Sheet Pan Chicken Teriyaki

Make this easy sheet pan chicken teriyaki with a quick homemade sauce. A one-pan, budget-friendly dinner for busy weeknights.

If you’re looking for an easy chicken teriyaki without bottled sauce or a sink full of dishes, this sheet pan version keeps things simple while still delivering that classic sweet and savoury flavour. The sauce comes together quickly with pantry staples, then everything roasts on one pan with frozen stir fry vegetables, making it perfect for busy nights.

What makes this one stand out is how it balances convenience with flavour. The quick homemade sauce thickens in minutes and caramelises slightly in the oven, giving the chicken that glossy, rich coating without extra work. Serve it over rice with a drizzle of extra sauce and a sprinkle of sesame seeds for an easy, budget-friendly dinner.

Tips for Best Results

• Slice the chicken evenly
  Cutting the chicken breasts in half lengthwise helps them cook more quickly and evenly.
• Do not skip thickening the sauce
  The cornstarch step is what gives the sauce that glossy texture so it coats the chicken and vegetables properly.
• Use frozen vegetables straight from the bag
  No need to thaw. This keeps them from getting soggy and helps them roast better in the oven.
• Spread everything out on the pan
  Avoid overcrowding so the vegetables roast instead of steam. Use a second pan if needed.
• Flip the chicken halfway through
  This helps it cook evenly and allows the sauce to coat both sides.
• Add extra sauce at the end
  Drizzling more sauce after baking boosts flavour and gives that classic teriyaki finish.
• Serve right away
  This dish is best hot from the oven when the sauce is glossy and the vegetables are tender-crisp.
• Garnish for flavour and texture
  A sprinkle of sesame seeds or sliced green onions adds a simple finishing touch.

Ingredients and Substitutions

• Chicken breasts
  Boneless, skinless chicken breasts are sliced in half lengthwise so they cook quickly and evenly. You can substitute chicken thighs for a juicier, slightly richer result.
• Brown sugar
  Adds sweetness and helps create that classic teriyaki flavour. Light or dark brown sugar both work. You can swap with white sugar in a pinch, but the flavour will be slightly less rich.
• Soy sauce
  Forms the base of the sauce and provides the salty, savoury element. Regular soy sauce gives the best flavour, but low sodium can be used if preferred.
• Minced garlic
  Adds depth and savoury flavour. Fresh garlic or jarred minced garlic both work well.
• Avocado oil
  Used in the sauce and for the vegetables. Any neutral oil such as vegetable oil, canola oil, or grapeseed oil can be used instead.
• Rice wine vinegar
  Balances the sweetness with a mild tang. Apple cider vinegar or white vinegar can be used if needed.
• Honey
  Adds a touch of sweetness and helps give the sauce a smooth, glossy finish. Maple syrup can be used as an alternative.
• Cornstarch + water
  This mixture thickens the sauce so it coats the chicken and vegetables properly. Arrowroot powder can be used as a substitute.
• Frozen stir fry vegetables
  A convenient option that keeps prep quick and budget-friendly. Use any mix you like, or substitute with fresh vegetables such as broccoli, bell peppers, carrots, or snap peas.
• Pepper
  Adds a little seasoning to taste. Optional, but recommended.
• Toasted sesame seeds (optional)
  Used for garnish. They add a light nutty flavour and a bit of texture.

How to Serve Chicken Teriyaki

• Use cauliflower rice for a lighter option
• Serve over white or brown rice
• Try with noodles for a stir fry style meal

Frequently Asked Questions

Looking for More Easy Dinner Ideas?

If you enjoyed this sheet pan chicken teriyaki, here are a few more easy dinner recipes with bold, takeout-style flavours to try next:

• Try this chicken ramen stir fry for a quick, budget-friendly meal made with ramen noodles, chicken breast, and everyday vegetables.
• This ground beef Mongolian noodles is a simple dinner with tender noodles, ground beef, and a rich sweet and savoury sauce.
• Make this black pepper chicken for a quick takeout-style dinner with bold flavour and tender chicken in a savoury sauce.
• These potsticker rice bowls are an easy, budget-friendly meal with rice, vegetables, and all the flavours of your favourite dumplings.

Sheet Pan Chicken Teriyaki

Yield: 4 servings | Prep time: 10 minutes | Cook time: 30 minutes

Ingredients

• 4 large chicken breasts, sliced in half lengthwise
• ½ cup brown sugar
• ⅓ cup soy sauce
• 1 teaspoon minced garlic
• 1 tablespoon avocado oil (or another neutral oil), plus extra for the vegetables
• ½ tablespoon rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 2 tablespoons warm water
• 1 (20 oz) bag frozen stir-fry vegetables
• Pepper, to taste
• Optional: toasted sesame seeds for garnish

Directions

1. Preheat the oven to 400°F.
2. Line a large baking sheet with foil and lightly coat it with nonstick cooking spray.
3. Place the halved chicken breasts on the prepared baking sheet in a single layer.
4. In a glass measuring cup or bowl, whisk together the brown sugar, soy sauce, minced garlic, avocado oil, rice wine vinegar, and honey.
5. Pour the mixture into a small saucepan (Image 1) and heat over medium heat, stirring for 2–3 minutes until the sugar dissolves.
6. In a small bowl, mix the cornstarch and warm water until smooth. Stir this slurry into the saucepan and bring the sauce to a gentle simmer. Once thickened slightly, remove from heat.
7. Spoon a small amount of the teriyaki sauce over each piece of chicken, coating both sides. (Image 2)
8. Bake the chicken for 10 minutes.
9. Remove the baking sheet from the oven and flip the chicken. Spread the frozen stir-fry vegetables around the chicken on the pan. Drizzle a little avocado oil over the vegetables and toss them lightly. Season with pepper if desired.
10. Return the baking sheet to the oven and bake for another 20 minutes, or until the chicken is fully cooked. (Image 3)
11. Transfer the chicken to a cutting board and slice. Serve the chicken and vegetables over rice, drizzling with the remaining teriyaki sauce and topping with toasted sesame seeds if desired.

Continue to Content

Yield: 4 Servings

Sheet Pan Chicken Teriyaki

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Make this easy sheet pan chicken teriyaki with a quick homemade sauce. A one-pan, budget-friendly dinner for busy weeknights.

Print

Ingredients

• 4 large chicken breasts, sliced in half lengthwise
• ½ cup brown sugar
• ⅓ cup soy sauce
• 1 teaspoon minced garlic
• 1 tablespoon avocado oil (or another neutral oil), plus extra for the vegetables
• ½ tablespoon rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon cornstarch
• 2 tablespoons warm water
• 1 (20 oz) bag frozen stir-fry vegetables
• Pepper, to taste
• Optional: toasted sesame seeds for garnish

Instructions

1. Preheat the oven to 400°F.
2. Line a large baking sheet with foil and lightly coat it with nonstick cooking spray.
3. Place the halved chicken breasts on the prepared baking sheet in a single layer.
4. In a glass measuring cup or bowl, whisk together the brown sugar, soy sauce, minced garlic, avocado oil, rice wine vinegar, and honey.
5. Pour the mixture into a small saucepan and heat over medium heat, stirring for 2–3 minutes until the sugar dissolves.
6. In a small bowl, mix the cornstarch and warm water until smooth. Stir this slurry into the saucepan and bring the sauce to a gentle simmer. Once thickened slightly, remove from heat.
7. Spoon a small amount of the teriyaki sauce over each piece of chicken, coating both sides.
8. Bake the chicken for 10 minutes.
9. Remove the baking sheet from the oven and flip the chicken. Spread the frozen stir-fry vegetables around the chicken on the pan. Drizzle a little avocado oil over the vegetables and toss them lightly. Season with pepper if desired.
10. Return the baking sheet to the oven and bake for another 20 minutes, or until the chicken is fully cooked.
11. Transfer the chicken to a cutting board and slice. Serve the chicken and vegetables over rice, drizzling with the remaining teriyaki sauce and topping with toasted sesame seeds if desired.

Recommended Products

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  Pyrex Glass Mixing Bowl Set
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  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)

Nutrition Information:

Yield:

4

Serving Size:

1½ cups
Amount Per Serving: Calories: 406Total Fat: 8gSaturated Fat: 2gUnsaturated Fat: 6gCholesterol: 103mgSodium: 1232mgCarbohydrates: 42gFiber: 1gSugar: 34gProtein: 40g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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