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Sheet Pan Teriyaki Chicken with Vegetables

Juicy teriyaki chicken breasts and roasted broccoli, carrots, and optional veggies—all glazed in homemade teriyaki sauce and baked on a single sheet pan for a flavorful, low-fuss meal.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

Teriyaki Glaze:

  • 1 cup low sodium soy sauce
  • 4 –5 Tbsp honey adjust sweetness
  • 3½ Tbsp rice wine vinegar
  • 1½ tsp sesame oil
  • 3 garlic cloves minced
  • ¾ tsp grated ginger
  • 1 Tbsp cornstarch
  • ¼ cup water
  • Salt & pepper to taste

Chicken & Vegetables:

  • 3 boneless skinless chicken breasts cut in half lengthwise (≈ 1½ lbs)
  • 3 cups broccoli florets
  • 1 cup sliced carrots
  • Optional: ¼ cup edamame beans ¼ cup pineapple chunks
  • Green onions & sesame seeds for garnish

Instructions
 

  • Preheat oven to 400°F (≈200°C) and spray or line a large sheet pan.
  • In a saucepan over medium heat, combine soy sauce, honey, rice wine vinegar, sesame oil, garlic, ginger, cornstarch, water, and salt & pepper. Bring to boil, then simmer ~5 minutes until glaze thickens.
  • While glaze simmers, place chicken pieces in center of sheet pan. Toss broccoli, carrots (and optional veggies) with a little oil; spread them around chicken.
  • Drizzle ~⅔ of the teriyaki glaze over chicken and vegetables, using a brush or spoon to coat.
  • Bake for 20–25 minutes, until chicken reaches 165°F and vegetables are tender and caramelized at edges.
  • Remove from oven; drizzle remaining glaze over finished dish.
  • Serve over rice, garnish with chopped green onions and sesame seeds.

Notes

  • Cut chicken halves evenly so they cook uniformly.
  • Do not overcrowd pan—leave space for air circulation.
  • Stir glaze mid‑simulation if needed to avoid burning.
  • Brush glaze partway through bake for extra layers of flavor.
  • For extra char, switch oven to broil for final minute (watch closely).