Can I use chicken breast instead of thighs?

Absolutely. You can use boneless, skinless chicken breast in your Sheet Pan Teriyaki Chicken With Vegetables recipe. Just be sure to slice the breasts into uniform pieces and monitor closely, as they cook faster and may dry out more easily than thighs. Check doneness around 20–25 minutes, or when internal temperature hits 165°F.

What vegetables work best for this sheet pan recipe?

The beauty of Sheet Pan Teriyaki Chicken With Vegetables is how flexible it is. Great options include bell peppers, broccoli, snap peas, zucchini, and red onion. These vegetables roast well at high heat and retain a nice bite. Feel free to swap in carrots, asparagus, green beans, or brussels sprouts depending on the season or what you have on hand.

My sauce isn’t thickening properly. What went wrong?

If your sauce isn’t thickening, chances are the cornstarch didn’t fully kick in. The key? Add the slurry only once the sauce is actively simmering—not just warm. Keep stirring as it cooks to prevent clumps and achieve that silky, clingy finish that coats your chicken and veggies just right.

Is this recipe gluten-free?

Not by default, but it's easy to adapt. Swap the soy sauce for tamari or coconut aminos , and always double-check your mirin and rice vinegar to ensure they’re gluten-free. With these small changes, your Sheet Pan Teriyaki Chicken With Vegetables becomes fully gluten-free and just as delicious.

Sheet Pan Teriyaki Chicken With Vegetables – The Best 1-Pan Dinner Ever!

Description

Sheet Pan Teriyaki Chicken With Vegetables is a delicious, healthy one-pan dinner packed with juicy chicken thighs, roasted vegetables, and a sticky-sweet homemade teriyaki glaze. It’s an easy, cleanup-friendly recipe that delivers restaurant-style flavor in under an hour—perfect for busy weeknights or meal prep.

Ingredients

2 lbs boneless, skinless chicken thighs (or substitute chicken breasts)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cups broccoli florets
1 medium zucchini, halved and sliced
1 red onion, cut into wedges
2 cups snap peas, trimmed
2 tbsp olive oil
1 tbsp sesame seeds, for garnish
2 green onions, sliced for garnish
½ cup low-sodium soy sauce (or tamari for gluten-free)
¼ cup brown sugar
2 tbsp honey (or maple syrup)
3 tbsp mirin
2 tbsp rice vinegar
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp cornstarch + 2 tbsp cold water (for slurry)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat to 425°F and line a large sheet pan with parchment paper.
Make the Teriyaki Sauce: In a saucepan, combine soy sauce, brown sugar, honey, mirin, vinegar, garlic, and ginger. Simmer 2–3 minutes. Stir in cornstarch slurry and cook until thickened. Remove from heat.
Marinate the Chicken: Toss chicken in half of the teriyaki sauce and let sit for 30 minutes if time allows.
Prep the Vegetables: In a bowl, toss vegetables with olive oil and season with salt and pepper.
Arrange on Sheet Pan: Spread vegetables on one side and chicken on the other side of the sheet pan, spacing everything out.
Bake: Roast for 20 minutes. Flip chicken and toss veggies. Brush with more teriyaki sauce. Bake another 10–15 minutes or until chicken reaches 165°F and vegetables are caramelized.
Finish and Serve: Drizzle with remaining sauce, sprinkle with sesame seeds and green onions. Serve with rice or noodles.

Notes

For added flavor, marinate chicken overnight. To make it gluten-free, use tamari instead of soy sauce. For a tropical variation, add pineapple chunks during the last 10 minutes of baking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Sheet Pan Meals
Method: Sheet Pan
Cuisine: Asian-Inspired