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!

There’s nothing like a delicious and easy chicken dish to please the whole family. This Baked Sheet Pan Chicken Teriyaki is simple to make, and tastes fantastic! The chicken is juicy and tender, with a flavorful teriyaki sauce coating every bite.

With this easy baked sheet pan chicken teriyaki recipe, you can have all the flavor of your favorite take-out dish without any of the fuss. Plus, this version is healthier and cheaper than ordering in! Win-win!

Serve this teriyaki chicken recipe over rice or noodles for a complete meal that everyone will love. In fact, it’s so good, you’ll want to make this delicious recipe again and again! Just 15 minutes of prep time, and the oven does all the work.

Don’t miss out on this delicious chicken teriyaki recipe – give it a try anytime you want an easy weeknight meal!

Why You will Love this Easy Baked Teriyaki Chicken Recipe

This teriyaki chicken recipe is a favourite in our house for a reason whenever we want an easy chicken dinner!

• Made with simple ingredients
• Quick prep time
• Only a few dishes for easy clean up
• Baked in the oven for easy cooking
• Easy homemade teriyaki sauce
• Super flavourful
• Tender chicken breasts
• Great for Meal Prep
• Dinner is on the table in just 30 Minutes!

Tips for the Best Teriyaki Chicken Breasts

• If using fresh veggies, cut your vegetables in larger, uniform pieces so that they cook evenly.
• Short on time? Use pre-made teriyaki sauce!
• Use as much teriyaki sauce as you like.
• Don’t overcook the chicken! Nobody likes dry chicken.

I Want More Sauce, Can I Make More?

Yes! You can double or triple the delicious teriyaki sauce recipe. I usually make way more because we love the deliciousness of this sauce! Make more and use as much as you like. The amount included is the bare minimum you should use.

If you find the sauce is too thick then try thinning it out with a little chicken broth. If it isn’t thick enough, remember that the cornstarch slurry will thicken the sauce up more as it gets hotter. However, if it remains thin for some reason, just make more cornstarch slurry and mix it in.

How to Store Leftover Teriyaki Chicken

Leftover teriyaki chicken will last in the fridge for up to 3 days. To store leftover teriyaki chicken, simply transfer it to a medium airtight container and place it in the fridge. Make sure to press out as much air from the bag or container before you seal it shut.

You can also freeze for longer storage, up to around 3 months. Divide leftover teriyaki chicken into meal-sized portions if desired and place it in a freezer bag. Press out as much air as possible before you seal it shut. Remember to date and label your freezer bags with a marker!

How to Reheat Leftover Teriyaki Chicken

To reheat leftover teriyaki chicken, transfer it to a medium microwavable bowl and zap it in the microwave for around 1 minute. You can also reheat teriyaki chicken on the stove top: just add a splash of water before you cover and steam-fry over high heat until hot throughout.

If reheating from frozen, thaw the entire bag overnight in the fridge before reheating.

What to Serve with Easy Homemade Teriyaki Chicken

Serve teriyaki chicken with white rice, brown rice, or even wild rice work really well. I also love this with brown fried rice or noodles.

If you are putting together a low carb meal you can serve over zoodles or cauliflower rice, or simply enjoy as is.

What Vegetables Can I Use for this Easy Teriyaki Chicken Recipe?

If you don’t want to use frozen veggies try any of these instead:

• Green Beans
• Snap Peas
• Bell Peppers
• Brocolli
• Carrots
• Zucchini
• Pineapple Chunks
• Edamame Beans
• Bok Choy
• Waterchestnuts
• Mushrooms
• Onions

Equipment Needed to Make Teriyaki Chicken

No wok is necessary for this stress-free, stir fry-inspired meal! It is simply cooked on a sheet pan and popped in a hot oven. All you need is a a sheet pan, a measuring cup, and a saucepan. Easy peasy!

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: 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:

Preheat the oven to 400 degrees F.

Line a large baking sheet with foil and spray with nonstick cooking spray. Set aside.

Slice two large chicken breasts in half lengthwise and place on the prepared baking sheet.

In a glass measuring cup, whisk together brown sugar, soy sauce, minced garlic, avocado oil, vinegar, and honey. Pour the mixture in a small saucepan on medium heat. Cook and stir for 2-3 minutes to allow the sugar to dissolve.

In a small bowl, stir together the cornstarch and water.

Pour cornstarch mixture into the saucepan with the soy sauce mixture and stir to combine. Allow the sauce to come to a simmer before turning off the heat.

Drizzle a light amount of teriyaki sauce on each piece of chicken, coating the top and the bottom.

Place chicken in a preheated oven for 10 minutes.

Remove from the oven and flip the chicken breasts. Add frozen vegetables to the baking sheet surrounding the chicken. Lightly drizzle avocado oil on the vegetables and toss. Sprinkle pepper on the chicken and vegetables if desired. Place back in the oven to bake for 20 additional minutes.

Remove from the oven. Place chicken breasts on a cutting board and slice. Serve chicken and vegetables over rice. Use the extra sauce to drizzle on the meat and vegetables and sprinkle with toasted sesame seeds if desired.