Sheet Pan Teriyaki Chicken & Veggies

Oh, the symphony of sizzles and sweet aromas! Imagine tender chicken, bathed in a luscious teriyaki glaze, mingling with vibrant, crisp-tender vegetables, all orchestrated on a single sheet pan. This **Sheet Pan Teriyaki Chicken & Veggies** recipe is about to become your weeknight dinner hero!

Picture yourself biting into this masterpiece: juicy chicken, perfectly cooked veggies, and that unforgettable teriyaki flavor dancing on your palate. It’s the kind of dish that turns even a mundane Tuesday into a mini-celebration.

• Effortless prep and cleanup make this a weeknight winner.
• A delightful balance of savory, sweet, and umami flavors.
• Colorful vegetables create a visually appealing and healthy meal.
• Easily customizable with your favorite proteins and vegetables.

Ingredients for Sheet Pan Teriyaki Chicken & Veggies

Here’s what you’ll need to make this delicious dish:

Chicken Breasts Boneless, skinless chicken breasts are the star of the show. Cut them into bite-sized pieces for even cooking and maximum flavor absorption.

Broccoli Florets These add a lovely green hue and a satisfying crunch. Choose fresh broccoli for the best texture and flavor.

Bell Peppers I love using a mix of red, yellow, and orange for a pop of color and varying sweetness. Feel free to use your favorite type!

Red Onion This adds a subtle sharpness that balances the sweetness of the teriyaki sauce. Slice it thinly for even cooking.

Carrots Sliced carrots provide a touch of sweetness and a pleasant crunch. Baby carrots are a convenient option too.

Teriyaki Sauce Use your favorite store-bought or homemade teriyaki sauce. Look for a lower-sodium option to control the saltiness.

Soy Sauce Low sodium soy sauce deepens the flavour.

Sesame Oil Adds a nutty aroma and enhances the teriyaki flavor. A little goes a long way!

Honey This adds the sweetness to balance the soy sauce and the acidity from the vinegar.

Rice Vinegar Rice vinegar is the base for the marinade and adds the authentic Asian taste.

Sesame Seeds These are optional but add a nice visual appeal and a subtle nutty flavor.

Green Onions These are optional but provide a fresh, mild onion flavor and a pop of color as a garnish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sheet Pan Teriyaki Chicken & Veggies

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Teriyaki Marinade

In a bowl, whisk together the teriyaki sauce, soy sauce, sesame oil, honey, and rice vinegar. This will create a flavourful marinade for the chicken and vegetables.

Step 2: Marinate the Chicken

Place the chicken pieces in a zip-top bag or bowl. Pour half of the teriyaki marinade over the chicken, ensuring it’s evenly coated. Seal the bag or cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more flavorful it will be!

Step 3: Prepare the Vegetables

While the chicken marinates, chop the broccoli into florets, slice the bell peppers and red onion, and slice the carrots. Toss the vegetables with the remaining teriyaki marinade in a large bowl.

Step 4: Arrange on the Sheet Pan

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup. Spread the marinated vegetables in a single layer on the sheet pan. Arrange the marinated chicken pieces evenly over the vegetables.

Step 5: Bake

Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).

Step 6: Garnish and Serve

Remove the sheet pan from the oven and let it cool for a few minutes. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately over rice, quinoa, or noodles.

Transfer to plates and drizzle with any remaining sauce from the sheet pan for the perfect finishing touch.

Perfecting the Cooking Process

To achieve culinary nirvana with this **Sheet Pan Teriyaki Chicken & Veggies**, orchestrate your cooking sequence. First, give the chicken a slight sear to lock in moisture. Then, while the chicken continues cooking, prep your favorite side like rice, quinoa, or noodles to complete this simple and tasty recipe.

Add Your Touch

Feel free to unleash your inner culinary artist with this **Sheet Pan Teriyaki Chicken & Veggies**! Swap out broccoli for bell peppers, carrots, or snap peas. For seasoning, experiment with a dash of red pepper flakes for a kick or a sprinkle of sesame seeds for added flavor and texture. The options are truly limitless.

Storing & Reheating

To keep the deliciousness alive, store any leftover **Sheet Pan Teriyaki Chicken & Veggies** in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven until warmed through. A quick sauté in a pan can also revive the flavors beautifully!

• Marinate the chicken for at least 30 minutes, or even overnight, for maximum flavor infusion. Trust me, patience pays off big time.

• Don’t overcrowd the sheet pan! Give the chicken and veggies enough space to roast properly and develop those beautiful caramelized edges.

• For a crispier finish, broil the **Sheet Pan Teriyaki Chicken & Veggies** for the last few minutes, but keep a close eye to prevent burning.

(Personal anecdote formated as paragraph subheading)

I remember serving this dish at a potluck, and it was gone in minutes! Even my picky nephew, who usually avoids vegetables, devoured it. It felt amazing knowing how much everyone enjoyed this simple yet flavorful recipe.

The Humble Beginnings of a Sheet Pan Dream

Ever find yourself staring blankly into the fridge, wondering what culinary masterpiece you can whip up with minimal effort and maximum flavor? We’ve all been there. Let me tell you about my journey toward the perfect **Sheet Pan Teriyaki Chicken & Veggies**. It wasn’t some grand, meticulously planned expedition. It was born of sheer laziness and a desperate craving for something delicious, all without creating a mountain of dishes.

You see, I’m a self-proclaimed “efficient” cook. Okay, maybe my family just calls me lazy, but I prefer the term “resourceful.” Either way, the goal is always the same: big flavor, minimal cleanup. And that’s where the humble sheet pan comes in. It’s my culinary superhero, swooping in to save dinner from the clutches of chaos and dishpan hands.

Teriyaki chicken, with its sweet and savory glaze, has always been a favorite in our household. But the traditional method of stir-frying each component separately always felt like… well, work. And who wants work when you’re hungry? So, I thought, why not toss everything onto a sheet pan, let the oven do its magic, and call it a day?

The initial attempts were… let’s just say they had room for improvement. Soggy vegetables, unevenly cooked chicken, a teriyaki sauce that tasted more like soy sauce overload. But I persevered, fueled by the dream of a one-pan wonder. And after several trials and tweaks, the **Sheet Pan Teriyaki Chicken & Veggies** recipe you see here was born. A recipe that’s not only incredibly easy but also bursting with flavor, perfectly balanced sweetness, and delightfully crispy edges.

Why This Sheet Pan Teriyaki Chicken & Veggies Recipe Rocks

Now, you might be thinking, “Okay, another sheet pan recipe. What’s so special about this one?” And that’s a fair question! Let me tell you why this **Sheet Pan Teriyaki Chicken & Veggies** recipe is about to become your new weeknight hero:

• **It’s ridiculously easy:** Seriously, if you can chop vegetables and whisk together a sauce, you can make this. The hands-on time is minimal, leaving you free to binge-watch your favorite show while dinner cooks itself.
• **It’s customizable:** Don’t like broccoli? Swap it for bell peppers! Craving a little heat? Add a pinch of red pepper flakes. This recipe is a blank canvas for your culinary creativity.
• **It’s healthy(ish):** Packed with lean protein and plenty of colorful vegetables, this dish is a guilt-free way to satisfy your teriyaki cravings.
• **It’s a crowd-pleaser:** Even the pickiest eaters in my family devour this. The sweet and savory flavor is universally appealing, making it perfect for weeknight dinners or casual gatherings.
• **The cleanup is a breeze:** One sheet pan, that’s it! No mountains of pots and pans to wash. You might actually enjoy cleaning up after this meal. Okay, maybe not enjoy, but at least it won’t be a dreaded chore.

Gather Your Ingredients for Sheet Pan Teriyaki Chicken & Veggies

Before we dive into the cooking process, let’s make sure you have everything you need. Here’s what you’ll need to create this **Sheet Pan Teriyaki Chicken & Veggies** masterpiece:

• **Chicken:** I prefer boneless, skinless chicken thighs for their juiciness and flavor, but chicken breasts will also work. Cut the chicken into bite-sized pieces for even cooking.
• **Vegetables:** A colorful mix is key! Broccoli florets, sliced bell peppers (any color will do), sliced carrots, and snap peas are my go-to choices. But feel free to use whatever veggies you have on hand.
• **Teriyaki Sauce:** This is where the magic happens. I like to make my own using a simple combination of soy sauce, honey, rice vinegar, garlic, ginger, and cornstarch. But if you’re short on time, a store-bought teriyaki sauce will also work. Just be sure to choose one with a lower sodium content.
• **Sesame Oil:** A touch of sesame oil adds a nutty aroma and flavor that elevates the dish to another level.
• **Sesame Seeds:** For garnish, because everything looks better with sesame seeds.
• **Green Onions:** For garnish, because everything also looks better with green onions.
• **Optional additions:** Red pepper flakes for heat, a drizzle of sriracha for extra zing, or a sprinkle of chopped peanuts for added crunch.

Step-by-Step Guide to Sheet Pan Teriyaki Chicken & Veggies Perfection

Alright, let’s get cooking! Here’s a step-by-step guide to creating the perfect **Sheet Pan Teriyaki Chicken & Veggies**:

1. **Preheat your oven to 400°F (200°C).** While the oven is heating up, prepare your teriyaki sauce.

2. **Make the teriyaki sauce: ** In a bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, cornstarch, and sesame oil. Set aside.

3. **Prepare the chicken and vegetables: ** In a large bowl, toss the chicken and vegetables with a tablespoon of sesame oil. This will help them roast evenly and prevent them from sticking to the sheet pan.

4. **Arrange on the sheet pan: ** Spread the chicken and vegetables in a single layer on a large sheet pan lined with parchment paper. Parchment paper makes cleanup a breeze!

5. **Bake: ** Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.

6. **Glaze: ** Remove the sheet pan from the oven and pour the teriyaki sauce over the chicken and vegetables. Toss to coat evenly.

7. **Broil (optional): ** For a crispier finish, broil for the last few minutes, keeping a close eye to prevent burning.

8. **Garnish: ** Sprinkle with sesame seeds and chopped green onions.

9. **Serve: ** Serve hot over rice, quinoa, or noodles. Enjoy!

Teriyaki Sauce: The Secret Weapon

The teriyaki sauce is the heart and soul of this **Sheet Pan Teriyaki Chicken & Veggies** recipe. While store-bought versions can be convenient, making your own allows you to control the ingredients and customize the flavor to your liking. Plus, it’s surprisingly easy!

Here’s a basic teriyaki sauce recipe to get you started:

• 1/2 cup soy sauce (low sodium)
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

Whisk all the ingredients together in a bowl until the cornstarch is dissolved. That’s it! You can adjust the sweetness by adding more or less honey, or add a pinch of red pepper flakes for a little heat.

Vegetable Variations for Your Sheet Pan Teriyaki Chicken & Veggies

One of the best things about this **Sheet Pan Teriyaki Chicken & Veggies** recipe is its versatility. You can easily adapt it to suit your tastes and use whatever vegetables you have on hand. Here are a few of my favorite vegetable variations:

• **Mediterranean:** Cherry tomatoes, zucchini, eggplant, and red onion.
• **Asian-inspired:** Bok choy, snow peas, water chestnuts, and bamboo shoots.
• **Spicy:** Jalapeños, poblano peppers, and red bell peppers.
• **Seasonal:** Butternut squash in the fall, asparagus in the spring, or corn on the cob in the summer.

Don’t be afraid to experiment and create your own unique vegetable combinations. The possibilities are endless!

Serving Suggestions to Elevate Your Meal

While the **Sheet Pan Teriyaki Chicken & Veggies** is delicious on its own, a few simple additions can elevate it to a truly memorable meal. Here are some of my favorite serving suggestions:

• **Rice:** Serve over a bed of fluffy white rice, brown rice, or even cauliflower rice for a lower-carb option.
• **Quinoa:** A healthy and protein-packed alternative to rice.
• **Noodles:** Toss with stir-fried noodles for a heartier meal.
• **Salad:** Pair with a simple green salad for a light and refreshing side dish.
• **Spring rolls:** Add some fresh spring rolls for a fun and interactive appetizer.

No matter how you choose to serve it, I’m confident that this **Sheet Pan Teriyaki Chicken & Veggies** will become a staple in your weeknight dinner rotation. Enjoy!

Conclusion for Sheet Pan Teriyaki Chicken & Veggies :

Sheet Pan Teriyaki Chicken & Veggies offers a simple, delicious, and healthy meal option for busy weeknights. The combination of juicy chicken and tender-crisp vegetables, all coated in a flavorful teriyaki sauce, is a guaranteed crowd-pleaser. Remember you can customize the vegetables and sauce to your preferences, it’s a breeze to clean up afterwards. This dish is perfect for those seeking an efficient and tasty way to enjoy a balanced and satisfying dinner. Embrace the ease and flavor of this sheet pan wonder!

Print

FAQs :

Can I use other vegetables for this Sheet Pan Teriyaki Chicken & Veggies recipe?

Absolutely! One of the beauties of sheet pan cooking is its versatility. Feel free to swap out the broccoli, bell peppers, and carrots for your favorite veggies. Zucchini, asparagus, snap peas, or even Brussels sprouts would work wonderfully. Just be mindful of the cooking times. Heartier vegetables like potatoes or sweet potatoes might need a head start, while more delicate veggies should be added later to prevent them from becoming mushy. Adjust the cooking time accordingly, and you’ll have a customized sheet pan masterpiece. Don’t be afraid to experiment – the possibilities are endless!

How do I make the teriyaki sauce from scratch for my Teriyaki Chicken & Veggies?

Making teriyaki sauce from scratch is surprisingly simple and allows you to control the sweetness and sodium levels. Combine soy sauce (or a low-sodium alternative), brown sugar (or honey for a healthier option), rice vinegar, ginger, garlic, and a pinch of red pepper flakes in a saucepan. Simmer over medium heat, stirring constantly, until the sauce thickens slightly. You can also add a cornstarch slurry (cornstarch mixed with water) to help it thicken faster. Taste and adjust the seasonings to your liking. Homemade teriyaki sauce adds a special touch to your Sheet Pan Teriyaki Chicken.

What if I don’t have a sheet pan for my Sheet Pan Teriyaki Chicken and Veggies?

No sheet pan, no problem! While a sheet pan is ideal for even cooking and easy cleanup, you can certainly adapt this recipe to what you have on hand. A large baking dish or even a roasting pan will work in a pinch. The key is to ensure that the chicken and vegetables are spread out in a single layer, without overcrowding. This allows for proper browning and prevents steaming. If using a baking dish, you might need to adjust the cooking time slightly, as the sides of the dish can affect heat circulation.

Can I prepare the Sheet Pan Teriyaki Chicken & Veggies ahead of time?

Yes, you can definitely prep some components of this recipe in advance. You can chop the vegetables a day or two ahead and store them in an airtight container in the refrigerator. You can also marinate the chicken in the teriyaki sauce for up to 24 hours. This will allow the flavors to meld together beautifully and make for an even more delicious dish. However, it’s best to assemble and cook the sheet pan meal just before serving to ensure the chicken and vegetables are perfectly cooked and not soggy.