Teriyaki Chicken Sheet Pan Supper

Teriyaki Chicken Sheet Pan Supper is a simple, delicious, and well-balanced meal that brings together juicy chicken, crisp-tender vegetables, and a sweet and savory teriyaki glaze—all cooked on a single pan. It’s the kind of recipe I reach for when I want an easy cleanup, minimal prep, and bold, satisfying flavors.

Why You’ll Love This Recipe

I love how everything roasts together on one pan, soaking up the rich teriyaki flavor while staying beautifully crisp and juicy. It’s healthier than takeout, easy to customize with whatever vegetables I have on hand, and perfect for busy weeknights. Plus, it makes the kitchen smell amazing while it cooks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts, cut into chunks

• Broccoli florets

• Bell peppers (red, yellow, or green), sliced

• Carrots, thinly sliced or julienned

• Red onion, sliced

• Olive oil

• Salt and pepper

• Store-bought or homemade teriyaki sauce

• Sesame seeds (for garnish)

• Optional: cooked rice or noodles for serving, chopped green onions

Directions

1. I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.

2. I place the chicken chunks in a bowl, season with salt and pepper, and toss with a few spoonfuls of teriyaki sauce to coat.

3. I spread the chicken on one half of the baking sheet.

4. In another bowl, I toss the vegetables with olive oil, salt, and pepper, then arrange them on the other half of the pan.

5. I bake everything for 20–25 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are roasted but still crisp-tender.

6. In the last 5 minutes, I drizzle more teriyaki sauce over the chicken and vegetables, then return to the oven to finish.

7. I serve hot, sprinkled with sesame seeds and green onions, over rice or noodles if I want a more filling meal.

Servings and timing

This recipe serves 4 people and takes about 35 minutes total—10 minutes of prep and 25 minutes in the oven.

Variations

• I use shrimp or tofu instead of chicken when I want a different protein.

• Snow peas, zucchini, or mushrooms work great as veggie swaps.

• For a little heat, I add a dash of sriracha or red pepper flakes to the teriyaki sauce.

• I sometimes marinate the chicken in the sauce for 30 minutes beforehand for deeper flavor.

• A splash of pineapple juice in the sauce gives it a tropical sweetness I really enjoy.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the microwave or in a skillet with a splash of water or extra sauce to keep everything moist. It also makes a great meal prep option for lunches throughout the week.

FAQs

Can I use frozen vegetables?

Yes, I thaw them first and pat them dry to prevent excess moisture and soggy texture.

Do I need to marinate the chicken?

Not necessarily. I usually toss it with sauce right before baking, but marinating can enhance flavor if I have the time.

Can I cook everything on one pan?

Yes, I just make sure to cut the chicken and vegetables to similar sizes and keep space between pieces so everything roasts evenly.

What teriyaki sauce works best?

I use a thick, glaze-style teriyaki for baking, but thinner ones work too. I sometimes make a quick homemade version with soy sauce, garlic, ginger, honey, and cornstarch.

Can I make this dish gluten-free?

Yes, I use gluten-free teriyaki sauce or tamari and ensure any other condiments or seasonings are also gluten-free.

Conclusion

Teriyaki Chicken Sheet Pan Supper is one of those meals I keep coming back to because it’s quick, healthy, and packed with flavor. It’s perfect for busy nights when I want something wholesome without spending a lot of time in the kitchen. With juicy chicken, caramelized veggies, and a sticky-sweet glaze, it’s everything I want in an easy dinner—all on one pan.