Sheet Pan Teriyaki Chicken and Vegetables

I’ve been on a major sheet pan dinner kick.  My favorite thing about using a sheet pan to cook dinner, is that I can usually make a main dish AND a side dish in one!

This is one recipe you can feel good about feeding your family!  With plenty of protein and veggies, you can’t go wrong!  It’s also the perfect dinner to make when you don’t have a lot of time.  You just throw everything together in the pan, drizzle with sauce and dinner is ready to go in 30 minutes flat!

I can be pretty picky when it comes to teriyaki sauce.  I feel like a lot of store-bought teriyaki sauces are really salty and strong.  This homemade teriyaki sauce is made with just a few ingredients that you probably have on hand!  I also love that it is sweetened with honey rather than sugar.  The honey gives it the perfect amount of sweetness!

My family ate the chicken and vegetables as they are, but this could easily be served over rice for a heartier meal!

Serves: 6-8

Sheet Pan Teriyaki Chicken and Vegetables

15 minPrep Time

35 minCook Time

50 minTotal Time

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  • 8 boneless skinless chicken thighs
  • 3 cups broccoli florets
  • 2 cups sliced carrots
  • 2 cups sugar snap peas
  • Salt and pepper, to taste
  • 1 cup low sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup rice wine vinegar
  • 2 teaspoons sesame oil
  • 3 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • 2 teaspoons sesame seeds (for garnish)


  1. Preheat oven to 400 degrees F.
  2. Cover a baking sheet with foil and spray with nonstick cooking spray.
  3. Arrange chicken, broccoli, carrots and peas in an even layer on baking sheet. Season with salt and pepper, taste.
  4. In a saucepan over medium heat, whisk together soy sauce, honey, rice wine vinegar, sesame oil, minced garlic, ginger, cornstarch and water. Bring to a boil and reduce heat to low and let simmer for a few minutes, stirring constantly, until sauce thickens.
  5. Spoon teriyaki sauce over chicken and drizzle remaining sauce over vegetables.
  6. Bake for 30-35 minutes, or until chicken is cooked through and vegetables are soft.
  7. Garnish with sesame seeds before serving, if desired.

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