Teriyaki Chicken and Veggie Sheet Pan Dinner
Sheet pan dinners for the win! This teriyaki chicken sheet pan dinner (loaded with veggies!) is not only fast and easy, it is super delicious!
When I post a recipe and enough of you make it in a given amount of time (read: it becomes very quickly popular), I know that it won’t be long before another equally delicious variation pops up in my brain…
Take this balsamic chicken and veggie sheet pan recipe I posted earlier this year, for instance. Lots of you have made this one and loved it very much.
Fast forward a few months, and a longtime MKC reader, Helen, emailed me saying that while her family loved the balsamic chicken sheet pan dinner, one night she wasn’t feeling the balsamic flavor and decided to teriyaki it up.
And boy, am I ever glad she did! Because now you and I will both have this teriyaki chicken sheet pan dinner in our lives…and it’s goooood.
There are not a lot of fancy ingredients and secret cooking methods here.
Meaning, if the words “throw everything on a sheet pan” work for you, you’re going to love this sheet pan recipe.
Instead of a perky balsamic flavor vibe, this version has all the deliciousness of a great sweet and savory teriyaki sauce.
Even better, that teriyaki sauce is homemade with many every day ingredients (it’s already a favorite teriyaki sauce recipe I’ve used for years – stolen from this stir fry recipe), and it only takes a few minutes to whisk together.
Easy, easy, easy.
We serve the teriyaki chicken and veggies mixture over rice (white or brown), quinoa, or sometimes just on it’s own
And of course by “on it’s own,” I mean not really on it’s own, because you can always count on me to throw some bread or other delicious carbs on the table, too.
Because bread is life in my book…and…it also appeases even the pickiest of eaters. Don’t like the broccoli? Here, have some bread with that as you choke it down.
A couple weeks ago it was this teriyaki chicken and veggie concoction and best-ever cornbread on the side (actually, I’m lying, I think I made this zucchini cornbread, but either way, cornbread), and wow, dinner was super tasty that night.
Here’s to another easy and delicious sheet pan dinner recipe (thanks for the inspiration, Helen!).
What To Serve With This:
Hot cooked rice (Instant Pot brown rice pilaf here) or quinoa
Fresh seasonal sliced fruit
One Year Ago: Smoky Grilled Pork Tenderloin
Two Years Ago: Strawberry Cream Puff Cake
Three Years Ago: Fluffy Zucchini Cornbread
Four Years Ago: Baked Cheesy Zucchini Bites
Five Years Ago: Jalapeno Cheddar Turkey Burgers
Teriyaki Chicken + Veggies Sheet Pan Dinner
- 2 small-medium yellow or zucchini squash, (about 340 g), ends trimmed and cut into 1-inch pieces
- 1 red, orange or yellow bell pepper, cored, seeded, and cut into 1-inch pieces
- ½ to 1 medium red onion, cut into 1-inch pieces
- 1 medium head of broccoli, (about 340 g), stem trimmed, and florets cut into 1-inch pieces or so
- 1 to 1 ½ pounds boneless skinless chicken breasts, cut into about 1/2-inch strips
- 1 tablespoon olive oil
- ½ cup pineapple juice
- ⅓ cup soy sauce, I use low-sodium
- 1 tablespoon molasses
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar, can sub white vinegar
- 1 to 2 cloves garlic, finely minced or pressed through a garlic press
- 1 to 2 teaspoons finely minced fresh ginger or 1/4 teaspoon dried ginger
- Preheat the oven to 400 degrees F.
- Place the chopped veggies and chicken strips evenly across the bottom of a large sheet pan (about 11X18-inches or so).
- In a small bowl or liquid measuring cup, whisk together the olive oil, pineapple juice, soy sauce, molasses, brown sugar, vinegar, garlic and ginger (see note about doubling the sauce). Pour the mixture over the chicken and veggies.
- Toss everything together until the chicken and vegetables are coated with the sauce. Arrange the ingredients in an even layer again making sure the chicken pieces aren’t overlapping each other.
- Bake for 12-15 minutes until the vegetables are sizzling and crisp-tender and the chicken is cooked through, increase time as needed. Season to taste with salt and pepper, if needed!
- Serve immediately over hot, cooked rice or quinoa (or on it’s own!).
Recipe Source: from Mel’s Kitchen Cafe (teriyaki sauce from this chicken stir fry recipe)
44 Comments on “Teriyaki Chicken and Veggie Sheet Pan Dinner”
Part of the family is not big on Balsamic so I have used a bottle of Italian Robusto dressing and at times I will do both chicken and steak bites or at times shrimp. The family oves that too.
Love this recipe! Is there a substitute for the pineapple juice? Just opened my cabinet to see I’m out.
Do you have apple juice or another sweet or citrusy fruit juice?
Hi Mel, I’ve enjoyed your recipes for many years now! My family loves all things teriyaki, and I look forward to making this recipe as written. What are your thoughts on swapping the chicken with salmon? I’m thinking the temp and cook time would stay roughly the same, but just wondered if you had ever tried it. Thank you!
I haven’t tried salmon, but I think it’s an excellent idea!
For the Teriyaki Chicken + vegetables sheet pan dinner, Do I cook the chicken before I put it on the pan with the vegetables?
No, it cooks in the oven.
I can’t even count the number of times I’ve made this recipe since you posted it. It is a family favorite, for sure! Quick and delicious, and the veggies super adaptable. The method is easy, and I’m so grateful you posted it, Mel! My whole family gets excited when they see this on the menu plan. 🙂
Oops. **The veggies ARE super adaptable. :/ **
Made this as a stir-fry dinner tonight and we loved it. I just started Weight Watchers and calculated this at only two points!!
I made this tonight. It was super easy, and delicious! I had a lot of broccoli that needed to be used up, and this was perfect. I didn’t have any squash, but I just used more of the veggies I had on hand. I also doubled the sauce and poured half over it and thickened the rest. I put foil over my pan for an easy clean up.
This was delicious. We followed the suggestion to double the sauce and thicken half of it. Served over rice. Because we had used up the squash and zucchini I had originally purchased for this meal, I subbed in 4 large sliced carrots.
A sub for molasses could be more brown sugar since it is composed of sugar + molasses.
Have you ever tried this with chunks of pineapple? Would they hold together or overcook?
I haven’t, but it sounds delicious! I think fresh pineapple might hold up a little better than canned, but that’s just a theory. I don’t know for sure. You could always add them in toward the end of cooking time.
I’m kind of a stir fry fiend so I was excited to find a baked version that’s requires even less active prep time. I thicken the sauce and serve it over rice. I have made this with and without fresh pineapple and the pineapple took it up a notch. Once I served it with canned pineapple on the side and everyone just mixed it in and agreed that although fresh is yummier, canned is tasty, too.
We ate pineapple on the side. So good with the sauce.
This was delicious. I put a few less of each veg and added snow peas and cauliflower. Very easy to make with little clean up – I served it with a quinoa and sprouted rice mix.
Good flavor. I cooked the vegetables 5 minutes before adding chicken, and cooked 2 min longer later but they were still pretty crispy.
Hi, Mel! This looks great! I want to make it for supper tomorrow night because I have a long and busy day ahead and I need a quick, easy dinner recipe.
One question: What can I use instead of molasses? The stores near me don’t sell it. Can honey work?
Thanks a million! Love your recipes!
Hey Lee, maybe just try leaving it out or using just a little touch of honey.
Made this tonight! It was delicious! My husband loved it, and so did I! I liked the way the sauce had a more authentic taste than the bottled teriyaki sauce you buy in the store, and it was definitely healthier!
Quick +easy + delicious + healthy = winner!!!
I used 1/2 tablespoon of honey instead of molasses, and it was great!
I will totally be making this again! Thanks, Mel!
What would I do without you??? I’m trying to do better at meal planning so I picked several new recipes to make this week including this one, and the healthy baked chicken nuggets, homemade pizza rolls, one pot tomato basil pasta, and the whole grain zucchini muffins. It has been a very successful eating week here at the Lowder house! Every one was a success. So thank you thank you for your fabulous recipes.
Wow, Becky, your comment totally made my day! Thank you!!
So quick, easy, and delicious! Everyone in my family loved it. I made the sauce ahead of time so when I got back from evening practices I threw it together and had it on the table in less than 30 minutes! Thanks for another awesome recipe.
My daughter made this for dinner tonight and it was very good. I wish we had followed the sauce suggestion and made extra and thickened it. This will definitely be made again with the additional sauce.
Thanks for the review, Paula!
I hit the 4 pm “What can I make for supper?” yesterday, and, Mel, you came through again! Was a little low on groceries, but I started with roasting the frozen brussel sprouts I had and then added onion, an orange pepper, and mushrooms with the chicken. Delicious and the sauce was very easy (although I can’t believe I had the pineapple juice on hand!). Nice to have a versatile and easy recipe that is tasty too. Thank you!
Love how you adapted this, Becky – thanks for including the details…and I’m happy it saved your sanity maybe just a little bit during the dinner hour. 🙂
Made this last night and my husband and I loved it. (My boys are super picky so they don’t count.) I didn’t have pineapple juice so used OJ instead, and doubled the sauce as suggested to serve over rice. For veggies I had broccoli, onions, orange and yellow peppers, sugar snap peas, and grape tomatoes. This is so adaptable — I will definitely be adding the sauce to my arsenal. Thanks so much!
Thanks for your review, Laurie! Glad you and your husband liked it!
great idea to sub oj – a couple of our family members are sensitive to pineapple so that sounds like a great alternative!
I never have molasses on hand – what could I sub? Would honey work?
You could try honey – it’s much sweeter than molasses, but it might work!
Thanks so much for posting this today! I just made it for dinner and LOVED it. I added pineapples, mushrooms, and tofu because my husband doesn’t eat meat and it was a WINNER. Thanks Mel for all you do.
So, so happy to hear this, Heather. Thank you!!
I’m so glad you posted this!! I was just thinking about the last time I made a sheet pan meal (looking at all the zucchini my neighbors have been sharing with me). I recalled It was right before I moved and while I still had a real kitchen… sigh! Contemplating that I should be making sheet pan meals all the time, because it’s one of those things that is easy enough to make in my current small space AND … back to school life! Now I’m inspired to throw all my veggies together and whip this up! You made my day…. and inspired me as ALWAYS!
Thanks for inspiring ME, Helen! And good luck with that kitchen!
Long live sheet pan dinners! I love love love them! And this one looks fantastic. Already on the menu for this week. YUM!
Hope you love it, Kim!
Yesss please, I would definitely double the sauce as per your suggestion❤️I love lots of sauce for the rice to soak up. Thanks for another fab recipe,
Yum!! My garden is loaded with peppers and zucchini… and I have some sweet potatoes in my pantry waiting to be used up! Making this tonight! We love sheet pan dinners and I think the teriyaki version will be great! Thanks, Mel!!
I hope you love it, Tanya – I think sweet potatoes would be amazing with this!