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Southern Dishes

Sheet Pan Teriyaki Chicken Savory and Simple Dish

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- 4 boneless, skinless chicken thighs - 1/2 cup low sodium teriyaki sauce - 2 tablespoons sesame oil - 2 tablespoons honey - 2 cloves garlic, minced - 1 inch ginger, grated - 1 cup fresh broccoli florets - 1 red bell pepper, sliced - 1 cup sugar snap peas - 1 cup carrots, sliced - 1 tablespoon sesame seeds - Chopped green onions - Salt and pepper to taste When making Sheet Pan Teriyaki Chicken, the right ingredients make all the difference. First, you'll need chicken thighs. They stay juicy and cook well in the oven. The marinade is key to great flavor. You need low sodium teriyaki sauce, sesame oil, honey, minced garlic, and grated ginger. This mix gives the chicken a sweet and savory taste. For the veggies, you want colors and crunch. Fresh broccoli, red bell pepper, sugar snap peas, and sliced carrots work great. They add texture and nutrition to your dish. Lastly, garnishes like sesame seeds and chopped green onions give your meal a beautiful finish. Sprinkle these on top just before serving. A pinch of salt and pepper can also enhance the flavors. This combination makes the dish not just tasty but also visually appealing. {{ingredient_image_1}} - Preheat oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a bowl, mix teriyaki sauce, sesame oil, honey, garlic, and ginger. - Place the chicken in a zip-top bag. Pour half of the marinade over it. - Seal the bag and let it sit for at least 15 minutes. - In another bowl, combine broccoli, bell pepper, sugar snap peas, and carrots. - Drizzle with olive oil, then add salt and pepper. Toss well. - Take the marinated chicken out of the bag. Place it on one side of the baking sheet. - Spread the prepared vegetables on the other side of the sheet. - Drizzle the remaining marinade over both the chicken and vegetables. - Roast in the oven for 25-30 minutes. - Use a meat thermometer to ensure the chicken reaches 165°F (75°C). - Once cooked, take the dish out of the oven. Let it rest for a few minutes. - Sprinkle sesame seeds and chopped green onions on top before serving. To get the best flavor, marinate the chicken longer. I recommend at least 15 minutes. For even more taste, let it sit overnight. That way, the chicken absorbs all the yummy flavors. Use a zip-top bag to coat the chicken. This helps cover every bit of the meat with the marinade. You will be amazed at how juicy the chicken tastes. Cut your vegetables into uniform sizes. This helps them cook evenly and look great on the plate. For example, slice carrots and bell peppers about the same thickness. Use a meat thermometer to check the chicken. Make sure it reaches 165°F (75°C) to ensure it is safe to eat. This step is key to avoid undercooked meat. Line your baking sheet with parchment paper. This makes cleanup super easy. Once the meal is done, just toss the paper away. I also suggest cleaning as you go. If you rinse your tools and bowls right away, you will have less mess later. This way, you can enjoy your meal without the stress of a messy kitchen. Pro Tips Marinate Longer for More Flavor: For the best flavor infusion, marinate the chicken for at least an hour or overnight if time allows. This allows the spices and sauces to penetrate the meat more deeply. Cut Vegetables Evenly: Ensure all vegetables are cut to a similar size to ensure even cooking. This way, they will roast at the same rate and achieve the perfect tenderness. Use Fresh Ingredients: Fresh garlic and ginger can make a significant difference in flavor. Always opt for fresh over pre-minced or jarred versions for the best taste. Check Chicken Doneness: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (75°C) to ensure it is safely cooked through and juicy. {{image_2}} You can easily swap out vegetables in this dish. For a fun twist, replace broccoli with green beans. Green beans add a nice crunch and fresh taste. Another option is to use asparagus instead of sugar snap peas. Asparagus adds a unique flavor and pairs well with teriyaki sauce. Want to kick up the flavor? Add chili flakes for some heat. This small change can make the dish exciting. You can also substitute maple syrup for honey. Maple syrup gives a rich sweetness that works well with the chicken. If you want a change in protein, use chicken breast instead of thighs. Chicken breast will be leaner but still tasty. You can also try shrimp or tofu for a vegetarian option. Both shrimp and tofu soak up the teriyaki sauce nicely, making each bite flavorful. Store any leftovers in an airtight container. This keeps them fresh. You can keep them in the fridge for up to 3 days. Make sure to seal the container well to avoid any odors. When you're ready to eat, just take them out and enjoy! You can freeze the cooked chicken and vegetables for up to 3 months. This is great for meal prep! Just place them in a freezer-safe bag. When you're ready to eat, thaw them in the fridge overnight. This helps them defrost slowly and keeps the flavor intact. To reheat, the oven gives the best result. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. You can also use the microwave if you’re short on time. Just place them in a microwave-safe dish. Heat in short bursts, stirring in between, until warm. Enjoy your meal like it’s fresh out of the oven! Yes, chicken breasts or thighs both work well. Chicken thighs have more flavor and stay juicy. Chicken breasts are leaner and cook faster. Choose what you like best. Use a gluten-free teriyaki sauce. Many brands offer gluten-free options made with tamari. Check labels to be sure. This way, you can enjoy the dish without worry. Serve with rice, quinoa, or noodles for a complete meal. These sides soak up the sauce well. You can also add a salad for extra crunch and freshness. Yes, you can marinate the chicken and prepare the vegetables ahead of time. Just store them in the fridge. This makes cooking easy on busy days. This recipe brings together tasty chicken, fresh veggies, and savory sauce. You learned how to prepare marinated chicken and colorful vegetables on a sheet pan. Using simple tips and tricks can make cooking easier and tastier. Feel free to change ingredients and flavors to fit your taste. Enjoy this meal with rice or noodles for a complete dinner. You now have the tools to create a delicious, healthy dish at home. Happy cooking!

WANT TO SAVE THIS RECIPE?

Looking for a quick and tasty meal? Sheet Pan Teriyaki Chicken is your answer! This dish brings together juicy chicken thighs and colorful veggies, all cooked to perfection in one pan. With simple ingredients and easy steps, you’ll have a savory feast ready in no time. Let’s dive into this deliciously simple recipe that’ll impress your family and satisfy your cravings!

Why I Love This Recipe

  1. Quick and Easy: This recipe is perfect for busy weeknights, requiring just 15 minutes of prep time.
  2. One-Pan Wonder: Everything cooks together on a single sheet pan, making cleanup a breeze!
  3. Flavor Packed: The teriyaki marinade infuses the chicken and vegetables with a deliciously sweet and savory flavor.
  4. Healthy and Colorful: This dish is loaded with fresh veggies, providing nutrients and vibrant colors to your meal.

Ingredients

Chicken and Marinade

– 4 boneless, skinless chicken thighs

– 1/2 cup low sodium teriyaki sauce

– 2 tablespoons sesame oil

– 2 tablespoons honey

– 2 cloves garlic, minced

– 1 inch ginger, grated

Vegetables

– 1 cup fresh broccoli florets

– 1 red bell pepper, sliced

– 1 cup sugar snap peas

– 1 cup carrots, sliced

Garnishes

– 1 tablespoon sesame seeds

– Chopped green onions

– Salt and pepper to taste

When making Sheet Pan Teriyaki Chicken, the right ingredients make all the difference. First, you’ll need chicken thighs. They stay juicy and cook well in the oven. The marinade is key to great flavor. You need low sodium teriyaki sauce, sesame oil, honey, minced garlic, and grated ginger. This mix gives the chicken a sweet and savory taste.

For the veggies, you want colors and crunch. Fresh broccoli, red bell pepper, sugar snap peas, and sliced carrots work great. They add texture and nutrition to your dish.

Lastly, garnishes like sesame seeds and chopped green onions give your meal a beautiful finish. Sprinkle these on top just before serving. A pinch of salt and pepper can also enhance the flavors. This combination makes the dish not just tasty but also visually appealing.

Step-by-Step Instructions

Preparation

– Preheat oven to 400°F (200°C).

– Line a baking sheet with parchment paper.

Marinating Chicken

– In a bowl, mix teriyaki sauce, sesame oil, honey, garlic, and ginger.

– Place the chicken in a zip-top bag. Pour half of the marinade over it.

– Seal the bag and let it sit for at least 15 minutes.

Preparing Vegetables

– In another bowl, combine broccoli, bell pepper, sugar snap peas, and carrots.

– Drizzle with olive oil, then add salt and pepper. Toss well.

Assembling the Sheet Pan

– Take the marinated chicken out of the bag. Place it on one side of the baking sheet.

– Spread the prepared vegetables on the other side of the sheet.

– Drizzle the remaining marinade over both the chicken and vegetables.

Cooking

– Roast in the oven for 25-30 minutes.

– Use a meat thermometer to ensure the chicken reaches 165°F (75°C).

Finishing Touches

– Once cooked, take the dish out of the oven. Let it rest for a few minutes.

– Sprinkle sesame seeds and chopped green onions on top before serving.

Tips & Tricks

Best Practices for Marinating

To get the best flavor, marinate the chicken longer. I recommend at least 15 minutes. For even more taste, let it sit overnight. That way, the chicken absorbs all the yummy flavors. Use a zip-top bag to coat the chicken. This helps cover every bit of the meat with the marinade. You will be amazed at how juicy the chicken tastes.

Ensuring Even Cooking

Cut your vegetables into uniform sizes. This helps them cook evenly and look great on the plate. For example, slice carrots and bell peppers about the same thickness. Use a meat thermometer to check the chicken. Make sure it reaches 165°F (75°C) to ensure it is safe to eat. This step is key to avoid undercooked meat.

Cleanup Tips

Line your baking sheet with parchment paper. This makes cleanup super easy. Once the meal is done, just toss the paper away. I also suggest cleaning as you go. If you rinse your tools and bowls right away, you will have less mess later. This way, you can enjoy your meal without the stress of a messy kitchen.

Pro Tips

  1. Marinate Longer for More Flavor: For the best flavor infusion, marinate the chicken for at least an hour or overnight if time allows. This allows the spices and sauces to penetrate the meat more deeply.
  2. Cut Vegetables Evenly: Ensure all vegetables are cut to a similar size to ensure even cooking. This way, they will roast at the same rate and achieve the perfect tenderness.
  3. Use Fresh Ingredients: Fresh garlic and ginger can make a significant difference in flavor. Always opt for fresh over pre-minced or jarred versions for the best taste.
  4. Check Chicken Doneness: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (75°C) to ensure it is safely cooked through and juicy.

Variations

Vegetable Substitutions

You can easily swap out vegetables in this dish. For a fun twist, replace broccoli with green beans. Green beans add a nice crunch and fresh taste. Another option is to use asparagus instead of sugar snap peas. Asparagus adds a unique flavor and pairs well with teriyaki sauce.

Flavor Enhancements

Want to kick up the flavor? Add chili flakes for some heat. This small change can make the dish exciting. You can also substitute maple syrup for honey. Maple syrup gives a rich sweetness that works well with the chicken.

Protein Alternatives

If you want a change in protein, use chicken breast instead of thighs. Chicken breast will be leaner but still tasty. You can also try shrimp or tofu for a vegetarian option. Both shrimp and tofu soak up the teriyaki sauce nicely, making each bite flavorful.

Storage Info

Refrigeration

Store any leftovers in an airtight container. This keeps them fresh. You can keep them in the fridge for up to 3 days. Make sure to seal the container well to avoid any odors. When you’re ready to eat, just take them out and enjoy!

Freezing

You can freeze the cooked chicken and vegetables for up to 3 months. This is great for meal prep! Just place them in a freezer-safe bag. When you’re ready to eat, thaw them in the fridge overnight. This helps them defrost slowly and keeps the flavor intact.

Reheating Techniques

To reheat, the oven gives the best result. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. You can also use the microwave if you’re short on time. Just place them in a microwave-safe dish. Heat in short bursts, stirring in between, until warm. Enjoy your meal like it’s fresh out of the oven!

FAQs

Can I use different types of chicken?

Yes, chicken breasts or thighs both work well. Chicken thighs have more flavor and stay juicy. Chicken breasts are leaner and cook faster. Choose what you like best.

How can I make this dish gluten-free?

Use a gluten-free teriyaki sauce. Many brands offer gluten-free options made with tamari. Check labels to be sure. This way, you can enjoy the dish without worry.

What can I serve with Sheet Pan Teriyaki Chicken?

Serve with rice, quinoa, or noodles for a complete meal. These sides soak up the sauce well. You can also add a salad for extra crunch and freshness.

Can I prepare it ahead of time?

Yes, you can marinate the chicken and prepare the vegetables ahead of time. Just store them in the fridge. This makes cooking easy on busy days.

This recipe brings together tasty chicken, fresh veggies, and savory sauce. You learned how to prepare marinated chicken and colorful vegetables on a sheet pan. Using simple tips and tricks can make cooking easier and tastier. Feel free to change ingredients and flavors to fit your taste. Enjoy this meal with rice or noodles for a complete dinner. You now have the tools to create a delicious, healthy dish at home. Happy cookin

- 4 boneless, skinless chicken thighs - 1/2 cup low sodium teriyaki sauce - 2 tablespoons sesame oil - 2 tablespoons honey - 2 cloves garlic, minced - 1 inch ginger, grated - 1 cup fresh broccoli florets - 1 red bell pepper, sliced - 1 cup sugar snap peas - 1 cup carrots, sliced - 1 tablespoon sesame seeds - Chopped green onions - Salt and pepper to taste When making Sheet Pan Teriyaki Chicken, the right ingredients make all the difference. First, you'll need chicken thighs. They stay juicy and cook well in the oven. The marinade is key to great flavor. You need low sodium teriyaki sauce, sesame oil, honey, minced garlic, and grated ginger. This mix gives the chicken a sweet and savory taste. For the veggies, you want colors and crunch. Fresh broccoli, red bell pepper, sugar snap peas, and sliced carrots work great. They add texture and nutrition to your dish. Lastly, garnishes like sesame seeds and chopped green onions give your meal a beautiful finish. Sprinkle these on top just before serving. A pinch of salt and pepper can also enhance the flavors. This combination makes the dish not just tasty but also visually appealing. {{ingredient_image_1}} - Preheat oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a bowl, mix teriyaki sauce, sesame oil, honey, garlic, and ginger. - Place the chicken in a zip-top bag. Pour half of the marinade over it. - Seal the bag and let it sit for at least 15 minutes. - In another bowl, combine broccoli, bell pepper, sugar snap peas, and carrots. - Drizzle with olive oil, then add salt and pepper. Toss well. - Take the marinated chicken out of the bag. Place it on one side of the baking sheet. - Spread the prepared vegetables on the other side of the sheet. - Drizzle the remaining marinade over both the chicken and vegetables. - Roast in the oven for 25-30 minutes. - Use a meat thermometer to ensure the chicken reaches 165°F (75°C). - Once cooked, take the dish out of the oven. Let it rest for a few minutes. - Sprinkle sesame seeds and chopped green onions on top before serving. To get the best flavor, marinate the chicken longer. I recommend at least 15 minutes. For even more taste, let it sit overnight. That way, the chicken absorbs all the yummy flavors. Use a zip-top bag to coat the chicken. This helps cover every bit of the meat with the marinade. You will be amazed at how juicy the chicken tastes. Cut your vegetables into uniform sizes. This helps them cook evenly and look great on the plate. For example, slice carrots and bell peppers about the same thickness. Use a meat thermometer to check the chicken. Make sure it reaches 165°F (75°C) to ensure it is safe to eat. This step is key to avoid undercooked meat. Line your baking sheet with parchment paper. This makes cleanup super easy. Once the meal is done, just toss the paper away. I also suggest cleaning as you go. If you rinse your tools and bowls right away, you will have less mess later. This way, you can enjoy your meal without the stress of a messy kitchen. Pro Tips Marinate Longer for More Flavor: For the best flavor infusion, marinate the chicken for at least an hour or overnight if time allows. This allows the spices and sauces to penetrate the meat more deeply. Cut Vegetables Evenly: Ensure all vegetables are cut to a similar size to ensure even cooking. This way, they will roast at the same rate and achieve the perfect tenderness. Use Fresh Ingredients: Fresh garlic and ginger can make a significant difference in flavor. Always opt for fresh over pre-minced or jarred versions for the best taste. Check Chicken Doneness: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (75°C) to ensure it is safely cooked through and juicy. {{image_2}} You can easily swap out vegetables in this dish. For a fun twist, replace broccoli with green beans. Green beans add a nice crunch and fresh taste. Another option is to use asparagus instead of sugar snap peas. Asparagus adds a unique flavor and pairs well with teriyaki sauce. Want to kick up the flavor? Add chili flakes for some heat. This small change can make the dish exciting. You can also substitute maple syrup for honey. Maple syrup gives a rich sweetness that works well with the chicken. If you want a change in protein, use chicken breast instead of thighs. Chicken breast will be leaner but still tasty. You can also try shrimp or tofu for a vegetarian option. Both shrimp and tofu soak up the teriyaki sauce nicely, making each bite flavorful. Store any leftovers in an airtight container. This keeps them fresh. You can keep them in the fridge for up to 3 days. Make sure to seal the container well to avoid any odors. When you're ready to eat, just take them out and enjoy! You can freeze the cooked chicken and vegetables for up to 3 months. This is great for meal prep! Just place them in a freezer-safe bag. When you're ready to eat, thaw them in the fridge overnight. This helps them defrost slowly and keeps the flavor intact. To reheat, the oven gives the best result. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes. You can also use the microwave if you’re short on time. Just place them in a microwave-safe dish. Heat in short bursts, stirring in between, until warm. Enjoy your meal like it’s fresh out of the oven! Yes, chicken breasts or thighs both work well. Chicken thighs have more flavor and stay juicy. Chicken breasts are leaner and cook faster. Choose what you like best. Use a gluten-free teriyaki sauce. Many brands offer gluten-free options made with tamari. Check labels to be sure. This way, you can enjoy the dish without worry. Serve with rice, quinoa, or noodles for a complete meal. These sides soak up the sauce well. You can also add a salad for extra crunch and freshness. Yes, you can marinate the chicken and prepare the vegetables ahead of time. Just store them in the fridge. This makes cooking easy on busy days. This recipe brings together tasty chicken, fresh veggies, and savory sauce. You learned how to prepare marinated chicken and colorful vegetables on a sheet pan. Using simple tips and tricks can make cooking easier and tastier. Feel free to change ingredients and flavors to fit your taste. Enjoy this meal with rice or noodles for a complete dinner. You now have the tools to create a delicious, healthy dish at home. Happy cooking!

Sheet Pan Teriyaki Chicken

A delicious and easy sheet pan meal featuring marinated chicken thighs and colorful vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup fresh broccoli florets
  • 1 piece red bell pepper, sliced
  • 1 cup sugar snap peas
  • 1 cup carrots, sliced
  • 0.5 cup teriyaki sauce (low sodium)
  • 2 tablespoons sesame oil
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 to taste salt and pepper
  • 1 tablespoon sesame seeds (for garnish)
  • 1 to taste green onions, chopped (for garnish)

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  • In a bowl, mix together the teriyaki sauce, sesame oil, honey, minced garlic, and grated ginger. This will be your marinade.
  • Place the chicken thighs in a large zip-top bag or shallow dish and pour half of the marinade over them. Seal the bag or cover the dish, ensuring the chicken is well coated. Let it marinate for at least 15 minutes (or up to overnight in the fridge for more flavor).
  • While the chicken is marinating, prepare the vegetables. In a bowl, combine the broccoli, bell pepper, sugar snap peas, and carrots. Drizzle with a little olive oil, season with salt and pepper, and toss to coat.
  • After marinating, remove the chicken from the bag and place it on one side of the prepared baking sheet. Scatter the vegetables on the other side of the sheet.
  • Drizzle the remaining marinade over the vegetables and chicken, ensuring even coverage.
  • Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender.
  • Once done, remove the sheet pan from the oven. Allow it to rest for a few minutes.
  • To serve, sprinkle sesame seeds and chopped green onions over the chicken and vegetables for a fresh touch.

Notes

Marinate the chicken overnight for enhanced flavor.
Keyword chicken, easy dinner, sheet pan, teriyaki

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