This easy Sheet Pan Teriyaki Chicken with vegetables is a delicious complete meal all in one, and clean up is a breeze! Perfect for busy weeknights.
Teriyaki Chicken Sheet Pan Dinner
Anytime I’m planning dinner and I can incorporate the protein and vegetables together, that’s a major win. Sheet pan recipes are perfect for that.
This Teriyaki Chicken sheet pan dinner is a favorite, where chicken and vegetables are coated in a sweet and savory sauce and roasted at the same time – you have a complete meal, without having to make a separate side. And super easy clean-up! You can enjoy this on its own, or with a fresh side salad or rice.
Why You’ll Love This Teriyaki Chicken Recipe
- All-in-one-meal. The protein and vegetables cook together at the same time, so there’s no need to make a separate side.
- It’s healthy. This recipe is gluten free and dairy free, so it can accommodate different diets.
- Super easy. This sheet pan dinner requires just 10 to 15 minutes of prep and the rest of the time in the oven, so it’s practically effortless.
- Little mess. It’s a sheet pan meal, which are great because there’s barely any cleanup.
Ingredients Needed
This chicken sheet pan dinner includes chicken, fresh colorful veggies, and a sweet and savory sauce for an all-inclusive meal.
(Scroll to the bottom for our easy printable recipe with the complete details.)
- Chicken tenders – Make sure you purchase chicken tenders and not whole chicken breasts. Chicken tenders are smaller and thinner.
- Vegetables – A combination of broccoli florets, chunks of carrot, and pieces of onion provide great flavor and color.
- Soy Sauce or Tamari – We use low sodium to keep the salt in check. Either soy sauce or Tamari work, but use Tamari if you need this to be a gluten free meal.
- Brown Sugar – Balances out the savory flavors with notes of molasses.
- Oils – Both vegetable oil and sesame oil provide moisture and flavor.
- Seasonings – Coarse salt, black pepper, garlic powder, and red pepper flakes season the dish.
How to Make Sheet Pan Teriyaki Chicken
You’ll just need about 15 minutes to prep the chicken and veggies, then this dinner is ready for the oven.
(Scroll to the bottom for our easy printable recipe with the complete details.)
- Slice the chicken. Cut the chicken tenders into pieces 1/2-inch thick at the widest part.
- Prep the veggies. Cut the head of broccoli into florets, the carrots on the diagonal and then into 1/2-inch thick pieces, and the onion into 1-inch pieces.
- Make the sauce. Whisk together the soy sauce (or Tamari), brown sugar, both oils, and all the seasonings.
- Toss everything together. Combine the chicken, veggies, and sauce. Toss to coat everything.
- Arrange on a large half sheet pan. Place the chicken pieces to one side of the baking sheet, spreading them apart so they don’t touch. Scatter the vegetables in a single layer on the other side.
- Bake. Transfer to the oven and roast at 425F for about 20-25 minutes until the chicken is cooked through (and has an internal temperature of 165 degrees F.) and vegetables are tender.
- Serve. Mix the chicken and veggies together and serve over cooked white rice with an extra drizzle of soy sauce, sesame oil, and a sprinkle of sesame seeds.
Don’t overcrowd the pans
Serving Suggestions
With high-protein chicken and hearty vegetables, this sheet pan dinner is a complete meal all on its own. You can just serve it hot from the oven as-is. However, if you want a little more to your meal, it goes great over cooked white rice, coconut rice, or fried rice. You can also serve it with some crusty bread or a side salad.
Proper Storage
Allow leftover chicken teriyaki to cool completely, then store in an airtight container in the refrigerator for up to 4 days. Or transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge. You can reheat in the microwave.
More Sheet Pan Meals:
- Baked Cod Sheet Pan Dinner
- Oven Grilled Cheese
- Sheet Pan Ratatouille
- Turkey Meatballs and Veggies
- Sheet Pan Pancakes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Sheet Pan Teriyaki Chicken
Ingredients
- 1/2 cup low sodium soy sauce
- 1/3 cup brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1/4 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- pinch red pepper flakes
- 1 & 1/2 pounds chicken tenders , cut up into 1-inch strips
- 1 head broccoli , cut into florets (4 cups)
- 2 medium carrots , peeled and cut on the diagonal so each piece is about 1/2-inch thick at the widest part
- 1 medium sweet onion , cut into 1-inch pieces
- cooked rice , for serving, optional
- sesame seeds , for serving, optional
Instructions
- Preheat the oven to 425 degrees F. Generously coat a half sheet pan (or 2 large baking sheets) with nonstick cooking spray.
- In a large bowl, whisk together the soy sauce, brown sugar, vegetable oil, sesame oil, salt, pepper, garlic powder, and red pepper flakes.
- Add in the chicken, broccoli, carrots, and onion. Toss to thoroughly coat everything.
- Place the chicken pieces to one side of the baking sheet, spreading them apart so they don’t touch. Scatter the vegetables in a single layer on the other side.
- Place in the oven and roast for about 20-25 minutes until the chicken is cooked through (and has an internal temperature of 165 degrees F.) and vegetables are tender.
- Mix everything together and serve over cooked white rice with an extra drizzle of soy sauce, sesame oil, and a sprinkle of sesame seeds.
Delicious and easy dinner for my family, thank you!
Just delicious! I am allll about the sheet pan meals.
This was just delicious and so easy. I’m so glad you didn’t use bottled teriyaki!
Super recipe…I am so using brown sugar (light and dark) in my sauces.. this one is a real keeper..and I agree any recipe that incorporates the veggies and chicken is great