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One Sheet Pan Teriyaki Chicken with Vegetables makes the perfect easy weeknight meal! Best of all, everything cooks up onto just ONE sheet pan with minimal cleanup!

One Pan Teriyaki Chicken with Vegetables

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.

Course Main Course
Cuisine Japanese
Keyword chicken teryaki with vegetables, easy weeknight dinner, one pan dinners
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 244 kcal
Author Kelly


For the Teriyaki Sauce:

  • 1/3 cup low sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
  • 4-5 Tablespoons honey use a low carb sweetener for keto
  • 5 Tablespoons rice wine vinegar OR apple cider vinegear for keto
  • 2 Teaspoons sesame oil plus more for drizzling on vegetables (leave out for keto)
  • 3 garlic cloves minced
  • 3/4 teaspoon grated or ground ginger
  • 1/2 Tablespoon cornstarch 1 teaspoon xantham gum for keto
  • 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:

  1. 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:

  1. 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.
  2. 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.
  3. Cook in preheated oven about 10 minutes then remove the pan from oven. Top chicken with additional glaze, flip chicken and glaze again.
  4. 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.)
  5. 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.

Recipe Video

Nutrition Facts
One Pan Teriyaki Chicken with Vegetables
Amount Per Serving (1 serving)
Calories 244 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 54mg18%
Sodium 854mg36%
Potassium 732mg21%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 20g22%
Protein 22g44%
Vitamin A 5795IU116%
Vitamin C 65.1mg79%
Calcium 61mg6%
Iron 1.6mg9%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.