Teriyaki Chicken Sheet Pan Supper

Imagine the sweet-savory aroma of Teriyaki Chicken Sheet Pan Supper filling your kitchen as the sticky, caramelized sauce coats tender chicken pieces and colorful vegetables. This delightfully simple yet flavor-packed dish brings restaurant-quality teriyaki taste to your dinner table with minimal effort and maximum satisfaction. The beauty of this Teriyaki Chicken Sheet Pan Supper lies in its perfect balance of convenience and flavor—everything roasts together on one pan, creating a harmonious blend of textures and tastes. You’ll learn how to create this family-friendly meal with just minutes of prep time, turning ordinary chicken and vegetables into an extraordinary dinner experience.

Why You’ll Love This Recipe

This Teriyaki Chicken Sheet Pan Supper deserves a spot in your regular meal rotation for so many delicious reasons. First, there’s the incredible convenience factor—everything cooks together on one pan, meaning less cleanup and more time to enjoy your evening. The contrast of textures is truly satisfying: tender, juicy chicken thighs with their slightly crispy edges paired with perfectly roasted vegetables that maintain a pleasant bite.

The homemade teriyaki sauce is the real star here—far superior to bottled versions with its perfect balance of sweet, salty, and umami flavors that caramelize beautifully in the oven. As the sauce reduces, it creates a glossy glaze that coats every component with irresistible flavor.

Health-conscious cooks will appreciate that this chicken sheet pan dinner provides a complete, nutritionally balanced meal in one dish, with lean protein, colorful vegetables, and complex carbohydrates. Perhaps best of all, this recipe is incredibly adaptable to whatever vegetables you have on hand or to suit various dietary preferences, making it a true weeknight dinner hero.

Ingredients

For the Teriyaki Chicken Sheet Pan Supper:

• 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 cups (450g) broccoli florets
• 2 medium bell peppers (any color), cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 2 cups (300g) pineapple chunks (fresh or canned, drained)
• 2 tbsp (30ml) olive oil
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

For the teriyaki sauce:

• ½ cup (120ml) low-sodium soy sauce
• ¼ cup (60ml) honey or brown sugar
• ¼ cup (60ml) mirin (Japanese sweet rice wine)
• 2 tbsp (30ml) rice vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp water

The chicken thighs are ideal for this sheet pan meal as they stay juicy while roasting, while fresh ginger and garlic provide aromatic depth that elevates the homemade teriyaki sauce beyond any store-bought version.

Pro Tips

Perfect your sheet pan technique: For the best results with your Teriyaki Chicken Sheet Pan Supper, don’t overcrowd the pan. Spreading the ingredients in a single layer allows for proper roasting rather than steaming. If necessary, use two pans rather than cramming everything onto one.

Sauce consistency is key: The cornstarch slurry is crucial for achieving that authentic teriyaki glaze. For best results, mix your cornstarch with cold water before adding it to the hot sauce mixture, and whisk continuously to prevent lumps. If your sauce becomes too thick, simply add a tablespoon of water at a time until you reach your desired consistency.

Create flavor zones: Different ingredients have different cooking times. Position quicker-cooking vegetables around the outer edges of the pan where heat is more intense, and place chicken pieces toward the center. Alternatively, you can add quicker-cooking vegetables like bell peppers halfway through the cooking time to ensure everything finishes perfectly together. This technique ensures your Teriyaki Chicken Sheet Pan Supper comes out with every component perfectly cooked.

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil for easier cleanup.

Step 2: Prepare the teriyaki sauce by combining soy sauce, honey or brown sugar, mirin, rice vinegar, minced garlic, and grated ginger in a small saucepan. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and water to create a slurry, then pour into the simmering sauce while whisking constantly. Continue to cook for 1-2 minutes until the sauce thickens to a glaze-like consistency. Remove from heat and set aside.

Step 3: In a large bowl, toss the chicken pieces with 2 tablespoons of olive oil, salt, and pepper. Arrange the seasoned chicken in the center of your prepared baking sheet.

Step 4: In the same bowl (no need to wash), toss the broccoli florets, bell peppers, red onion, and pineapple chunks with any remaining oil and a pinch of salt and pepper. Arrange these vegetables around the chicken pieces, trying to keep everything in a single layer.

Step 5: Drizzle half of the teriyaki sauce over the chicken and vegetables, reserving the rest for later. Use a brush or spoon to ensure the chicken pieces are well-coated.

Step 6: Roast in the preheated oven for 15 minutes, then remove and carefully stir the ingredients to ensure even cooking. Drizzle with another quarter of the teriyaki sauce, then return to the oven for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender with caramelized edges.

Step 7: Remove your Teriyaki Chicken Sheet Pan Supper from the oven and drizzle with the remaining teriyaki sauce. Sprinkle with sliced green onions and sesame seeds before serving over rice or noodles.

Variations

Teriyaki Salmon Sheet Pan Dinner: For a seafood twist on this Teriyaki Chicken Sheet Pan Supper, substitute the chicken thighs with salmon fillets. Salmon pairs beautifully with teriyaki flavors and cooks even faster than chicken. Simply add the salmon to the sheet pan after the vegetables have been roasting for about 10 minutes, as salmon typically only needs 12-15 minutes in the oven.

Vegetarian Teriyaki Sheet Pan Meal: Create a plant-based version by replacing the chicken with firm tofu (pressed and cubed) or tempeh. For added protein and texture, you can also include sliced portobello mushrooms, which offer a meaty texture when roasted. The teriyaki sauce works wonderfully with these vegetarian proteins, creating a satisfying meatless main dish.

Spicy Teriyaki Option: For those who enjoy heat, transform your Teriyaki Chicken Sheet Pan Supper by adding 1-2 tablespoons of sriracha or 1 teaspoon of red pepper flakes to the teriyaki sauce. The spicy kick complements the sweet-savory balance of the traditional teriyaki perfectly and adds an exciting new dimension to the flavor profile.

Storage and Serving

Your Teriyaki Chicken Sheet Pan Supper can be stored in an airtight container in the refrigerator for up to 3-4 days, making it perfect for meal prep. The flavors actually continue to develop overnight, creating an even more delicious lunch the next day. For freezing, portion the cooled meal into freezer-safe containers and store for up to 2 months. Thaw overnight in the refrigerator before reheating.

For serving, this versatile dish pairs wonderfully with steamed jasmine rice, which absorbs the delicious teriyaki sauce beautifully. For a lower-carb option, serve over cauliflower rice or alongside a simple green salad. Another excellent serving suggestion is to wrap portions in lettuce leaves for Asian-inspired lettuce wraps—simply add some thinly sliced cucumbers and a sprinkle of crushed peanuts for added crunch.

For an impressive presentation when entertaining, serve your Teriyaki Chicken Sheet Pan Supper family-style on a large platter, garnished generously with sliced green onions, sesame seeds, and additional fresh herbs like cilantro or mint.

FAQs

Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs in this Teriyaki Chicken Sheet Pan Supper. Cut them into 1-inch pieces and check for doneness a few minutes earlier, as breasts tend to cook faster and can dry out more easily than thighs.

How do I know when the chicken is fully cooked?
The chicken pieces should reach an internal temperature of 165°F (74°C) and should no longer be pink in the center. If you don’t have a meat thermometer, cut into the largest piece to check for doneness.

Can I make the teriyaki sauce ahead of time?
Absolutely! The homemade teriyaki sauce can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator. This can be a great time-saver for busy weeknights.

What if I don’t have mirin?
If mirin isn’t available, substitute with 2 tablespoons of dry sherry or rice vinegar plus 1 tablespoon of sugar. In a pinch, even a tablespoon of honey with a splash of rice vinegar will provide a similar sweet-tangy flavor.

Can I add different vegetables to this sheet pan meal?
Definitely! This Teriyaki Chicken Sheet Pan Supper is extremely versatile. Good vegetable alternatives include snap peas, carrots, zucchini, mushrooms, or sweet potatoes. Just be mindful of cooking times—harder vegetables like carrots may need to go in earlier, while soft vegetables like zucchini should be added later.

Conclusion

This Teriyaki Chicken Sheet Pan Supper is comfort food at its finest — a perfect balance of sweet and savory flavors with minimal effort and maximum satisfaction. It’s the kind of dish that rescues busy weeknights while still delivering that made-from-scratch feeling that brings the family together around the table. The beauty lies in its simplicity: one pan, a handful of ingredients, and a delicious homemade teriyaki sauce that transforms ordinary chicken and vegetables into something truly special. Whether you’re feeding a hungry family or meal prepping for the week ahead, this recipe proves that delicious, nutritious meals don’t have to be complicated or time-consuming.

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