Sheet Pan Teriyaki Chicken

My family loves this sheet pan teriyaki chicken recipe because it delivers big flavors with very little time commitment. It has become one of those dependable chicken dinners that makes my busy weeknights feel just a little easier and it’s always in rotation during the school year.

The biggest surprise? My youngest, Henry, asks for this recipe almost every week. As the pickiest eater in my house, that says a lot. He absolutely loves the teriyaki flavors. And even though he carefully picks around some of the vegetables, he happily devours the chicken and always asks for extra sauce.

Ingredient Notes And Substitutions

Some chicken breasts, several veggies, and everyday pantry ingredients are what’s needed to make this sheet pan dinner come together. Here are the main ingredients:

• Boneless, skinless chicken breasts: My go-to lean protein that cooks quickly when cut into evenly sized cubes. Boneless skinless chicken thighs are also a great option.
• Broccoli: This sturdy veggies holds up really well during roasting and soaks up the extra sauce. I always try to cut the florets and stems in as similar sizes as possible. 
• Red bell pepper: Adds sweetness, color, and a little freshness. I cut this into about 2-inch chunks. The pieces are sweet and crunchy, a nice contrast to the chicken and broccoli. 
• Carrots: This everyday veggie provides texture and natural sweetness. I slice it into similar-sized stick pieces for even cooking.
• Red onion: Roasts into tender, slightly sweet pieces that pair perfectly with the sauce.
• Coconut aminos: Creates the savory base of the homemade teriyaki sauce with a slightly sweeter, lower-sodium flavor than traditional soy sauce. Low-sodium soy sauce, tamari, or shoyu all work well, too.
• Toasted sesame oil: Adds rich, nutty flavor that gives the sauce its classic teriyaki taste. Regular sesame oil may also be used if needed.
• Garlic and fresh ginger: Fresh aromatics bring brightness and depth to the sauce. Ground ginger works well if fresh isn’t available.
• Brown sugar: Adds the signature sweetness in teriyaki sauce that balances the savory ingredients. Honey or maple syrup can also be substituted.
• Cornstarch: This helps thicken the sauce into the glossy consistency that coats every bite of the chicken and veggies without sliding off. 

Find the ingredient list with exact measurements in the recipe card below.

Ready In 3 Main Steps

This is a true weeknight dinner that comes together quickly. If I have a few minutes earlier in the day, I’ll pre-chop the veggies and chicken and store them in separate containers in the fridge. And I’ll whisk the sauce ingredients ahead of time, too. Then it truly comes together in under 30 minutes at dinnertime. 

1. Make the teriyaki sauce. Whisk the sauce ingredients together in a small saucepan and bring everything to a gentle boil before reducing the heat to simmer. After several minutes, the sauce should become glossy and coat the back of a spoon. It will continue thickening slightly as it cools.
2. Arrange on the sheet pan and bake. Spread the vegetables across one half of the sheet pan and the cubed chicken across the other half. Keeping everything in a single layer helps everything roast instead of steam. Drizzle part of the sauce over the chicken and vegetables before baking until the chicken reaches an internal temperature of 165°F. Cutting the vegetables into similarly sized pieces helps everything finish cooking at the same time.
3. Toss with the remaining sauce and serve. After baking, transfer everything to a serving bowl and gently toss with the remaining homemade teriyaki sauce. This final coating creates a glossy finish and adds even more flavor to every bite. Serve immediately over cooked rice and garnish with sesame seeds and green onions if desired.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

How I Like To Serve It

My favorite way to enjoy this meal is spooned over hot cooked jasmine rice because it soaks up every bit of the extra teriyaki sauce. Brown rice is another great option for extra fiber, while cauliflower rice keeps things lighter. Cooked quinoa works as a base, too, and serving it over cooked noodles would make this recipe feel even more like takeout at home. 

Double It For Meal Prep

This recipe is incredibly easy to double. I simply divide everything between two sheet pans and bake them at the same time. One pan becomes dinner, and the second turns into several meal-prep lunches for the week.

The chicken, vegetables, rice, and sauce all reheat well together, making my weekly lunches feel almost as good as dinner without any extra cooking later in the week.

Storage And Reheating Directions

Store leftover cooled chicken and vegetables in an airtight container in the refrigerator for up to 4 days. For meal prep, everything—including the rice and extra sauce—can be stored together in individual containers for easy grab-and-go lunches.

To reheat, microwave until heated through, 2-3 minutes, stirring once halfway through for even warming. Leftovers also can be reheated gently in a skillet over medium heat with a splash of water to help loosen things up, if needed.

This recipe can also be frozen for up to 3 months. Allow everything to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Recipe Changelog

• August 2026: We previously published a version of sheet pan teriyaki chicken that had a different cooking method, different vegetables, and did not contain brown sugar or cornstarch. Download the previous version here.

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The photos in this post were taken by Kaitlin of Creating Kaitlin.

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