Take the stress (and mess!) out of meal time with this quick and easy recipe for Sheet Pan Chicken Teriyaki and Veggies.
I first published this recipe in 2018, and I’ve since updated it with new photos and helpful tips to ensure consistent, reliable results in every kitchen.
Table of Contents
I’m coming to you with round 2 of sheet pan suppers! The sheet pan chicken fajitas are a 5-star hit, so I thought it was time to swap the Mexican spices and tortillas for tangy teriyaki and rice (or noodles!).
I am all about the quick, easy and mostly mess-free dinners these days. And with four kids who will thankfully eat just about anything—tuna tartare, shrimp risotto and lime wedges included—a meal that can be prepped, tossed onto one pan and then thrown into the oven for less than 30 minutes is a big win in our house.
This recipe for sheet pan chicken teriyaki can be as homemade or as store-bought as your heart desires. Whip up a quick-fix teriyaki sauce from scratch, or keep it super simple with your favorite bottled variety.
And for all those craving more teriyaki sensations, don’t miss recipes for Baked Teriyaki Chicken Meatballs, Slow Cooker Pulled Chicken Teriyaki, and my personal favorite, Crispy Baked Teriyaki Chicken Wings that are perfect for a gourmet gameday or everyday snacking.
My #1 Tip for the Best Baked Chicken Teriyaki
I tested this baked chicken teriyaki recipe several ways before landing on the final method, and this one small change makes all the difference:
Toss the chicken with the teriyaki sauce. Toss the veggies simply with olive oil, salt and pepper.
This allows the teriyaki flavor not to overwhelm the entire meal. And this way, you get perfectly cooked chicken and veggies that can be enjoyed as is for a low-carb dish, or piled atop steamed white rice or noodles for a full feast.
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!
- Chicken breasts: I use boneless, skinless chicken breasts sliced into 1-inch strips. Boneless, skinless thighs work just as well and stay extra juicy. Cooking time will be about the same when sliced into strips.
- Red bell pepper: Adds natural sweetness and color. Yellow or orange peppers work well, too.
- Carrots: I like slicing them into thin ribbons first, then cutting into short batons. Thinner cuts mean they’ll roast in the same 20–25 minutes as the chicken. Broccoli: Cut the florets small so they soften properly. Large florets tend to stay too firm by the time the chicken is done.
- Sugar snap peas: These add crunch and freshness that balances the sweet-savory teriyaki flavor. Snow peas or trimmed green beans are easy substitutes.
- Teriyaki sauce: Use your favorite bottled brand, or make my homemade teriyaki sauce if you want full control over sweetness and sodium. I spoon this 6-ingredient sauce on everything from beef teriyaki bowls to pan-seared salmon.
See the recipe card for full information on ingredients and quantities.
Start by preheating your oven to 400°F and lining a large baking sheet with foil for easy cleanup. Lightly grease the pan so nothing sticks, especially that glossy teriyaki sauce.
Toss the sliced chicken with the teriyaki sauce in one bowl and the vegetables with olive oil, salt and pepper in another. Arrange everything in a single, even layer on your rimmed baking sheet. If it looks crowded, use two pans. Overlapping ingredients steam instead of roast, and we’re looking for light caramelization, not pale, steamed veggies.
Bake for 20 to 25 minutes, or until the chicken is cooked through and opaque in the center and the veggies are tender.
Remove from the oven, sprinkle with sesame seeds and serve immediately. I love piling everything over rice for a full teriyaki chicken bowl, but it’s just as delicious straight from the pan.
FAQs
Yes, but expect a slightly longer bake time. Frozen vegetables release moisture as they cook, which can make the pan wetter and reduce browning. For best results, thaw and pat them dry first.
The chicken should be opaque throughout and reach an internal temperature of 165°F. Because the pieces are sliced into strips, they cook quickly—usually right around the 20–25 minute mark.
Yes. This is one of my favorite meal prep dinners! Store the cooked chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet.
If you’re serving it over rice or noodles, I recommend storing those separately for the best texture.
You can also freeze the cooked chicken and vegetables for up to 2 months. Let everything cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Serving Ideas
This sheet pan chicken dinner is a complete meal on its own, but I love pairing it with a simple starch to soak up every last drop of that teriyaki sauce. Fluffy steamed white rice, nutty brown rice or my family’s favorite coconut rice are all delicious options. It’s also great tossed with lo mein-style noodles, similar to my chicken lo mein. Fresh or roasted pineapple adds a bright, sweet contrast.
If you’re whipping up a full takeout-inspired spread, serve it alongside egg drop soup or a batch of homemade crab rangoon.
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
- Preheat the oven to 400°F and line a large baking sheet with foil. Grease the baking sheet with cooking spray.
- Cut the chicken breasts and bell pepper into 1-inch strips. Thinly slice the carrots into ribbons then cut the ribbons into 1-inch batons. Cut the broccoli into small florets.
- Add the chicken strips to one bowl then add the teriyaki sauce and a pinch of salt and pepper and toss to combine.
- Add the peppers, carrots, broccoli and sugar snap peas to a separate large bowl. Add the olive oil and a pinch of salt and pepper and toss well to combine. Arrange the chicken and veggies on the baking sheet, spreading them into an even layer with as little overlap as possible.
- Bake for 20 to 25 minutes or until the chicken is cooked through and the veggies are tender.
- Remove the baking sheet from the oven and divide the chicken and veggies among serving plates. Top with sesame seeds and serve alongside rice or noodles (optional).
Kelly’s Notes
- For best results, arrange the chicken and vegetables in a single layer. If the pan looks crowded, use two pans to ensure proper roasting.
- Boneless, skinless chicken thighs can be used in place of breasts. Slice evenly for a similar cooking time.
- Frozen vegetables can be used, but they may release extra moisture and require a slightly longer bake time.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months. Thaw overnight before reheating.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I have only cooked sugar snap peas once and I did not like the results. Are the sugar snap peas anymore beneficial than other vegetable? I try to be open when cooking food.
Feel free to swap in another veggie!
Fabulous as vegies arent overpowered by teriyaki
Exactly my goal! So glad you enjoyed the recipe!
Made this added squash from my garden was delicious
So glad you enjoyed the recipe, Lisa!
Has anyone tried making this with frozen veggies? Would I cook them seperate since they probably won’t take as long to cook?
Hi Kristin! You’d need to adjust the bake time and the concern with using frozen veggies is that they release a fair amount of liquid (mostly water) so just keep that in mind!
This was very good. I forgot to put the julienned carrots in and I replaced the sugar snap peas with asparagus because I didn’t have any… and it was all so very good. Next time I will definitely add more veggies. Also, I too cooked the meat on a separate sheet because I was afraid they would get done too soon of the veggies and become dry…
So glad you enjoyed the recipe, Kim!
I love all the recipes you shared thank you Ms Kelly❤
You are so welcome, Malyn!
I thought this was pretty good for my weekly meal prep. I’ve also served it to my relatives and got glowing reviews
I’m so glad you enjoyed the recipe, Emily!
My family loves this recipe. I serve it over jasmine rice and I make a homemade teriyaki sauce. It has become a staple for dinner!
I’m so glad you’re all enjoying it, Kim!
We make this all the time! Thank you so much for the recipe. I do cook the chicken separately in the teriyaki mix but on olive oil. It takes less time than the veggies and it was drying out too much. I also mix a little teriyaki mix with the veggies. We love it!
I’m so glad to hear that you enjoy the recipe, Janelle!
I can’t even give it one star. I followed directions exactly as prescribed and it was absolutely tasteless.
I’m sorry you didn’t enjoy the recipe, Susan. What brand of teriyaki sauce did you use?
Love this recipe!
I’m so happy you enjoyed it, Sarah!