Sheet Pan Chicken Teriyaki

The best baked sheet pan chicken teriyaki recipe for busy weeknights! Full of juicy and tender chicken on a bed of sweet and tangy veggies!

Looking for an easy, family-friendly chicken dinner that’s full of flavour? This sheet pan chicken teriyaki is a quick and simple recipe that delivers tender, juicy chicken coated in a rich homemade teriyaki sauce, baked alongside colourful vegetables for a complete meal.

This recipe is perfect for weeknight dinners, meal prep, or busy families. Unlike take-out, it uses simple pantry ingredients, so you can control the sweetness, saltiness, and overall flavour of the sauce. Ready in just about 45 minutes, it’s a hassle-free way to enjoy a homemade version of your favourite take-out dish.

Serve over rice or noodles for a complete, wholesome dinner that everyone will love. With reliable results and familiar flavours, this baked sheet pan chicken teriyaki is a recipe you’ll want to make again and again

Tips for the Best Sheet Pan Chicken Teriyaki

• Cut vegetables evenly – ensures they cook at the same rate and stay crisp-tender
• Don’t overcook the chicken – breasts cook quickly; remove when internal temperature reaches 165°F
• Use as much teriyaki sauce as you like – more sauce means more flavor, so don’t be shy
• Swap in your favorite veggies – bell peppers, broccoli, snap peas, or carrots all work great
• Make it ahead – sauce can be prepared in advance to save time on busy nights

How to Store and Reheat Sheet Pan Chicken Teriyaki

• Fridge: Store leftovers in an airtight container for up to 3 days. Press out as much air as possible to keep chicken and vegetables fresh.
• Freezer: Freeze in meal-sized portions for up to 3 months. Use freezer-safe bags or containers and label with the date.
• Reheat:
  • Microwave: Heat in a microwave-safe dish for 1–2 minutes until warmed through.
  • Stovetop: Add a splash of water to a skillet, cover, and heat over medium until hot.
• Tip for frozen portions: Thaw overnight in the fridge before reheating for best results.

Frequently Asked Questions

Equipment Needed for Sheet Pan Chicken Teriyaki

No wok required! This stir-fry-inspired meal is baked entirely on a sheet pan, making cleanup simple. All you need is:

• A sheet pan
• A saucepan for the teriyaki sauce
• A measuring cup

Minimal equipment, minimal fuss, maximum flavour.

About the Ingredients for Sheet Pan Chicken Teriyaki

• Chicken – I would really recommend sticking with boneless skinless chicken breasts here as they cook fast and are easier to slice and serve. If you use any other type of chicken, please keep in mind that you will need to adjust the cooking time.
• Brown Sugar – Pack the brown sugar when measuring. If you want to reduce the sugar or make it low carb you can use golden monkfruit sweetener.
• Soy sauce – (or soya sauce) Use your favourite soy sauce.
• Garlic – 1 teaspoon of fresh minced garlic is about 1 clove, you can use more if you like a more garlicky teriyaki. You can also substitute with 1/4 teaspoon garlic powder.
• Oil – I used avocado oil but you can use any neutral flavoured oil like olive oil. You can also use sesame oil for a little more umami and a more savory homemade teriyaki sauce.
• Vinegar – Rice wine vinegar adds a kick of acid that balances out the sweet and salty really well. You can substitute with white vinegar.
• Honey – You can substitute with just a touch more brown sugar if you like.
• Cornstarch – To thicken the teriyaki sauce. You can substitute with xanthan gum if you are going low carb or keto.
• Veggies – I like to use frozen vegetables for this dish but if you have the time you can absolute use your favourite veggies.

Looking for More Easy Weeknight Dinner Recipes?

Check out some of my favourite easy dinner ideas!

Crock Pot Chicken Thighs with Potatoes & Carrots is a perfect family dinner you can set up in the morning and come home to – ready to eat!

This Gluten Free Chicken Pot Pie Casserole recipe is a delicious gluten free version of a family favourite. Perfect for serving anyone who cannot eat gluten, it can be enjoyed by all.

This creamy, delicious chicken with mushroom sauce is made from scratch. Learn how to make this classic comfort food with no canned soup.

How to Bake Sheet Pan Chicken Teriyaki

Yields: 4 servings | Prep time: 10 min | Cook time: 30 mins

Ingredients

• 2 large chicken breasts, cut lengthwise in half
• ½ cup brown sugar
• ⅓ cup soy sauce (use gluten free if necessary)
• 1 teaspoon minced garlic
• 1 tablespoon avocado oil (or neutral flavored oil) + extra for drizzling on vegetables
• ½ tablespoon rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 2 tablespoons warm water
• 1 20 oz bag of frozen stir fry veggies
• Pepper to taste
• Optional: toasted sesame seeds and/or green onions for garnish

Directions

1. Prep Oven & Pan
   Preheat oven to 400°F (200°C). Line a large baking sheet with foil and spray with nonstick cooking spray.
2. Prepare Chicken
   Slice chicken breasts in half lengthwise. Arrange on the prepared baking sheet.

1. Make Teriyaki Sauce
   Combine brown sugar, soy sauce, garlic, avocado oil, vinegar, and honey in a small saucepan. (Image 1) Heat over medium, stirring 2–3 minutes until sugar dissolves. Mix cornstarch and warm water in a small bowl, then stir into the saucepan. (Image 2) Simmer until slightly thickened.

1. Coat Chicken
   Drizzle sauce over chicken, coating both sides lightly. (Image 3)
2. Bake Chicken (First Round)
   Bake for 10 minutes. Remove from oven and flip chicken.
3. Add Vegetables
   Spread frozen vegetables around chicken. Drizzle with a little avocado oil and toss to coat. Season with pepper if desired. Return to oven for 20 more minutes until chicken is cooked and vegetables are tender. (Image 4)

1. Serve
   Slice chicken and serve with vegetables over rice. (Image 5) Drizzle with remaining teriyaki sauce. (Image 6) Garnish with sesame seeds and green onions if desired.