Sheet Pan Chicken Teriyaki

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Sheet Pan Teriyaki Chicken with vegetables is a delicious, one-pan meal that combines tender, juicy chicken with colorful veggies, all coated in savory teriyaki sauce.

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We LOVE all things teriyaki at our house. That savory-sweet flavor with soy sauce, ginger, garlic, and honey is divine. I love this dish because everything roasts together on one pan in the oven. You can add your favorite vegetables- pretty much anything goes here! I’m using broccoli, zucchini, sliced carrots, bell peppers, and an onion.

The beauty of this recipe lies in its simplicity: everything cooks on a single sheet pan, making preparation and cleanup a breeze. Perfect for busy weeknights! Plus it’s a balanced combination of protein and veggies, making it a healthier choice. Enjoy the chicken and veggies alone, or pair with rice or noodles.

What you need

Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!

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• Large Sheet Pan
• 2 pounds of chicken breast, cubed-you can also use chicken thighs, reduce the cooking time by half so the chicken doesn’t dry out.
• You can use any vegetables you prefer or happen to have on hand- this is a perfect “clear the crisper drawer” recipe! I used 1 head of broccoli, 2 large bell peppers, 2 zucchini, 3 sliced carrots, and 1 diced onion.
• 2 1/2 cups teriyaki sauce– I’m using store bought sauce for a short cut. I have a recipe for homemade teriyaki sauce below if you’d prefer to make it yourself.
• Sesame seeds and sliced green onions for garnish

How to make it

Preheat the oven to 400°F.

Arrange the cubed chicken, broccoli florets, zucchini chunks, bell peppers, carrots, and diced onions on a large sheet pan (or divide between two pans for even roasting).

Drizzle 1 1/2 cups of teriyaki sauce over the chicken and vegetables, tossing everything to coat evenly.

Bake for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender.

After baking, drizzle the remaining teriyaki sauce over the hot pan to taste.

Sprinkle sesame seeds and sliced green onions over the chicken and vegetables for garnish.

Serve warm over rice.

Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.  

Homemade Teriyaki

Prefer homemade sauce? No problem! Here’s how:

You’ll need:

• 2 cups water
• 1 cup low sodium soy sauce 
• 1/2 tbsp sesame oil
• 1 tsp ground ginger or 1 tbsp fresh grated ginger 
• 1/3 cup light brown sugar 
• 2 tbsp honey
• 2 garlic cloves, minced
• 2 tbsp cornstarch 
• 2 tbsp cold water

How to make it:

• To a saucepan, over medium high heat, whisk together the 2 cups water, soy sauce, sesame oil, ginger, garlic, brown sugar, and honey. Bring the sauce to a simmer 
• In a small bowl whisk together the cornstarch and 2 tablespoon of cold water. Pour into the sauce pan.
• Continue simmering and whisking the sauce for 3-5 minutes until thickened. Remove from heat, sauce will thicken more while cooling. 

More To Try

• Air Fryer Hoisin Salmon
• Chicken Cordon Bleu
• Ranch Chicken with Smashed Potatoes
• Marry Me Chicken with Orzo
• Slow Cooker Orange Chicken

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