Name: Sheet Pan Teriyaki Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: ½ cup less-sodium soy sauce; ¼ cup honey; 3 tablespoons rice vinegar; 2 tablespoons packed brown sugar; 3 cloves garlic ((finely minced or pressed)); 2 tablespoons cornstarch; 3 cups broccoli florets ((1 crown)); 1 red bell pepper, cut into 1-inch pieces ((about 1 cup)); 2 medium carrots, sliced into ¼ inch rounds ((about 1 cup)); 2 tablespoons olive oil; ½ teaspoon kosher salt; ¼ teaspoon coarse ground black pepper; 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; 4 ounces snow peas or snap peas, trimmed and strings removed ((about 1 cup)); cooked rice; sliced green onions and sesame seeds

Recipe Overview

Why you’ll love it: Sheet pan teriyaki chicken is a complete dinner made on one pan with tender chicken, stir fry-style vegetables, and a savory homemade teriyaki sauce. This easy chicken recipe is here to streamline your weeknight cooking!

How long it takes: 50 minutes
Equipment you’ll need: large rimmed sheet pan, large bowl, small bowl or liquid measuring cup
Servings: 4

Close-up of a spoonful of chicken stir fry with broccoli, carrots, red bell peppers, and snap peas, topped with sesame seeds, next to a bowl of white rice.

Takeout Flavor, Sheet Pan Effort

I love teriyaki, and I love sheet pan meals, so it’s only natural that I would combine them.

The sauce in this recipe is based on my recipes for chicken teriyaki bowl and grilled teriyaki chicken. Sweet, savory, and garlicky, you only need a handful of pantry ingredients to make teriyaki and the flavor is far better than store-bought.

What makes it special:

Complete one-pan meal: Chicken and plenty of vegetables cook together for an easy all-in-one dinner. You can add rice if you’d like (the microwave packets of pre-cooked rice are a lifesaver!) but honestly, you can even serve it without rice for a light meal.
No cooking stress and minimal cleanup: Everything roasts on one sheet pan, which means you don’t have to juggle multiple pans on the stovetop, and cleaning up afterwards is easy peasy.
Flexible ingredients: As written, this sheet pan teriyaki chicken is made with veggies that are easy to find year-round, but you can also swap in seasonal veggies. (Asparagus would be fantastic in the spring!)

Ingredient Notes

You’ll find the full ingredient list in the recipe card, but here’s a quick overview of the different components.

Homemade teriyaki sauce: Less-sodium soy sauce is the base of the sauce; honey and brown sugar add that signature sweetness, rice vinegar balances the sweet flavor, garlic adds savory depth, and cornstarch thickens it so it clings to the chicken and veggies. Many commercial teriyaki sauces are extremely salty or overly sweet. When you make your own, you can make it exactly how you like.
Boneless skinless chicken breasts: Full of lean protein, boneless chicken breasts are about the easiest thing in the world to prep with no skin or bones to contend with.
Vegetables: I like to use a selection of stir fry-style veggie; broccoli florets, red bell pepper, carrots, and snow or snap peas work perfectly. The vegetables should be quite dry. Too much moisture means they’ll steam and get too soft. You’ll also need olive oil, salt, and pepper to roast them.
For serving: Serve this Asian-style sheet pan teriyaki chicken with steamed rice, garnished with sliced green onions and sesame seeds.

How to Make Sheet Pan Teriyaki Chicken

Make the teriyaki sauce. Whisk soy sauce, honey, rice vinegar, brown sugar, and garlic in a small bowl or liquid measuring cup until the sugar completely dissolves. The sauce should look smooth, not grainy. Then, whisk in the cornstarch. (It will sink to the bottom as the sauce sits but you can whisk it all together again right before you add it to the pan.)

Six small bowls containing soy sauce, brown sugar, minced garlic, honey, cornstarch, and rice vinegar arranged on a light surface.

A hand holding a whisk mixes a brown sauce with visible garlic in a clear glass bowl on a light-colored surface.

Cooking Tip

Try to cut the vegetables about the same size so they cook evenly. The same goes for the chicken. If the pieces are unevenly sized, the smaller ones will cook much more quickly than larger ones, meaning they’ll be overcooked by the time you take the pan out of the oven.

Roast the vegetables. Toss the broccoli, bell pepper, and carrots in a large bowl with the olive oil, salt and pepper. Spread the vegetables in a single layer on a large rimmed sheet pan and bake for 15 minutes at 425ºF. (I like to add the snow peas with the chicken so they don’t get overdone.)

Raw diced chicken, broccoli, snap peas, red bell peppers, sliced carrots, olive oil, salt, and pepper arranged in separate bowls on a light surface.

A glass bowl containing chopped broccoli, sliced carrots, and diced red bell pepper, topped with salt and pepper.

Add the chicken and sauce. Add the chicken and snow peas to the pan. Whisk the sauce again to incorporate the cornstarch and pour it over everything; gently toss to coat.

Finish roasting. Roast the chicken and veggies for 15 minutes more. The chicken should be cooked through, the vegetables tender-crisp, and the sauce will appear bubbly and glossy.

Raw chicken pieces, sugar snap peas, chopped red bell pepper, broccoli florets, and sliced carrots arranged on a metal baking sheet.

A sheet pan filled with raw diced chicken, broccoli, red bell peppers, snap peas, and carrot slices, ready to be cooked.

Serve. Stir again, then spoon the teriyaki chicken and vegetables over rice. Garnish with sliced green onions and sesame seeds.

A bowl of white rice topped with stir-fried chicken, broccoli, snap peas, red bell peppers, carrots, and sesame seeds.

Recipe Variations

Switch up the vegetables. Asparagus, zucchini, or bell peppers in different colors work well. Eggplant would be excellent in the summer, or swap in fresh green beans for the snap peas.
Go Hawaiian. Fresh, frozen, or canned pineapple will make this sheet pan teriyaki chicken even more irresistible and sweet. Make sure you drain the pineapple really well so the juice doesn’t affect the consistency of the sauce.
Make it vegetarian. Skip the chicken and add extra vegetables, or stir in crispy baked tofu instead of chicken.
Add a little spicy heat. A pinch of red pepper flakes added to the teriyaki sauce will make your tastebuds tingle.

Two stainless steel baking sheets, ideal for preparing dishes like General Tso's tofu, are stacked slightly on top of each other against a plain white background.

My Favorite Sheet Pans

I use these for everything! I have four of them and they’re in constant rotation from my oven to my sink to my cupboard.

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Serving Suggestions

Rice: Jasmine rice, coconut rice, or Instant Pot brown rice are perfect for soaking up the sauce, or keep it light with cauliflower rice.
Quinoa: Quinoa adds extra protein to sheet pan teriyaki chicken. This Instant Pot quinoa is always cooked to perfection!
Sides and starters: For a real Asian-style feast, serve teriyaki chicken and vegetables with air fryer egg rolls or Asian salad.

Storage & Reheating

Refrigerator: Store leftover sheet pan teriyaki chicken in an airtight container for up to 4 days. While you could technically freeze leftovers if you absolutely need to, the veggies will lose their tender-crisp texture after freezing and thawing, so I don’t recommend it.

To reheat: Warm leftovers in the microwave or in a skillet over medium heat until heated through.

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Sheet Pan Teriyaki Chicken