Sheet Pan Teriyaki Chicken

This post may contain affiliate links. See our discloure policy.

Sheet Pan Teriyaki Chicken recipe is a simple yet flavorful dish that is perfect for busy weeknights when you want a delicious homemade meal without spending hours in the kitchen. With the convenience of a sheet pan, you can easily assemble and bake a complete meal all at once, saving you time and effort.

Our recipe features tender chicken pieces coated in a sticky, sweet, and savory teriyaki sauce. The chicken is complemented by a colorful assortment of roasted vegetables, adding both nutrition and vibrant flavors to the dish. As it bakes in the oven, the chicken becomes juicy and infused with the irresistible teriyaki glaze, while the vegetables caramelize and develop a delightful roasted flavor.

sheet pan teriyaki chicken shown in a bowl with rice

Not only is this Sheet Pan Teriyaki Chicken recipe incredibly tasty, but it’s also highly customizable. You can use your favorite vegetables, such as bell peppers, broccoli, snap peas, or carrots, to create a personalized combination that suits your taste buds. Plus, it’s a great way to sneak in some extra veggies into your family’s diet.

So, if you’re ready to enjoy a delectable Asian-inspired meal that requires minimal cleanup and guarantees maximum flavor, let’s dive into our Sheet Pan Teriyaki Chicken recipe. Get your apron on, gather the ingredients, and let the oven work its magic as you savor the aroma of this irresistible dish coming to life.

Table of Contents

Ingredients

Teriyaki Sauce

1 tablespoon cornstarch plus 1 tablespoon water
1/2 cup soy sauce or tamari
1/4 cup Mirin
4 tablespoons brown sugar
2 tablespoons honey
4 cloves garlic minced
1 teaspoon ground ginger
sriracha optional

Chicken and Vegetables

1.5 pounds of chicken breasts cut into bite-sized pieces
1 pound broccoli florets
6 spears asparagus chopped
2 bell peppers chopped
sesame seeds for garnish
cooked rice for serving

How To Make

To begin, preheat your oven to 400°F, ensuring it’s nice and hot for the sheet pan teriyaki chicken. Meanwhile, let’s prepare the slurry by mixing cornstarch and water in a small bowl. This slurry will help thicken the teriyaki sauce later on, so set it aside for now.

Next, it’s time to make the teriyaki sauce. Take a small saucepan and whisk together soy sauce, Mirin, honey, brown sugar, garlic, and ginger. Once combined, bring the mixture to a boil and then reduce the heat to a simmer. Now, whisk in the cornstarch slurry we made earlier and continue cooking for 1-2 minutes or until the sauce has thickened. Allow the sauce to cool for a couple of minutes.

In a large bowl, combine the chicken and vegetables, and then pour in half of the teriyaki sauce. Toss everything together until the chicken and vegetables are evenly coated with the sauce. Now, spread this mixture onto a rimmed baking sheet, making sure it’s in a single layer for even cooking.

Place the sheet pan in the preheated oven and bake for around 20-25 minutes, or until the internal temperature of the chicken reaches 165°F. While the chicken is cooking, take the remaining teriyaki sauce and drizzle it over the chicken and vegetables. For an extra touch, sprinkle some sesame seeds as a garnish.

To serve, you can enjoy this delicious sheet pan teriyaki chicken as is or serve it over a bed of rice, which will perfectly absorb the flavors of the teriyaki sauce. With its irresistible aroma and incredible taste, this dish is sure to impress and satisfy your taste buds.

sheet pan teriyaki chicken shown in on the baking tray

Tips and Tricks

Use a rimmed baking sheet: Opt for a baking sheet with raised edges or a rim. This will prevent any juices or sauce from overflowing and making a mess in your oven.
Cut ingredients evenly: When cutting the chicken and vegetables, try to ensure uniform sizes. This will help everything cook evenly and at the same rate, resulting in a balanced dish.
Marinate for extra flavor: If you have some extra time, marinate the chicken in the teriyaki sauce for about 30 minutes before assembling and baking. This will enhance the flavor and tenderness of the chicken.
Line the baking sheet: Consider lining your baking sheet with parchment paper or aluminum foil. This will make cleanup easier and prevent sticking.
Don’t overcrowd the pan: Make sure to spread the chicken and vegetables in a single layer on the sheet pan. If they’re overcrowded, they may steam instead of roast, resulting in less crispy and caramelized textures.
Customize the vegetables: Feel free to experiment with different vegetables based on your preferences or what you have on hand. Just make sure to choose vegetables with similar cooking times to ensure they all roast properly.
Baste during cooking: If desired, you can brush or drizzle some additional teriyaki sauce over the chicken and vegetables while they’re baking. This will add more flavor and keep them moist.
Adjust cooking time: The suggested baking time of 20-25 minutes is a guideline. Depending on the size of your chicken pieces and the thickness of the vegetables, you may need to adjust the cooking time. Make sure the chicken reaches an internal temperature of 165°F for safe consumption.
Garnish creatively: Aside from sesame seeds, you can garnish your teriyaki chicken with chopped green onions, cilantro, or sliced red chilies for added freshness and visual appeal.
Serve with extras: Consider serving your sheet pan teriyaki chicken with a side of steamed rice, quinoa, or noodles. You can also add a sprinkle of chopped scallions or a squeeze of fresh lime juice for extra flavor.

With these tips and tricks, your Sheet Pan Teriyaki Chicken will turn out beautifully and impress your family or guests. Enjoy the delightful flavors and easy cleanup that this recipe offers!

FAQ

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken for this recipe to ensure even cooking. If you only have frozen chicken, make sure to thaw it completely in the refrigerator before using.

Can I make the teriyaki sauce in advance?

Yes, you can make the teriyaki sauce ahead of time and store it in the refrigerator. Just make sure to reheat it gently before using and stir well to ensure a smooth consistency.

Can I use store-bought teriyaki sauce instead of making my own?

Absolutely! If you prefer to save time, you can use your favorite store-bought teriyaki sauce instead of making it from scratch. Si

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, you can definitely use boneless, skinless chicken thighs instead of chicken breasts. Thighs tend to be more flavorful and juicy, so it can be a delicious substitution. Just be aware that cooking times may vary slightly, so adjust accordingly.

How can I make this recipe gluten-free?

To make the recipe gluten-free, ensure that the soy sauce you use is specifically labeled as gluten-free or use a gluten-free tamari sauce as a substitute.

Can I double the recipe for a larger crowd?

Yes, you can easily double the recipe to feed more people. Just make sure to use larger baking sheets or multiple baking sheets to ensure that everything cooks evenly.

Storage and Reheating Instructions

Storage

First, allow the cooked dish to cool completely at room temperature. Then, transfer any remaining chicken and vegetables into an airtight container. Refrigerate the container promptly and ensure it is properly sealed to maintain freshness.

Reheating

For reheating, you have a couple of options. If you prefer to retain the crispness of the chicken and vegetables, using the oven is recommended. Preheat your oven to 350°F (175°C), place the leftovers on a baking sheet, and cover the sheet with aluminum foil to prevent drying. Heat the dish in the oven for about 15-20 minutes or until it reaches your desired temperature.

Alternatively, if you’re looking for a quick and convenient reheating method, you can use the microwave. Transfer a portion of the leftovers to a microwave-safe dish and cover it loosely to allow steam to escape. Reheat on medium power in intervals of 1-2 minutes, stirring occasionally, until the chicken is heated through.

Remember to check the internal temperature of the reheated chicken, ensuring it reaches 165°F (74°C) for safe consumption.

Sheet Pan Teriyaki Chicken