Teriyaki Chicken Sheet Pan Supper Recipe
Craving a flavorful, fuss-free dinner that’s ready in under 30 minutes? This Teriyaki Chicken Sheet Pan Supper is your answer! Packed with tender chicken, crisp veggies, and a sticky-sweet homemade teriyaki glaze, it’s a balanced meal that cooks all on one pan—meaning minimal cleanup. Perfect for busy weeknights, this recipe is beginner-friendly, customizable, and a guaranteed crowd-pleaser. Plus, we’ll share pro tips to avoid soggy veggies and ensure juicy chicken every time.
Why You’ll Love This Recipe
- One-pan wonder: No stacks of dishes to wash!
- Better than takeout: Homemade teriyaki sauce with no hidden sugars.
- Meal-prep friendly: Stores well for lunches.
- Adaptable: Swap veggies or protein to suit your taste.
Teriyaki Chicken Sheet Pan Supper Recipe
Ingredients
- 1.5 lbs (680g) boneless, skinless chicken thighs (or breasts, cut into 1-inch pieces)
- 3 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
- 2 tbsp olive oil
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch + 2 tbsp water (for thickening)
- Sesame seeds & green onions (for garnish)
Ingredient Substitutions
| Ingredient | Substitute |
|---|---|
| Soy sauce | Coconut aminos |
| Honey | Brown sugar or agave |
| Chicken thighs | Tofu or shrimp |
Instructions
- Prep: Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Make teriyaki sauce: In a small saucepan, whisk soy sauce, honey, rice vinegar, garlic, and ginger. Simmer 2 minutes. Mix cornstarch + water, stir into sauce until thickened (1–2 minutes). Set aside.
- Toss chicken & veggies: On the sheet pan, combine chicken and veggies with olive oil. Pour half the teriyaki sauce over and toss to coat.
- Bake: Spread evenly (don’t overcrowd!). Bake 15 minutes, flip chicken/stir veggies, then bake 5–10 more minutes until chicken hits 165°F (74°C).
- Finish: Drizzle with remaining sauce, garnish with sesame seeds and green onions. Serve over rice or noodles.
Time & Servings
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
Nutrition (per serving)
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 320 | 22g | 28g | 12g |
Pro Tips for Success
- Don’t overcrowd the pan: Use two pans if needed for crispier veggies.
- Cut veggies evenly: Smaller pieces cook faster (aim for 1-inch size).
- Check chicken temp: Use a meat thermometer to avoid dryness.
- Broil 1–2 minutes at the end for extra caramelization.
FAQs
Can I use frozen veggies?
Yes! Thaw and pat dry first to prevent excess moisture.
How do I store leftovers?
Keep in an airtight container for up to 3 days. Reheat in the oven or skillet to maintain texture.
Is this recipe gluten-free?
Swap soy sauce for tamari or coconut aminos, and ensure your cornstarch is GF.
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