even browning.
- Prepare the Vegetables: Wash and chop all vegetables as directed, ensuring pieces are roughly the same size so they cook evenly. Cut denser vegetables like carrots smaller than quicker-cooking broccoli florets.
- Prepare the Chicken: Cut chicken into 1-inch pieces. If using breasts, pound slightly for even thickness to ensure uniform cooking.
- Make the Teriyaki Marinade/Sauce: In a large bowl, whisk together teriyaki sauce, sesame oil, grated ginger, and minced garlic to create the marinade that infuses the dish with flavor.
- Marinate the Chicken and Toss the Vegetables: Add chicken pieces to the marinade and toss to coat thoroughly. Let marinate 10–30 minutes. Toss chopped vegetables with the remaining teriyaki sauce in the bowl, adding additional sauce if needed.
- Arrange Chicken and Vegetables on the Sheet Pan: Spread vegetables in a single layer on the prepared sheet pan without overcrowding to avoid steaming. Arrange marinated chicken evenly among the vegetables. Use two pans if necessary.
- Bake to Perfection: Bake for 20–25 minutes until chicken reaches an internal temperature of 165°F (74°C), and vegetables are tender-crisp and slightly caramelized.
- Broil for Extra Caramelization (Optional): For enhanced color and caramelization, broil for the final 2–3 minutes. Watch carefully to prevent burning.
- Garnish and Serve: Remove from oven, let rest a few minutes, then garnish with sesame seeds, chopped green onions, and red pepper flakes if desired. Serve hot and enjoy!
Notes
- Using chicken thighs gives a juicier result, while breasts offer a leaner option.
- Cut vegetables uniformly to ensure even roasting and cooking time.
- Do not overcrowd the pan to prevent steaming; use multiple pans if needed.
- Marinate the chicken for longer (up to 30 minutes) to intensify flavor.
- Broiling at the end is optional but adds a nice caramelized finish.
- Use low sodium teriyaki sauce to control salt content.
- Feel free to swap vegetables based on seasonal availability or personal preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking/Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 portion
- Calories: 550
- Sugar: 15g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 50g
- Cholesterol: 110mg
Keywords: sheet pan dinner, teriyaki chicken, roasted vegetables, easy weeknight meal, healthy chicken recipe
