Easy Sheet Pan Teriyaki Chicken (Sweet and Savory Flavors!)
One of my my mother’s tastiest recipes was her famous teriyaki chicken.
To this day, I remember how the sweet and savory aroma would fill our home, coaxing us out of our rooms and leading us to the dinner table. I always promised myself I’d learn to recreate that magic.
Years later, after many attempts and a few mishaps, I finally nailed it! This sheet pan teriyaki chicken is my take on her dish — simple yet delicious.
Not only is it a family favorite, but it also simplifies dinner time; just one pan, and dinner is served!
Why You’ll Love This Recipe
- Easy preparation, minimal cleanup
- Perfectly tender chicken coated in a delectable homemade teriyaki sauce
- Loaded with vibrant veggies for a wholesome meal
- Great for meal prep; the leftovers taste fantastic!
- Can easily be customized with your favorite seasonal vegetables
The Story Behind the Recipe
After moving away, I missed my mother’s cooking so much.
When I first attempted her teriyaki chicken, I winged it and used too little sauce, making the chicken taste bland. The resulting disaster motivated me to perfect it, and voilà: this recipe!
But I did make a big change to fit my busy schedule: I always make this teriyaki chicken in a sheet pan now, and it works wonderfully.
Ingredients & Substitutions
- 1 pound chicken thighs: Choose boneless and skinless for tenderness.
- 1 cup broccoli florets: You can substitute with snap peas or green beans.
- 1 bell pepper: Any color can work, although red is best for a sweeter flavor.
- ½ cup teriyaki sauce: Both store-bought and homemade (with soy sauce, brown sugar, sesame oil, honey, garlic, and ginger) are suitable.
- 2 tablespoons olive oil: You can also use sesame oil for a deeper flavor.
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Sesame seeds and scallions (optional for garnish)
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
Step-by-Step Instructions
- Preheat your oven: Set to 400°F (200°C).
- In a large bowl, whisk teriyaki sauce, olive oil, garlic powder, salt, and pepper. Add the chicken thighs afterward, then coat evenly.
- On a large sheet pan, spread the chicken.
- Add the broccoli and bell pepper, mixing them with the chicken.
- Bake for 25 minutes or until the chicken is cooked through. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let it rest for a few minutes before serving. Garnish with sesame seeds and scallions.
Expert Tips for the Best Teriyaki Chicken
- Marinate for maximum flavor. If time allows, marinate the chicken for 30 minutes or even overnight.
- Add a drizzle of sesame oil. Do this before serving for an extra depth of flavor.
- Experiment with different veggies (or even fruits!). Carrots, snap peas, or even pineapple can elevate your dish!
- Make it spicy. Add a sprinkle of red pepper flakes for some heat.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 290 |
| Protein | 25g |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Carbohydrates | 15g |
| Fiber | 2g |
| Sugar | 5g |
FAQs About Sheet Pan Teriyaki Chicken
Can I use chicken breasts instead of thighs?
Yes! Just monitor the cooking time closely as breasts tend to cook faster.
What other sauces can I try?
Honey soy sauce or a homemade orange glaze can also work beautifully!
Can I make this recipe ahead of time?
Absolutely! Prepare and marinate the chicken and veggies the night before, then bake when ready to serve.
Will this dish freeze well?
Yes! Store in an airtight container for up to three months. Thaw before reheating for best results.
Relish Every Bite of This Teriyaki Chicken
I hope this sheet pan teriyaki chicken recipe finds a special place in your home, just as it has in mine! Cooking doesn’t need to be complicated. Enjoy the flavors and the memories as you gather your loved ones for dinner.
