🥦🍗🫛🌶️ This EASY Sheet Pan Teriyaki Chicken and Vegetables recipe is ready in 30 minutes and full of rich Asian-inspired flavor! If you’re looking for a ONE PAN, no-fuss chicken dinner that’s high protein with healthy fiber, look no further than this chicken teriyaki with veggies that are easy to customize!
30-Minute Easy Sheet Pan Teriyaki Chicken and Vegetables Recipe
When you’re wondering what kind of easy chicken dinner with veggies to throw together on busy weeknights, this is the one!
- I love sheet pan dinners because everything cooks on one pan, making cleanup a total breeze.
- Although you could make your own homemade teriyaki sauce, this teriyaki chicken recipe takes advantage of good ‘ole store bought teriyaki sauce. Ain’t no shame in that!
- The chicken is tender and juicy, while the veggies are crisp-tender, and everything is coated with teriyaki sauce and seasoned to perfection!
- If you’re trying to use certain veggies up that you have on hand, or avoid others because you’re family isn’t fond of them, you’re in luck because you can easily mix-and-match the veggies.
- This is a quick chicken teriyaki dish that’s ready in 30 minutes which is music to my ears when I’ve worked a long day and want to get dinner on the table quickly and with minimal effort!
more favorite teriyaki recipes
Ingredients in Chicken Teriyaki with Vegetables
- Veggies – I used red bell peppers, yellow onions, broccoli florets, and snow peas (peapods). You can also consider using orange/yellow/green bell peppers, sugar snap peas, sliced carrots, mushrooms, green beans, water chestnuts, and more.
- Chicken – I had boneless skinless chicken thighs on hand but boneless skinless chicken breasts are also fine. Thighs will likely stay a bit juicer and have a deeper flavor than breast meat will but it’s all getting doused in teriyaki sauce anyway.
- Olive oil, ground ginger or fresh ginger, garlic powder, salt, pepper.
- Teriyaki sauce – I recommend a thick store bought sauce (to save time and energy) like La Choy Teriyaki Sauce or Whole Foods 365 Brand Organic Teriyaki Sauce. You want a thick and sticky sauce because when the vegetables cook they will release their water and thin out the sauce.
- Optional garnishes – Sesame seeds, or black sesame seeds, thinly sliced green onions, fresh cilantro or basil finely minced, or red pepper flakes for heat.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Sheet Pan Chicken Teriyaki and Vegetables
- Preheat your oven to 400F and add the veggies to one half of a standard sized half sheet pan. Drizzle with oil, season with ginger, garlic powder, salt, and pepper.
- To a large bowl, add 1/4 cup teriyaki sauce, add bite-sized pieces of chicken, and toss to coat. If you’re using fresh ginger, you can add it here and whisk together. Place the coated chicken on the other side of the sheet pan. Tip – we’re not coating the vegetables in teriyaki sauce until the last ~5 minutes of cooking. This allows the vegetables to get a nice color without burning from the sugar that’s in teriyaki sauce.
- Bake for about 18-20 minutes. Add the snow peas to the pan, drizzle the remaining 1/2 cup teriyaki sauce evenly over everything on the baking sheet and stir.
- Return pan to the oven and bake for about 5-8 minutes more, or until sizzling.
- Optionally, garnish as desired and serve immediately.
what to serve with sheet pan chicken teriyaki
Brown rice, jasmine rice, cauliflower rice, quinoa, or noodles are great sides here.
Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3-4 months. Note that the texture of the veggies changes during the freezing/thawing/reheating process and they’ll be much softer.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed.
Sheet Pan Teriyaki Chicken
🥦🍗🫛🌶️ This EASY Sheet Pan Teriyaki Chicken and Vegetables recipe is ready in 30 minutes and full of rich Asian-inspired flavor! It's a ONE PAN, no-fuss chicken dinner that’s high protein with healthy fiber. You can customize the veggies based on what you have on hand and enjoy.
Equipment
Ingredients
- 1 medium red bell pepper, seeded and cut into bite-sized pieces (about 1-inch)
- 1 medium yellow onion, roughly chopped into chunky pieces that are still somewhat 'connected' in little stacks or wedges to prevent burning
- 1 ½ to 2 cups broccoli florets
- 2 tablespoons olive oil
- ¾ teaspoon salt, or more to taste
- ½ teaspoon freshly ground black pepper, or more to taste
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 ½ pounds boneless skinless chicken thighs, (boneless skinless chicken breasts may be substituted)
- ¾ cup teriyaki sauce, divided (use a thick, sticky sauce)
- 1 cup snow peas, (sugar snap peas may be substituted)
- Optionally garnish with sesame seeds, (or black sesame seeds, green onions, fresh cilantro or basil finely minced, or red pepper flakes for heat; plus more salt and pepper likely)
Instructions
- Preheat oven to 400F. Optionally line the sheet pan with foil for easier cleanup. Spray the foil or sheet pan with cooking spray.
- To one side of the sheet pan, add the diced bell peppers, onions, broccoli, evenly drizzle with olive oil, and evenly season with salt, pepper, garlic powder, ginger, and use your hands to toss and coat evenly. Keep the veggies on one side of the sheet pan. Set aside momentarily.
- To a medium bowl, add the diced chicken, add 1/4 cup teriyaki sauce, and toss to coat.
- Place the coated chicken on the other side of the sheet pan and bake for about 18-20 minutes.
- Remove from the oven, add the snow peas, evenly drizzle everything with the remaining 1/2 cup teriyaki sauce, toss well to coat evenly, and return the sheet pan to the oven and continue baking for about 5-8 minutes, or until as browned as desired.
- Optionally garnish with sesame seeds, green onions, fresh herbs, red pepper flakes if you want a bit of heat, and more than likely you'll want to add additional salt and pepper, to taste.
Notes
Storage: This recipe will keep in an airtight container in the fridge for up to 5 days or in the freezer for up to 3-4 months. Note that the texture of the veggies changes during the freezing/thawing/reheating process and they’ll be much if you freeze the leftovers Reheat leftovers for about 30 seconds in your microwave on high, or as needed.
Nutrition
Serving: 1serving, Calories: 356cal, Carbohydrates: 18g, Protein: 38g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 162mg, Sodium: 2671mg, Potassium: 813mg, Fiber: 3g, Sugar: 12g, Vitamin A: 1455IU, Vitamin C: 85mg, Calcium: 67mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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The was so easy and delicious! Even my grandkids loved it and they are picky eaters. Thank you for sharing.
Thanks for the 5 star review and it’s great to hear everyone loved it – even the picky eaters!