Teriyaki Chicken Sheet Pan Meal Recipe

I absolutely love this Teriyaki Chicken Sheet Pan Meal Recipe because it combines simplicity with bold flavors – it’s the kind of dinner that feels like you put in a lot more effort than you actually did. Whether you’re juggling work, kids, or just want something fast and tasty, this dish hits the sweet spot, giving you juicy chicken, crisp-tender veggies, and that irresistible teriyaki glaze all in one pan. No fuss, no mess, just a crowd-pleasing meal on your table in under an hour.

When I first tried this recipe, I was amazed by how perfectly everything cooks together on a single sheet pan. You’ll find that it’s not only easier on your schedule but also easier on cleanup, which seriously makes a difference on busy weeknights. Plus, it’s flexible – so whether you want to add more veggies or swap up the rice, you can make it your own and still have dinner ready fast.

this …

Ingredients You’ll Need

These ingredients work wonderfully together because they balance hearty protein with colorful veggies that roast to tender-crisp perfection. Keep an eye out for fresh peppers and broccoli – the fresher they are, the better the flavor.

• Chicken breast: I prefer boneless, skinless for easy chopping and quick, even cooking.
• Onion: Adds a subtle sweetness as it roasts, balancing the savory chicken.
• Bell peppers: Choose your favorite colors for a vibrant, tasty punch.
• Broccoli: Chopped into bite-sized florets so it cooks evenly alongside the chicken.
• Salt, pepper, garlic powder, smoked paprika: This combo packs plenty of flavor – smoked paprika adds a fun smoky depth without needing a grill.
• Olive oil: Helps everything roast up beautifully without sticking.
• Buffalo Wild Wings Teriyaki sauce: The star of the dish – the sweet and savory glaze that brings it all together.
• Green onions: Freshly chopped for a bright finish and a little crunch.

Variations

One of my favorite things about the Teriyaki Chicken Sheet Pan Meal Recipe is how flexible it is — you can easily switch up veggies or tweak the seasoning to suit your mood or what’s in your kitchen. I encourage you to experiment and make it your own!

• Veggie Swap: I once tried swapping bell peppers for snap peas and mushrooms, which added a great earthy flavor that my whole family loved.
• Spice It Up: If you like a little heat, sprinkle on red pepper flakes or a dash of sriracha before baking.
• Gluten-Free Option: Double-check your teriyaki sauce ingredients or make your own gluten-free version for sensitive diets.
• Protein Options: This recipe works great with chicken thighs too — I find they stay juicier for leftovers.

How to Make Teriyaki Chicken Sheet Pan Meal Recipe

Step 1: Prep Your Veggies and Chicken

Start by chopping your vegetables: dice the onion and bell peppers into evenly sized chunks, and roughly chop the broccoli so the pieces aren’t too tiny — you want them nice and hearty to hold up during roasting. Then cube your chicken breast into bite-sized pieces to ensure even cooking. This initial prep really sets the stage for a harmonious bake where everything finishes together perfectly.

Step 2: Season The Veggies and Chicken Separately

People often overlook this step, but I’ve learned it’s key that you season the veggies and chicken separately so each gets its own flavor boost. Toss the veggies in a bowl with a drizzle of olive oil, salt, pepper, garlic powder, and smoked paprika, then set them on one side of your sprayed sheet pan. In the same bowl, season the chicken with the same spice blend plus just enough teriyaki sauce to coat—about a tablespoon or so is perfect. This way, the chicken gets that glossy, sweet marinade coating while the veggies roast to a flavorful crisp on their own side.

Step 3: Roast and Finish Off

Pop your sheet pan into the oven at 400°F and roast for 20-25 minutes. You’ll want to check that the chicken is fully cooked through and veggies are fork-tender. If you’re craving a little extra caramelization on your chicken’s edges, I like to drain off any excess liquid and broil it for 2-3 minutes—just keep a close eye so it doesn’t burn! That slight char adds amazing depth and texture.

Step 4: Combine and Garnish

Once everything’s roasted, stir the chicken and vegetables together right on the sheet pan and drizzle a little extra teriyaki sauce if you want that saucy finish. Sprinkle chopped green onions over the top for freshness and a mild crunch. At this point, you can serve it plain or over a steaming bed of white or fried rice—either way, it’s spectacular.

How to Serve Teriyaki Chicken Sheet Pan Meal Recipe

Garnishes

I love topping this meal off with chopped green onions because they add a fresh pop of color and a nice mild onion bite that balances the sweetness of the teriyaki. Sometimes, I also sprinkle toasted sesame seeds for a little extra crunch and that subtle nutty flavor—it’s a small touch that really elevates the dish in my opinion.

Side Dishes

This sheet pan meal pairs beautifully with simple steamed jasmine rice or quick microwavable fried rice for convenience. When I want to up the veggie game, I serve it alongside a simple cucumber salad or quick-pickled carrots for a refreshing contrast that cuts through the richness.

Creative Ways to Present

For a fun twist on family dinners or casual get-togethers, I sometimes serve this meal in shallow bowls with all the components layered: rice on the bottom, then the teriyaki chicken and veggies, topped with green onions and sesame seeds. It feels a bit fancy but takes no extra time—perfect for “from sheet pan to table” style dining.

Make Ahead and Storage

Storing Leftovers

I usually let any leftovers cool completely, then store them in an airtight container in the fridge for up to 4 days. The teriyaki glaze helps keep the chicken moist, and the veggies hold their texture better than you might expect, making it perfect for next-day lunches.

Freezing

If I’m prepping this recipe for busy weeks, I freeze portions in meal prep containers. Just make sure to cool it fully before freezing to avoid condensation, which can make the chicken a bit soggy. When thawed overnight in the fridge, it reheats surprisingly well.

Reheating

The best way I’ve found to reheat leftovers is in a preheated oven at 350°F for about 10-12 minutes, which helps keep the chicken juicy and the veggies crisp-tender. Microwaving is faster, but I recommend a quick broil afterward to refresh the glaze and add back some texture.

FAQs

Final Thoughts

This Teriyaki Chicken Sheet Pan Meal Recipe has become a go-to in my kitchen because it’s reliable, flavorful, and so forgiving. I love how it can be dressed up or down depending on what you have, yet always delivers that satisfying balance of savory and sweet. If you’re after a weeknight dinner that feels like a treat without hours of work, I really recommend giving this recipe a try—you’ll wonder how you ever lived without it!

Print