January 9, 2017

One Pan Chicken Teriyaki with Vegetables

One Pan  Chicken Teriyaki with Vegetables: an easy one pan meal made with tender chicken, crisp veggies and a flavorful teriyaki sauce.

One Pan Chicken Teriyaki with Vegetables by A Teaspoon of Home

I love a meal that takes little time to prep but even less time to clean up. This one pan chicken teriyaki with vegetables is just that! So easy to make, but even easier to clean up!

I love that you can make almost the entire meal using one pan. I used a sauce pan to create the teriyaki sauce but everything else was made in the sheet pan. The flavors are fresh and crisp. This is totally a meal I will make more of!

One Pan Chicken Teriyaki with Vegetables by A Teaspoon of Home

One Pan Chicken Teriyaki with Vegetables


  • 1 c soy sauce (low sodium)
  • 4-5 T honey
  • 3 1/2 T rice wine vinegar
  • 1 1/2 t sesame oil (plus more for drizzling on veggies)
  • 3 garlic cloves, minced
  • 3/4 t grated ginger
  • 1 T cornstarch
  • 1/4 c water
  • salt and black pepper to taste
  • 3 boneless skinless chicken breasts, cut in half length wise
  • 3 c broccoli florets
  • 1 c sliced carrots
  • 1/2 c pineapple chunks
  • green onions and sesame seeds to garnish


  1. For the glaze: In a medium saucepan, over medium heat, whisk together soy sauce, honey, vinegar, sesame seed oil, garlic, ginger, cornstarch and water until combined.
  2. Bring to a simmer, stirring frequently, until sauce thickens and bubbles.
  3. Remove from heat and set aside.
  4. For the chicken and vegetables:
  5. Preheat oven to 400 degrees F.
  6. Line a large sheet pan with parchment paper or foil coated in cooking spray and set aside.
  7. Season each side of the chicken with salt and pepper then drizzle spoonfuls of glaze over the chicken.
  8. Reserve at least half of the glaze for later.
  9. Cook in preheated oven for 20 minutes then remove the pan.
  10. Turn chicken and top with additional glaze.
  11. Arrange broccoli florets, carrots and pineapple in a single layer around the chicken.
  12. Season with black pepper and drizzle with 1/4 t of sesame oil and teriyaki glaze.
  13. Return to the oven and bake for another 15-20 minutes, or until chicken is cooked through.
  14. Remove pan from oven, slice chicken into strips and drizzle remaining sauce.
  15. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.
  16. Recipe: The Recipe Critic, Sheet Pan Teriyaki Chicken with Vegetables

Use foil or parchment paper for simpler clean up. For me it was easy just to throw it all on the pan, than right into the sink for cleaning.

One Pan Chicken Teriyaki with Vegetables by A Teaspoon of Home

This is an easy meal to use for lunches. We put rice, chicken and veggies in a tupperware and freeze. They are quick to heat up and everyone loves the flavors.

Click here for this week’s menu and shopping list.

A Teaspoon of Home

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