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Sheet Pan Teriyaki Chicken with Veggies is an easy, flavorful dinner perfect for busy weeknights. It’s a hands-off, nutritious meal for hectic days when you still want something homemade. Sheet pan meals have saved me countless times, and this one is a family favorites.
Why You’ll Love this Recipe
I’ve shared my love for sheet pan meals before, but this Sheet Pan Teriyaki Chicken with Veggies recipe truly takes it to the next level. There’s something incredibly satisfying about tossing fresh ingredients onto one pan, popping it in the oven, and watching a complete, balanced meal come together with almost no effort.
It’s a meal that feels hearty and satisfying, perfect for both weeknights and weekends! This teriyaki chicken dish captures everything great about sheet pan cooking. Here’s why these meals are hard to resist:
- Quick prep and easy clean-up – One pan means fewer dishes and a faster clean-up.
- Balanced and flexible – Protein, veggies, and sauce cook together, making it a well-rounded and adaptable meal.
- Big flavor with minimal effort – Roasting everything on one pan locks in delicious flavors without extra work.
If you’re a fan of easy, delicious meals like this one, be sure to check out my other sheet pan recipes, like Sheet Pan Pancakes, Sheet Pan Chicken Fajitas, Baked Hummus Chicken, Sheet Pan Eggs, and this flavorful Sheet Pan Chicken Shawarma.
Want a sweet and savory twist? This Sheet Pan Honey Sesame Chicken with Vegetables is another flavorful favorite—perfect with rice or noodles for a simple, satisfying dinner.
Looking for a seafood option? Try this Sheet Pan Salmon and Asparagus with Potatoes.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Chicken Thighs -Juicy and tender, they are perfect for roasting. Cut them into bite-sized pieces to ensure even cooking with the veggies. You can also also use chicken breasts, if preferred.
- Broccoli – Roasting brings out a mild sweetness and slight char, adding depth to the dish.
- Red Bell Pepper – Adds color and a mild sweetness that balances the savory teriyaki sauce. You can use any bell pepper.
- Red Onion – Adds a mellow, slightly sweet bite when roasted. You can swap it with yellow or sweet onion for a slightly different flavor.
- Low Sodium Soy Sauce – Brings savory, umami depth to the teriyaki sauce without overpowering the other flavors. Choosing a low-sodium option keeps the sauce from being too salty, letting the other ingredients come through.
- Pineapple Juice – Gives natural sweetness and pairs perfectly with the ginger and garlic.
- Honey or Maple Syrup – Either sweetener works well – adds a warm sweetness that caramelizes beautifully during roasting.
- Apple Cider Vinegar or Rice Vinegar: The vinegar adds acidity which helps to balance the sauce’s sweetness and brings a slight tanginess.
- Minced Garlic: Garlic provides a savory, aromatic layer that enhances the sauce and complements the ginger.
- Grated Ginger: I highly recommend using fresh ginger (not ground ginger) for best flavor. I like to freeze a whole ginger so I always have on hand. Simply place the unpeeled ginger root in an airtight bag, and when ready to use, grate it unfrozen!
- Cornstarch Slurry (Cornstarch + Water): Helps thicken the teriyaki sauce, allowing it to cling to the chicken and veggies. This ensures every bite is well-coated and flavorful, without being too runny.
Substitutions
This Sheet Pan Teriyaki Chicken is flexible and easy to adapt for various dietary preferences. Here are a few substitution ideas:
- Gluten-Free – Swap the soy sauce with gluten-free tamari or coconut aminos, both of which offer that same savory, umami flavor without gluten.
- Protein Options – While chicken thighs work great, you can substitute with chicken breast, shrimp, tofu, or even pork tenderloin. Just adjust the cooking time based on your protein choice—for example, shrimp will need a shorter bake time.
- Veggies – Use any veggies you enjoy! Snap peas, zucchini, or carrots make great additions or swaps. Just aim for similar-sized pieces to ensure even cooking.
- Soy-Free – Coconut aminos work well as a soy-free substitute, delivering similar flavor while keeping the recipe soy-free.
These simple tweaks make it easy to customize the recipe while still keeping all the flavors and simplicity of the recipe!
Step-by-Step Instructions
Step 1: Prepare the sauce. In a small saucepan, combine soy sauce, pineapple juice, honey, vinegar, garlic, ginger, and cornstarch. Bring to a gentle simmer over medium heat, stirring occasionally. Cook until thickens, about 3-4 minutes. Remove from heat.
Step 2: Arrange the chicken, broccoli, red bell pepper, and red onion slices on a large sheet pan. Toss with avocado or olive oil.
Step 3: Pour about ⅔ of the teriyaki sauce over the chicken and vegetables. Toss everything to coat evenly. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Stir halfway through to ensure even cooking.
Step 4: Drizzle the remaining teriyaki sauce over the cooked chicken and vegetables. Garnish with sesame seeds and sliced green onions if desired.
Recipe Tips
- Cut everything evenly: To ensure the chicken and veggies cook at the same rate, try to cut the chicken thighs into uniform bite-sized pieces and the vegetables into similar sizes.
- Toss well with oil: Coating the chicken and vegetables with oil before baking helps them brown nicely and keeps them from drying out.
- Use fresh ginger and garlic: For the best flavor, use freshly grated ginger and minced garlic in the teriyaki sauce instead of powdered versions.
- Save some sauce for after baking: Pouring the reserved sauce over the cooked chicken and veggies adds an extra burst of flavor.
- Swap the veggies: Feel free to use your favorite veggies if you don’t have broccoli or bell pepper on hand—zucchini, carrots, or snap peas would be great alternatives.
Variations
- Add Heat – For a spicier twist, add a dash of sriracha, crushed red pepper flakes, or a spoonful of chili-garlic sauce to the teriyaki sauce.
- Citrusy Twist – Replace some or all of the pineapple juice with orange or lime juice for a zesty, citrus-forward flavor.
- Garnishes – Top with sesame seeds, sliced green onions, or even chopped fresh cilantro.
These simple variations make it easy to adjust the dish to your preferences and keep it exciting!
Equipment
I’ve been using this non-toxic, non-stick bakeware set for the past three months, and honestly, it’s a total game-changer! I reach for it almost daily, and not only is it stunning to look at, but it’s also incredibly practical. The sheet pan bakes everything evenly, and cleanup couldn’t be easier!
Serving Suggestions
This Sheet Pan Teriyaki Chicken with Veggies is so versatile that it pairs well with just about any side. To make a more complete meal, try it over a bed of steamed white rice, brown rice, quinoa, or even fluffy jasmine rice to soak up all that delicious sauce. Cauliflower rice also works if you’re aiming to keep things light.
It also works in these lentil wraps, quinoa wraps, or over a salad if you’re in the mood for something a little different. Just add a drizzle of the extra teriyaki sauce, and maybe sprinkle on a few sesame seeds or sliced green onions for an extra pop of flavor and texture.
Or, take inspiration from this teriyaki salmon bowl by building your own chicken version with rice, veggies, and plenty of that sweet-savory sauce..
Storage
Once cooled completely, transfer to an airtight container and keep in the refrigerator for up to 3-4 days. When reheating, you can warm it up in the microwave for a quick meal, or pop it back in the oven at 350°F (175°C) for about 10 minutes to maintain the crispness of the veggies.
To freeze, place the cooled chicken and vegetables in a freezer-safe container or bag, and store it for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat in the oven or microwave.
Keep any extra teriyaki sauce in a separate container, as it can be drizzled over the dish when reheating to freshen up the flavor!
FAQ
Yes! Chicken breasts work just as well, but they cook a bit faster than thighs. Keep an eye on them, and aim for an internal temperature of 165°F. You may need to reduce the cooking time by a few minutes.
Yes! You can chop the veggies and cut the chicken ahead of time, then store everything in the fridge until you’re ready to cook. You can also make the teriyaki sauce in advance and store it in the fridge for up to a week.
Feel free to swap in your favorite vegetables! Zucchini, snap peas, carrots, or mushrooms would all be great options. Just make sure to adjust the cooking time for harder veggies like carrots, or add quicker-cooking veggies like zucchini halfway through.
More Asian Chicken Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Sheet Pan Teriyaki Chicken with Veggies
Video
Equipment
Ingredients
- 1 1/2 pounds chicken thighs, cut into bite sized pieces
- 2 cups broccoli florets
- 1 red bell pepper
- 1 red onion, diced
Teriyaki Sauce
- 1/3 cup low sodium soy sauce
- 1/3 cup pineapple juice (you can also use orange juice or mango juice)
- 3 tablespoons honey or maple syrup
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 1 tablespoon minced garlic
- 2 teaspoons grated ginger
- 2 teaspoons cornstarch mixed with 2 teaspoons of water
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
- Prepare the sauce. In a small saucepan, combine all the ingredients. Bring to a gentle simmer over medium heat, stirring occasionally. Cook until thickens, about 3-4 minutes. Remove from heat.
- Arrange the chicken thighs, broccoli, red bell pepper, and red onion slices on the prepared sheet pan. Toss with avocado or olive oil. Pour about ⅔ of the teriyaki sauce over the chicken and vegetables. Toss everything to coat evenly.
- Bake in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Stir halfway through to ensure even cooking.
- Drizzle the remaining teriyaki sauce over the cooked chicken and vegetables. Garnish with sesame seeds and sliced green onions if desired.
Notes
- Cut everything evenly: To ensure the chicken and veggies cook at the same rate, try to cut the chicken thighs into uniform bite-sized pieces and the vegetables into similar sizes.
- Toss well with oil: Coating the chicken and vegetables with oil before baking helps them brown nicely and keeps them from drying out.
- Use fresh ginger and garlic: For the best flavor, use freshly grated ginger and minced garlic in the teriyaki sauce instead of powdered versions.
- Save some sauce for after baking: Pouring the reserved sauce over the cooked chicken and veggies adds an extra burst of flavor.
- Swap the veggies: Feel free to use your favorite veggies if you don’t have broccoli or bell pepper on hand—zucchini, carrots, or snap peas would be great alternatives.
Amazing!!! No changes needed. Maybe just need to double the sauce recipe because that was so delicious! Thank you for this recipe. My five year old loved it!
Can I use unsweetened applesauce instead of maple syrup or honey to avoid added sugar for my baby?