FREE DINNER EBOOK! Get your copy!

Sheet Pan Teriyaki Chicken and Vegetables Delight

by on March 11, 2025

WANT TO SAVE THIS RECIPE?

Are you ready for an easy and tasty meal? My Sheet Pan Teriyaki Chicken and Vegetables Delight brings you flavors without the fuss. This dish is perfect for busy nights and is packed with healthy veggies. In this guide, I’ll show you how to make it step by step. Let’s get cooking and delight your taste buds with this simple recipe tonight!

- 4 boneless, skinless chicken thighs - 1 cup teriyaki sauce (store-bought or homemade) - 2 cups broccoli florets - 1 large red bell pepper, sliced - 1 medium carrot, sliced thinly - 1 medium red onion, cut into wedges - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 teaspoon grated ginger - Salt and pepper to taste These ingredients create a tasty dish that is easy to make. The chicken thighs bring flavor and moisture. The teriyaki sauce adds a sweet, salty kick that everyone loves. Fresh veggies like broccoli and bell pepper bring crunch and color. You can add other ingredients for more depth. Try adding: - Pineapple chunks for sweetness - Snap peas for extra crunch - Mushrooms for an earthy taste These additions can change the taste and make it your own. To finish your dish, I suggest adding: - 1 tablespoon sesame seeds - 2 green onions, chopped These garnishes add a pop of color and texture. They also make the dish look fancy. You’ll impress your family and friends with this easy meal! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This ensures even cooking. In a large bowl, mix the chicken thighs with teriyaki sauce, garlic, and ginger. Let them soak in these flavors for at least 15 minutes. If you have more time, let them marinate in the fridge for up to 2 hours. This step makes the chicken juicy and tasty. While the chicken marinates, prepare the vegetables. In another bowl, toss the broccoli, red bell pepper, carrot, and red onion with sesame oil, salt, and pepper. Make sure they are well coated. This adds flavor and helps them roast nicely. Line a large baking sheet with parchment paper. Place the marinated chicken thighs in the center. Arrange the vegetables around the chicken in a single layer. This helps everything cook evenly and look great. Put the sheet pan in the oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The veggies should be tender. Keep an eye on them to avoid overcooking. In the last 5 minutes of baking, brush more teriyaki sauce over the chicken. This gives it a shiny look and extra flavor. Once it's done, take the pan out of the oven. Let it cool for a few minutes. Then, garnish with sesame seeds and chopped green onions. This adds a nice crunch and fresh taste. Enjoy your delicious sheet pan teriyaki chicken and vegetables! To boost the teriyaki taste, marinate the chicken longer. A full two hours makes a big difference. You can also add a splash of rice vinegar for brightness. Mixing in a bit of honey or brown sugar can give added sweetness. If you like heat, try adding a touch of sriracha to the sauce. Oven temperatures may vary, so keep an eye on your dish. If you use chicken breasts instead of thighs, they may cook faster. Check the chicken's internal temperature. It should reach 165°F (74°C) to be safe. If the chicken looks done but the veggies are still crunchy, give them more time. Cut your vegetables into similar sizes for even cooking. Broccoli and bell peppers usually cook well with chicken. Carrots take longer, so slice them thin. If you like your veggies softer, add them to the pan ten minutes after the chicken. This way, they won’t overcook. Pro Tips Marinate for Maximum Flavor: Letting the chicken marinate for at least 2 hours will enhance the flavors significantly. If you're short on time, even 15 minutes will help, but longer is better! Cut Vegetables Evenly: To ensure even cooking, slice your vegetables into uniform sizes. This way, they will all cook through at the same rate, making for perfectly tender veggies. Use Parchment Paper: Lining your baking sheet with parchment paper not only makes clean-up easier but also prevents the chicken and veggies from sticking, helping them roast beautifully. Check Chicken Temperature: Always use a meat thermometer to check the internal temperature of the chicken. It should read 165°F (74°C) to ensure it's fully cooked and safe to eat. {{image_2}} You can swap chicken thighs for chicken breasts. Breasts cook faster, so check them early. If you want a plant-based option, use firm tofu. Press it to remove moisture and cut it into cubes. Marinate just like chicken for great flavor. Feel free to mix up the veggies! Snap peas and zucchini work well. You can also add mushrooms for extra taste. Use whatever you have on hand. Just make sure to cut them into similar sizes for even cooking. Making your own teriyaki sauce is fun and easy! Here’s a simple recipe: - Ingredients - 1/2 cup soy sauce - 1/4 cup honey or brown sugar - 1/4 cup rice vinegar - 1 tablespoon minced garlic - 1 teaspoon grated ginger - 1 tablespoon cornstarch mixed with 2 tablespoons water 1. Combine all ingredients in a pot. 2. Heat over medium until the sauce thickens. 3. Stir often to avoid burning. This sauce adds a personal touch to your dish! To store your leftovers, let the dish cool down. Place the chicken and veggies in an airtight container. This keeps them fresh for up to three days in the fridge. Make sure to separate the chicken from the veggies if possible. This helps each keep its texture. To reheat, you can use the oven or microwave. If using the oven, set it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 10-15 minutes, or until warm. In the microwave, use a microwave-safe plate. Heat for 1-2 minutes, checking to avoid overheating. If you want to freeze your teriyaki chicken and veggies, do it right after cooking. Let the dish cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use frozen chicken or vegetables. However, you need to adjust the cooking time. Frozen chicken may take longer to cook. Make sure the chicken reaches an internal temperature of 165°F (74°C). Frozen vegetables may not need as much time to bake. Check for tenderness. The best way to check chicken is with a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C). If you don’t have a thermometer, cut into the chicken. It should be white and no longer pink inside. You can use soy sauce mixed with honey or brown sugar. Mix equal parts to get a sweet flavor. You can also try hoisin sauce or a mix of soy sauce and rice vinegar. These options provide a similar taste profile. Yes, you can make this dish gluten-free. Use gluten-free teriyaki sauce or soy sauce. Always check the labels to ensure no gluten-containing ingredients are included. The vegetables and chicken are naturally gluten-free. You can prepare the chicken and veggies ahead of time. Marinate the chicken for up to two hours in the fridge. You can also chop the vegetables a day before. Store them in an airtight container in the fridge. This saves time when you are ready to cook. Sheet pan teriyaki chicken is simple and tasty. We covered the main ingredients, easy steps, and helpful tips. You learned how to enhance flavors and try new ingredients. Don’t forget to store leftovers properly for later enjoyment. This dish is flexible, so feel free to modify. With practice, you’ll create a meal everyone loves. Enjoy cooking and have fun experimenting with new flavors!

Why I Love This Recipe

  1. Quick and Easy: This recipe comes together in just 45 minutes, making it perfect for busy weeknights.
  2. One Pan Wonder: With everything cooked on a single sheet pan, clean-up is a breeze!
  3. Flavor Packed: The teriyaki marinade infuses the chicken and veggies with a deliciously sweet and savory taste.
  4. Customizable: You can easily swap out veggies or adjust the marinade to suit your taste preferences.

Ingredients

Main Ingredients for Sheet Pan Teriyaki Chicken

– 4 boneless, skinless chicken thighs

– 1 cup teriyaki sauce (store-bought or homemade)

– 2 cups broccoli florets

– 1 large red bell pepper, sliced

– 1 medium carrot, sliced thinly

– 1 medium red onion, cut into wedges

– 2 tablespoons sesame oil

– 3 cloves garlic, minced

– 1 teaspoon grated ginger

– Salt and pepper to taste

These ingredients create a tasty dish that is easy to make. The chicken thighs bring flavor and moisture. The teriyaki sauce adds a sweet, salty kick that everyone loves. Fresh veggies like broccoli and bell pepper bring crunch and color.

Optional Ingredients for Enhanced Flavor

You can add other ingredients for more depth. Try adding:

– Pineapple chunks for sweetness

– Snap peas for extra crunch

– Mushrooms for an earthy taste

These additions can change the taste and make it your own.

Recommended Garnishes

To finish your dish, I suggest adding:

– 1 tablespoon sesame seeds

– 2 green onions, chopped

These garnishes add a pop of color and texture. They also make the dish look fancy. You’ll impress your family and friends with this easy meal!

Step-by-Step Instructions

Preheat the Oven

Start by preheating your oven to 400°F (200°C). This ensures even cooking.

Marinate the Chicken

In a large bowl, mix the chicken thighs with teriyaki sauce, garlic, and ginger. Let them soak in these flavors for at least 15 minutes. If you have more time, let them marinate in the fridge for up to 2 hours. This step makes the chicken juicy and tasty.

Prepare the Vegetables

While the chicken marinates, prepare the vegetables. In another bowl, toss the broccoli, red bell pepper, carrot, and red onion with sesame oil, salt, and pepper. Make sure they are well coated. This adds flavor and helps them roast nicely.

Arrange on a Sheet Pan

Line a large baking sheet with parchment paper. Place the marinated chicken thighs in the center. Arrange the vegetables around the chicken in a single layer. This helps everything cook evenly and look great.

Bake the Chicken and Vegetables

Put the sheet pan in the oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The veggies should be tender. Keep an eye on them to avoid overcooking.

Glaze for Extra Flavor

In the last 5 minutes of baking, brush more teriyaki sauce over the chicken. This gives it a shiny look and extra flavor.

Serving Suggestions

Once it’s done, take the pan out of the oven. Let it cool for a few minutes. Then, garnish with sesame seeds and chopped green onions. This adds a nice crunch and fresh taste. Enjoy your delicious sheet pan teriyaki chicken and vegetables!

Tips & Tricks

How to Enhance Teriyaki Flavor

To boost the teriyaki taste, marinate the chicken longer. A full two hours makes a big difference. You can also add a splash of rice vinegar for brightness. Mixing in a bit of honey or brown sugar can give added sweetness. If you like heat, try adding a touch of sriracha to the sauce.

Cooking Time Adjustments

Oven temperatures may vary, so keep an eye on your dish. If you use chicken breasts instead of thighs, they may cook faster. Check the chicken’s internal temperature. It should reach 165°F (74°C) to be safe. If the chicken looks done but the veggies are still crunchy, give them more time.

Perfecting Vegetable Cook Time

Cut your vegetables into similar sizes for even cooking. Broccoli and bell peppers usually cook well with chicken. Carrots take longer, so slice them thin. If you like your veggies softer, add them to the pan ten minutes after the chicken. This way, they won’t overcook.

Pro Tips

  1. Marinate for Maximum Flavor: Letting the chicken marinate for at least 2 hours will enhance the flavors significantly. If you’re short on time, even 15 minutes will help, but longer is better!
  2. Cut Vegetables Evenly: To ensure even cooking, slice your vegetables into uniform sizes. This way, they will all cook through at the same rate, making for perfectly tender veggies.
  3. Use Parchment Paper: Lining your baking sheet with parchment paper not only makes clean-up easier but also prevents the chicken and veggies from sticking, helping them roast beautifully.
  4. Check Chicken Temperature: Always use a meat thermometer to check the internal temperature of the chicken. It should read 165°F (74°C) to ensure it’s fully cooked and safe to eat.

Variations

Alternative Proteins (Chicken Breasts, Tofu, etc.)

You can swap chicken thighs for chicken breasts. Breasts cook faster, so check them early. If you want a plant-based option, use firm tofu. Press it to remove moisture and cut it into cubes. Marinate just like chicken for great flavor.

Different Vegetable Combinations

Feel free to mix up the veggies! Snap peas and zucchini work well. You can also add mushrooms for extra taste. Use whatever you have on hand. Just make sure to cut them into similar sizes for even cooking.

Homemade Teriyaki Sauce Recipe

Making your own teriyaki sauce is fun and easy! Here’s a simple recipe:

– Ingredients

– 1/2 cup soy sauce

– 1/4 cup honey or brown sugar

– 1/4 cup rice vinegar

– 1 tablespoon minced garlic

– 1 teaspoon grated ginger

– 1 tablespoon cornstarch mixed with 2 tablespoons water

1. Combine all ingredients in a pot.

2. Heat over medium until the sauce thickens.

3. Stir often to avoid burning.

This sauce adds a personal touch to your dish!

Storage Information

How to Store Leftovers

To store your leftovers, let the dish cool down. Place the chicken and veggies in an airtight container. This keeps them fresh for up to three days in the fridge. Make sure to separate the chicken from the veggies if possible. This helps each keep its texture.

Reheating Instructions

To reheat, you can use the oven or microwave. If using the oven, set it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 10-15 minutes, or until warm. In the microwave, use a microwave-safe plate. Heat for 1-2 minutes, checking to avoid overheating.

Freezing Tips

If you want to freeze your teriyaki chicken and veggies, do it right after cooking. Let the dish cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating.

FAQs

Can I use frozen chicken or vegetables?

Yes, you can use frozen chicken or vegetables. However, you need to adjust the cooking time. Frozen chicken may take longer to cook. Make sure the chicken reaches an internal temperature of 165°F (74°C). Frozen vegetables may not need as much time to bake. Check for tenderness.

How do I know when the chicken is fully cooked?

The best way to check chicken is with a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C). If you don’t have a thermometer, cut into the chicken. It should be white and no longer pink inside.

What can I substitute for teriyaki sauce?

You can use soy sauce mixed with honey or brown sugar. Mix equal parts to get a sweet flavor. You can also try hoisin sauce or a mix of soy sauce and rice vinegar. These options provide a similar taste profile.

Is this dish gluten-free?

Yes, you can make this dish gluten-free. Use gluten-free teriyaki sauce or soy sauce. Always check the labels to ensure no gluten-containing ingredients are included. The vegetables and chicken are naturally gluten-free.

Can I make this recipe in advance?

You can prepare the chicken and veggies ahead of time. Marinate the chicken for up to two hours in the fridge. You can also chop the vegetables a day before. Store them in an airtight container in the fridge. This saves time when you are ready to cook.

Sheet pan teriyaki chicken is simple and tasty. We covered the main ingredients, easy steps, and helpful tips. You learned how to enhance flavors and try new ingredients. Don’t forget to store leftovers properly for later enjoyment.

This dish is flexible, so feel free to modify. With practice, you’ll create a meal everyone loves. Enjoy cooking and have fun experimenting with new flavor

- 4 boneless, skinless chicken thighs - 1 cup teriyaki sauce (store-bought or homemade) - 2 cups broccoli florets - 1 large red bell pepper, sliced - 1 medium carrot, sliced thinly - 1 medium red onion, cut into wedges - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 teaspoon grated ginger - Salt and pepper to taste These ingredients create a tasty dish that is easy to make. The chicken thighs bring flavor and moisture. The teriyaki sauce adds a sweet, salty kick that everyone loves. Fresh veggies like broccoli and bell pepper bring crunch and color. You can add other ingredients for more depth. Try adding: - Pineapple chunks for sweetness - Snap peas for extra crunch - Mushrooms for an earthy taste These additions can change the taste and make it your own. To finish your dish, I suggest adding: - 1 tablespoon sesame seeds - 2 green onions, chopped These garnishes add a pop of color and texture. They also make the dish look fancy. You’ll impress your family and friends with this easy meal! {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This ensures even cooking. In a large bowl, mix the chicken thighs with teriyaki sauce, garlic, and ginger. Let them soak in these flavors for at least 15 minutes. If you have more time, let them marinate in the fridge for up to 2 hours. This step makes the chicken juicy and tasty. While the chicken marinates, prepare the vegetables. In another bowl, toss the broccoli, red bell pepper, carrot, and red onion with sesame oil, salt, and pepper. Make sure they are well coated. This adds flavor and helps them roast nicely. Line a large baking sheet with parchment paper. Place the marinated chicken thighs in the center. Arrange the vegetables around the chicken in a single layer. This helps everything cook evenly and look great. Put the sheet pan in the oven. Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The veggies should be tender. Keep an eye on them to avoid overcooking. In the last 5 minutes of baking, brush more teriyaki sauce over the chicken. This gives it a shiny look and extra flavor. Once it's done, take the pan out of the oven. Let it cool for a few minutes. Then, garnish with sesame seeds and chopped green onions. This adds a nice crunch and fresh taste. Enjoy your delicious sheet pan teriyaki chicken and vegetables! To boost the teriyaki taste, marinate the chicken longer. A full two hours makes a big difference. You can also add a splash of rice vinegar for brightness. Mixing in a bit of honey or brown sugar can give added sweetness. If you like heat, try adding a touch of sriracha to the sauce. Oven temperatures may vary, so keep an eye on your dish. If you use chicken breasts instead of thighs, they may cook faster. Check the chicken's internal temperature. It should reach 165°F (74°C) to be safe. If the chicken looks done but the veggies are still crunchy, give them more time. Cut your vegetables into similar sizes for even cooking. Broccoli and bell peppers usually cook well with chicken. Carrots take longer, so slice them thin. If you like your veggies softer, add them to the pan ten minutes after the chicken. This way, they won’t overcook. Pro Tips Marinate for Maximum Flavor: Letting the chicken marinate for at least 2 hours will enhance the flavors significantly. If you're short on time, even 15 minutes will help, but longer is better! Cut Vegetables Evenly: To ensure even cooking, slice your vegetables into uniform sizes. This way, they will all cook through at the same rate, making for perfectly tender veggies. Use Parchment Paper: Lining your baking sheet with parchment paper not only makes clean-up easier but also prevents the chicken and veggies from sticking, helping them roast beautifully. Check Chicken Temperature: Always use a meat thermometer to check the internal temperature of the chicken. It should read 165°F (74°C) to ensure it's fully cooked and safe to eat. {{image_2}} You can swap chicken thighs for chicken breasts. Breasts cook faster, so check them early. If you want a plant-based option, use firm tofu. Press it to remove moisture and cut it into cubes. Marinate just like chicken for great flavor. Feel free to mix up the veggies! Snap peas and zucchini work well. You can also add mushrooms for extra taste. Use whatever you have on hand. Just make sure to cut them into similar sizes for even cooking. Making your own teriyaki sauce is fun and easy! Here’s a simple recipe: - Ingredients - 1/2 cup soy sauce - 1/4 cup honey or brown sugar - 1/4 cup rice vinegar - 1 tablespoon minced garlic - 1 teaspoon grated ginger - 1 tablespoon cornstarch mixed with 2 tablespoons water 1. Combine all ingredients in a pot. 2. Heat over medium until the sauce thickens. 3. Stir often to avoid burning. This sauce adds a personal touch to your dish! To store your leftovers, let the dish cool down. Place the chicken and veggies in an airtight container. This keeps them fresh for up to three days in the fridge. Make sure to separate the chicken from the veggies if possible. This helps each keep its texture. To reheat, you can use the oven or microwave. If using the oven, set it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 10-15 minutes, or until warm. In the microwave, use a microwave-safe plate. Heat for 1-2 minutes, checking to avoid overheating. If you want to freeze your teriyaki chicken and veggies, do it right after cooking. Let the dish cool completely. Then, place it in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. Yes, you can use frozen chicken or vegetables. However, you need to adjust the cooking time. Frozen chicken may take longer to cook. Make sure the chicken reaches an internal temperature of 165°F (74°C). Frozen vegetables may not need as much time to bake. Check for tenderness. The best way to check chicken is with a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C). If you don’t have a thermometer, cut into the chicken. It should be white and no longer pink inside. You can use soy sauce mixed with honey or brown sugar. Mix equal parts to get a sweet flavor. You can also try hoisin sauce or a mix of soy sauce and rice vinegar. These options provide a similar taste profile. Yes, you can make this dish gluten-free. Use gluten-free teriyaki sauce or soy sauce. Always check the labels to ensure no gluten-containing ingredients are included. The vegetables and chicken are naturally gluten-free. You can prepare the chicken and veggies ahead of time. Marinate the chicken for up to two hours in the fridge. You can also chop the vegetables a day before. Store them in an airtight container in the fridge. This saves time when you are ready to cook. Sheet pan teriyaki chicken is simple and tasty. We covered the main ingredients, easy steps, and helpful tips. You learned how to enhance flavors and try new ingredients. Don’t forget to store leftovers properly for later enjoyment. This dish is flexible, so feel free to modify. With practice, you’ll create a meal everyone loves. Enjoy cooking and have fun experimenting with new flavors!

Savory Sheet Pan Teriyaki Chicken & Veggies

A delicious and easy one-pan meal featuring marinated chicken thighs and colorful vegetables, all baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 cup teriyaki sauce
  • 2 cups broccoli florets
  • 1 large red bell pepper, sliced
  • 1 medium carrot, sliced thinly
  • 1 medium red onion, cut into wedges
  • 2 tablespoons sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon sesame seeds (for garnish)
  • 2 green onions chopped (for garnish)
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, combine the chicken thighs, teriyaki sauce, minced garlic, and grated ginger. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for enhanced flavor).
  • While the chicken is marinating, prepare the vegetables. In a separate bowl, toss the broccoli, red bell pepper, carrot, and red onion with sesame oil, salt, and pepper until they are evenly coated.
  • Line a large baking sheet with parchment paper. Place the marinated chicken thighs in the center of the sheet pan. Arrange the tossed vegetables around the chicken in a single layer.
  • Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender.
  • During the last 5 minutes of baking, brush additional teriyaki sauce over the chicken for a glossy finish.
  • Once done, remove the pan from the oven. Let it cool for a couple of minutes, then garnish with sesame seeds and chopped green onions before serving.

Notes

For best flavor, marinate the chicken for up to 2 hours.
Keyword chicken, sheet pan, teriyaki, vegetables

WANT TO SAVE THIS RECIPE?