Let me tell you, there’s nothing quite like a teriyaki chicken sheet pan supper when you need a quick, delicious meal that packs a punch in flavor! Seriously, this recipe is a lifesaver on busy weeknights. With just a few simple ingredients tossed together on a sheet pan, you’ll have a mouthwatering dinner ready in no time. The sweet and savory teriyaki sauce melds beautifully with tender chicken and vibrant veggies, creating a perfect harmony of taste and texture. Plus, the cleanup is a breeze—just one pan to wash! Trust me, once you try this, it’ll become a go-to in your kitchen. Let’s dive into this easy, flavorful feast!
Ingredients List
- 1.5 lbs chicken thighs – I love using thighs for their juiciness and flavor, but feel free to use chicken breasts if you prefer!
- 1 cup teriyaki sauce – This is the star of the show! Choose a good quality one for the best flavor. You can also make your own if you’re feeling adventurous.
- 2 cups broccoli florets – Fresh or frozen works! Broccoli adds a lovely crunch and vibrant color to the dish.
- 1 cup bell peppers, sliced – I usually go for a mix of red and yellow for sweetness, but any color will do!
- 2 cups carrots, sliced – These add a nice sweetness and pair perfectly with the teriyaki flavor. You can use baby carrots if you’re short on time.
- 2 tablespoons olive oil – This helps the veggies roast nicely. You can swap it with sesame oil for a nutty twist!
- 1 teaspoon garlic powder – A must for that aromatic kick. Fresh garlic works too if you have it on hand!
- 1 teaspoon ginger powder – This adds a warm, spicy note to your chicken. Fresh ginger is great as well, just adjust the amount to taste.
How to Prepare Instructions
- Preheat your oven: First things first, set your oven to 400°F (200°C). This gets it nice and hot, which is key for roasting those veggies and chicken perfectly!
- Mix the marinade: In a large bowl, combine the chicken thighs, teriyaki sauce, garlic powder, and ginger powder. Make sure every piece of chicken is coated well—this is where all the flavor comes from!
- Prepare the sheet pan: Spread the marinated chicken evenly on a sheet pan. Give it some space to breathe—this helps it cook evenly!
- Add the veggies: Scatter the broccoli, bell peppers, and sliced carrots around the chicken on the pan. Don’t worry about being perfect; just get them spread out nicely!
- Drizzle and toss: Drizzle the olive oil over the veggies, then toss them gently to coat. This helps them roast beautifully alongside the chicken. You want a bit of that oil to make things crispy!
- Bake to perfection: Pop the sheet pan into the oven and bake for about 25-30 minutes. You’ll know it’s done when the chicken is cooked through (internal temp should hit 165°F/74°C) and the veggies are tender and slightly caramelized.
- Serve hot: Once it’s out of the oven, let it cool for a minute, then serve it up hot! You can drizzle a bit more teriyaki sauce on top for an extra kick if you like.
Why You’ll Love This Recipe
- Quick preparation: With just 15 minutes of prep time, you can set this delicious meal in motion and have it baking while you unwind.
- Easy cleanup: One sheet pan is all you need, making cleanup a breeze—no fuss, no mess!
- Flavor-packed: The sweet and savory teriyaki sauce beautifully enhances the chicken and veggies, filling your kitchen with mouthwatering aromas.
- Healthy ingredients: Loaded with colorful vegetables and lean protein, this dish is not only tasty but also nutritious.
- Customizable: Feel free to swap in your favorite veggies or adjust the sauce to make it your own!
- Family-friendly: Even picky eaters will love this meal—who can resist tender chicken and vibrant veggies smothered in teriyaki goodness?
Equipment List
- Sheet pan: A large, rimmed baking sheet is essential for this recipe. It allows for even cooking and gives plenty of space for all those delicious ingredients!
- Mixing bowl: You’ll need a large bowl to toss the chicken and marinade together. A glass or stainless steel bowl works best!
- Measuring cups and spoons: Accurate measurements are key for flavor, so keep these handy for measuring out your teriyaki sauce and other ingredients.
- Cutting board and knife: A sturdy cutting board and a sharp knife will make prepping those veggies a breeze. Safety first—make sure your knife is in good condition!
- Tongs or spatula: Use these to toss your vegetables and serve the chicken once it’s cooked. They’ll help you keep everything nice and neat!
- Instant-read thermometer: While not strictly necessary, having a thermometer on hand to check the chicken’s internal temperature (165°F/74°C) will ensure it’s perfectly cooked.
Ingredient Notes/Substitutions
Let’s talk about the ingredients and how you can customize them to suit your taste or what you have on hand. I love making this teriyaki chicken sheet pan supper adaptable!
- Chicken thighs: While I swear by thighs for their juicy texture, you can absolutely use chicken breasts if you prefer a leaner option. Just be aware that they may cook a bit faster, so keep an eye on them!
- Teriyaki sauce: If you want to get adventurous, you can make your own teriyaki sauce using soy sauce, honey, and a touch of sesame oil. There are also gluten-free options available if you’re avoiding gluten—just check the label!
- Broccoli: Fresh is great, but frozen broccoli florets work just as well in a pinch! You can also swap in other veggies like snap peas or green beans for a different twist.
- Bell peppers: Feel free to mix and match colors or even use other vegetables like zucchini or asparagus! The key is to choose what’s fresh and in season for the best flavor.
- Carrots: Baby carrots are a fantastic shortcut if you’re pressed for time. You could also use sweet potatoes or even butternut squash for a heartier option.
- Olive oil: I love olive oil for its health benefits, but you can swap it for coconut oil or sesame oil for extra flavor. Just be cautious with sesame oil, as it has a stronger taste!
- Garlic and ginger powders: If you have fresh garlic and ginger, go for it! Just use about 1-2 cloves of garlic and a small piece of fresh ginger, minced—this will elevate the dish even more!
Feel free to play around with these ingredient substitutions based on your preferences or dietary needs. That’s the beauty of a sheet pan supper—it’s all about making it your own!
Tips for Success
Alright, my friend, let’s make sure your teriyaki chicken sheet pan supper comes out perfectly every time! Here are some pro tips to elevate your cooking game:
- Marinate for maximum flavor: If you have a little extra time, I highly recommend marinating the chicken for at least 30 minutes (or even up to a couple of hours!). This allows the chicken to soak up all that delicious teriyaki goodness, making it even more flavorful.
- Don’t overcrowd the pan: Give your chicken and veggies some space! If everything is cramped together, they won’t roast properly. Use a larger sheet pan if you need to, or make two batches.
- Check for doneness: Use an instant-read thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C). This will guarantee that it’s safely cooked and tender. Nobody wants dry chicken, right?
- Adjust roasting time: Keep in mind that cooking times can vary based on your oven and the size of the chicken pieces. If you’re using larger thighs or breasts, they might need a bit more time. Just peek in there if you’re unsure!
- Let it rest: After you pull it out of the oven, let the chicken rest for a few minutes. This helps the juices redistribute, making each bite super juicy and tender!
- Add a sprinkle of sesame seeds: For a lovely finishing touch, sprinkle some toasted sesame seeds over your dish just before serving. It adds a nice crunch and a pop of flavor!
- Save some sauce for drizzling: If you love a bit extra sauce, reserve a small amount of teriyaki sauce before marinating the chicken. Drizzle it over your cooked dish for an additional burst of flavor!
Follow these tips, and you’ll have a delicious, crowd-pleasing meal that’s sure to impress! Enjoy the process and happy cooking!
Variations
One of the best things about this teriyaki chicken sheet pan supper is how versatile it is! You can easily switch things up based on what you have on hand or your personal taste. Here are a few fun variations to try:
- Different proteins: While chicken thighs are my go-to, you can use boneless skinless chicken breasts, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time accordingly—shrimp cooks much faster!
- Vegetable swaps: Feel free to get creative with your veggies! Asparagus, snap peas, zucchini, or even cauliflower would all work wonderfully. Just remember to cut them into similar sizes for even cooking.
- Spicy twist: If you like a bit of heat, add some sliced jalapeños or a sprinkle of red pepper flakes to the marinade. It’ll give your dish a nice kick!
- Fruit addition: For a sweet twist, toss in some pineapple chunks or mandarin oranges with the veggies. The caramelized fruit adds a delightful flavor that pairs beautifully with the teriyaki sauce.
- Different marinades: Switch up the teriyaki sauce for a honey garlic or orange glaze for a refreshing change. You could even try a spicy sriracha sauce for a bold flavor profile!
- Sheet pan fajitas: If you’re in the mood for something different, use the same method but with sliced beef or chicken, bell peppers, and onions, then season with taco spices. Serve with tortillas for a fun twist!
- Herb infusion: Adding fresh herbs like cilantro or green onions just before serving can brighten up the dish and add a fresh flavor. It’s a simple touch that makes a big difference!
Remember, this recipe is all about making it your own. So have fun experimenting with different combinations and flavors until you find your perfect version of this delicious sheet pan supper!
Nutritional Information
Now, I know you’re probably curious about the nutritional breakdown of this teriyaki chicken sheet pan supper. Here’s a rough estimate of what you can expect per serving (about 1/4 of the dish):
- Calories: 450
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Sodium: 700mg
- Carbohydrates: 30g
- Fiber: 4g
- Sugar: 8g
- Protein: 35g
- Cholesterol: 100mg
Keep in mind, these values are estimates and can vary based on the specific ingredients you use and portion sizes. But overall, it’s a balanced meal packed with protein and veggies that’ll keep you satisfied. Enjoy your delicious and nutritious feast!
Storage & Reheating Instructions
Got leftovers from your amazing teriyaki chicken sheet pan supper? No problem! Here’s how to store and reheat them so you can enjoy that deliciousness all over again.
- Storing leftovers: Allow the chicken and veggies to cool completely before storing. Transfer them to an airtight container and pop them in the fridge. They’ll stay fresh for up to 3 days! Just remember to label it if you’re like me and have a few dishes in there.
- Freezing option: If you want to save it for later, you can freeze the leftovers! Just make sure to use a freezer-safe container or zip-top bags, removing as much air as possible to prevent freezer burn. They’ll keep well for about 2-3 months. When you’re ready to enjoy, thaw it in the fridge overnight before reheating.
Reheating: To maintain that lovely flavor and texture, I recommend reheating in the oven. Preheat your oven to 350°F (175°C) and spread the chicken and veggies on a baking sheet. Cover with foil to keep moisture in and heat for about 15-20 minutes, or until warmed through. This way, you get that delicious roasted flavor back!
If you’re in a hurry, you can also reheat it in the microwave. Just place a portion in a microwave-safe dish, cover it (to prevent splattering), and heat in short intervals (about 1-2 minutes), stirring in between until it’s heated to your liking. Just be careful not to overdo it, or your chicken might get a bit rubbery!
With these storage and reheating tips, you can enjoy this scrumptious meal multiple times without losing any of that tasty charm. Happy eating!
For more information on the health benefits of chicken, check out this article. If you’re interested in making your own teriyaki sauce, you can find a great recipe here.
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Teriyaki Chicken Sheet Pan Supper: A Flavorful 30-Minute Meal
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A quick and easy teriyaki chicken sheet pan supper packed with flavor.
Ingredients
- 1.5 lbs chicken thighs
- 1 cup teriyaki sauce
- 2 cups broccoli florets
- 1 cup bell peppers, sliced
- 2 cups carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken, teriyaki sauce, garlic powder, and ginger powder.
- Spread the chicken on a sheet pan.
- Add the broccoli, bell peppers, and carrots around the chicken.
- Drizzle olive oil over the vegetables.
- Toss vegetables to coat them evenly.
- Bake for 25-30 minutes until chicken is cooked through.
- Serve hot and enjoy.
Notes
- For added flavor, marinate chicken for 30 minutes before cooking.
- Feel free to swap vegetables based on your preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: teriyaki chicken sheet pan supper
