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Sheet Pan Teriyaki Chicken

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 550
A quick and flavorful sheet pan dinner featuring tender chicken thighs and colorful vegetables glazed with teriyaki sauce.

Ingredients

Protein

  • 2 pounds boneless skinless chicken thighs
  • 1 cup teriyaki sauce (divided)

Vegetables

  • 4 cups broccoli florets
  • 2 medium bell peppers (cut into chunks)
  • 2 medium carrots (thinly sliced)
  • 1 medium red onion (cut into wedges)
  • 2 tablespoons vegetable oil
  • ¼ teaspoon black pepper

Carbohydrates & Garnishes

  • 3 cups cooked rice (warm)
  • 2 tablespoons sesame seeds
  • 2 green onions sliced

Instructions 

  • Preheat oven to 425°F (220°C). Line a baking sheet with foil.
  • Pat chicken dry, toss with ⅓ cup of teriyaki sauce, and set aside remaining sauce.
  • Toss vegetables with oil and black pepper. Arrange chicken in center and veggies on sides.
  • Roast for 20 minutes until chicken reaches 175°F (80°C). Glaze with reserved sauce and broil 2-3 minutes.
  • Serve over rice, garnished with sesame seeds and green onions.

Notes

Keep an eye on the glaze during broiling to prevent burning.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Asian
Keyword: Chicken, sheet pan, Teriyaki