Sheet Pan Teriyaki Chicken With Vegetables
If you’re looking for a dinner recipe that combines convenience, flavor, and nutrition, look no further than this Sheet Pan Teriyaki Chicken With Vegetables. This dish is not only a feast for the taste buds but also a delight for busy weeknights. With minimal prep and cleanup, this recipe allows you to enjoy a wholesome meal without the fuss. The vibrant vegetables paired with juicy chicken coated in a sweet and savory teriyaki sauce make for a winning combination that everyone will love.
Why This Recipe Belongs in Your Rotation
Sheet Pan Teriyaki Chicken With Vegetables is a one-pan wonder that brings together the bold flavors of teriyaki sauce with the freshness of seasonal vegetables. Not only is it easy to prepare, but it also lends itself well to customization based on your preferences or what you have on hand. The best part? It’s perfect for meal prep. Cook a big batch and enjoy leftovers throughout the week. Plus, it’s a hit with both kids and adults, making it a family favorite.
Your Shopping Guide
Before you head to the store, make sure you have the following ingredients in your cart:
- 1 cup soy sauce – The base of your teriyaki sauce, providing that signature umami flavor.
- ½ cup brown sugar – Adds sweetness and balances the saltiness of the soy sauce.
- 1 teaspoon sesame oil – Infuses a rich, nutty flavor into the dish.
- 3 cloves garlic, minced – Offers aromatic depth and enhances the overall taste.
- 1 teaspoon grated ginger – Brings a fresh, zesty kick.
- 1 tablespoon cornstarch – Helps thicken the sauce for a glossy finish.
- ½ cup water – Used to adjust the consistency of the sauce.
- Salt and black pepper, to taste – Essential seasonings for balancing flavors.
- 3 boneless skinless chicken breasts, cut in half lengthwise (about 1 ½ pounds) – The protein star of the dish.
- 2 cups broccoli florets – Adds vibrant color and crunch.
- 1 cup carrots, sliced – Sweet and crunchy, perfect for roasting.
- 1 red onion, sliced – Provides sweetness and a hint of sharpness.
- 1 bell pepper, sliced – Adds a pop of color and flavor.
Equipment Breakdown
To make this recipe seamless, gather the following equipment:
- Large mixing bowl – For mixing the sauce and marinating the chicken.
- Sheet pan – The star of this recipe for roasting everything together.
- Measuring cups and spoons – Precision is key in achieving the perfect flavor.
- Whisk – For mixing the sauce ingredients thoroughly.
- Knife and cutting board – Essential for prepping your chicken and vegetables.
Sheet Pan Teriyaki Chicken With Vegetables: How It’s Done
Step 1: Prep the Marinade
In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, cornstarch, and water. This is your teriyaki sauce that will infuse the chicken and vegetables with incredible flavor.
Step 2: Marinate the Chicken
Add the chicken breasts to the bowl and toss until well coated. Let the chicken marinate for at least 30 minutes, or up to 2 hours if you have the time. This step is crucial for maximizing flavor.
Step 3: Preheat the Oven
Preheat your oven to 400°F (200°C). A hot oven is essential for roasting the vegetables and chicken evenly.
Step 4: Prepare the Vegetables
While the chicken is marinating, prepare your vegetables. Cut the broccoli into florets, slice the carrots, red onion, and bell pepper. Arrange your veggies in a single layer on a large sheet pan.
Step 5: Add the Chicken to the Sheet Pan
Once marinated, remove the chicken from the bowl and place it on the sheet pan among the vegetables. Drizzle any remaining marinade over the top for added flavor, and season with salt and black pepper to taste.
Step 6: Roast Everything Together
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The chicken should reach an internal temperature of 165°F (75°C).
Step 7: Serve and Enjoy
Remove the sheet pan from the oven, and let it rest for a few minutes. Serve the teriyaki chicken and vegetables over rice or quinoa for a complete meal. Drizzle with additional teriyaki sauce if desired.
In-Season Flavor Ideas
To keep your Sheet Pan Teriyaki Chicken With Vegetables exciting, consider these in-season flavor ideas:
- Swap out the broccoli for asparagus in spring for a tender crunch.
- In summer, add zucchini or cherry tomatoes for a burst of freshness.
- Try sweet potatoes instead of carrots in the fall for a hearty twist.
- In winter, Brussels sprouts make a great addition for added texture.
If You’re Curious
The origins of teriyaki date back to Japan, where the term refers to the cooking technique of grilling or broiling with a glaze. The sauce is a perfect balance of sweet and savory, making it incredibly versatile. You can use this same recipe with different proteins like tofu, shrimp, or pork for a variety of meals. Plus, if you want to cut down on prep time, you can use pre-cut vegetables available at many grocery stores.
Storing, Freezing & Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This dish also freezes well; place cooked chicken and vegetables in a freezer-safe container and freeze for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm in the oven at 350°F (175°C) until heated through, or use the microwave for a quick meal.
Quick Q&A
Can I make this dish ahead of time?
Yes! You can marinate the chicken and chop the vegetables a day in advance. Just store them separately in the refrigerator until you’re ready to cook.
What can I use instead of soy sauce?
If you’re looking for a soy sauce alternative, you can use tamari for a gluten-free option or coconut aminos for a slightly sweeter flavor.
Can I add more vegetables?
Absolutely! This recipe is very flexible. Feel free to add or substitute with your favorite vegetables such as snap peas, cauliflower, or eggplant.
What can I serve with this dish?
This teriyaki chicken pairs well with steamed rice, quinoa, or even crispy noodles. You can also serve it with a side salad for added freshness.
More from the Kitchen
- Sally’s Teriyaki Chicken Bowls
- Pinch of Yum’s One-Pan Teriyaki Chicken
- Minimalist Baker’s Vegan Teriyaki Chicken
Make It Tonight
With its simplicity and robust flavor, Sheet Pan Teriyaki Chicken With Vegetables is calling your name for dinner tonight. It’s a delightful way to enjoy a balanced meal that’s as eye-catching as it is delicious. Gather your ingredients, preheat your oven, and get ready to enjoy a scrumptious meal that will have everyone asking for seconds. The combination of tender chicken and vibrant vegetables, all coated in a savory teriyaki glaze, will surely become a staple in your household. Happy cooking!
Sheet Pan Teriyaki Chicken With Vegetables
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, cornstarch, and water to create the teriyaki sauce.
- Add the chicken breasts to the bowl and toss until well coated. Let marinate for at least 30 minutes, or up to 2 hours.
- Preheat your oven to 400°F (200°C).
- Prepare your vegetables by cutting the broccoli into florets, slicing the carrots, red onion, and bell pepper, then arrange in a single layer on a large sheet pan.
- Once marinated, place the chicken on the sheet pan among the vegetables and drizzle with any remaining marinade. Season with salt and black pepper to taste.
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Remove from the oven and let rest for a few minutes. Serve over rice or quinoa with additional teriyaki sauce if desired.
Notes
- Marinate the chicken ahead of time for maximum flavor.
- Feel free to substitute vegetables based on what’s in season.
- This dish freezes well; store in airtight containers.
