Sheet Pan Teriyaki Chicken is a flavorful, easy-to-make dish that’s perfect for busy weeknights. The chicken and vegetables are tossed in a sweet and savory homemade teriyaki sauce and are all roasted together in one pan for maximum flavor and minimal cleanup.

Why Choose Sheet Pan Teriyaki Chicken?

Sheet Pan Teriyaki Chicken is a lifesaver for those evenings when time is of the essence, but you still crave something homemade and nutritious. This recipe brings together:

Efficiency: One pan means fewer dishes and more time to enjoy your evening.
Flavor: Homemade teriyaki sauce provides a rich, umami-packed glaze that elevates any chicken and vegetable!
Nutrition: Packed with lean protein from the chicken and nutrients from vegetables like bell peppers, broccoli, and red onion.
Versatility: Easily adapted to suit dietary preferences or to use up whatever vegetables you have on hand.

Print Recipe

Teriyaki Chicken Sheet Pan Dinner

This 30-minute sheet pan dinner is loaded with vegetables and tossed in a homemade teriyaki sauce that is finger licking good!

Prep Time10

Cook Time25

Course: Dinner, Main Course

Cuisine: American, Chinese

Keyword: 30 minute meals, chicken recipes, sheet pan dinner, teriyaki chicken recipe

Servings: 6

Ingredients

Teriyaki Sauce

1 cup coconut aminos
1/3 cup brown sugar
2 teaspoons fresh ginger minced
2 tablespoons garlic minced
2 tablespoons honey
2 teaspoons sesame oil
1 tablespoon rice wine vinegar
1/3 cup water mixed with 1 1/2 tablespoons cornstarch
1/2 tsp red pepper flakes optional.

Chicken and Vegetables

2 lbs chicken thighs cut in 1-inch pieces.
1 small broccoli head chopped
1 red onion chopped
1 red bell pepper chopped
1 tbsp olive oil

Instructions

PREP:

Preheat oven to 400F.
Dice chicken thighs into 1-inch pieces. Season with 1 tbsp of white pepper and 1 tbsp of garlic powder. Chop vegetables like broccoli, bell peppers, and red onion. set aside.

Combine Ingredients:

In a mixing bowl, mix the coconut aminos, brown sugar, minced ginger, and minced garlic until the sugar is completely dissolved.
Mix in the honey and sesame oil in the bowl, ensuring everything is well combined.
Stir in 1 tbsp of rice wine vinegar. Separately, create a slurry by mixing the cornstarch with water until smooth, ensuring no lumps. Add to sauce.
Pour 1/3 of the teriyaki sauce over the chicken. Add to sheet pan.
Next, drizzle olive oil over the vegetables. Add to sheet pan. Place in the oven and cook for 15 minutes.
Transfer the sauce mixture to a saucepan and gently heat it over medium, stirring regularly to prevent any sticking or burning.
Keep stirring as the sauce begins to thicken, which should take a few minutes. It’s ready when it can coat the back of a spoon. Drizzle 1/2 of the sauce over the chicken and vegetables. Toss well and return to oven.
Cook for another 10 minutes, or until the chicken is done. Serve over rice or noodles. Drizzle the remaining sauce on top when plating.
Garnish with toasted sesame seeds and green onions.

Notes

Customize this recipe by making it to your liking. Prefer more heat? add red pepper flakes.
I suggest that you taste the teriyaki sauce and adjust it to your liking before adding to the chicken and vegetables. Some people’s tolerance for sweets is different, start by using 1/2 of the sugar allotment first, and then add the remaining if preferred. However, my family cleans their plate with the sauce as-is!