Sheet Pan Teriyaki Chicken Dinner
Developed and tested by Robyn Conley Downs
on Jun 15, 2026 
This sheet pan chicken teriyaki has an easy, homemade sweet-savory sauce; no stovetop cooking or bottled sauce required! Made on one sheet pan, with chicken and vegetables that finish at the same time, it’s the perfect weeknight dinner on the table in about 40 minutes.
A Sheet Pan Teriyaki Chicken and Broccoli Dinner the Whole Family Will Love
Okay wait, sheet pan chicken teriyaki with a homemade glossy, sticky glaze and no stovetop cooking required? That’s what’s on the dinner menu for tonight, and it’s one to get excited about (and will definitely get you out of that boring chicken for dinner rut!). My version skips the bottle and makes the sauce from scratch in about two minutes with soy sauce, honey, rice vinegar, garlic, and ginger, plus a quick little cornstarch slurry, which makes it work without having to cook it on the stovetop.
In terms of method, the vegetables get a head start in the oven while you toss the chicken in the sauce, which is the small but important detail that means broccoli, bell pepper, carrots, and onion all finish at the same time as the chicken. The sauce goes on in two rounds, most of it with the chicken and the reserved third at the very end, which is what gives you that caramelized, bubbling finish instead of just steamed chicken. So good!
This is the dinner I come back to when I need something the whole family will eat without having to make a “back-up dinner,” if ya know what I mean. Serve over rice or noodles if that’s your thing and you’re good to go. And, if you’re already in sheet pan dinner mode, my sheet pan chicken fajitas are the next thing worth adding to your weeknight dinner rotation. Or, if you love the sweet and savory flavor in this dish, my teriyaki chicken marinade is a great way to prep chicken ahead for the week. So good!
Welcome to My Kitchen, Let’s Make Sheet Pan Chicken Teriyaki!
Testing Tips for Sheet Pan Teriyaki Chicken with Homemade Sauce
- I tested both chicken thighs and chicken breasts here and thighs stayed juicy and had better caramelization at the edges. Breasts work fine, too, if that’s what you have, just don’t overcook them!
- Don’t skip the cornstarch slurry, it sounds like an extra step, but it takes 30 seconds and it’s what turns the sauce from just wet chicken into that glossy sticky glaze.
- Make sure to give the vegetables a head start, eight to ten minutes before the chicken goes on is what gets them caramelized instead of steamed.
Sheet Pan Teriyaki Chicken Dinner
Ingredients
- 2 cups broccoli florets
- 1 medium red bell pepper, thinly sliced
- 2 cups carrots, sliced into coins (about 2 large carrots)
- 1 medium red onion, thinly sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces (chicken breasts also work)
For the Teriyaki Sauce
- ⅓ cup reduced-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 4 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Cornstarch Slurry
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Equipment
Instructions
- Preheat and Prep: Preheat your oven to 425°F and line a large 12×17-inch rimmed sheet pan with foil or parchment paper.
- Roast the Vegetables: Add the broccoli, bell pepper, carrots, and onion to the prepared sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat and spread in a single layer.
- Roast for 8-10 minutes, until the edges are just starting to turn golden (they'll finish cooking with the chicken, you're just getting a head start so they caramelize instead of steam here).
- Make the Sauce: While the veggies roast, make the teriyaki sauce. In a small bowl, whisk together the soy sauce, rice vinegar, honey, garlic, and ginger until the honey is dissolved.
- In a separate small bowl, stir together the cornstarch and cold water until completely smooth, then whisk the slurry into the sauce (this is what gives the sauce that glossy, sticky finish, no stovetop required). Set aside.
- Add the Chicken: Remove the pan from the oven. In a large bowl, toss the chicken pieces with about ⅔ of the teriyaki sauce until well coated. Set the remaining sauce aside.
- Push the vegetables to one edge of the pan and arrange the chicken in a single layer on the other side (you can drizzle any sauce remaining in the bowl over the veggies if you’d like, otherwise discard).
- Return to the oven and roast for 8-12 minutes, until the chicken is nearly cooked through and starting to turn golden at the edges.
- Finish with Remaining Sauce: Remove the pan from the oven and drizzle the reserved ⅓ of the teriyaki sauce evenly over the chicken and vegetables, tossing to combine. Spread the chicken and veggies evenly over the pan.
- Return to the oven for 5 minutes, until the sauce is bubbling and glossy and the chicken registers 165°F on an instant-read thermometer (the cornstarch slurry activates here, turning the sauce into a sticky glaze that clings to everything).
- Serve: Top with sliced scallions and sesame seeds if using, and serve over rice or noodles if that’s your thing.
Notes
- Optional Serving Suggestions: sliced scallions, sesame seeds, cooked rice or noodles.
- Hot-Enough Oven: Make sure your oven is actually heated to 425°F (an inexpensive oven thermometer can help with this). A lot of ovens cook lower than the temp stated, which will lead to steaming rather than browning in this recipe.
- Don’t Over-Crowd the Pan: If the broccoli and chicken overlap, they’ll steam instead of roast and you’ll lose the caramelized edges. If your pan looks full, use two sheet pans. Ditto doubling the recipe (especially if you have a bigger or hungrier family). Double the recipe and use two sheet pans.
- Teriyaki Sauce: I personally prefer my quick homemade sauce, but you can sub ¾ cup bottled teriyaki for a short-cut.
