Sheet Pan Teriyaki Chicken and Vegetables

This sheet pan teriyaki chicken and vegetables is a full dinner on one pan. Juicy chicken pieces roast alongside broccoli, bell peppers, and carrots, all coated in a sweet and savory homemade teriyaki sauce. Everything cooks together on a single sheet pan, so cleanup is fast. If you need an easy weeknight meal, this sheet pan teriyaki chicken and vegetables is ready in about 35 minutes.

Sheet Pan Teriyaki Chicken and Vegetables

Juicy chicken pieces roast alongside broccoli, bell peppers, and carrots on one sheet pan, all coated in a sweet and savory homemade teriyaki sauce. Ready in about 35 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch pieces
• 2 cups broccoli florets
• 2 bell peppers cut into strips
• 2 large carrots sliced into thin coins
• 1/3 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch mixed with 2 teaspoons water
• 2 tablespoons vegetable oil
• Sesame seeds for garnish
• Sliced green onions for garnish
• Cooked rice for serving

Method

 

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. In a small saucepan, simmer soy sauce, honey, garlic, ginger, and rice vinegar. Stir in cornstarch mixture and cook 1 minute until thickened. Reserve half the sauce.
3. Toss chicken, broccoli, bell peppers, and carrots with oil and half the teriyaki sauce.
4. Spread in a single layer on the sheet pan.
5. Roast 22 to 25 minutes, flipping once, until chicken reaches 165°F and vegetables are tender.
6. Drizzle with reserved sauce. Garnish with sesame seeds and green onions.
7. Serve over cooked rice with pan juices.

Notes

Keep pieces the same size so everything cooks evenly. Do not crowd the pan — use two pans if needed. Save half the sauce before it touches raw chicken.

Why You’ll Love It

• One pan only. The chicken and vegetables roast together, so there is almost nothing to wash.
• Better than takeout. The homemade teriyaki sauce tastes fresh and sweet, just like your favorite restaurant.
• Ready in 35 minutes. Prep the sauce, spread everything on the pan, and let the oven do the work.
• Healthy and filling. Lean chicken breast plus three colorful vegetables makes a balanced dinner.
• Easy to change. Swap in any vegetables you have — snap peas, zucchini, and mushrooms all work.

Why Sheet Pan Teriyaki Chicken and Vegetables Works So Well

A sheet pan is the perfect tool for this recipe. The large flat surface lets the chicken and vegetables spread out in a single layer. When food has space, hot air moves around it and everything roasts instead of steaming. That is how the chicken gets golden edges and the vegetables turn tender with little crispy spots. Crowding the pan is the one mistake to avoid.

The teriyaki sauce does double duty. Half of it goes on before roasting, where the heat caramelizes the sugars and makes everything glossy and sticky. The other half stays fresh and gets drizzled on after baking, so you get both deep roasted flavor and bright saucy flavor in every bite. Homemade teriyaki is just soy sauce, honey, garlic, and ginger — simple, but it beats any bottle.

Cutting everything the same size is the secret to even cooking. One-inch chicken pieces and similar-sized vegetable chunks all finish at the same time. Broccoli florets, bell pepper strips, and carrot coins are all sturdy enough to handle high heat without turning mushy. Twenty-five minutes at 425°F is the sweet spot — the chicken cooks through while the vegetables stay crisp-tender.

Key Ingredients Explained

• Chicken breast: One and a half pounds of boneless, skinless chicken breast, cut into 1-inch pieces. It stays juicy because the sauce keeps it coated while it roasts.
• Broccoli: Two cups of broccoli florets. They soak up the teriyaki sauce and get delicious crispy edges in the hot oven.
• Bell peppers: Two bell peppers (any color), cut into strips. They turn sweet and soft when roasted.
• Carrots: Two large carrots, sliced into thin coins. Their natural sweetness pairs perfectly with teriyaki.
• Soy sauce: One-third cup of low-sodium soy sauce for the sauce base. Low-sodium keeps the sauce from tasting too salty.
• Honey: Three tablespoons of honey. It gives the sauce its sweet glaze and helps everything caramelize.
• Garlic: Two cloves of garlic, minced. Garlic adds savory depth to the sauce.
• Fresh ginger: One teaspoon of grated fresh ginger. It gives teriyaki its warm, bright flavor.
• Rice vinegar: One tablespoon of rice vinegar. A little acid balances the sweet and salty flavors.
• Cornstarch: One teaspoon of cornstarch mixed with water. This thickens the sauce so it coats the chicken nicely.

Ingredients

• 1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch pieces
• 2 cups broccoli florets
• 2 bell peppers, cut into strips
• 2 large carrots, sliced into thin coins
• 1/3 cup low-sodium soy sauce
• 3 tablespoons honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch mixed with 2 teaspoons water
• 2 tablespoons vegetable oil
• Sesame seeds, for garnish
• Sliced green onions, for garnish
• Cooked rice, for serving

How to Make Sheet Pan Teriyaki Chicken and Vegetables

1. Step 1: Heat the oven and prepare the pan. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
   Tip: Parchment paper stops the sugary sauce from sticking to the pan.
2. Step 2: Make the teriyaki sauce. In a small saucepan, whisk together the soy sauce, honey, garlic, ginger, and rice vinegar. Bring it to a simmer over medium heat. Stir in the cornstarch mixture and cook for 1 minute until the sauce thickens slightly. Remove from the heat and set aside half the sauce for serving.
   Tip: The sauce thickens fast — stir constantly for just 1 minute after adding the cornstarch.
3. Step 3: Coat the chicken and vegetables. In a large bowl, toss the chicken pieces, broccoli, bell peppers, and carrots with the vegetable oil. Pour half of the teriyaki sauce over everything and toss until evenly coated.
   Tip: Keep the reserved half of the sauce clean — it never touches raw chicken.
4. Step 4: Spread on the pan. Spread the chicken and vegetables in a single layer on the prepared sheet pan. Make sure nothing is piled up — space is what makes things crispy.
   Tip: If the pan is crowded, split everything between two pans.
5. Step 5: Roast. Roast for 22 to 25 minutes, flipping everything once halfway through, until the chicken is cooked through (165°F inside) and the vegetables are tender with golden edges.
   Tip: The flip is important — it helps both sides caramelize evenly.
6. Step 6: Drizzle and garnish. Remove the pan from the oven. Drizzle the reserved fresh sauce over everything. Sprinkle with sesame seeds and sliced green onions.
   Tip: Serve the extra sauce on the side too — people always want more.
7. Step 7: Serve. Spoon the chicken and vegetables over hot cooked rice, and pour any pan juices over the top.
   Tip: The pan juices are gold — do not leave them on the pan.

Variations

• Spicy teriyaki: Add 1 teaspoon of sriracha or red pepper flakes to the sauce. It adds heat without overpowering the sweet flavor.
• Pineapple teriyaki: Add 1 cup of pineapple chunks to the pan. They caramelize in the oven and taste amazing with the sauce.
• Teriyaki salmon: Swap the chicken for salmon fillets and roast for 12 to 14 minutes. The same sauce works perfectly on fish.
• Low-carb version: Skip the rice and serve over cauliflower rice. The sauce and vegetables are naturally low in carbs.

What to Serve With

• Steamed white rice — the classic base that soaks up the teriyaki sauce
• Brown rice — a heartier, nuttier option
• Cauliflower rice — keeps the meal light and low-carb
• Lo mein noodles — toss the chicken and vegetables with cooked noodles for a full stir-fry feel
• A simple cucumber salad — cool and crisp against the warm, sweet dish

Storage & Reheating

To store: Let everything cool, then keep in an airtight container in the fridge for up to 4 days. Store rice separately so it does not get soggy.

To reheat: Warm in the microwave for 1 to 2 minutes, or in a 350°F oven for 10 minutes. Add a splash of the reserved sauce to freshen it up.

To freeze: Freeze the cooked chicken and vegetables (without rice) in a freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

Make ahead: Mix the teriyaki sauce up to 5 days ahead and keep it in the fridge. You can also cut all the vegetables a day ahead and store them covered in the fridge.

FAQs

Related Recipes

• Chicken Alfredo Stuffed Shells with Spinach
• Garlic Butter Sauce for Pasta and Vegetables
• Creamy Tomato Soup with Grilled Cheese Croutons
• Slow Cooker Apple Butter Pork Chops