Teriyaki Chicken Sheet Pan Supper

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Teriyaki Chicken Sheet Pan Supper

There’s just something incredibly comforting about sliding a tray full of sizzling chicken and colorful veggies out of the oven, all caramelized and glossy with a sticky-sweet sauce. When I made this Teriyaki Chicken Sheet Pan Supper, it wasn’t just a quick meal; it felt like a little victory over a hectic day. It came together so easily, and the aroma alone had everyone circling the kitchen like hawks.

I love the simplicity of this recipe. One pan, minimal cleanup, and yet so much flavor packed into every bite. The juicy chicken thighs get beautifully roasted alongside crisp-tender bell peppers and red onions, all coated in a rich teriyaki glaze that thickens and glistens as it bakes. That contrast of sweet and savory, with a hint of ginger and garlic, is absolutely irresistible.

I first put this together on a whim one evening, trying to use what I had in the fridge, and it quickly became a go-to for busy weeknights. It’s hearty enough to stand on its own, but pairs beautifully with a bowl of steamed rice or noodles. Whether you’re cooking for family, guests, or meal prepping for the week, this dish delivers every time.

Before we dive in, if you’re a fan of easy and flavorful dinners, you should also check out the Creamy Garlic Chicken Breasts, Marry Me Chicken, and One-Pan Chicken with Buttered Noodles. Each one is packed with comfort and big flavors!

Why You’ll Love This Teriyaki Chicken Sheet Pan Supper

This dish brings the ultimate convenience without compromising on flavor. It uses just one pan, making cleanup a breeze. The homemade teriyaki glaze tastes better than anything from a bottle, with that perfect sticky consistency and depth of flavor.

You’ll love how versatile it is, allowing you to swap in your favorite veggies or even use boneless chicken breasts if that’s what you have on hand. Plus, it’s a meal that pleases everyone—from picky eaters to flavor chasers. Make it once, and you’ll find yourself craving it often.

Ingredients

Chicken thighs: These are the heart of the dish. Juicy, tender, and flavorful, boneless skinless chicken thighs roast beautifully and soak up the teriyaki sauce.

Bell peppers: I use a mix of red, yellow, and green for both color and their distinct sweetness that balances the sauce.

Red onion: Adds a sharp, slightly sweet depth and caramelizes nicely in the oven.

Teriyaki sauce: A homemade mix of soy sauce, brown sugar, garlic, ginger, and a little cornstarch to thicken it up perfectly during baking.

Garlic and ginger: Essential aromatics that bring warmth and a punch of flavor to the sauce.

Sesame oil: Just a touch elevates the umami and gives a classic Asian-style aroma.

Olive oil: Helps the veggies roast to perfection and prevents sticking.

Salt and pepper: Simple seasonings to enhance all the other flavors without overpowering them.

How to Make Teriyaki Chicken Sheet Pan Supper

Step 1: Prep the Ingredients

Chop the bell peppers and red onion into large, even pieces. Trim any excess fat from the chicken thighs and cut them into bite-sized chunks if preferred.

Step 2: Make the Teriyaki Sauce

In a small saucepan, combine soy sauce, brown sugar, garlic, ginger, water, and cornstarch. Bring it to a simmer and cook until it thickens into a glossy glaze.

Step 3: Assemble on the Sheet Pan

On a large sheet pan, toss the chicken pieces and chopped vegetables with olive oil, salt, and pepper. Pour the teriyaki sauce over everything and toss again to coat well.

Step 4: Roast to Perfection

Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender with charred edges.

Step 5: Garnish and Serve

Once out of the oven, drizzle with a little sesame oil and garnish with sesame seeds or chopped scallions if you like. Serve hot with steamed rice, quinoa, or noodles.

Recipe Variations and Possible Substitutions

You can easily tailor this Teriyaki Chicken Sheet Pan Supper to what you have on hand. Swap the chicken thighs for boneless, skinless chicken breasts if you prefer a leaner option. Tofu also works great for a vegetarian twist—just press and cube it before tossing it in the sauce.

For vegetables, broccoli, snap peas, or zucchini are excellent alternatives or additions. If you’re in a pinch, frozen stir-fry vegetables can be added straight to the pan without thawing. You can even spice it up with a drizzle of sriracha or a pinch of chili flakes in the teriyaki sauce.

Gluten-free? Use tamari instead of soy sauce. Low sugar? Reduce the brown sugar or use a sugar substitute like monk fruit or honey.

Serving and Pairing Suggestions

This sheet pan supper is so versatile when it comes to serving. I often serve it over a bed of jasmine rice, but brown rice, quinoa, or cauliflower rice are just as delicious. For a low-carb option, serve it in lettuce wraps for a fresh crunch.

To complete the meal, try pairing it with a simple cucumber salad or a bowl of miso soup. If you want to go fusion, a side of garlic noodles or a sesame slaw brings a new flavor dimension.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in the microwave in just a couple of minutes. If you prefer to keep the vegetables from getting too soft, reheat in a skillet over medium heat for a bit of added texture.

For freezing, portion the cooled chicken and veggies into freezer-safe bags or containers. Thaw overnight in the fridge before reheating.

FAQs

How do I know when the Teriyaki Chicken Sheet Pan Supper is done?

The chicken should reach an internal temperature of 165°F. The vegetables will be tender and slightly charred around the edges when everything is perfectly cooked.

Can I use store-bought teriyaki sauce for this Teriyaki Chicken Sheet Pan Supper?

Yes, store-bought sauce works in a pinch. However, making your own is quick and adds so much more depth and freshness to the dish.

What can I serve with Teriyaki Chicken Sheet Pan Supper?

Steamed rice, quinoa, or even soba noodles make great bases. It also pairs well with a light cucumber salad or a sesame slaw.

Can I make Teriyaki Chicken Sheet Pan Supper ahead of time?

Absolutely! You can prep the veggies and teriyaki sauce a day in advance and store them in the fridge. On cooking day, just toss everything on the pan and roast.

Related Recipe You’ll Like

If you’re loving the ease and flavor of this Teriyaki Chicken Sheet Pan Supper, you’ll definitely want to explore more deliciously simple meals like this. Try my Creamy Tuscan Sausage Pasta for a rich and satisfying dinner, or the ultra-comforting Shipwreck Dinner that layers flavors in one hearty bake. Another great one to add to your weeknight rotation is the One-Pot Creamy Beef and Garlic Butter Pasta — packed with indulgent, savory goodness and minimal cleanup.

Save and Share This Recipe for Later

Don’t let this Teriyaki Chicken Sheet Pan Supper be a one-time discovery. Make sure to pin this recipe on your Pinterest dinner board so it’s always at your fingertips. Sharing is caring, too—send the link to a friend who could use an easy, flavorful dinner idea. And if you tried it and loved it, tag me on social media to show off your delicious creation!There’s just something incredibly comforting about sliding a tray full of sizzling chicken and colorful veggies out of the oven, all caramelized and glossy with a sticky-sweet sauce. When I made this Teriyaki Chicken Sheet Pan Supper, it wasn’t just a quick meal; it felt like a little victory over a hectic day. It came together so easily, and the aroma alone had everyone circling the kitchen like hawks.

I love the simplicity of this recipe. One pan, minimal cleanup, and yet so much flavor packed into every bite. The juicy chicken thighs get beautifully roasted alongside crisp-tender bell peppers and red onions, all coated in a rich teriyaki glaze that thickens and glistens as it bakes. That contrast of sweet and savory, with a hint of ginger and garlic, is absolutely irresistible.

I first put this together on a whim one evening, trying to use what I had in the fridge, and it quickly became a go-to for busy weeknights. It’s hearty enough to stand on its own, but pairs beautifully with a bowl of steamed rice or noodles. Whether you’re cooking for family, guests, or meal prepping for the week, this dish delivers every time.

Before we dive in, if you’re a fan of easy and flavorful dinners, you should also check out the Creamy Garlic Chicken Breasts, Marry Me Chicken, and One-Pan Chicken with Buttered Noodles. Each one is packed with comfort and big flavors!

Why You’ll Love This Teriyaki Chicken Sheet Pan Supper

This dish brings the ultimate convenience without compromising on flavor. It uses just one pan, making cleanup a breeze. The homemade teriyaki glaze tastes better than anything from a bottle, with that perfect sticky consistency and depth of flavor.

You’ll love how versatile it is, allowing you to swap in your favorite veggies or even use boneless chicken breasts if that’s what you have on hand. Plus, it’s a meal that pleases everyone—from picky eaters to flavor chasers. Make it once, and you’ll find yourself craving it often.

Ingredients

Chicken thighs: These are the heart of the dish. Juicy, tender, and flavorful, boneless skinless chicken thighs roast beautifully and soak up the teriyaki sauce.

Bell peppers: I use a mix of red, yellow, and green for both color and their distinct sweetness that balances the sauce.

Red onion: Adds a sharp, slightly sweet depth and caramelizes nicely in the oven.

Teriyaki sauce: A homemade mix of soy sauce, brown sugar, garlic, ginger, and a little cornstarch to thicken it up perfectly during baking.

Garlic and ginger: Essential aromatics that bring warmth and a punch of flavor to the sauce.

Sesame oil: Just a touch elevates the umami and gives a classic Asian-style aroma.

Olive oil: Helps the veggies roast to perfection and prevents sticking.

Salt and pepper: Simple seasonings to enhance all the other flavors without overpowering them.

How to Make Teriyaki Chicken Sheet Pan Supper

Step 1: Prep the Ingredients

Chop the bell peppers and red onion into large, even pieces. Trim any excess fat from the chicken thighs and cut them into bite-sized chunks if preferred.

Step 2: Make the Teriyaki Sauce

In a small saucepan, combine soy sauce, brown sugar, garlic, ginger, water, and cornstarch. Bring it to a simmer and cook until it thickens into a glossy glaze.

Step 3: Assemble on the Sheet Pan

On a large sheet pan, toss the chicken pieces and chopped vegetables with olive oil, salt, and pepper. Pour the teriyaki sauce over everything and toss again to coat well.

Step 4: Roast to Perfection

Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, stirring once halfway through, until the chicken is cooked through and the vegetables are tender with charred edges.

Step 5: Garnish and Serve

Once out of the oven, drizzle with a little sesame oil and garnish with sesame seeds or chopped scallions if you like. Serve hot with steamed rice, quinoa, or noodles.

Recipe Variations and Possible Substitutions

You can easily tailor this Teriyaki Chicken Sheet Pan Supper to what you have on hand. Swap the chicken thighs for boneless, skinless chicken breasts if you prefer a leaner option. Tofu also works great for a vegetarian twist—just press and cube it before tossing it in the sauce.

For vegetables, broccoli, snap peas, or zucchini are excellent alternatives or additions. If you’re in a pinch, frozen stir-fry vegetables can be added straight to the pan without thawing. You can even spice it up with a drizzle of sriracha or a pinch of chili flakes in the teriyaki sauce.

Gluten-free? Use tamari instead of soy sauce. Low sugar? Reduce the brown sugar or use a sugar substitute like monk fruit or honey.

Serving and Pairing Suggestions

This sheet pan supper is so versatile when it comes to serving. I often serve it over a bed of jasmine rice, but brown rice, quinoa, or cauliflower rice are just as delicious. For a low-carb option, serve it in lettuce wraps for a fresh crunch.

To complete the meal, try pairing it with a simple cucumber salad or a bowl of miso soup. If you want to go fusion, a side of garlic noodles or a sesame slaw brings a new flavor dimension.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. It reheats beautifully in the microwave in just a couple of minutes. If you prefer to keep the vegetables from getting too soft, reheat in a skillet over medium heat for a bit of added texture.

For freezing, portion the cooled chicken and veggies into freezer-safe bags or containers. Thaw overnight in the fridge before reheating.

FAQs

How do I know when the Teriyaki Chicken Sheet Pan Supper is done?

The chicken should reach an internal temperature of 165°F. The vegetables will be tender and slightly charred around the edges when everything is perfectly cooked.

Can I use store-bought teriyaki sauce for this Teriyaki Chicken Sheet Pan Supper?

Yes, store-bought sauce works in a pinch. However, making your own is quick and adds so much more depth and freshness to the dish.

What can I serve with Teriyaki Chicken Sheet Pan Supper?

Steamed rice, quinoa, or even soba noodles make great bases. It also pairs well with a light cucumber salad or a sesame slaw.

Can I make Teriyaki Chicken Sheet Pan Supper ahead of time?

Absolutely! You can prep the veggies and teriyaki sauce a day in advance and store them in the fridge. On cooking day, just toss everything on the pan and roast.

Related Recipe You’ll Like

If you’re loving the ease and flavor of this Teriyaki Chicken Sheet Pan Supper, you’ll definitely want to explore more deliciously simple meals like this. Try my Creamy Tuscan Sausage Pasta for a rich and satisfying dinner, or the ultra-comforting Shipwreck Dinner that layers flavors in one hearty bake. Another great one to add to your weeknight rotation is the One-Pot Creamy Beef and Garlic Butter Pasta — packed with indulgent, savory goodness and minimal cleanup.

Save and Share This Recipe for Later

Don’t let this Teriyaki Chicken Sheet Pan Supper be a one-time discovery. Make sure to pin this recipe on your Pinterest dinner board so it’s always at your fingertips. Sharing is caring, too—send the link to a friend who could use an easy, flavorful dinner idea. And if you tried it and loved it, tag me on social media to show off your delicious creation!

Save this recipe on: