Sheet Pan Teriyaki Chicken With Vegetables

Imagine the sweet, savory aroma of Sheet Pan Teriyaki Chicken With Vegetables filling your kitchen as the sticky glaze caramelizes to perfection in your oven. This crowd-pleasing one-pan wonder combines tender chicken thighs with colorful, crisp-tender vegetables, all enveloped in a homemade teriyaki sauce that rivals your favorite takeout spot. Whether you’re looking for a quick weeknight dinner or meal prep solution, this effortless recipe delivers maximum flavor with minimal cleanup. You’ll learn how to create a perfectly balanced teriyaki sauce and achieve that ideal caramelization that makes this dish irresistible.

Why You’ll Love This Recipe

Sheet Pan Teriyaki Chicken With Vegetables is the ultimate weeknight hero for busy home cooks everywhere. The beautiful contrast between the sticky, caramelized chicken and the vibrant, tender-crisp vegetables creates a symphony of textures in every bite. The homemade teriyaki sauce offers the perfect balance of sweet, savory, and umami flavors without the preservatives found in store-bought versions.

What truly sets this recipe apart is its incredible convenience. Everything cooks together on a single sheet pan, meaning you’ll spend less time washing dishes and more time enjoying your meal. The hands-off cooking method gives you freedom to tackle other tasks while dinner essentially makes itself. The gorgeous caramelization that develops in the oven simply can’t be matched by stovetop cooking methods.

For health-conscious eaters, this teriyaki chicken sheet pan dinner offers a complete, balanced meal with lean protein and a rainbow of vegetables packed with vitamins and minerals. It’s also incredibly versatile – customize it with whatever vegetables you have on hand or need to use up.

Ingredients

For the Sheet Pan Teriyaki Chicken With Vegetables, you’ll need:

• 2 lbs (900g) boneless, skinless chicken thighs
• 1 red bell pepper, sliced into 1-inch pieces
• 1 yellow bell pepper, sliced into 1-inch pieces
• 2 cups (200g) broccoli florets
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 2 cups (200g) snap peas, trimmed
• 2 tablespoons (30ml) olive oil
• 1 tablespoon (15g) sesame seeds, for garnish
• 2 green onions, thinly sliced, for garnish

For the teriyaki sauce:
• ½ cup (120ml) low-sodium soy sauce
• ¼ cup (50g) brown sugar, packed
• 2 tablespoons (30ml) honey
• 3 tablespoons (45ml) mirin (Japanese sweet wine)
• 2 tablespoons (30ml) rice vinegar
• 4 garlic cloves, minced
• 1 tablespoon (15g) fresh ginger, grated
• 1 tablespoon (15g) cornstarch
• 2 tablespoons (30ml) water

Pro Tips

Marinate for Maximum Flavor: While this teriyaki chicken sheet pan dinner can be assembled and cooked immediately, marinating the chicken in half of the teriyaki sauce for at least 30 minutes (or up to overnight) deepens the flavor profile dramatically. This extra step allows the chicken to absorb the complex flavors of the sauce, resulting in more tender, flavorful meat.

Perfect Sheet Pan Setup: The key to sheet pan success is proper spacing. Avoid overcrowding your vegetables and chicken, as this causes steaming instead of caramelization. Use two sheet pans if necessary, placing chicken on one and vegetables on another. For the best browning, line your sheet pan with parchment paper rather than foil, which conducts heat more intensely and can cause burning before the food is fully cooked.

Sauce Consistency Matters: For that restaurant-quality finish, the teriyaki sauce should coat the back of a spoon but still flow easily. When thickening with cornstarch, always create a slurry first by mixing cornstarch with cold water before adding to your hot sauce. This prevents lumps and ensures a silky-smooth texture that will caramelize beautifully in the oven, transforming your Sheet Pan Teriyaki Chicken With Vegetables from good to extraordinary.

Instructions

Step 1: Preheat and Prepare
Start by preheating your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup. This high temperature is essential for achieving that beautiful caramelization on your Sheet Pan Teriyaki Chicken With Vegetables.

Step 2: Make the Teriyaki Sauce
In a medium saucepan, combine the soy sauce, brown sugar, honey, mirin, rice vinegar, minced garlic, and grated ginger. Bring this mixture to a simmer over medium heat, allowing the flavors to meld together for about 3 minutes. In a small bowl, whisk together the cornstarch and water to create a slurry, then slowly pour it into the simmering sauce while whisking constantly. Continue to cook for another 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.

Step 3: Prepare the Chicken and Vegetables
Place your chicken thighs in a large bowl and toss with half of the teriyaki sauce, ensuring each piece is thoroughly coated. In a separate bowl, combine all your chopped vegetables with olive oil and a pinch of salt and pepper, tossing well to coat.

Step 4: Arrange on Sheet Pan
Spread the vegetables evenly on one side of your prepared sheet pan. Arrange the marinated chicken thighs on the other side, making sure nothing is overlapping. This proper spacing ensures everything cooks evenly and develops those delicious caramelized edges.

Step 5: Bake to Perfection
Slide your sheet pan into the preheated oven and bake for 20 minutes. Then remove the pan, flip the chicken pieces, give the vegetables a quick toss, and brush everything with another layer of the reserved teriyaki sauce. Return to the oven for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp with caramelized edges.

Step 6: Finish and Serve
Once cooked, remove your Sheet Pan Teriyaki Chicken With Vegetables from the oven and brush with the remaining teriyaki sauce for an extra layer of flavor. Sprinkle with sesame seeds and sliced green onions before serving over steamed rice or noodles for a complete meal that’s sure to impress.

Variations

Spicy Teriyaki: Transform your Sheet Pan Teriyaki Chicken With Vegetables with a spicy kick that will wake up your taste buds. Simply add 1-2 tablespoons of sriracha or 1 teaspoon of red pepper flakes to the teriyaki sauce. This variation adds complexity without overwhelming the dish’s signature sweet-savory balance. For even more heat, include sliced jalapeños among your vegetables.

Pineapple Teriyaki: For a tropical twist, add 1 cup of fresh pineapple chunks to your sheet pan during the last 10 minutes of cooking. The natural sweetness of caramelized pineapple beautifully complements the teriyaki chicken while adding juicy bursts of flavor. This variation works particularly well with a sprinkle of toasted coconut flakes as a garnish.

Vegetarian/Vegan Option: Create a plant-based version by replacing the chicken with 16 ounces of extra-firm tofu (pressed and cut into 1-inch cubes) or tempeh. For a vegan teriyaki sauce, substitute the honey with maple syrup. Bake the tofu or tempeh for slightly less time than you would chicken, about 25 minutes total, flipping halfway through for even caramelization.

Storage and Serving

Your Sheet Pan Teriyaki Chicken With Vegetables makes exceptional leftovers that can be refrigerated in an airtight container for up to 4 days. The flavors actually continue to develop overnight, making day-two teriyaki chicken sometimes even better than the first serving. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months – just thaw overnight in the refrigerator before reheating.

When reheating, avoid the microwave if possible, as it can make the vegetables soggy. Instead, warm in a 350°F (175°C) oven for 10-15 minutes until heated through, which helps maintain the texture and caramelization.

For serving, present your teriyaki chicken and vegetables over a bed of fluffy jasmine rice or brown rice to soak up the delicious sauce. For a lower-carb alternative, serve with cauliflower rice or zucchini noodles. Create a restaurant-quality presentation by garnishing with additional sesame seeds, thinly sliced green onions, and a light drizzle of the reserved teriyaki sauce. For a complete Asian-inspired meal, pair with a side of miso soup or a simple cucumber salad dressed with rice vinegar.

FAQs

Can I use chicken breast instead of thighs?
Yes, boneless skinless chicken breasts work well in this Sheet Pan Teriyaki Chicken With Vegetables recipe. However, because they’re leaner than thighs, they cook more quickly and can dry out. Cut breasts into even-sized pieces and check for doneness around 20-25 minutes total cooking time, or when they reach an internal temperature of 165°F (74°C).

What vegetables work best for this sheet pan recipe?
While the recipe suggests bell peppers, broccoli, zucchini, and snap peas, you can customize with almost any vegetable that roasts well. Great alternatives include carrots, asparagus, cauliflower, brussels sprouts, and green beans. Just ensure that harder vegetables like carrots are cut smaller so everything cooks evenly.

Can I make the teriyaki sauce ahead of time?
Absolutely! The homemade teriyaki sauce can be prepared up to a week in advance and stored in an airtight container in the refrigerator. This is a great time-saving strategy for busy weeknights.

My sauce isn’t thickening properly. What went wrong?
The cornstarch needs heat to activate its thickening properties. Make sure your sauce is simmering (not just warm) when you add the cornstarch slurry. Continue cooking while stirring for at least 1-2 minutes after adding the slurry to achieve the proper consistency.

Is this recipe gluten-free?
Not as written, because soy sauce contains wheat. However, you can easily make this Sheet Pan Teriyaki Chicken With Vegetables gluten-free by substituting tamari or coconut aminos for the soy sauce. Always check the labels of your mirin and rice vinegar to ensure they’re also gluten-free.

Conclusion

This Sheet Pan Teriyaki Chicken With Vegetables is comfort food at its finest — a perfect balance of sweet and savory flavors delivered in an incredibly convenient package. It’s the kind of dish that solves the eternal weeknight dinner dilemma, providing both nutrition and satisfaction without hours of effort. The homemade teriyaki sauce elevates this simple meal to restaurant quality, while the sheet pan method ensures you won’t face a sink full of dishes afterward. Whether you’re feeding a hungry family or meal prepping for the week ahead, this versatile recipe deserves a permanent spot in your dinner rotation.

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