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+ servings
teriyaki sheet pan chicken with vegetables cooked
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4.88 from 8 votes

Teriyaki Sheet Pan Chicken Recipe

This one sheet pan teriyaki sheet pan chicken dinner is makes for a perfect easy weeknight dinner. One pan is all you need to bake moist chicken breasts and crunchy vegetables all seasoned well with salivating homemade teriyaki sauce (drizzle some extra sauce after baking, it's magic!)
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: American
Servings: 4 people


  • 2 chicken breasts
  • 10-12 baby potatoes
  • cup baby carrots
  • 1 small broccoli head
  • 1 cup together green and yellow zucchini sliced
  • 3 tablespoon olive oil
  • Salt to taste
  • Black pepper powder to taste

Extra – ½ teaspoon Corn starch

    For homemade Teriyaki Sauce

    • ½ cup low sodium light soy sauce
    • ½ cup brown sugar
    • ¼ cup rice wine vinegar
    • ¼ cup sweet chili sauce
    • 2 tablespoon sriracha optional
    • 1 teaspoon black pepper
    • ½ teaspoon salt
    • 1 tablespoon minced garlic
    • 1 tablespoon minced ginger


    • Whisk together all the ingredients for homemade teriyaki sauce in small container. Keep aside.
    • Preheat oven to 400 F. Spray olive oil on baking sheet pan. Add baby potatoes, flavor with little salt and black pepper powder and bake for 10 minutes.
    • Add rest of the vegetables to the sheet pan along with chicken breasts sliced into half length-wise. Brush homemade teriyaki sauce on both sides of chicken breasts. Drizzle remaining sauce over the vegetables and mix it all up to ensure even coating of the flavorful teriyaki sauce.
    • Pop the sheet pan chicken and veggies into the oven and bake for another 15 minutes or until the chicken is cooked through and juices run out. Cooking time may vary depending on how big your chicken pieces are and on your oven.
    • While the sheet pan chicken is getting ready for dinner, you can simmer ½ cup teriyaki sauce whisked with ½ teaspoon corn starch stirring often until it slightly thickens. Use this to drizzle over the chicken once cooked.
    • Remove sheet pan from the oven and drizzle with extra teriyaki sauce if desired. Serve as it is for low carb dinner. For added carbs serve this teriyaki sheet pan chicken with rice or quinoa for healthy alternative.


    1. If the chicken does not get cooked in 15 minutes, remove the roasted vegetables from the sheet pan and pop the chicken bake into the oven and cook further for few extra minutes. This will ensure chicken properly cooked and preventing the vegetables from turning dry due over roasting.
    2. Avoid the temptation to use teriyaki sauce from the bottle picked from super market. Make you own homemade teriyaki sauce. The little extra time you put in is totally worth it!


    Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg