Let me tell you, my teriyaki chicken sheet pan supper is a total game-changer for busy weeknights! Seriously, I can’t get enough of the sweet and savory flavor that the teriyaki sauce brings to tender chicken and vibrant veggies. It’s one of those meals that practically makes itself—just toss everything on a sheet pan, and you’re good to go! I first whipped this up when I was racing against the clock after a long day, and it quickly became a family favorite. The best part? Cleanup is a breeze! You’ll love how simple it is to create a delicious dinner that feels special, even on the craziest of nights.
Ingredients List
- 1 lb chicken breast, cubed: I love using boneless, skinless chicken breasts for this recipe because they cook quickly and soak up all that delicious teriyaki flavor. Just chop them into bite-sized pieces for the best results!
- 2 cups broccoli florets: Fresh broccoli adds a nice crunch and vibrant color. You can also use frozen if that’s what you have on hand—just make sure to thaw and drain any excess water!
- 1 cup bell peppers, sliced: I usually go for a mix of red and yellow bell peppers for a pop of sweetness and color. Slice them thinly to ensure they cook evenly with the chicken.
- 1 cup carrots, sliced: Fresh carrots are fantastic in this dish, bringing a lovely sweetness and crunch. I like to slice them into matchsticks for even cooking, but rounds work too!
- 1/2 cup teriyaki sauce: This is where the magic happens! Use your favorite store-bought sauce or make your own if you’re feeling adventurous. It glazes the chicken beautifully!
- 2 tablespoons olive oil: A drizzle of olive oil helps everything roast beautifully and prevents sticking. Feel free to swap with sesame oil for an extra layer of flavor!
- 1 teaspoon garlic powder: Garlic powder adds a subtle depth of flavor without the fuss of fresh garlic. It’s a great way to keep things simple and quick!
- Salt and pepper to taste: Don’t forget to season! A little sprinkle of salt and fresh cracked pepper enhances all the flavors in this dish.
How to Prepare Teriyaki Chicken Sheet Pan Supper
- First things first, preheat your oven to 400°F (200°C). This step is super important because a hot oven helps everything roast evenly and deliciously!
- While that’s warming up, grab a large mixing bowl and toss in your cubed chicken breast. Pour in the teriyaki sauce, olive oil, garlic powder, and a good pinch of salt and pepper. Give it a good mix with your hands or a spatula until the chicken is well coated in that scrumptious sauce!
- Now, it’s time to add the veggies. Toss the broccoli florets, sliced bell peppers, and carrots into the bowl with the chicken. Mix everything together gently, ensuring the veggies are also coated with the teriyaki sauce. Yum!
- Next, spread the chicken and vegetable mixture evenly across a sheet pan. Make sure to give them some space; this helps them roast rather than steam.
- Slide the pan into your preheated oven and bake for about 25-30 minutes. I usually check at the 25-minute mark. You want the chicken to be cooked through and the veggies tender but still vibrant. A little caramelization on the edges is a bonus!
- Once it’s ready, take it out and let it rest for a couple of minutes. This allows the flavors to settle. Then, serve it hot and enjoy the amazing aroma filling your kitchen!
Why You’ll Love This Teriyaki Chicken Sheet Pan Supper
- Quick and Easy: This meal comes together in under 40 minutes, perfect for those hectic weeknights!
- One-Pan Wonder: Less mess means more time to enjoy dinner with family—just toss everything on a sheet pan!
- Flavorful and Delicious: The teriyaki sauce infuses the chicken and veggies with a sweet and savory taste that’s simply irresistible.
- Healthier Choice: Packed with lean protein and fresh vegetables, it’s a nutritious meal that doesn’t skimp on flavor.
- Customizable: Feel free to switch up the veggies or add your favorite spices for a personal touch!
Tips for Success
To ensure your teriyaki chicken sheet pan supper turns out perfectly, here are some of my go-to tips! First, don’t overcrowd the pan; spacing is key for that lovely roast. If you have leftovers, feel free to toss in some snap peas or zucchini for a colorful twist! Speaking of veggies, try to cut them all to a similar size for even cooking. And if you’re short on time, pre-cooked chicken can be a lifesaver—just adjust the baking time down to about 15-20 minutes to heat everything through. Lastly, keep an eye on the chicken during the last few minutes of baking. You don’t want it to overcook and dry out! Enjoy the process, and trust me, you’ll nail it every time!
Serving Suggestions
When it comes to serving your teriyaki chicken sheet pan supper, I love pairing it with a fluffy bed of jasmine rice or quinoa to soak up all that delicious sauce. You could also whip up a quick side salad with crisp greens, cucumber, and a light sesame dressing for a refreshing crunch. If you’re feeling adventurous, serve it with some steamed edamame sprinkled with sea salt for a fun, finger-friendly side. And don’t forget to garnish with sliced green onions or sesame seeds for that extra pop of flavor and color—your dinner will look as good as it tastes!
Nutritional Information
Before diving into this delicious meal, it’s good to know what you’re getting! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use. For a typical serving of my teriyaki chicken sheet pan supper, you can expect approximately:
- Calories: 400
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 75mg
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Sugar: 8g
- Sodium: 600mg
This dish is a great balance of protein and veggies, making it a wholesome option for dinner without sacrificing on flavor!
FAQ Section
Can I use frozen chicken for this recipe?
Absolutely! If you’re using frozen chicken, just make sure it’s fully thawed before cubing and marinating. You might want to add a few extra minutes to the baking time to ensure it’s cooked through.
What vegetables can I substitute?
Great question! You can really get creative here. Feel free to swap in green beans, snap peas, or even zucchini. Just remember to cut them to a similar size so they cook evenly with the chicken.
Is this teriyaki chicken sheet pan supper gluten-free?
Yes, it is! Just make sure to choose a gluten-free teriyaki sauce. There are many brands available now, so you won’t have trouble finding one that fits your needs.
How do I know when the chicken is done?
The best way to check is to use a meat thermometer. You’re looking for an internal temperature of 165°F (75°C). If you don’t have one, just cut into a piece—the chicken should be white and juicy, not pink!
Can I make this dish in advance?
Yes! You can prep everything ahead of time, marinating the chicken and chopping the veggies. Just store them in the fridge until you’re ready to bake. It’s a fantastic way to save time on busy nights!
Storage & Reheating Instructions
If you’ve got leftovers (which is always a win!), store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. Just make sure they’re cooled down before sealing them up! When you’re ready to enjoy your teriyaki chicken sheet pan supper again, the best way to reheat is in the oven. Preheat it to about 350°F (175°C) and pop the leftovers on a baking sheet for about 10-15 minutes, or until heated through. You could also use a microwave, but I recommend covering the dish to keep the moisture in and prevent the chicken from drying out. Enjoy your delicious meal all over again!
For more delicious chicken recipes, check out this collection!
For tips on making the perfect teriyaki sauce, visit Serious Eats.
Print
Teriyaki Chicken Sheet Pan Supper: A 5-Star Delight
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and flavorful teriyaki chicken sheet pan supper.
Ingredients
- 1 lb chicken breast, cubed
- 2 cups broccoli florets
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1/2 cup teriyaki sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine chicken, teriyaki sauce, olive oil, garlic powder, salt, and pepper.
- Spread chicken and vegetables on a sheet pan.
- Bake for 25-30 minutes until chicken is cooked through.
- Serve hot and enjoy.
Notes
- Feel free to add your favorite vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: teriyaki chicken, sheet pan supper, easy dinner, healthy meal
