Sheet Pan Teriyaki Chicken with Veggies Recipe

Introduction

This Sheet Pan Teriyaki Chicken with Veggies is a quick, flavorful meal that combines tender chicken thighs with vibrant vegetables, all coated in a homemade teriyaki sauce. It’s perfect for busy weeknights when you want something healthy and delicious with minimal cleanup.

Ingredients

• 1½ lbs chicken thighs, boneless & skinless
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 red onion, chopped
• ⅓ cup low sodium soy sauce (or tamari)
• ⅓ cup pineapple juice (or orange juice)
• 3 tbsp honey or maple syrup
• 1 tbsp apple cider or rice vinegar
• 1 tbsp fresh garlic, minced
• 2 tsp fresh ginger, grated
• 2 tsp cornstarch
• 2 tsp water (for slurry)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or lightly grease it for easy cleanup.
2. Step 2: Place the chicken thighs, broccoli florets, sliced red bell pepper, and chopped red onion evenly on the sheet pan.
3. Step 3: In a small saucepan, combine soy sauce, pineapple juice, honey, vinegar, garlic, and ginger. Bring to a gentle simmer over medium heat.
4. Step 4: Mix cornstarch with water to create a slurry. Stir the slurry into the simmering sauce and cook for 1-2 minutes until thickened. Remove from heat.
5. Step 5: Pour half of the teriyaki sauce over the chicken and veggies, tossing gently to coat.
6. Step 6: Roast the sheet pan in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
7. Step 7: Remove from oven and drizzle the remaining teriyaki sauce over the cooked dish before serving.

Tips & Variations

• For extra flavor, marinate the chicken in the teriyaki sauce for 30 minutes before cooking.
• Add other vegetables like snap peas, carrots, or mushrooms for variety.
• Use boneless skinless chicken breasts if preferred, adjusting cooking time as needed.
• For a gluten-free option, ensure your soy sauce or tamari is certified gluten-free.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat until warmed through to maintain the texture of the chicken and vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables. Just be sure to thaw and drain them well before adding to the sheet pan to avoid excess moisture.

What can I substitute for pineapple juice in the teriyaki sauce?

If you don’t have pineapple juice, orange juice is a great alternative that will still add sweetness and acidity to the sauce.

Sheet Pan Teriyaki Chicken with Veggies Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

This Sheet Pan Teriyaki Chicken with Veggies is a quick and healthy one-pan meal featuring tender boneless, skinless chicken thighs glazed with a flavorful homemade teriyaki sauce and roasted alongside vibrant broccoli, red bell pepper, and red onion. Perfect for busy weeknights, this recipe combines sweet, savory, and tangy notes for a deliciously balanced dinner with minimal cleanup.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: Asian-American

Ingredients

Scale 1x2x3x

For the Chicken and Veggies:

• 1½ lbs chicken thighs, boneless & skinless
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 red onion, chopped

For the Teriyaki Sauce:

• ⅓ cup low sodium soy sauce (or tamari)
• ⅓ cup pineapple juice (or orange juice)
• 3 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar or rice vinegar
• 1 tbsp fresh garlic, minced
• 2 tsp fresh ginger, grated
• 2 tsp cornstarch plus 2 tsp water (slurry)

Instructions

1. Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, pineapple juice, honey or maple syrup, vinegar, minced garlic, and grated ginger. Mix until well combined.
3. Prepare Chicken and Veggies: Place the chicken thighs on the sheet pan, surrounded by broccoli florets, sliced red bell pepper, and chopped red onion. Pour half of the teriyaki sauce over the chicken and vegetables, tossing the veggies gently to coat.
4. Roast: Roast the chicken and vegetables in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
5. Thicken Sauce: While the chicken bakes, combine the cornstarch and water to make a slurry. Pour the remaining teriyaki sauce into a small saucepan and bring to a simmer over medium heat. Slowly whisk in the cornstarch slurry and cook until the sauce thickens, about 2 minutes.
6. Glaze and Serve: When chicken and vegetables are done, brush them with the thickened teriyaki glaze. Serve immediately with your favorite side, like steamed rice or quinoa.

Notes

• You can use chicken breasts if preferred, but thighs tend to remain juicier during roasting.
• Adjust sweetness by varying the honey or maple syrup amount according to taste.
• For a gluten-free version, use tamari instead of soy sauce.
• Feel free to add other vegetables like snap peas or carrots for more variety.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or oven.

Keywords: Sheet Pan, Teriyaki Chicken, One-Pan Dinner, Roasted Chicken, Healthy Dinner, Easy Weeknight Meal, Chicken Thighs, Vegetables