Take the stress (and the mess) out of dinner with this quick, effortless Sheet Pan Chicken Teriyaki and Veggies recipe. It’s a simple weeknight solution: toss chicken and vegetables with teriyaki and olive oil, spread them on a single sheet pan, and roast until the chicken is juicy and the veggies are tender and slightly caramelized.
Originally published in 2018 and refreshed with new photos and tips to make the results consistent and reliable in any kitchen.
Table of Contents
- My #1 Tip for the Best Baked Chicken Teriyaki
- Grab These Ingredients
- Overview: How to Make Sheet Pan Chicken Teriyaki
- FAQs
- Serving Ideas
- Sheet Pan Chicken Teriyaki and Veggies Recipe
I’m back with another sheet pan supper. After the sheet pan chicken fajitas were a hit, I wanted a tangy, easy alternative—teriyaki-style. This recipe is fast, mostly mess-free, and perfect for busy families. It works with homemade teriyaki or a favorite bottled sauce, and it’s flexible — swap vegetables based on what you have in the fridge.
My #1 Tip for the Best Baked Chicken Teriyaki
I tested this several ways and this small change makes the biggest difference:
Coat the chicken in teriyaki sauce, and toss the vegetables separately with olive oil, salt, and pepper.
This keeps the teriyaki flavor focused on the chicken while allowing the vegetables to roast and caramelize rather than steam. Serve the finished pan over rice or noodles for a full meal, or enjoy it as a low-carb plate.
This is delicious! I only used 2 large chicken breasts and a small handful of each veggie and served with rice. For my family of 3, there were no leftovers. If I make the full recipe, I will need to use 2 sheet pans. Thank you so much for the recipe!
– Candice Briggs
Grab These Ingredients
- Chicken breasts: Boneless, skinless breasts cut into 1-inch strips. Boneless thighs are a great, juicier substitute.
- Red bell pepper: Adds color and sweetness. Use yellow or orange if preferred.
- Carrots: Thin ribbons or matchsticks roast quickly in 20–25 minutes.
- Broccoli: Cut florets small so they become tender by the time the chicken is cooked.
- Sugar snap peas: Provide fresh crunch; snow peas or trimmed green beans can replace them.
- Teriyaki sauce: Use your favorite bottled brand or make a simple homemade teriyaki for control over sweetness and salt.
See the recipe card below for full ingredient quantities and notes.
Overview: How to Make Sheet Pan Chicken Teriyaki
Preheat the oven to 400°F and line a rimmed baking sheet with foil for easier cleanup. Lightly grease the foil so the teriyaki glaze doesn’t stick.
Toss the sliced chicken with the teriyaki sauce in one bowl, and combine the vegetables with olive oil, salt, and pepper in another. Spread everything in a single layer on the sheet pan — if it looks crowded, use a second pan. Crowded pans steam ingredients; we want light browning and caramelization.
Roast for 20–25 minutes, until the chicken is opaque and cooked through and the vegetables are tender with some browning. Finish with a sprinkle of sesame seeds and serve immediately. Pile the mixture over steamed rice or noodles, or enjoy directly from the pan.
FAQs
Yes, but thaw and pat them dry for best browning. Frozen vegetables release moisture and may need a few extra minutes in the oven.
The chicken should be opaque and reach 165°F internally. Sliced strips cook quickly and typically finish in 20–25 minutes.
Yes. Store cooked chicken and vegetables in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat gently; store rice or noodles separately for best texture.
Serving Ideas
Serve this sheet pan dinner with fluffy steamed white rice, nutty brown rice, or coconut rice to soak up the sauce. You can also toss the warm chicken and vegetables with lo mein-style noodles. Fresh or roasted pineapple adds a bright, sweet contrast.
For a takeout-inspired spread, pair it with a simple soup or an appetizer plate.
Sheet Pan Chicken Teriyaki and Veggies
Ingredients
- 4 medium boneless, skinless chicken breasts
- 1 red bell pepper
- 2 medium carrots, peeled
- 1 head broccoli
- 1 1/2 cups sugar snap peas
- 1 1/2 Tablespoons olive oil
- 1/2 cup store-bought or homemade teriyaki sauce
- Sesame seeds, for serving
- Rice or noodles, for serving (optional)
Instructions
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Preheat the oven to 400°F. Line a large rimmed baking sheet with foil and lightly grease it.
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Cut the chicken and bell pepper into 1-inch strips. Thinly slice the carrots into ribbons and cut into short batons. Cut broccoli into small florets.
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Place the chicken in a bowl, add the teriyaki sauce and a pinch of salt and pepper, and toss to coat.
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In a separate bowl, combine the peppers, carrots, broccoli, and snap peas with olive oil, salt, and pepper. Spread the chicken and vegetables in an even single layer on the baking sheet with minimal overlap.
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Bake 20–25 minutes, until the chicken is cooked through and the vegetables are tender.
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Remove from oven, divide among plates, sprinkle with sesame seeds, and serve with rice or noodles if desired.
Kelly’s Notes
- Arrange ingredients in a single layer for best roasting. If crowded, use two pans.
- Boneless, skinless chicken thighs can replace breasts; slice evenly for similar cook time.
- Frozen vegetables are fine if thawed and patted dry first; they may need additional bake time.
- Store leftovers refrigerated up to 4 days or frozen up to 2 months. Thaw overnight before reheating.
Nutrition
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