Go Back

Sheet Pan Teriyaki Chicken

A delightful and simple dish featuring tender chicken, fresh vegetables, and a flavorful teriyaki sauce, all cooked together on a single sheet pan for easy cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1/3 cup teriyaki sauce
  • 1/4 cup soy sauce
  • 2 tablespoons honey OR light brown sugar Choose based on preference.
  • 2 tablespoons rice vinegar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic (minced or pressed)
  • 1 tablespoon grated fresh ginger OR ginger paste Either works well.
  • 1/2 teaspoon black pepper
Main Ingredients
  • 3-4 pieces boneless, skinless chicken breasts
  • 2 cups broccoli florets
  • 2 pieces bell peppers (cut into 1-inch chunks)
  • 1 cup snow peas
  • 1/4 cup teriyaki sauce (for basting)
Garnish
  • sesame seeds For garnish
  • sliced green onions For garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a rimmed baking sheet with parchment paper.
  3. In a small bowl, whisk together the teriyaki sauce, soy sauce, honey (or brown sugar), rice vinegar, vegetable oil, minced garlic, grated ginger, and black pepper until combined.
Cooking
  1. Place the chicken breasts onto the lined baking sheet without overlapping.
  2. Arrange the broccoli, bell peppers, and snow peas around the chicken.
  3. Pour the teriyaki sauce mixture over the chicken and vegetables, ensuring even coverage.
  4. Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
  5. Baste the chicken with reserved teriyaki sauce during the last five minutes of baking.
  6. Remove from the oven and garnish with sesame seeds and sliced green onions before serving.

Notes

Ensure to check the chicken's doneness with a meat thermometer to avoid dryness. Chop vegetables uniformly for even cooking.