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.
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During the busy school year, easy one pot 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 one pot and sheet pan dinners (Lemon Herb Chicken or Sheet Pan Teriyaki Salmon) 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 are perfect for busy weeknights. Toss in your choice of veggies and protein and you’ve got one simple and delicious meal!
This One Pan Teriyaki Chicken is one of my very favorite meals to make.
Just line a sheet pan with some foil or parchment paper and toss the chicken into the oven. My favorite part? Totally that sweet and sticky homemade teriyaki sauce.
We love anything that includes teriyaki sauce and if you do too, here are a few easy recipes to get you started:
- Teriyaki Chicken Zoodles
- Slow Cooker Teriyaki Chicken
- One Pot Teriyaki Rice with Chicken
- Baked Teriyaki Salmon
- Teriyaki Chicken Foil Packets
- Teriyaki Beef Zoodles
- Teriyaki Shrimp Noodles
- Grilled Pineapple Teriyaki Chicken Caesar Salad
If you’re in a pinch, you can absolutely use a store-bought one. But this sauce is just SO easy and tastes much better.
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. And 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.
Make-ahead and Meal Prep tips for this One Pan Teriyaki Chicken:
- Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
- For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before.
- Pack with your favorite side – Jasmine rice, brown rice, cauliflower rice or spiralized vegetables – zoodles – I use this lunch container
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!
One Pan Teriyaki Chicken with Vegetables
One Sheet Pan Teriyaki Chicken makes the perfect easy weeknight meal. Best of all, this recipes is made entirely on one sheet pan with tender chicken, crispy vegetables and a delicious sweet and tangy Asian sauce.
For the Teriyaki sauce
- 1/3 cup low sodium soy sauce
- 4-5 tablespoons honey (depending on how sweet you like it)
- 5 tablespoons rice wine vinegar
- 2 teaspoons sesame oil (plus more for drizzling on vegetables)
- 3 garlic cloves, minced
- 3/4 teaspoon grated or ground ginger
- 1 /2 tablespoon cornstarch
- 4 tablespoons water
For the Chicken and Vegetables
- Salt and black pepper, to taste
- 3 boneless skinless chicken breasts, cut into even halves, lengthwise (about 1 1/2 pounds)
- 3 cups broccoli florets (about 2 bunches)
- 1 cup sliced carrots
- Additional vegetables (optional)
- 1/4 cup edamame beans, 1/4 cup pineapple chunks
- Green onions and sesame seeds for garnish
For the sauce: In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
For the chicken and vegetables: Preheat oven to 400°F. Lightly coat a large sheet pan with cooking spray or for easier clean-up - line pan with parchment paper or foil, set aside.
Season both sides of chicken breasts with salt and black pepper then drizzle 1-2 spoonfuls of glaze over each piece, coating well on both sides. Reserve at least half of the glaze for later.
Cook in preheated oven about 10 minutes then remove the pan from oven. Top chicken with additional glaze, flip chicken and glaze again.
Arrange the broccoli florets, carrots, edamame and pineapple (if using) in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear. (If chicken is not done after 20 minutes, remove vegetables from pan first to prevent overcooking then return the chicken back to the oven until cooked through.)
Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
Cooking time may vary slightly depending on how thick your chicken pieces are.
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I originally shared this recipe over at The Recipe Critic
More Easy Dinner Ideas: