This Sheet Pan Teriyaki Chicken and Vegetables is a vibrant, flavor-packed meal that brings together tender chicken and crisp, colorful veggies in just 50 minutes. The sweet and savory teriyaki glaze caramelizes beautifully in the oven, creating a sticky, glossy coating that’s irresistible. Every bite is a perfect balance of textures—juicy chicken, crunchy broccoli, and tender carrots—all infused with bold, umami-rich flavors.
Not only is this dish a feast for the senses, but it’s also a nutrient powerhouse, loaded with protein, fiber, and essential vitamins. With minimal prep and a single pan to clean, it’s the ultimate weeknight dinner that feels indulgent yet wholesome. Perfect for busy nights or when you’re craving something hearty and satisfying!
Ingredients for Sheet Pan Teriyaki Chicken and Vegetables
- 8 boneless, skinless chicken breasts (or substitute with chicken thighs for a juicier option)
- 3 cups broccoli florets (fresh or frozen, thawed)
- 2 cups sliced carrots (about 3-4 medium carrots)
- 2 cups sugar snap peas (trimmed if needed)
- Salt and pepper, to taste
- 1 cup low-sodium soy sauce (or use coconut aminos for a gluten-free option)
- ¼ cup honey (substitute with maple syrup for a vegan alternative)
- ¼ cup rice wine vinegar
- 2 teaspoons sesame oil
- 3 teaspoons minced garlic (about 3 cloves)
- 1 teaspoon grated ginger (fresh or jarred)
- 1 Tablespoon cornstarch (mixed with 1 Tablespoon water to create a slurry)
- 2 teaspoons sesame seeds (for garnish, optional)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly spray with nonstick cooking spray.
- Arrange the chicken and vegetables in an even layer on the prepared baking sheet. Season generously with salt and pepper.
- Make the teriyaki sauce: In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch slurry (cornstarch mixed with water), and water. Bring to a boil, then reduce heat to low. Simmer for 2-3 minutes, stirring constantly, until the sauce thickens.
- Spoon the teriyaki sauce over the chicken, ensuring it’s well-coated. Drizzle the remaining sauce evenly over the vegetables.
- Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. (Tip: Check the chicken with a meat thermometer for doneness.)
- Garnish with sesame seeds before serving, if desired. Serve hot and enjoy!
Perfect Pairings: Serving Suggestions
This Sheet Pan Teriyaki Chicken and Vegetables is a complete meal on its own, but you can elevate it with a few simple sides. Serve it over steamed jasmine rice or cauliflower rice for a low-carb option. For added texture, pair it with crispy wonton strips or a light Asian-inspired slaw. A sprinkle of sesame seeds or chopped green onions adds a finishing touch!
Make It Your Own: Recipe Variations
Customize this dish to suit your taste or dietary needs! Swap the chicken for tofu or shrimp for a protein alternative. If you’re not a fan of snap peas, try bell peppers or zucchini. For a spicier kick, add a dash of sriracha or red pepper flakes to the teriyaki sauce. The possibilities are endless!
Save Time: Prep-Ahead Tips
Short on time? Prep your ingredients the night before! Chop the vegetables and marinate the chicken in the teriyaki sauce, then store them separately in the fridge. When you’re ready to cook, simply arrange everything on the sheet pan and bake. You can also double the sauce and freeze half for future meals—just thaw and reheat when needed.
Keep It Fresh: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and vegetables in a skillet over medium heat with a splash of water or extra teriyaki sauce to keep them moist. Alternatively, microwave in 30-second intervals until warmed through. Avoid overcooking to keep the veggies crisp-tender!
Kitchen Essentials: Equipment Guidance
For this recipe, a large rimmed baking sheet is key to prevent spills and ensure even cooking. Use parchment paper or nonstick foil for easy cleanup. A whisk and small saucepan are essential for making the teriyaki sauce smooth and glossy. If you’re doubling the recipe, consider using two sheet pans to avoid overcrowding.
Sheet Pan Teriyaki Chicken and Vegetables Recipe
Ingredients
- 8 boneless, skinless chicken breasts (or chicken thighs)
- 3 cups broccoli florets
- 2 cups sliced carrots
- 2 cups sugar snap peas
- salt and pepper, to taste
- 1 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice wine vinegar
- 2 teaspoons sesame oil
- 3 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 2 teaspoons sesame seeds
Instructions
- Preheat oven to 400 degrees F.
- Cover a baking sheet with foil and spray with nonstick cooking spray.
- Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, to taste.
- In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens.
- Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
- Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
- Garnish with sesame seeds before serving, if desired.