Teriyaki Chicken Sheet Pan Meal Easy One Pan Meal For Busy Nights
Turn weeknights into wins with this teriyaki chicken sheet pan dinner: juicy chicken, roasted vegetables, and a glossy, no-wine teriyaki sauce that cooks entirely on one pan. A quick marinade, high-heat roasting, and a fast cornstarch glaze deliver restaurant-style caramelization with minimal cleanup. Flexible veggies, gluten-free friendly with tamari, and perfect for meal prep—serve over rice or cauliflower rice, finish with green onions and sesame, and dinner’s done.
Ingredients
For the teriyaki sauce (no wine):
- ⅓ cup low-sodium soy sauce (or tamari for gluten-free)
- 3 tbsp brown sugar
- 2 tbsp honey or maple syrup
- 2 tbsp rice vinegar
- ¼ cup pineapple juice (optional, for natural sweetness)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp toasted sesame oil
- ¼ tsp black pepper
- Pinch red pepper flakes (optional)
- 2 tsp cornstarch + 2 tbsp cold water (slurry for thickening)
For the chicken and vegetables:
- 1½ lb boneless, skinless chicken thighs, cut into 1½-inch pieces (or use breasts)
- 3 cups broccoli florets
- 2 bell peppers, sliced
- 1 small red onion, cut into wedges
- 1 cup snap peas or green beans
- 2 medium carrots, thinly sliced on the bias
- 1 medium zucchini, sliced into half-moons
- 2 tbsp neutral oil (avocado or canola)
- Kosher salt and black pepper, to taste
For serving:
- Sliced green onions
- Toasted sesame seeds
- Steamed rice or cauliflower rice
- Lime wedges (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed sheet pan with parchment or foil and lightly oil it.
- Whisk soy sauce, brown sugar, honey, rice vinegar, pineapple juice (if using), garlic, ginger, sesame oil, black pepper, and red pepper flakes. Reserve ⅓ cup for glazing. Toss the chicken with the remaining sauce and marinate 15–30 minutes in the fridge.
- Toss broccoli, bell peppers, red onion, snap peas, carrots, and zucchini with the neutral oil, a pinch of salt, and black pepper.
- Spread the vegetables on the sheet pan. Nestle the marinated chicken pieces on top in a single layer. Discard any leftover chicken marinade in the bowl.
- Bring the reserved ⅓ cup sauce to a simmer in a small saucepan over medium heat. Stir in the cornstarch slurry and cook, stirring, until glossy and slightly thickened, 1–2 minutes. Remove from heat.
- Bake the sheet pan for 15 minutes. Brush or drizzle half of the thickened teriyaki over the chicken and veggies. Continue baking 8–12 minutes, until the chicken reaches 165°F (74°C) and vegetables are crisp-tender. Broil 1–2 minutes at the end for caramelized edges, if desired.
- Rest 5 minutes, then toss on the pan with the remaining teriyaki to coat. Taste and adjust with a splash of soy sauce or rice vinegar if needed.
- Garnish with green onions and sesame seeds and serve over rice.
Notes
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Use chicken thighs for forgiveness; breasts work with careful timing.
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Cut chicken to 1½-inch pieces to match vegetable cook times.
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Place firm veg on pan edges; nestle faster veg near the chicken.
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Reserve ⅓ cup sauce for glazing; simmer and thicken before brushing.
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Broil briefly for caramelized edges; watch closely to avoid burning.
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Balance flavors at the end: add soy sauce for salt or rice vinegar for brightness.
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For gluten-free, use tamari and verify labels on vinegar and starch.
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Double the recipe on two pans; rotate halfway for even browning.