Description
Tired of dinner drama? This Sheet Pan Teriyaki Chicken is your one-pan wonder—juicy chicken glazed in sticky-sweet homemade teriyaki, roasted alongside vibrant veggies. It’s cozy, colorful, and unbelievably easy. From fridge to fork in under 40 minutes, with minimal cleanup and max flavor. No marinades. No mess. Just sweet, savory, saucy joy. Dinner stress? Officially solved.
Ingredients
For the Pan:
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1½ lbs chicken thighs, boneless & skinless
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2 cups broccoli florets
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1 red bell pepper, sliced
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1 red onion, chopped
For the Teriyaki Sauce:
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⅓ cup low sodium soy sauce (or tamari)
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⅓ cup pineapple juice (or OJ)
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3 tbsp honey or maple syrup
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1 tbsp apple cider or rice vinegar
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1 tbsp fresh garlic, minced
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2 tsp fresh ginger, grated
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2 tsp cornstarch + 2 tsp water (slurry)
Instructions
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Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
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Make Sauce: Simmer soy sauce, juice, honey, vinegar, garlic, and ginger. Add cornstarch slurry while whisking. Cook 2 mins till glossy. Cool slightly.
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Toss & Coat: Combine chicken and veggies in a bowl. Add half the sauce. Toss well.
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Roast: Spread on the pan. Roast 20–25 mins, flipping halfway. Chicken should hit 165°F.
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Finish: Drizzle with remaining sauce. Optional: garnish with sesame seeds & scallions.
Notes
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Calories: 350 cal Per Serving
- Fat: 14g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g