Teriyaki Chicken Sheet Pan Dinner
This Teriyaki Chicken Sheet Pan Dinner delivers juicy chicken, crisp-tender vegetables, and a glossy homemade teriyaki sauce that caramelizes beautifully — all on one pan for minimal cleanup.
Equipment
- Large rimmed baking sheet (18x13 inch) - essential for the recipe
- Small saucepan - for the teriyaki sauce
- Mixing bowls - for tossing the vegetables
- Silicone basting brush - for glazing the chicken
- Sharp knife
- Cutting board
- Whisk
- Instant-read meat thermometer - highly recommended for food safety
- Measuring spoons
- Measuring cups
- Aluminum foil or parchment paper - for easy cleanup
Ingredients
- 1/2 cup soy sauce - 120 ml, or tamari for gluten-free
- 3 tablespoons brown sugar - packed
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 cloves garlic - minced
- 1 teaspoon fresh ginger - grated
- 1 tablespoon cornstarch
- 2 tablespoons water - to dissolve cornstarch
For the Sheet Pan
- 1.5 lbs boneless, skinless chicken thighs - 680 g
- 2 cups broccoli florets - 180 g, about 1.5 to 2 inches (4 to 5 cm) across
- 1 red bell pepper - cut into 1-inch (2.5 cm) pieces
- 1 cup carrots - 130 g, sliced into thin rounds or batons about 1/4 inch (6 mm) thick
- 1/2 red onion - cut into wedges about 1 inch (2.5 cm) thick
- 1 tablespoon olive oil
- salt and black pepper - to taste
For Garnish and Serving
- sesame seeds - for topping
- 2 green onions - thinly sliced
- cooked white or brown rice - for serving
Instructions
- Make the teriyaki sauce: combine soy sauce, brown sugar, honey, rice vinegar, and sesame oil in a small saucepan. Add garlic and ginger. In a small bowl, whisk cornstarch with cold water until dissolved.
- Bring the sauce mixture to a gentle boil over medium heat. Stir in the cornstarch slurry, reduce heat to low, and simmer 3-4 minutes until thickened. Reserve one-third for glazing and serving.
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with foil or parchment paper and lightly coat with oil or cooking spray.
- Prep vegetables: cut broccoli into florets, slice bell pepper into 1-inch pieces, slice carrots into thin rounds, and cut red onion into wedges.
- Toss vegetables with olive oil, salt, and pepper in a large bowl. Add half of the teriyaki sauce and toss to coat evenly.
- Pat chicken thighs dry with paper towels and season lightly with salt and pepper. Arrange vegetables in a single layer on the pan, place chicken in the center, and brush with remaining coating sauce.
- Bake for 20-25 minutes until chicken reaches 155°F to 160°F (68°C to 71°C). Vegetables should be bright and slightly caramelized at the edges.
- Switch oven to broil on high. Brush chicken with reserved sauce and broil 2-3 minutes until glossy and caramelized, watching closely. Internal temperature should reach 165°F (74°C).
- Rest chicken 3-4 minutes. Drizzle with remaining reserved sauce, sprinkle with sesame seeds and green onions, and serve over steamed rice.
Notes
- Pat chicken dry before seasoning to ensure proper browning and caramelization.
- Don't overcrowd the pan — if it looks full, use two sheet pans for proper roasting.
- Cut vegetables to similar sizes so they finish cooking at the same time.
- Reserve sauce that hasn't touched raw chicken for serving — never reuse sauce from the pan.
- Watch the broiler closely; teriyaki sauce is high in sugar and can burn quickly.
- Use an instant-read thermometer to check doneness without losing juices.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 375°F (190°C) for 10-12 minutes to restore caramelization.
- For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce.
- Freeze cooked chicken without vegetables in a freezer-safe container for up to 2 months.