Hey there, busy cooks! If you’re anything like me, you love a quick, delicious meal that doesn’t take all evening to whip up. That’s why my teriyaki chicken sheet pan supper has become a staple in our house! It’s an absolute lifesaver on those hectic weeknights when everyone’s running around and you need something satisfying without the fuss. The beauty of this recipe is that everything cooks together on one pan—chicken and veggies soaking up that sweet and savory teriyaki goodness. My kids absolutely love it, and it’s become one of their top requests! Plus, I can sneak in those veggies without any complaints. Trust me, this dish will become a family favorite in no time!
Ingredients List
- 4 boneless chicken thighs, skinless for a healthier option
- 1 cup teriyaki sauce, store-bought or homemade for extra flavor
- 2 cups broccoli florets, fresh or frozen, cut into bite-sized pieces
- 1 red bell pepper, sliced into strips for that vibrant color
- 1 cup carrots, sliced thinly for even cooking
- 2 tablespoons olive oil, extra virgin for the best taste
- 1 teaspoon garlic powder, because who doesn’t love garlic?
- 1 teaspoon ginger powder, adding that zesty kick
- Salt and pepper to taste, just a pinch of each to enhance the flavors
How to Prepare Teriyaki Chicken Sheet Pan Supper
Preheat the Oven
First things first—let’s get that oven preheating to 400°F (200°C). This step is super important because it ensures everything cooks evenly and that delicious teriyaki flavor gets sealed in right from the start. Trust me, you don’t want to skip this!
Prepare the Chicken
Now, grab a large mixing bowl and toss in those 4 boneless chicken thighs. Pour in 1 cup of teriyaki sauce, followed by 1 teaspoon of garlic powder and 1 teaspoon of ginger powder. Sprinkle in some salt and pepper to taste. Mix everything together until the chicken is well-coated in that sticky, sweet sauce. I like to use my hands for this—just make sure to wash them afterward!
Arrange on the Sheet Pan
Next up, line a sheet pan with parchment paper if you have it—makes for easy cleanup! Place the marinated chicken thighs on one side of the pan, giving them a little space to breathe. Then, add the 2 cups of broccoli florets, 1 sliced red bell pepper, and 1 cup of sliced carrots on the other side. Don’t overcrowd the pan; you want everything to roast nicely!
Drizzle and Toss
Time to add some flavor to those veggies! Drizzle 2 tablespoons of olive oil over the vegetables and give them a good toss to coat everything evenly. Make sure each piece gets a little love from that oil—it helps them caramelize beautifully!
Bake and Serve
Pop the sheet pan into the oven and let it bake for about 25-30 minutes. You’ll know it’s done when the chicken is cooked through and the veggies are tender-crisp. Serve hot and don’t forget to drizzle on some extra teriyaki sauce for that extra punch of flavor. You’ll be amazed at how easy and delicious this meal is!
Why You’ll Love This Recipe
- Quick Preparation: You can have this meal ready in just 45 minutes, perfect for busy weeknights!
- One-Pan Cleanup: Everything cooks on one sheet pan, making cleanup a breeze—my favorite part!
- Delicious Flavor: The sweet and savory teriyaki sauce infuses every bite, making it hard to resist.
- Healthy Ingredients: Packed with colorful veggies and lean chicken, it’s a wholesome choice for the whole family.
- Family-Friendly: Kids love the taste, and it’s a sneaky way to get them to eat their veggies!
Tips for Success
If you want to take your teriyaki chicken sheet pan supper to the next level, here are some of my favorite tips! First off, marinating the chicken for a few hours—or even overnight—can really enhance those flavors! The longer it sits in that teriyaki goodness, the tastier it gets. Also, using parchment paper on your sheet pan not only makes cleanup a breeze but helps prevent sticking, so it’s a win-win! Don’t shy away from mixing up the veggies; feel free to toss in whatever you have on hand—zucchini, snap peas, or even asparagus work great! And lastly, if you like a little heat, sprinkle some red pepper flakes over the veggies before baking for a spicy kick. Trust me, these small tweaks can make a big difference!
Variations
One of the best things about my teriyaki chicken sheet pan supper is how easily you can customize it to your taste! If you’re feeling adventurous, try swapping in different vegetables like snap peas, zucchini, or even cauliflower for a fun twist. You can also experiment with adding some pineapple chunks for a sweet and tangy kick that pairs perfectly with the teriyaki sauce—yum!
For a different flavor profile, consider using a sweet chili sauce or a hoisin sauce instead of teriyaki. You could even sprinkle some sesame seeds on top before serving for that extra crunch and a touch of elegance. If you love a bit of spice, adding a drizzle of sriracha or a sprinkle of red pepper flakes can give your dish a delightful heat. The possibilities are endless, so don’t hesitate to get creative!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just an estimate. But here’s what you can typically expect per serving of my teriyaki chicken sheet pan supper:
- Calories: 350
- Fat: 10g
- Protein: 30g
- Carbohydrates: 30g
- Sugar: 8g
- Sodium: 600mg
- Fiber: 4g
This dish is not only delicious but also packed with protein and veggies, making it a wholesome choice for dinner!
FAQ Section
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine. Just be sure to adjust the cooking time, as they may cook faster than thighs. Aim for about 20-25 minutes, checking for doneness.
What if I don’t have teriyaki sauce?
No worries! You can whip up a quick substitute by mixing soy sauce with a little honey or brown sugar, garlic, and ginger. It won’t be exactly the same, but it’s a delicious alternative!
How should I store leftovers?
Store any leftover teriyaki chicken sheet pan supper in an airtight container in the fridge for up to 3 days. Just reheat in the oven or microwave until warmed through. It’s great for meal prep!
Can I make it ahead of time?
Yes! You can prep everything in advance, marinate the chicken, and assemble the pan. Just cover it and pop it in the fridge until you’re ready to bake. Simple and convenient!
What other vegetables can I use?
You can get really creative here! Asparagus, bell peppers, snap peas, or even sweet potatoes would be fantastic additions. Just keep in mind that different veggies may have different cooking times, so adjust accordingly!
Teriyaki Chicken Sheet Pan Supper: 5 Simple Steps to Success
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple and quick teriyaki chicken sheet pan supper with vegetables.
Ingredients
- 4 boneless chicken thighs
- 1 cup teriyaki sauce
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix chicken thighs with teriyaki sauce, garlic powder, ginger powder, salt, and pepper.
- Place chicken on a sheet pan.
- Add broccoli, bell pepper, and carrots to the pan.
- Drizzle olive oil over the vegetables and toss to coat.
- Bake for 25-30 minutes or until chicken is cooked through.
- Serve hot, drizzled with extra teriyaki sauce if desired.
Notes
- Adjust vegetables as per your preference.
- Marinate chicken for a few hours for more flavor.
- Use parchment paper for easier cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: teriyaki chicken sheet pan supper, easy dinner, one pan meal, chicken recipe
