Sheet Pan Chicken Teriyaki
Summary
Sheet Pan Teriyaki Recipe
Sheet Pan Chicken Teriyaki
Sheet Pan Chicken Teriyaki is a quick, low-fuss dinner that bakes chicken and vegetables together on a single sheet pan. The recipe serves 5 and uses a homemade teriyaki glaze (or store-bought glaze) to finish the tray-baked chicken, bell pepper, onion, and broccoli.
Why you’ll love this
- Ready in about 15–20 minutes in the oven after prep (bake at 425 degrees).
- One-pan cleanup—everything is roasted together on a rimmed baking sheet.
- Includes a simple teriyaki glaze recipe you can make on the stovetop.
- Flexible serving: enjoy as-is or over rice or noodles.
Ingredients
Equipment
Method
Chicken Teriyaki Instructions
- Preheat your oven to 425 degrees. Line a rimmed baking sheet with parchment paper or non-stick aluminum foil.
- In large bowl, add your sliced chicken, bell peppers, onions and broccoli. Sprinkle the meat and veggies with salt and pepper. Add in the oil and give it all a stir to mix and coat evenly with the oil and spices.
- Pour the mixture onto the prepared baking sheet. Spread all the ingredients into a single layer.
- Place the baking sheet in the oven on the middle rack. Bake for 15-20 minutes until the veggies are tender and the chicken is cooked through to 165 degrees.
- Take out of the oven and pour the teriyaki sauce over the meat and veggies. Give it all a mix. Serve as is or over some cooked rice or noodles. Enjoy!
Dr. J's Teriyaki Glaze Instructions
- Place all the ingredients in a saucepan over medium heat. Stir to combine. Bring the mixture to bubbly and cook for just two minutes.
- Reduce the heat to a simmer and cook another 5-10 minutes until the sauce reaches your desired thickness. Enjoy!
Video
Tried this recipe?
Let us know how it was!Thinly sliced chicken and vegetables roasted together on a rimmed baking sheet is a fast, one-pan approach. A few short explanations clarify why the recipe’s steps produce even cooking and good color:
- Sliced chicken cooks quickly: Cutting breasts into roughly ¼-inch strips is what lets the chicken finish in the 15–20 minute oven window.
- One layer encourages browning: Spreading ingredients into a single layer prevents steaming and promotes caramelized edges.
- Similar piece sizes finish together: Small broccoli florets and thin-sliced peppers and onions roast at comparable rates, so they become tender at the same time as the chicken.
- High oven temperature speeds roasting: Baking at 425°F gives quick roast color while keeping the overall cook time short.
What’s in the teriyaki glaze (and what each ingredient does)
These are the roles of the glaze ingredients listed in the recipe:
- Soy sauce or Tamari: Provides the salty, umami base (Tamari is offered as the alternative in the ingredient list).
- Light brown sugar: Adds sweetness and helps the sauce caramelize when warmed.
- Rice vinegar: Gives mild acidity to balance sweet and salty notes.
- Cornstarch: The thickening agent—when the mixture is heated and simmered as instructed, the cornstarch causes the glaze to thicken and become glossy.
- Garlic powder, ground ginger, red pepper flakes: Supply aromatic and spicy background flavors listed in the glaze ingredients.
Frequently asked
How does the sauce get thick and glossy?
The glaze includes cornstarch and the instructions call for simmering the sauce for 5–10 minutes. Heating the mixture concentrates it and activates the cornstarch so the glaze becomes thicker and glossy enough to cling to the chicken and vegetables.
Watch Dr. J Make Sheet Pan Chicken Teriyaki
Watch Dr. J make Sheet Pan Chicken Teriyaki and see how it comes together.
