Sheet Pan Teriyaki Chicken

Read 7 Reviews
Prep 15 minutes
Cook 25 minutes
Servings 4

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

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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.
chicken and veggies on sheet pan

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.
teriyaki chicken and vegetables and white rice in bowl

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.)

  1. Slice the chicken. Cut the chicken tenders into pieces 1/2-inch thick at the widest part.
  2. 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.
  3. Make the sauce. Whisk together the soy sauce (or Tamari), brown sugar, both oils, and all the seasonings.
  4. Toss everything together. Combine the chicken, veggies, and sauce. Toss to coat everything.
  5. 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.
  6. 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.
  7. 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

overhead chicken and veggies over rice in bowl

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:

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 TikTokFacebook, Instagram, Pinterest, and YouTube!

4.86 from 7

Sheet Pan Teriyaki Chicken

Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 4
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.

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.

Video

Notes

Don’t overcrowd the pans. You want large enough baking sheets so the vegetables are not piled on top of one another, so they roast properly and not steam.

Nutrition

Calories: 404kcal | Carbohydrates: 39g | Protein: 44g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1273mg | Potassium: 1446mg | Fiber: 6g | Sugar: 26g | Vitamin A: 6095IU | Vitamin C: 143mg | Calcium: 132mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If you’re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, you’ve come to the right place.

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7 Comments

  1. Donna Rose says:

    5 stars
    This is so easy to make and so delicious

  2. Kate says:

    5 stars
    This recipe is delicious. I’ve made it a few times now and it’s so easy to make. I’m, admittedly, not a great cook, but this recipe is truly fool-proof and has turned out great every time. I highly recommend it!

  3. Regina says:

    4 stars
    Very good. The family loved it!

  4. Sandy says:

    5 stars
    Delicious and easy dinner for my family, thank you!

  5. Karen says:

    5 stars
    Just delicious! I am allll about the sheet pan meals.

  6. mimi rippee says:

    5 stars
    This was just delicious and so easy. I’m so glad you didn’t use bottled teriyaki!

  7. Jan winning says:

    5 stars
    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