One Pan Teriyaki Chicken in the Oven + Video
This post may contain affiliate links. Please read my disclosure policy.
Make Teriyaki Chicken in the Oven for a fabulously flavorful sheet pan dinner that you’ll crave again and again. It’s such an easy weeknight meal, combining baked teriyaki chicken thighs with loads of veggies and a sticky, savory sauce that will have you licking your plate clean!
Table of Contents
Teriyaki Chicken in Oven
There isn’t much that can’t be made better with sweet and savory teriyaki sauce! From steak and meatballs to flaky salmon, there’s truly something for everyone!
And don’t even get me started on sheet pan meals… I’ve already shared a few with you, but I have plenty more up my sleeve.
It makes dinnertime so much easier, knowing I can get a homecooked meal on the table with very little effort — especially at the end of a long day!
This baked teriyaki chicken recipe is the best of both worlds, delivering loads of flavor and plenty of veggies too. Cook some rice while it’s in the oven, and dinner is served!
Recipe Video
To see us make teriyaki chicken in oven from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Chicken Thighs – I like to use bone-in, skin-on thighs so they stay nice and juicy.
Feel free to substitute with boneless, skinless thighs or even breast meat, but adjust the baking time accordingly. - Veggies – Broccoli, carrots, bell pepper, and red onion are my favorites for this baked teriyaki chicken recipe. Everything starts out firm and crunchy, then becomes perfectly tender when done.
Zucchini, mushrooms, snap peas, snow peas, asparagus… there are so many options to choose from! Just understand that some of these will soften much faster than others. - Olive Oil – Helps the vegetables crispy and brown in the oven. Vegetable or avocado oil are great alternatives.
- Red Pepper Flakes – For a little bit of heat! If you’re sensitive to spicy foods, you can certainly skip this.
- Teriyaki Sauce – Why use bottled when you can make your own in a snap? You’ll need to make this first in order to marinate the chicken.
Simmer water, soy sauce, brown sugar, sesame oil, garlic, ginger, and honey together on the stove. Then, mix a little cornstarch with water to make a slurry — it helps thicken the sauce.
Fresh garlic and ginger really make a big difference in flavor, but you can substitute about a teaspoon each of garlic powder and ground ginger if needed.
Tips and Tricks to Make Perfect Teriyaki Oven Baked Chicken
- Give the sauce a quick taste first.
You may want to add extra ginger or garlic for a bigger punch, or even a little more brown sugar or honey for more sweetness.
Make any adjustments you’d like before marinating the chicken. And don’t forget to set aside about ½ cup of the mixture for the glaze!
- Chop all the vegetables to similar sizes.
And spread them into as even of a layer as possible in the pan. This helps them roast evenly — and makes everything so much easier to eat!
- Bring chicken to room temperature before baking.
When cold meat goes straight in the oven (or any hot surface/environment), the muscles seize and the meat comes out tough.
Instead, let the marinated chicken sit on the counter while you preheat the oven and chop up all the veggies.
By the time you add it to the pan, it will be just the right temperature for baking!
Prep Ahead
- Make teriyaki sauce
- Chop vegetables
- Marinate chicken
Kitchen Tools You Will Need
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Medium Saucepan – Heats evenly and is easy to clean too.
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Serving Suggestions
Dish up baked teriyaki chicken thighs and veggies with some white or brown rice and a sprinkle of sesame seeds and green onion.
You can also slice or shred roasted teriyaki chicken and use the meat for another meal! Add to a green or noodle salad, stir-fries, casseroles, soups… you name it.
I’ve even seen recipes for an Asian-inspired quesadilla that looks interesting. You know how much I love cheese!
Storing and Reheating Baked Teriyaki Chicken Thighs
Transfer leftovers to an airtight container and refrigerate for 3-4 days. The chicken and veggies can be stored together, but any rice is best in a separate container.
Reheat teriyaki chicken in the oven to keep it tender and juicy. Covering it with foil will help it warm faster, but I usually wait the extra time so the skin gets crispy again.
You can add the veggies in there too, or pop them in the microwave with any leftover rice!
Roasted Teriyaki Chicken FAQ
Aim for at least 4 hours for the best flavor but up to 24 hours total. Any longer and the chicken will start to break down and become mushy. Yuck!
When I make teriyaki oven baked chicken, I’ll usually marinate the chicken overnight or get it soaking first thing in the morning so it really has time to soak up the flavor.
And I always flip the bag a few times so the meat stays evenly coated.
Yes, homemade teriyaki sauce will last for up to a week in the refrigerator. I usually store mine in a mason jar.
On average, roasted teriyaki chicken takes about 25-30 minutes at 400°F.
But it all depends on whether you use thighs or breast meat, how large the pieces are, and whether or not they are boneless or bone-in. Lots of factors to consider!
The safest way to know if your teriyaki oven baked chicken is done is to use a meat thermometer. Insert it into the thickest part (avoiding any bones) — it’s done when it reaches an internal temperature of 165°F.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Chicken Recipes
One Pan Teriyaki Chicken in the Oven + Video
Ingredients
- 4-6 bone-in skin-on chicken thighs
- 1 large red onion, chopped
- 2-3 cups broccoli florets
- 3 carrots, cut diagonally in 1-inch-thick slices
- 1 green bell pepper, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
Teriyaki Sauce
- 1 cup water
- 1/2 cup reduced sodium soy sauce
- 1/3 cup light brown sugar, packed
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon freshly grated ginger
- 3 tablespoons honey
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 400 degrees F.
- Lightly coat a 9×13 baking dish with nonstick spray.
- To make the teriyaki sauce: add all the sauce ingredients except cornstarch, to a small saucepan over medium heat, whisk to combine and bring it to a simmer.
- Mix cornstarch with 1 tablespoon of water until fully combined. Stir in cornstarch mixture into the sauce, and simmer until thickened enough to coat the back of a spoon, about 2 minutes. Let the sauce cool to room temperature. Reserve 1/2 cup and set aside.
- Add chicken to a gallon size Ziploc bag or to a large tupperware bowl. Add chicken and add the remaining sauce. Marinate for at least 30 minutes or overnight, turning the bag occasionally to make sure the chicken marinates uniformly.
- When ready to cook, drain the chicken from the sauce. Do not discard the sauce yet.
- Add the chopped veggies to a large bowl, add the olive oil, red pepper flakes and salt. Stir to combine.
- Add the veggies to the prepared baking pan. Top with the chicken and the remaining teriyaki sauce.
- Place into oven and roast until completely cooked, about 25-30 minutes. With an internal temperature of 165 degrees F.
- Check the chicken and turn on the broiler for the last 5 minutes, for a crispier top on the chicken.
- Serve immediately over rice if desired, with veggies on the side, garnished with sesame seeds and green onion.
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2018, updated and republished May 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
Weโre Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Where is the video? I cant seem to find it.
What to do with the marinated sauce that says not to discard?
Ha…i was wondering that last night. That's one reason i wanted to see the video. i want to make this dish it looks delicious.
#8 Add the veggies to the prepared baking pan. Top with the chicken and the remaining teriyaki sauce.
So we are using the marinated sauce on the chicken when we are baking them. Then what is the reserved 1/2 cup of sauce for? Thanks. And can you use frozen veggies?
I was wondering the same thing about what was done with the 1/2 cup of reserved sauce. It looks like maybe the chicken pieces are basted with it after in bakes. Though not sure why you couldnโt do this with the sauce it was cooked in.
Read instruction #8
I think u use reserved marinade to baste chicken at the end before sprinkling on sesame seeds.
I wouldn’t use the sauce the chicken was marinated in without bringing it to a boil for 5 minutes. Chicken is notorious for having “bad” bacteria.
It is so easy to leave things in one pan and not have to do much while cooking. When you’re a mom of 5 you find ways to make things faster- this is awesome and will be on my rotation.
um this recipe says to not discard the marinade but then never says what to do with it? Do you boil it & use it or what?