One-Pan Baked Chicken Teriyaki is a fabulously flavorful sheet pan dinner that you will be enjoying again and again. An easy weeknight meal, it is baked with lots of veggies and makes the perfect simple meal all in one pan.
One Pan Baked Chicken Teriyaki is a simple sheet pan dinner that can be put together in minutes.
I like to marinate the chicken for a few hours or better overnight, and let is absorb all the delicious teriyaki juices.
The chicken is then baked with lots of hearty veggies, that soak all the sweet glory of the sauce.
Made in one pan, so you have minimum dishes to clean. Serve the chicken over rice with the veggies on the side for a delicious, full meal.
Hey guys, it’s Catalina from Sweet and Savory Meals here. I am happy to be a contributor on TSRI and add recipes to Donna and Chad’s already great collection.
I am a huge fan of easy one pan meals, they are such a time saver during the week.
I love when they are also budget friendly and with easy to find ingredients just like this One Pan Baked Chicken Teriyaki with veggies.
Helpful Tips to make One Pan Baked Chicken Teriyaki:
- I like to make this recipe with bone-in/skin-on chicken thighs. You can also make it with chicken breast or boneless/skinless chicken thighs.
- You can add less or more garlic, also, if you don’t have fresh garlic on hand, you can use 1 tablespoon of garlic powder.
- Always make sure your chicken is at room temperature, if you put cold chicken in the oven, it will become tough.
- Using fresh ginger will add amazing flavor to the sauce and the overall dish. You can use ground ginger if you don’t have fresh on hand.
- Use your favorite veggies to make this dish, I like broccoli, bell pepper, carrots and red onion.
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One Pan Baked Chicken Teriyaki + Video
- 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
- 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
- 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.
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.
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