Kate Walton
Get ready to fall in love with this Teriyaki Chicken Sheet Pan Supper. It’s the kind of weeknight meal that looks impressive but takes minimal effort. Tender chicken thighs are roasted to perfection, glazed in a sticky-sweet teriyaki sauce, and surrounded by a colorful medley of roasted vegetables. The caramelized edges, juicy center, and glossy finish make it a total crowd-pleaser.
This one-pan wonder isn’t just about convenience. It’s a balanced dinner full of flavor, with protein-packed chicken and nutrient-rich vegetables. The homemade teriyaki glaze ties everything together with its sweet, salty, and umami-rich personality. Perfect for busy evenings or relaxed weekend dinners.
What Kind of Teriyaki Sauce Should I Use?
A homemade teriyaki sauce gives you full control over the flavor and sweetness. Combine soy sauce, brown sugar or honey, garlic, ginger, and a touch of sesame oil for a delicious glaze. However, if you’re short on time, a good-quality store-bought teriyaki sauce can absolutely work here. Just make sure it has a thick, glaze-like consistency.
Ingredients for the Teriyaki Chicken Sheet Pan Supper
- Boneless, skinless chicken thighs: They cook evenly and stay juicy, ideal for sheet pan meals.
- Broccoli florets: Adds a nice crunch and soaks up the sauce beautifully.
- Carrots: Their natural sweetness balances the saltiness of the teriyaki.
- Snow peas or green beans: Offer a pop of green and a crisp texture.
- Red bell peppers: For color and a mild sweetness.
- Garlic and ginger: Essential aromatics for building flavor in the teriyaki glaze.
- Soy sauce: The base of the glaze, bringing that savory umami hit.
- Honey or brown sugar: Sweetens the sauce and helps it caramelize.
- Rice vinegar: Adds a subtle tang to balance the flavors.
- Sesame oil: Just a dash for nutty depth.
- Cornstarch slurry: Helps thicken the glaze to coat everything evenly.
- Sesame seeds & green onions: Optional, but they add great texture and fresh bite at the end.
How To Make the Teriyaki Chicken Sheet Pan Supper
Step 1: Prep Your Ingredients
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it. Cut the vegetables into bite-sized pieces and pat the chicken thighs dry with a paper towel.
Step 2: Make the Teriyaki Sauce
In a small saucepan, combine soy sauce, honey (or brown sugar), minced garlic, grated ginger, rice vinegar, and sesame oil. Bring to a gentle simmer. In a separate bowl, whisk together cornstarch and water to make a slurry, then stir it into the sauce. Simmer until thickened. Set aside half of the sauce for serving.
Step 3: Marinate the Chicken
Place the chicken thighs in a bowl or zip-top bag and pour in half of the teriyaki sauce. Let them marinate for at least 15 minutes, or up to 1 hour if you have time. The longer they marinate, the richer the flavor.
Step 4: Assemble the Sheet Pan
Spread the vegetables on the sheet pan in a single layer. Place the marinated chicken thighs on top. Drizzle any extra marinade from the bowl over the veggies for an extra burst of flavor.
Step 5: Roast to Perfection
Bake for 25 to 30 minutes, or until the chicken is fully cooked (internal temperature should be 165°F/74°C) and the vegetables are tender with caramelized edges. If you’d like a more glazed finish, brush on more reserved sauce during the last 5 minutes.
Step 6: Garnish and Serve
Remove from the oven and let rest for a few minutes. Sprinkle with sesame seeds and chopped green onions. Serve warm with rice or noodles, and drizzle with the remaining teriyaki sauce.
How to Serve and Store This Teriyaki Chicken Sheet Pan Supper
This dish is a full meal on its own, but it pairs beautifully with a bed of steamed jasmine rice, brown rice, or stir-fried noodles. For a low-carb option, cauliflower rice or lettuce wraps work great too. The glossy sauce and roasted veggies make it colorful and satisfying no matter how you plate it.
Leftovers? No problem. Store any remaining chicken and vegetables in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce. It also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts tend to dry out more easily. Try to use evenly sized pieces and keep an eye on them while baking.
Can I make this dish vegetarian?
Absolutely. Swap the chicken for tofu or tempeh and increase the vegetable mix. Use the same teriyaki glaze for that signature flavor.
Do I have to marinate the chicken?
It’s not mandatory, but marinating deepens the flavor. Even 15 minutes makes a difference, especially when using a bold sauce like teriyaki.
What vegetables can I substitute?
Zucchini, mushrooms, snap peas, and even baby corn work well here. Use what you love or need to use up in your fridge.
Can I prepare this ahead of time?
Yes! You can chop the vegetables and marinate the chicken in advance. When ready, just assemble and roast. It makes weeknight dinners even easier.
How do I keep the vegetables from getting soggy?
Make sure they’re in a single layer and not overcrowded. Use a hot oven and don’t cover the pan during baking.
Want More Dinner Ideas with a Twist?
If you love this Teriyaki Chicken Sheet Pan Supper, you’ll probably enjoy these other favorites:
• Honey Garlic Chicken Bites for sticky, sweet satisfaction in every bite.
• Creamy Tuscan Chicken Bake when you’re craving comfort with a gourmet flair.
• Spicy Orange Chicken Stir-Fry if you like things zesty and bold.
• Sheet Pan Fajita Chicken loaded with colorful peppers and a smoky kick.
• Lemon Herb Chicken Thighs for a bright, fresh weeknight classic.
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And let me know in the comments how yours turned out. Did you go heavy on the garlic? Swap out the veggies? Try it with tofu?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook smarter.
Teriyaki Chicken Sheet Pan Supper
- Total Time: 45 minutes
- Yield: 4 servings
Description
This Teriyaki Chicken Sheet Pan Supper is your go-to for a flavorful, no-fuss meal that comes together in under an hour. Tender chicken thighs are coated in a sweet-savory homemade teriyaki glaze and roasted with colorful veggies, all on one pan. Perfect for a healthy, balanced dinner any night of the week.
Ingredients
1.5 lbs boneless, skinless chicken thighs
2 cups broccoli florets
1 cup carrots, sliced
1 cup snow peas or green beans
1 red bell pepper, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup soy sauce
1/4 cup honey or brown sugar
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water (for slurry)
1 tablespoon sesame seeds (optional)
2 green onions, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment or lightly grease.
- Prepare vegetables: cut broccoli, slice carrots and bell peppers.
- In a saucepan, combine soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil. Simmer gently.
- Mix cornstarch and water to form a slurry. Stir into sauce to thicken. Reserve half of the sauce.
- Marinate chicken in remaining sauce for 15–60 minutes.
- Arrange vegetables on the sheet pan. Place chicken on top. Pour excess marinade over veggies.
- Roast for 25–30 minutes, or until chicken reaches 165°F (74°C) and veggies are tender.
- Optionally brush reserved sauce during last 5 minutes.
- Garnish with sesame seeds and green onions. Serve warm with rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
