Sheet Pan Teriyaki Chicken with Veggies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
