This sheet pan teriyaki chicken features juicy chicken thighs and tender veggies glazed in a sticky sweet-and-savory sauce. Cozy up with your new favorite weeknight dinner!
You guys, let me rave about this sheet pan chicken teriyaki for a minute. Not only is it so easy to make and absolutely delicious, there’s almost zero cleanup required. I always appreciate a low-effort meal as a busy mom, and this recipe delivers every single time. Tim and I both love Asian food, and at this point, my boys are pretty much obsessed with anything that has protein lol… so this is a family favorite.
I love using separate sheet pans for this recipe. The chicken releases a lot of juices as it cooks, so if everything is sharing one pan, the vegetables tend to steam instead of roast. Separating them allows the chicken to caramelize beautifully under the broiler while the veggies stay tender with lightly browned edges. It’s a simple hack, but it makes a huge difference!
Love the flavor from the grill? Make these grilled chicken teriyaki skewers instead.
How To Make Sheet Pan Chicken Teriyaki
Who would think that a few simple steps can produce the most satisfying dinner ever? Here’s a quick overview of how I make this incredible sheet pan chicken teriyaki:
- Marinate the chicken: Combine the chicken thighs and one cup of the teriyaki sauce in a large bowl. Cover and refrigerate for at least 30 minutes.
- Prepare the oven: Preheat the oven to broil and optionally line two baking sheets with parchment paper (I love these sheets) or foil.
- Separate the chicken and veggies: Arrange the veggies on the second baking sheet and toss them with a drizzle of olive oil. Spread the marinated chicken out on one of the baking sheets and pour any remaining marinade on top.
- Roast and broil: Boil veggies for 15 minutes, remove from the oven. Follow by broiling chicken for 15-20 minutes. Note: if your oven allows you to set the broil temperature, set it to 450°F. If you don’t have that option, broil on high but on a lower oven rack.
- Add the finishing touches: Brush the chicken with the remaining teriyaki sauce and sprinkle sesame seeds and green onions on top.
Hot tip: Serve the chicken teriyaki and roasted veggies with a bed of steamed rice or spicy chili noodles.
Tips For the Best Chicken Teriyaki
The perfect chicken teriyaki should be juicy, sticky, and balanced in flavor. Over the years of testing this recipe, I’ve stumbled upon these tips that check every box — and more.
- Make your own teriyaki sauce. Trust me. This recipe is so easy and quick to make, and it significantly elevates the flavor of the dish. In a pinch, store-bought teriyaki sauce will work, though (this one is my go-to).
- Give the chicken time to marinate. All those wonderful teriyaki flavors need time to absorb into the chicken thighs! I usually marinate them for 30 minutes when I’m in a rush, but you could absolutely get the ball rolling the night before.
- Avoid overcrowding. It may be tempting to pile everything onto one pan (I’ve been there), but the results are so much better with two pans. Leaving space between the chicken and veggies encourages them to cook evenly and crisp up.
- Broil the chicken until caramelized. Those little sticky, charred bits are soooo good. Every oven is different, so keep a close eye on the chicken and take it out as soon as it’s browned to your liking. Note: if your oven allows you to set the broil temperature, set it to 450°F. If you don’t have that option, broil on high but on a lower oven rack.
- Adjust the cooking time as needed. The cooking time totally depends on the size of the chicken, so I recommend using a thermometer to make sure the thickest part reaches 165°F. The veggies may also cook faster than the chicken, so feel free to pull them out whenever they’re tender.
- Don’t skip the garnishes! I’m crazy about teriyaki sauce, so my little secret is warming up some extra sauce to brush onto the chicken thighs when they’re hot out of the oven. The toasted sesame seeds and sliced green onions also add a wonderful dimension of flavor.
Storage & Reheating
If you know me, you know that I always love to have leftovers. This chicken teriyaki makes a great lunch or dinner for days to come!
- Storage: Allow the chicken and veggies to cool completely, then transfer them to an airtight container and store in the fridge for up to four days.
- Reheating: Warm the chicken and veggies in a skillet over medium heat, or use the microwave.
More Delicious Sheet Pan Dinners
- Sheet Pan Chicken Fajitas — Pile it into a tortilla for an easy and delicious Tex-Mex meal
- Sheet Pan Salmon and Veggies — Colorful, juicy, and ready in under 20 minutes
- Sheet Pan Quesadillas — Skip the skillet and feed the whole family at once with this quesadilla hack
- Sheet Pan Shrimp and Veggies — Unbelievably simple and quick to broil
Recipe
Ingredients
- 3 lbs boneless skinless chicken thighs, sliced into bite size
- 1½ cups teriyaki sauce divided
- 1 lb broccoli cut into bite-sized florets
- 1 red bell pepper sliced into one inch cubes
- 1 onion sliced into one inch cubes
- 1 tbsp oil avocado or olive
- 1 tbsp toasted sesame seeds for garnish
- 2 tbsp sliced green onions for garnish
Instructions
- Place the chicken thighs in a large bowl and pour one cup of the teriyaki sauce over them. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to broil at 450°F (note: if your oven only has a high or low broil setting, use high). Spread the broccoli, bell peppers, and onions evenly on a large baking sheet. Drizzle the veggies lightly with olive oil and toss to combine everything. Broil veggies on the lower oven rack for about 15 minutes or until golden brown. Remove and set aside.
- Arrange the marinated chicken in a single layer on one a second baking sheet. Pour any remaining marinade over the chicken.
- Place chicken on the lower rack and broil for 15 minutes. Flip the chicken pieces and spoon the pan sauce over the top.
- Broil the chicken thighs for an additional 3–5 minutes, until they are caramelized and cooked through (165°F internal temperature).
- Brush the chicken with the remaining ½ cup of teriyaki sauce and garnish with sesame seeds and green onions. Serve warm and enjoy!
Hi, I don’t understand the instructions… are we broiling one sheet at a time? If so, how can the cooking time be 20 minutes if each sheet needs 15 mins? That’s minimum 30mins
Hello Anna- yes, you would broil one at a time! Thank you for catching the cook time, that will be updated in the recipe card. Enjoy!