Easy Teriyaki Chicken Sheet Pan Dinner

As Chef Emma, I’m constantly searching for that perfect weeknight meal: one that is packed with flavor, full of nutritious ingredients, and—most importantly—incredibly easy to clean up. This Teriyaki Chicken Sheet Pan Dinner checks all those boxes and more. It has become an absolute staple in my home for those busy nights when I need a delicious dinner on the table with minimal fuss.

Teriyaki Chicken Sheet Pan Dinner

A simple sheet-pan teriyaki chicken dinner with veggies and potatoes. This healthy and delicious all-in-one meal is easier than takeout and perfect for meal-prep or a busy weeknight.

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Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts, cubed
• 1.5 lbs baby potatoes halved
• 1 lb broccoli florets
• 1 red bell pepper chopped
• 1 red onion cut into wedges
• 2 tbsp olive oil
• For the Teriyaki Sauce:
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic minced
• 1 tsp fresh ginger grated

Equipment

• Large rimmed baking sheet, Large mixing bowl

Method

 

1. Preheat oven to 400°F (200°C).
2. Toss potatoes with olive oil, salt, and pepper. Roast on a sheet pan for 15-20 minutes.
3. Whisk together all sauce ingredients.
4. Add chicken, broccoli, bell pepper, and onion to the pan with the potatoes. Pour most of the sauce over everything and toss to coat.
5. Roast for another 20-25 minutes, until chicken is cooked and vegetables are tender.
6. Thicken the remaining sauce in a saucepan and drizzle over the finished dish before serving.

Notes

For a gluten-free version, use Tamari instead of soy sauce. Do not overcrowd the pan to ensure vegetables roast properly.

The inspiration for this recipe is the classic sweet and savory flavor of teriyaki that everyone loves. I wanted to capture that addictive taste in a simple, homemade sauce and pair it with tender chicken and a rainbow of roasted vegetables. The magic of a sheet pan dinner is how the high heat of the oven caramelizes the vegetables and chicken, deepening their flavors while the sauce thickens into a perfect glaze. It’s a complete, balanced meal on a single pan.

Summary

Get ready for a dinner that’s easier, healthier, and tastier than takeout! This Teriyaki Chicken Sheet Pan Dinner features tender, juicy chicken and a colorful medley of fresh vegetables, all roasted together in a sweet and savory homemade teriyaki sauce. Everything cooks on a single sheet pan, making both preparation and cleanup an absolute breeze. This simple, all-in-one meal is perfect for meal prep or a busy weeknight when you’re craving something delicious and satisfying.

Equipment

• Large rimmed baking sheet (sheet pan)
• Large mixing bowl
• Small bowl or jar for the sauce
• Chef’s knife
• Cutting board

Ingredients for Teriyaki Chicken Sheet Pan Dinner

To create this delicious Teriyaki Chicken Sheet Pan Dinner, you will need:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 lb broccoli, cut into florets
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 1.5 lbs baby potatoes, halved
• 2 tbsp olive oil
• For the Teriyaki Sauce:
• 1/2 cup low-sodium soy sauce (or Tamari for GF)
• 1/4 cup honey or maple syrup
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• For Garnish (optional):
• Sesame seeds
• Sliced green onions

Directions for Teriyaki Chicken Sheet Pan Dinner

Follow these simple steps to make your Teriyaki Chicken Sheet Pan Dinner:

1. Prep and Roast Potatoes: Preheat your oven to 400°F (200°C). In a large bowl, toss the halved potatoes with olive oil, salt, and pepper. Spread them on the large baking sheet in a single layer. Roast for 15-20 minutes to give them a head start.
2. Make the Teriyaki Sauce: While the potatoes are roasting, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a small bowl.
3. Combine Ingredients: Remove the baking sheet from the oven. Add the cubed chicken, broccoli florets, bell pepper, and red onion to the pan with the potatoes.
4. Add the Sauce: Pour about two-thirds of the teriyaki sauce over the chicken and vegetables. Toss everything together directly on the sheet pan until it’s all evenly coated.
5. Roast: Return the pan to the oven and roast for another 20-25 minutes. The chicken should be cooked through, and the vegetables should be tender and lightly caramelized.
6. Thicken the Remaining Sauce: While the dinner is roasting, pour the remaining one-third of the teriyaki sauce into a small saucepan. Add the cornstarch slurry and whisk over medium heat until the sauce simmers and thickens into a glaze.
7. Serve: Serve the Teriyaki Chicken Sheet Pan Dinner hot, drizzling the thickened glaze over everything. Garnish with sesame seeds and sliced green onions if desired. It’s delicious on its own or over a bed of rice.

Tips and Variations

• Don’t Crowd the Pan: For the best roasting results, make sure the chicken and vegetables are in a single layer. If your pan is too full, use two sheet pans.
• Customize Your Veggies: This recipe is very flexible. Feel free to use other vegetables like snap peas, carrots, or asparagus. Adjust roasting time as needed.
• Make it Gluten-Free: Use gluten-free Tamari or coconut aminos instead of soy sauce to ensure the recipe is completely gluten-free.
• A Little Heat: For a spicy kick, add a teaspoon of sriracha or a pinch of red pepper flakes to your teriyaki sauce.
• Meal Prep Champion: This recipe is fantastic for meal prep. Let it cool and portion it into containers with a side of rice for easy lunches all week.

Nutrition Facts

Nutritional Highlights

This Teriyaki Chicken Sheet Pan Dinner is a wonderfully balanced meal. It’s packed with lean protein from the chicken, which helps keep you feeling satisfied. The colorful array of vegetables provides a wide range of essential vitamins, minerals, and dietary fiber. Making the teriyaki sauce at home also allows you to control the sugar and sodium levels, making it a much healthier choice than store-bought sauces or takeout.

Dietitian Tips

To boost the health benefits even further, load up your pan with extra non-starchy vegetables like broccoli and bell peppers. Opting for low-sodium soy sauce is a great way to manage sodium intake. This dish provides a good balance of protein, carbohydrates, and vegetables, making it a great example of the “healthy plate” model.

FAQs

1. How do I know when the chicken is cooked?
The chicken is cooked when it is no longer pink inside and its internal temperature reaches 165°F (74°C) on a meat thermometer.

2. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work great in this recipe and will be extra juicy. Cut them into 1-inch pieces as you would the breasts.

3. Why is my sheet pan dinner soggy instead of roasted?
This usually happens when the pan is overcrowded. The ingredients steam instead of roast. Use a very large pan or two separate pans to give everything space.

4. Can I marinate the chicken ahead of time?
Absolutely. You can marinate the chicken in the teriyaki sauce for up to 4 hours in the refrigerator for even more flavor.

5. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.

6. Can I use different vegetables?
Yes! This is a great “clean out the fridge” meal. Just be mindful of cooking times. Harder vegetables like carrots should go in with the potatoes, while softer vegetables like zucchini can go in with the chicken.

Conclusion for Teriyaki Chicken Sheet Pan Dinner

This Teriyaki Chicken Sheet Pan Dinner is the perfect solution for a busy weeknight, proving that you don’t have to sacrifice flavor for convenience. It’s a healthy, satisfying, and incredibly easy all-in-one meal that your entire family will enjoy. The sweet and savory homemade teriyaki sauce makes this dish truly special. I hope this simple recipe becomes a favorite in your meal rotation.

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