Name: Sheet Pan Teriyaki Chicken Recipe
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Cuisine: Asian-inspired
Ingredients: ½ cup coconut aminos; 2 tablespoons brown sugar; 1 tablespoon toasted sesame oil; 2 garlic cloves, grated or finely minced (~2 teaspoons); 1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger); 1 tablespoon cornstarch; ¼ cup water; ¼ teaspoon fine salt; ¼ teaspoon black pepper; 2 cups broccoli floret pieces; 1 medium red bell pepper, cut into large pieces (~1 cup); 2 medium carrots, peeled and cut to 1½-inch pieces (~1 cup); 1 small red onion, sliced (~1 cup); 1 lb boneless, skinless chicken breasts, cubed to 1-inch pieces; Cooked rice; Sesame seeds; Sliced green onions

Jump to Recipe· 4.4 from 15 reviews

I absolutely love how simple yet flavorful this Sheet Pan Teriyaki Chicken Recipe is. It’s one of those dishes that feels comforting and special at the same time, with tender chicken, crisp-tender veggies, and a luscious homemade teriyaki sauce that ties everything together perfectly. Whenever I make this, I’m reminded how easy it is to get dinner on the table without sacrificing any of the taste or freshness. Plus, it’s all cooked on one pan, which means less mess and more time to enjoy the meal with loved ones.

Why You’ll Love This Sheet Pan Teriyaki Chicken Recipe

What really gets me excited about this Sheet Pan Teriyaki Chicken Recipe is how it balances bold, savory flavors with a lovely touch of sweetness from the brown sugar and coconut aminos. The garlic and fresh ginger add a gentle zing that makes each bite bright and satisfying. I find myself savoring every morsel because the sauce saturates both the chicken and vegetables beautifully, giving the dish a vibrant flavor profile that never feels heavy.

Beyond the delicious taste, I appreciate how incredibly straightforward this recipe is. It’s essentially a one-pan wonder where you prep your sauce, chop your ingredients, and bake everything together. That ease makes it perfect for weeknights when I want something impressive but don’t want to spend forever in the kitchen. Also, it’s just the kind of meal that impresses guests or makes a family dinner feel a little celebration. I always feel proud serving this dish, knowing it’s packed with nutrition and flavor without any fuss.

Ingredients You’ll Need

A white bowl in the center filled with raw chicken pieces, surrounded by smaller white bowls with colorful ingredients: chopped red bell peppers, green broccoli florets, orange carrot sticks, sliced purple onions, minced garlic, brown sugar, black pepper, salt, soy sauce, and a dark liquid sauce. The bowls rest on a white marbled surface, neatly arranged to show the fresh and varied textures and colors of the ingredients, photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple, clean, and thoughtfully chosen to provide a fantastic balance of flavor, texture, and color. Each one plays an essential role in bringing this dish alive from the sweet-savory sauce to the crisp, colorful vegetables.

½ cup coconut aminos: A naturally sweet and salty soy sauce alternative that forms the savory base of the sauce.
2 tablespoons brown sugar: Adds just the right amount of sweetness to balance the umami flavors.
1 tablespoon toasted sesame oil: Provides a nutty aroma and depth that elevates the teriyaki sauce.
2 garlic cloves, grated or finely minced (~2 teaspoons): Brings a fragrant pungency and sharpness.
1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger): Adds warmth and a bright, spicy note to the sauce.
1 tablespoon cornstarch: Helps thicken the sauce to a luscious glaze consistency.
¼ cup water: Used to dissolve the cornstarch and adjust the sauce’s thickness.
¼ teaspoon fine salt: Enhances all the other flavors without overpowering.
¼ teaspoon black pepper: Adds subtle heat and complexity.
2 cups broccoli floret pieces: Provides crunch and vibrant green color.
1 medium red bell pepper, cut into large pieces (~1 cup): Offers sweetness and a pop of bright red.
2 medium carrots, peeled and cut to 1½-inch pieces (~1 cup): Adds natural sweetness and texture contrast.
1 small red onion, sliced (~1 cup): Contributes a mild sharpness and lovely purple hue.
1 lb boneless, skinless chicken breasts, cubed to 1-inch pieces: The tender protein at the heart of this meal.
Optional for serving: Cooked rice, sesame seeds, and/or sliced green onions: Perfect for finishing touches and added texture.

Directions

Step 1: Preheat your oven to 400 degrees Fahrenheit and lightly mist a sheet pan with cooking spray to prevent sticking. This prep step sets you up for an easy cleanup later, which I always appreciate.

Step 2: In a small saucepan over medium-high heat, whisk together the coconut aminos, brown sugar, toasted sesame oil, grated garlic, fresh ginger, cornstarch, water, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 5 to 6 minutes until the sauce thickens nicely. Remember, it will continue to thicken as it cools, so don’t worry if it still looks a bit runny at this point.

Step 3: Spread the broccoli florets, red bell pepper pieces, carrot chunks, and sliced red onion evenly over half of your prepared sheet pan. The mix of textures and colors here already makes me excited for the final dish.

Step 4: Arrange the cubed chicken breasts on the other half of the sheet pan in a single layer. This separation helps everything cook evenly while allowing the flavors to mingle when you add the sauce.

Step 5: Drizzle about one third cup of the prepared teriyaki sauce evenly over both the chicken and vegetables. Then gently toss everything to coat each piece, spreading them back out in an even layer but keeping chicken and veggies separate. This ensures every bite is packed with flavor.

Step 6: Bake in the preheated oven until the chicken reaches an internal temperature of 165 degrees Fahrenheit, about 15 to 17 minutes. I like to check with a meat thermometer to be sure the chicken is perfectly cooked but still juicy.

Step 7: Remove the sheet pan from the oven and transfer the chicken and vegetables onto a serving dish. Pour the remaining half cup of teriyaki sauce over everything and gently toss to coat evenly. Alternatively, you can pass the remaining sauce at the table for drizzling to suit everyone’s taste.

Step 8: If you’d like, serve the chicken and veggies over warm cooked rice, and finish with a sprinkle of sesame seeds and sliced green onions for a beautiful presentation and extra flavor.

Servings and Timing

This Sheet Pan Teriyaki Chicken Recipe comfortably serves 4 people, making it a great choice for a family dinner or small gathering. The prep time is around 10 minutes, mainly for chopping and preparing the sauce. Cooking takes roughly 15 to 17 minutes, bringing the total time from start to finish to about 40 minutes. There’s no resting time required, so you can dive right into enjoying this delicious meal while it’s nice and hot.

How to Serve This Sheet Pan Teriyaki Chicken Recipe

The image shows a large baking tray with two main sections of food. The bottom part of the tray is filled with chunks of cooked chicken in light brown color with a shiny surface, uneven in shape and size. The top part of the tray has a mix of raw vegetables, including bright green broccoli florets, thin orange carrot sticks, large pieces of red bell pepper, and thin slices of purple onion. The vegetables appear fresh and are scattered loosely across the tray with a bit of spacing between them. The tray rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

I love serving this dish over a bed of fluffy steamed jasmine or brown rice, which soaks up every bit of the gorgeous teriyaki sauce. For a fresh texture contrast, I’ll often add a side of crunchy snap peas or light cucumber salad. When I want to get fancy, a sprinkle of toasted sesame seeds and sliced green onions gives the plate an extra pop in both color and flavor that guests always notice.

For beverage pairings, I like a crisp white wine like a Sauvignon Blanc or a light Japanese beer to complement the savory and sweet tones of the teriyaki sauce. If I’m keeping it non-alcoholic, a chilled green tea or sparkling water with a splash of citrus works beautifully. This recipe feels right at home on casual weeknights, but I also find it impressive enough for holiday dinners or weekend parties.

Serving the dish warm straight from the oven is key to enjoying the juicy chicken and vibrant veggies at their best. For presentation, I either plate generous portions individually or serve family-style on a large platter so everyone can help themselves. Portion sizes of about 1/4 pound chicken and a generous scoop of vegetables feel satisfying without being heavy.

Variations

One of the things I really enjoy about this Sheet Pan Teriyaki Chicken Recipe is how flexible it is. If you want to swap chicken breasts for thighs, that works wonderfully and adds a bit more richness. For a vegetarian or vegan option, you can easily replace the chicken with firm tofu or tempeh, just be sure to press the tofu well and bake until crispy on the edges.

If you’re looking for a gluten-free version, this recipe is naturally gluten-free as long as you use gluten-free coconut aminos and cornstarch, which makes it super accessible. For extra flavor fun, I sometimes add a splash of rice vinegar or red chili flakes into the sauce to brighten the taste and add a tiny kick of heat.

While baking the whole dish on a sheet pan is my favorite method for simplicity and even cooking, you could try stir-frying the chicken and vegetables separately and then tossing with the teriyaki sauce at the end if you prefer a bit more caramelization and texture contrast. Either way, the essence of this recipe shines.

Storage and Reheating

Storing Leftovers

After enjoying your meal, store any leftover chicken and vegetables in an airtight container in the refrigerator. I recommend using glass containers with tight-fitting lids to keep everything fresh and avoid transferring flavors. Leftovers will keep well for up to 3 to 4 days, making it perfect for quick lunches or easy dinners later in the week.

Freezing

If you want to freeze this dish, it’s best to store the chicken and vegetables separately from the sauce to maintain the best texture. Use freezer-safe containers or heavy-duty freezer bags, label them with the date, and they’ll keep in the freezer for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

To reheat, I find gently warming leftovers on the stovetop or in the oven is best to preserve the chicken’s tenderness and prevent the vegetables from getting soggy. Microwave reheating works in a pinch but be careful not to overheat, which can dry out the chicken or make the sauce separate. A quick drizzle of fresh teriyaki sauce after reheating helps refresh the flavors beautifully.

FAQs

Can I use soy sauce instead of coconut aminos?

Absolutely! Soy sauce is a common substitute if you don’t have coconut aminos. Just keep in mind that soy sauce is usually saltier, so you might want to reduce the added salt slightly to balance the flavors.

What vegetables work best if I want to switch things up?

I love switching in snap peas, zucchini, or mushrooms depending on what’s fresh or what I have on hand. Just make sure to cut them into similar sizes so everything cooks evenly on the sheet pan.

Can I prepare the sauce ahead of time?

Yes! The teriyaki sauce can be made a day ahead and stored in the refrigerator. When you’re ready to cook, simply warm it up and toss it with your chicken and veggies as directed.

Is this recipe spicy? Can I make it spicier?

This version is mild and kid-friendly, but I love adding a pinch of crushed red pepper flakes or a drizzle of Sriracha if I want a little heat kick. It’s an easy way to customize the spice level to your liking.

Can I make this with bone-in chicken pieces?

You can, but I recommend adjusting the cooking time since bone-in chicken takes longer to cook through. You might also want to start baking the chicken first and add the vegetables halfway through to avoid overcooking the veggies.

Conclusion

I truly hope you give this Sheet Pan Teriyaki Chicken Recipe a try because it’s one of those meals that always brings a smile to my face. It’s fast, flavorful, and full of wholesome ingredients that come together in such a satisfying way. Whether you’re cooking for family, friends, or just treating yourself, this dish never disappoints. I can’t wait to hear how you make it your own!