One Sheet Pan Teriyaki Chicken makes the perfect easy weeknight meal. Best of all, this recipe is made entirely on one sheet pan with tender chicken, crispy vegetables and a delicious sweet and tangy Asian sauce.
During the busy school year, easy meals with minimal prep time are an absolute necessity. As much as I would love to whip up a fancy meal on a regular basis, having two little ones who are overly active just doesn’t allow it.
So sheet pan dinners are seriously the ones I turn to the most when I don’t have a ton of time to prep. They make clean-up a breeze and they’re perfect for busy weeknights since you can toss in your choice of veggies and protein you have on hand.
This One Pan Teriyaki Chicken is one of my very favorite meals to make.
You just line a sheet pan with some foil or parchment paper and toss the chicken into the oven with a drizzle of the homemade teriyaki sauce.
If you’re in a pinch, you can totally use a store-bought one but making your own sauce is SO much better. I used the same base as my Teriyaki Chicken Caesar Salad, Slow Cooker Chicken Teriyaki and my Orange Teriyaki Salmon.
Once the chicken is almost cooked up, add the veggies to the pan and toss it back into the oven for a few more minutes. By adding the broccoli and carrots near the end, it helps the chicken stay nice and tender while the veggies roast up caramelized and crispy.
My family absolutely loves anything with a sweet, tangy and savory combination so we always save some extra sauce for drizzling.
Enjoy this One Pan Teriyaki Chicken alone or serve it over your favorite rice or quinoa.
Either way you choose, it will be so much easier and healthier than takeout!
I originally shared this recipe over at The Recipe Critic
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