Teriyaki Chicken Sheet Pan Supper is my go-to when I need something fast, flavorful, and, dare I say, kinda healthy? I remember one particularly hectic week when my kids were little – sports practices, school projects, the whole shebang. I was so tired of takeout. That’s when I threw this together. The sweet and savory teriyaki glaze caramelizes beautifully on the chicken and veggies, filling the kitchen with an amazing aroma. It’s like a warm hug on a plate, and clean-up is a breeze since it’s all cooked on one pan. I always add a squeeze of fresh lime juice at the end to brighten everything up. If you’re looking for a delicious and easy weeknight meal, like maybe some teriyaki chicken and veggie bake, this is it! Let’s get cooking.
Why You’ll Love This Teriyaki Chicken Sheet Pan Supper
- It’s a flavor explosion! The sweet and savory teriyaki sauce perfectly complements the chicken and veggies.
- Prep is a snap. Seriously, we’re talking 15 minutes, tops.
- It’s a complete meal in one pan – protein, veggies, the whole shebang.
- This one-pan teriyaki chicken bake is way healthier than takeout, and you control the ingredients.
- It’s budget-friendly! Chicken thighs are easy on the wallet, and you can use whatever veggies are in season.
- Clean-up is a dream. One pan, that’s it!
- Customize it! Swap out the veggies for your favorites – broccoli, bell peppers, onions, it’s all good.
- It’s perfect for busy weeknights when you need a quick and satisfying meal.
Ingredients for Your Teriyaki Chicken Sheet Pan Supper
- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces: Adds a lovely green crunch and subtle earthy flavor. Make sure to snap off those tough ends!
- 8 green onions, halved lengthwise, and cut crosswise into 1-inch pieces: These give a mild onion-y bite that’s not overpowering. If you’re out, chives can be a good substitute.
- 1 head broccoli, cut into small florets: Broccoli soaks up the teriyaki beautifully and gets slightly caramelized in the oven.
- 12 multicolor mini peppers, stemmed and halved lengthwise: For sweetness and vibrant color! Any bell pepper will work, but I love the mix of these.
- 1 large red onion, cut into large chunks: Red onion mellows out as it roasts, adding a touch of sweetness. Don’t chop it too small, or it’ll burn.
- 1 1/2 cups (12 ounces) teriyaki sauce: This is the star! I prefer a lower-sodium version so I can control the saltiness.
- 8 boneless, skinless chicken thighs: Thighs stay juicy and flavorful in the oven. You could use chicken breasts, but watch them closely so they don’t dry out.
- Grated zest of one lime: Trust me on this – the lime zest brightens everything up and adds a zesty zing.
- Sesame seeds, for garnish: Adds a nutty crunch and looks pretty!
- Cilantro leaves, for garnish: For a fresh, herbaceous finish. If you’re not a cilantro fan, parsley works too.
How to Make Teriyaki Chicken Sheet Pan Supper: A Step-by-Step Guide
- Step 1: Preheat oven to 400 degrees F. Line a sheet pan with foil. This makes cleanup a breeze – trust me, you’ll thank me later!
- Step 2: Place all the veggies on the sheet pan and drizzle on ¾ cup of the teriyaki sauce. Split the remaining ¾ cup sauce between two bowls.
- Step 3: Toss the veggies to coat them in the sauce. Get your hands in there and make sure everything is evenly coated. The veggies should be glistening with that sweet teriyaki goodness.
- Step 4: Arrange the chicken thighs on top of the veggies. Nestle them in nicely, so they’re cozy and surrounded by all the flavorful vegetables.
- Step 5: Brush the sauce from one of the bowls all over the chicken. Make sure every inch of that chicken is slathered in teriyaki sauce. This is where the magic happens!
- Step 6: Bake the chicken and veggies for 15 minutes. The aroma will start to fill your kitchen – a delicious mix of sweet teriyaki and roasted vegetables.
- Step 7: After 15 minutes, with a clean brush, brush the chicken with the sauce from the second bowl. We’re layering the flavor here, folks! Turn on the oven broiler.
- Step 8: Broil until part of the sauce starts to caramelize on the chicken, 3 to 4 minutes. Watch it carefully to make sure it doesn’t burn! The chicken should be a beautiful, glossy brown with some slightly charred edges. This is crucial for that perfect teriyaki flavor.
- Step 9: Zest the lime all over the chicken and veggies. This brightens everything up and adds a zesty kick.
- Step 10: Sprinkle with sesame seeds and cilantro. Divide onto plates and serve. That’s it! Dig into your delicious teriyaki chicken and vegetable sheet pan dinner!
Pro Tips for the Best Teriyaki Chicken Sheet Pan Supper
Want to take your teriyaki chicken and veggies to the next level? Here are a few tricks I’ve learned over the years to make this sheet pan teriyaki chicken sing!
- Don’t overcrowd the pan! Give the veggies and chicken some space, so they roast instead of steam. If needed, use two sheet pans.
- Marinate the chicken for at least 30 minutes (or even overnight!) in some of the teriyaki sauce before baking. This infuses it with even more flavor.
- Use a good quality teriyaki sauce. Seriously, it makes a difference! Look for one with real ingredients and no high-fructose corn syrup.
What’s the secret to perfect Teriyaki Chicken Sheet Pan Supper?
It’s all about the broil! That final blast under the broiler is what gives the chicken that beautiful caramelized crust and locks in all that delicious teriyaki flavor. Just keep a close eye on it, so it doesn’t burn!
Can I make Teriyaki Chicken Sheet Pan Supper ahead of time?
Absolutely! You can prep all the veggies and marinate the chicken ahead of time. Just store them separately in the fridge, then toss everything together on the sheet pan when you’re ready to bake. It’s a total lifesaver on busy weeknights!
How do I avoid common mistakes with Teriyaki Chicken Sheet Pan Supper?
Overcooking the chicken is a big no-no! Use a meat thermometer to make sure it reaches an internal temperature of 165°F (74°C). Also, don’t forget to line your sheet pan with foil for easy cleanup. Trust me; you’ll be glad you did!
Best Ways to Serve Your Teriyaki Chicken Sheet Pan Supper
This teriyaki chicken and vegetable sheet pan meal is fantastic served family-style, right from the pan! But if you want to get a little fancier, I’ve got some ideas. For a complete and satisfying meal, pile everything over a bed of fluffy rice or quinoa. A side of steamed edamame or a simple cucumber salad would also be amazing. And hey, don’t forget an extra drizzle of teriyaki sauce for good measure! This easy teriyaki chicken bake is perfect for a weeknight dinner, but it’s also impressive enough to serve to guests. Enjoy!
Nutrition Facts for Teriyaki Chicken Sheet Pan Supper
Here’s a quick look at the estimated nutritional information per serving of this delicious chicken sheet pan supper:
- Calories: 350
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 120mg
- Sodium: 700mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 15g
- Protein: 30g
This is an estimate and may vary depending on ingredients used.
How to Store and Reheat Your Teriyaki Chicken Sheet Pan Supper
Got leftovers? Lucky you! To keep your teriyaki chicken and veggies tasting their best, let them cool completely before storing. I like to use airtight containers to keep everything fresh. In the fridge, this teriyaki chicken sheet pan dinner will last for up to 3-4 days. For longer storage, you can freeze it for up to 2 months. When reheating, I recommend using the oven to maintain the texture – spread the chicken and veggies on a baking sheet and bake at 350°F until warmed through. Microwaving works in a pinch, but the veggies might get a little soggy. Enjoy!
Frequently Asked Questions About Teriyaki Chicken Sheet Pan Supper
Can I use different vegetables for this teriyaki chicken and veggie bake?
Absolutely! This recipe is super flexible. Feel free to swap out any of the veggies for your favorites. Broccoli, bell peppers, and onions are my go-to, but zucchini, carrots, or even green beans would work great too. Just be mindful of the cooking time – denser veggies like carrots might need a little longer in the oven.
- What if I only have frozen vegetables? You can definitely use frozen veggies! Just thaw them slightly and pat them dry before tossing them with the teriyaki sauce. This will help them roast properly.
- Can I add mushrooms? Yes, mushrooms would be a delicious addition! I recommend using cremini or shiitake mushrooms. Add them to the sheet pan along with the other veggies.
Can I use chicken breasts instead of chicken thighs for this teriyaki chicken sheet pan meal?
You can, but chicken thighs will be more juicy and flavorful. If you do use chicken breasts, I recommend pounding them to an even thickness so they cook evenly. Also, keep a close eye on them in the oven, as they tend to dry out more easily than thighs. The key is to not overcook the chicken.
- What internal temperature should the chicken be? The chicken should reach an internal temperature of 165°F (74°C) to be safely cooked. Use a meat thermometer to be sure!
- Should I marinate the chicken breasts differently? If using chicken breasts, consider marinating them for at least 30 minutes in the teriyaki sauce to keep them moist and flavorful.
Is this Teriyaki Chicken Sheet Pan Supper gluten-free?
It can be! Just make sure to use a gluten-free teriyaki sauce. Many store-bought teriyaki sauces contain soy sauce, which has wheat in it. Look for a tamari-based teriyaki sauce or a gluten-free alternative.
- Where can I find gluten-free teriyaki sauce? Most major grocery stores carry gluten-free teriyaki sauce. Look in the Asian foods section or the gluten-free aisle.
- Can I make my own gluten-free teriyaki sauce? Absolutely! There are plenty of recipes online for homemade gluten-free teriyaki sauce. This way, you can control all the ingredients and ensure it’s safe for your dietary needs.
Variations of Teriyaki Chicken Sheet Pan Supper You Can Try
- Vegan: Swap the chicken for tofu or tempeh, and use a plant-based teriyaki sauce. Add some extra veggies like mushrooms and bok choy for a hearty meal!
- Grilled: Toss the veggies and chicken with teriyaki sauce, then grill in a grill basket or on skewers. This gives it a smoky flavor that’s amazing in the summer.
- Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha to the teriyaki sauce for a kick! You can also use a spicy teriyaki marinade for the chicken.
- Pineapple Teriyaki: Add chunks of fresh pineapple to the sheet pan for a tropical twist. The pineapple caramelizes beautifully and adds a sweet and tangy flavor.
Disgustingly Easy Teriyaki Chicken Sheet Pan Supper
Teriyaki Chicken Sheet Pan Supper is an easy and flavorful meal. It features chicken thighs and assorted vegetables coated in teriyaki sauce and baked on a single sheet pan.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Total Time: 34 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Low Carb
Ingredients
- 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
- 8 green onions, halved lengthwise, and cut crosswise into 1-inch pieces
- 1 head broccoli, cut into small florets
- 12 multicolor mini peppers, stemmed and halved lengthwise
- 1 large red onion, cut into large chunks
- 1 1/2 cups (12 ounces) teriyaki sauce
- 8 boneless, skinless chicken thighs
- Grated zest of one lime
- Sesame seeds, for garnish
- Cilantro leaves, for garnish
Instructions
- Preheat oven to 400 degrees F. Line a sheet pan with foil.
- Place all the veggies on the sheet pan and drizzle on ¾ cup of the teriyaki sauce. Split the remaining ¾ cup sauce between two bowls.
- Toss the veggies to coat them in the sauce.
- Arrange the chicken thighs on top of the veggies.
- Brush the sauce from one of the bowls all over the chicken.
- Bake the chicken and veggies for 15 minutes.
- After 15 minutes, with a clean brush, brush the chicken with the sauce from the second bowl. Turn on the oven broiler.
- Broil until part of the sauce starts to caramelize on the chicken, 3 to 4 minutes. Watch it carefully to make sure it doesn’t burn!
- Zest the lime all over the chicken and veggies.
- Sprinkle with sesame seeds and cilantro. Divide onto plates and serve.
Notes
- Mix the teriyaki with minced garlic and hot chile oil for extra flavor.
- Use chicken drumsticks instead of thighs.
- Serve over rice or noodles for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
