Name: Teriyaki Chicken Sheet Pan Supper
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 6–8 chicken thighs (bone-in, skin-on or boneless, skinless); 3 bell peppers (mixed colors), cut into chunks; 1 large red onion, cut into wedges; Green onions, sliced (for garnish); Sesame seeds (for garnish); ½ cup soy sauce; ¼ cup honey or brown sugar; 2 tablespoons rice vinegar; 3 garlic cloves, minced; 1 tablespoon freshly grated ginger; 1 tablespoon cornstarch + 2 tablespoons water (for slurry); 1 teaspoon sesame oil (optional); Black pepper, to taste

Golden-glazed chicken thighs bathed in a rich teriyaki sauce, roasted alongside vibrant bell peppers and sweet red onions—this is the beauty of Teriyaki Chicken Sheet Pan Supper. Each bite bursts with sweet, savory, and umami-packed flavors, perfectly balanced with the tender juiciness of the chicken and the slight caramelization of the roasted vegetables. It’s a meal that’s as satisfying to the eyes as it is to the palate.

What makes this dish so enticing is its simplicity: one sheet pan, minimal prep, and an explosion of taste that can rival any takeout. Whether you’re hosting a casual dinner with friends or craving a cozy weeknight meal, this recipe delivers a hearty and wholesome feast with ease.

Why You’ll Love This Teriyaki Chicken Sheet Pan Supper

Effortless Cleanup: With everything cooked on one sheet pan, cleanup is a breeze.
Perfect for Meal Prep: This dish stores and reheats beautifully, making it ideal for prepping weekday lunches or dinners.
Balanced Flavors: The homemade teriyaki glaze is the star—sweet, salty, and slightly tangy, it brings all the elements together.
Customizable: Feel free to swap in your favorite veggies or adjust the sweetness of the sauce to your liking.
Crowd-Pleaser: Great for family dinners, potlucks, or even casual gatherings, this dish satisfies a wide range of tastes.

Preparation Phase & Tools to Use

Before you start cooking your Teriyaki Chicken Sheet Pan Supper, taking a few minutes to gather and prepare your tools can make the process smooth and enjoyable. Here’s what you’ll need and why each tool is important:

Sheet Pan (Rimmed Baking Sheet): The hero of this recipe. A large, rimmed baking sheet allows you to spread the chicken and vegetables evenly, ensuring even roasting and caramelization.
Mixing Bowls: For tossing vegetables with oil and seasoning, and for marinating or coating the chicken with the teriyaki sauce.
Tongs: Essential for flipping and tossing the chicken and veggies without piercing the meat (which helps keep it juicy).
Whisk: To mix the teriyaki glaze ingredients smoothly.
Pastry Brush (optional): Handy for brushing extra sauce over the chicken during roasting for maximum glaze.
Parchment Paper or Silicone Baking Mat (optional): Helps prevent sticking and makes cleanup even faster.

Preparation Tips

Marinate for Maximum Flavor: If you have time, marinate the chicken in the teriyaki sauce for 30 minutes to an hour. It helps the flavors penetrate the meat for a more flavorful bite.
Cut Vegetables Evenly: Uniformly cut bell peppers and onions ensure they cook evenly and caramelize beautifully.
Preheat the Oven: Always start with a fully preheated oven (around 400°F/200°C). This ensures that the chicken begins to roast and caramelize right away.
Don’t Overcrowd the Pan: Spread everything out in a single layer. Overcrowding will steam the ingredients instead of roasting them.
Reserve Some Sauce: Keep a bit of teriyaki sauce aside for drizzling over the finished dish for an extra pop of flavor and shine.

Ingredients for This Teriyaki Chicken Sheet Pan Supper

Here’s what you’ll need to create this mouthwatering dish:

Chicken Thighs (bone-in, skin-on or boneless, skinless) – about 6 to 8 pieces
Juicy and flavorful, thighs are perfect for roasting and soak up the teriyaki glaze beautifully.
Bell Peppers (mixed colors: red, yellow, orange) – 3 large, cut into chunks
Adds sweetness, color, and a nice contrast to the rich chicken.
Red Onion – 1 large, cut into wedges
Brings a mellow, sweet flavor when roasted.
Green Onions (scallions) – for garnish, sliced
Fresh pop of color and subtle oniony flavor to finish the dish.
Sesame Seeds – for garnish
Adds a bit of crunch and visual appeal.

For the Teriyaki Sauce:

Soy Sauce – ½ cup
Base of the sauce, provides saltiness and depth.
Honey or Brown Sugar – ¼ cup
Sweetens the sauce and helps create that glossy glaze.
Rice Vinegar – 2 tablespoons
Adds brightness and balances the sweetness.
Garlic – 3 cloves, minced
Boosts flavor with its aromatic punch.
Ginger – 1 tablespoon, freshly grated
Adds warmth and depth.
Cornstarch – 1 tablespoon (mixed with 2 tablespoons water)
Thickens the sauce to the perfect consistency.
Sesame Oil – 1 teaspoon (optional)
Enhances the nutty flavor of the dish.
Black Pepper – to taste
Balances the sweetness with a subtle kick.

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). A properly heated oven ensures the chicken roasts evenly and develops that irresistible caramelized glaze.

Step 2: Prepare the Teriyaki Sauce

In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar, minced garlic, grated ginger, and sesame oil (if using).
Place over medium heat and stir until the mixture starts to simmer.

In a small bowl, whisk together cornstarch and water to create a slurry. Gradually add this to the sauce while whisking constantly.
Let the sauce simmer for 2-3 minutes until it thickens to a glossy consistency. Remove from heat and set aside.

Step 3: Prepare the Chicken

Pat the chicken thighs dry with paper towels—this helps them brown nicely.
Place the chicken in a large mixing bowl and pour about half of the teriyaki sauce over them. Toss to coat well. Let them marinate for 10-15 minutes (or up to 1 hour if time allows).

Step 4: Prepare the Vegetables

In another mixing bowl, toss the bell peppers and red onion wedges with a drizzle of oil (neutral oil or sesame oil), a pinch of salt, and a bit of black pepper. This enhances their flavor and helps with caramelization.

Step 5: Arrange on the Sheet Pan

Line a rimmed sheet pan with parchment paper or a silicone baking mat (optional for easy cleanup).
Arrange the marinated chicken thighs skin-side up (if using skin-on) on the sheet pan. Scatter the prepared vegetables around the chicken in an even layer. Avoid crowding the pan.

Step 6: Roast to Perfection

Place the sheet pan in the preheated oven. Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and caramelized.

If desired, brush the chicken with additional teriyaki sauce halfway through cooking for extra glaze.

Step 7: Broil for a Final Touch (Optional)

For an extra glossy and caramelized finish, switch your oven to broil for the last 2-3 minutes. Keep a close eye to avoid burning.

Step 8: Garnish and Serve

Remove the sheet pan from the oven.
Drizzle with any remaining teriyaki sauce. Sprinkle with sliced green onions and sesame seeds for a fresh and flavorful finish.

Serve hot and enjoy!

Notes

Chicken Options: Both bone-in, skin-on and boneless, skinless chicken thighs work beautifully. Bone-in tends to be juicier and more flavorful, while boneless cooks faster and is easier to serve.
Make it Spicy: Add a pinch of red pepper flakes or a splash of sriracha to the teriyaki sauce for a little heat.
Vegetable Variations: You can easily customize the veggies—try adding broccoli florets, snap peas, carrots, or zucchini for more variety.
Sauce Consistency: If your sauce thickens too much after cooling, gently reheat it or add a splash of water to loosen it.
Double the Sauce: Love extra sauce? You can easily double the teriyaki sauce recipe and save some for drizzling over rice or noodles.

Watch Out for These Mistakes While Cooking

Skipping the Preheat: Always preheat the oven fully. If not, the chicken won’t brown properly, and the vegetables may steam instead of roast.
Overcrowding the Pan: Packing everything too tightly prevents proper caramelization. Use two pans if needed for larger batches.
Under-seasoning Vegetables: A simple drizzle of oil and a pinch of salt & pepper make a big difference in flavor.
Not Watching the Broil: If you opt to broil at the end, stay close! It takes just seconds to go from perfectly caramelized to burned.
Using Wet Chicken: Always pat the chicken dry before marinating—this helps achieve a better sear and glaze.
Uneven Vegetable Cuts: Try to cut vegetables uniformly so they cook evenly and look great on the plate.
Neglecting Resting Time: Let the chicken rest a couple of minutes after roasting so juices redistribute and stay inside the meat.
Using Too Much Sauce on the Pan: If you pour too much sauce directly onto the pan, it can burn. It’s better to brush on extra sauce toward the end of roasting.

What to Serve With Teriyaki Chicken Sheet Pan Supper

This flavorful dish shines as the centerpiece of a meal, and pairing it with the right sides can elevate it even more. Here are some tasty ideas to complement your Teriyaki Chicken Sheet Pan Supper:

8 Recommendations

1. Steamed Jasmine Rice

Soft, fragrant rice is the perfect companion to soak up that luscious teriyaki glaze.

2. Garlic Fried Rice

Take it up a notch with garlicky fried rice—crisp edges, tender grains, and plenty of flavor.

3. Sesame Noodles

Light, savory sesame noodles make a fantastic side with an Asian flair.

4. Stir-Fried Bok Choy

Quick stir-fried bok choy with garlic adds freshness and a slight bitterness to balance the sweetness of the teriyaki sauce.

5. Miso Soup

A warm bowl of miso soup brings comfort and an extra layer of umami to the meal.

6. Asian Slaw

Crunchy cabbage slaw with a sesame dressing adds a refreshing contrast to the rich, glazed chicken.

7. Edamame

Lightly salted steamed edamame makes a fun and healthy finger-food side.

8. Pickled Vegetables

Quick-pickled cucumbers, carrots, or radishes bring brightness and a crisp texture to your plate.

Storage Instructions

One of the great things about Teriyaki Chicken Sheet Pan Supper is that it stores exceptionally well—perfect for meal prep or enjoying leftovers.

Refrigeration:
Let the chicken and vegetables cool completely. Store in an airtight container in the refrigerator for up to 4 days.
Freezing:
You can freeze the cooked chicken (without the vegetables, as they tend to become mushy) for up to 2 months. Place in freezer-safe bags or containers. Thaw overnight in the refrigerator before reheating.
Reheating:
For best results, reheat in the oven at 350°F (175°C) until warmed through. You can also microwave on medium power in short intervals, but the skin may not stay crisp.
Tip: If you reserved extra teriyaki sauce, drizzle it over the reheated dish to refresh the flavors.

Estimated Nutrition

Here’s an approximate nutritional breakdown per serving (assuming 6 servings and based on standard ingredients):

Calories: 380
Protein: 28g
Carbohydrates: 22g
Sugars: 15g
Fat: 20g
Saturated Fat: 5g
Fiber: 3g
Sodium: 800mg

Nutritional values will vary based on portion sizes and ingredient brands.

Frequently Asked Questions

1. Can I use chicken breasts instead of thighs?

Yes! Chicken breasts can be used—just be sure not to overcook them as they tend to dry out faster than thighs. You may want to reduce the cooking time by about 5–7 minutes.

2. Can I prepare this dish ahead of time?

Absolutely. You can marinate the chicken and prep the vegetables a day in advance. When ready to cook, simply assemble everything on the sheet pan and bake.

3. What’s the best way to make the sauce thicker?

If your teriyaki sauce isn’t thick enough, let it simmer a few minutes longer or add a bit more cornstarch slurry (cornstarch mixed with water), whisking constantly.

4. Can I make it gluten-free?

Yes—just use tamari or a certified gluten-free soy sauce, and double-check your other ingredients for hidden gluten.

5. What vegetables can I swap in?

You can swap in broccoli, zucchini, snap peas, carrots, mushrooms, or even baby corn. Just be mindful of cooking times—denser vegetables may need a head start in the oven.

6. Is this dish kid-friendly?

Very much so! The sweet and savory flavors of teriyaki are generally a big hit with kids. You can even omit the optional spicy ingredients to suit younger palates.

7. How can I make it lower in sodium?

Opt for low-sodium soy sauce and control added salt. You can also dilute the soy sauce with a bit of water or unsalted chicken broth when making the glaze.

8. Can I double this recipe for a crowd?

Definitely! Just use two sheet pans and rotate them halfway through cooking to ensure even roasting.

Conclusion

Teriyaki Chicken Sheet Pan Supper is everything you want in a weeknight dinner—easy, vibrant, and packed with flavor. With tender chicken, perfectly roasted vegetables, and a glossy, crave-worthy glaze, it’s a meal that delivers both comfort and excitement. Whether you’re cooking for family, friends, or just yourself, this dish is bound to make it into your regular rotation.

Give it a try, mix and match your favorite veggies, and enjoy every delicious bite!