Sheet‑Pan Teriyaki Chicken & Veggies: Easy One-Pan Dinner

Introduction

Looking for a quick, flavorful, and low-effort dinner? This Sheet‑Pan Teriyaki Chicken & Veggies recipe combines juicy chicken with colorful vegetables, all coated in a sweet and savory teriyaki glaze. Ready in under 35 minutes, it’s perfect for weeknight meals, family dinners, or meal prep.

What makes this recipe special is its simplicity and balanced flavors. Chicken roasts alongside vegetables, allowing the glaze to caramelize and coat each piece, resulting in tender, flavorful protein and perfectly roasted vegetables. Minimal prep and cleanup make this dish a stress-free option that’s both healthy and satisfying.

This recipe is highly versatile. You can swap vegetables according to the season, adjust the sweetness of the teriyaki sauce, or serve with rice or noodles for a complete meal. The combination of savory, sweet, and umami flavors makes this dish a guaranteed crowd-pleaser.

Origins and Background

Teriyaki originates from Japanese cuisine, where protein or vegetables are glazed with a mixture of soy sauce, mirin, and sugar, then grilled or broiled to achieve a shiny, flavorful coating. Sheet-pan meals, on the other hand, are a modern convenience, allowing all ingredients to roast together for enhanced flavor with minimal effort.

Fun fact: Roasting chicken and vegetables together allows the natural juices and teriyaki glaze to meld, creating a rich, caramelized flavor. The result is a balanced, easy-to-make dish that combines traditional Japanese flavors with practical home cooking techniques.

Why You’ll Love This Recipe

One-Pan Convenience: Minimal cleanup, easy to prepare.
Quick & Easy: Ready in under 35 minutes.
Healthy & Balanced: Protein-rich chicken and nutrient-packed vegetables.
Family-Friendly: Mildly sweet and savory flavors appeal to all ages.
Customizable: Swap vegetables or adjust the teriyaki sauce to taste.
Meal-Prep Friendly: Makes great leftovers for lunches or dinners.
Visually Appealing: Colorful vegetables and caramelized chicken create a beautiful presentation.

Ingredients & Equipment

For the Teriyaki Chicken & Veggies

4 boneless, skinless chicken breasts or thighs (about 600 g)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cloves garlic, minced
1 medium zucchini, sliced
1 medium carrot, sliced thinly
3 tablespoons soy sauce
1 cup broccoli florets (100 g)
1 tablespoon rice vinegar
2 tablespoons honey or maple syrup
1 teaspoon sesame oil
1 teaspoon grated ginger
2 tablespoons olive oil
Salt and black pepper, to taste
Optional garnish: sesame seeds and chopped green onions

Equipment

Large baking sheet
Parchment paper or aluminum foil for easy cleanup
Knife and cutting board
Mixing bowls
Measuring spoons and cups

Pro Tips

Cut vegetables into similar sizes for even roasting.
Pat chicken dry before glazing for better caramelization.
Toss vegetables halfway through baking to ensure even cooking.
Add delicate herbs or green onions after baking to maintain freshness.
Serve immediately for best texture and flavor.

Step-by-Step Instructions

1. Preheat Oven and Prepare Pan

Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper or foil.

2. Make Teriyaki Sauce

In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and grated ginger. Mix until smooth.

3. Prepare Chicken and Vegetables

Pat chicken dry and season lightly with salt and pepper. Place chicken on the prepared sheet pan. Arrange sliced vegetables around the chicken. Drizzle olive oil over vegetables and season lightly with salt and pepper.

4. Glaze Chicken

Brush half of the teriyaki sauce over the chicken. Reserve the remaining sauce for later use.

5. Roast in Oven

Bake for 20–25 minutes, until chicken reaches an internal temperature of 74°C (165°F) and vegetables are tender-crisp. Halfway through cooking, toss vegetables and brush chicken with remaining teriyaki sauce for extra flavor.

6. Serve and Garnish

Transfer chicken and vegetables to a serving platter. Garnish with sesame seeds and chopped green onions. Serve with steamed rice, noodles, or enjoy as a low-carb option.

Expert Tips & Troubleshooting

Chicken Undercooked: Check thickness and adjust cooking time; use a meat thermometer to ensure proper doneness.
Vegetables Overcooked: Cut denser vegetables smaller or roast slightly less time.
Sauce Too Sweet: Reduce honey or add a splash of soy sauce or vinegar.
Uneven Roasting: Arrange ingredients in a single layer without overcrowding the pan.
Sticky Pan: Use parchment paper or foil for easy cleanup.

Variations & Customizations

Extra Vegetables: Add mushrooms, snap peas, or cauliflower for variety.
Spicy Twist: Add red pepper flakes or sriracha to the teriyaki sauce.
Low-Sodium Option: Use low-sodium soy sauce or tamari.
Herb Twist: Add fresh cilantro or Thai basil after roasting for extra freshness.
Meal Prep Friendly: Portion into containers for easy weekday lunches.

Serving & Presentation Ideas

Serve these Sheet‑Pan Teriyaki Chicken & Veggies directly from the oven for a rustic, colorful presentation. Pair with white or brown rice, quinoa, or noodles for a complete meal. Drizzle extra teriyaki sauce over the top and sprinkle with sesame seeds and green onions for a restaurant-style look.

For a vibrant touch, serve on a large platter and arrange vegetables by color to showcase the caramelized and roasted textures.

Storage & Make-Ahead Tips

Refrigeration: Store leftovers in an airtight container for 2–3 days.
Reheating: Reheat in the oven at 180°C (350°F) for 10 minutes or microwave until warmed through.
Make-Ahead: Prepare sauce ahead of time and chop vegetables to save time.
Freezing: Cooked chicken and vegetables can be frozen for up to 1 month; thaw overnight and reheat gently.

Frequently Asked Questions

Q: Can I use frozen vegetables?
A: Yes, but roast slightly longer and drain any excess water before serving.

Q: Can I make this spicier?
A: Add chili flakes, sriracha, or fresh chili slices to the teriyaki sauce.

Q: Can I substitute chicken with shrimp or tofu?
A: Yes, adjust cooking time accordingly. Shrimp cooks quickly, and tofu can be roasted or pan-fried before adding to the sheet pan.

Q: Can I prepare this for meal prep?
A: Absolutely. Portion chicken and vegetables into containers with rice or noodles for easy weekday meals.

Conclusion

This Sheet‑Pan Teriyaki Chicken & Veggies recipe is a quick, flavorful, and visually appealing one-pan meal perfect for busy weeknights. Tender chicken glazed with sweet and savory teriyaki sauce paired with roasted vegetables creates a balanced, satisfying, and fuss-free dinner.

Try it tonight for a delicious, wholesome, and stress-free meal that brings bold flavors and vibrant colors to your table with minimal effort.