Sheet Pan Teriyaki Chicken with Veggies
Published Jul 09, 2018 Updated Feb 11, 2025
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If you love sheet pan dinners, this delicious sheet pan teriyaki chicken is about to blow your socks off! The best part is that it tastes identical to a Japanese hibachi grill, but is super quick and easy to cook. There is more good news, this dish is Whole30 and Paleo-compliant. The whole family is going to love this high-protein meal – trust me.
Why You’ll Love This Sheet Pan Teriyaki Chicken Recipe
One of my favorite places to go for date night is a Japanese hibachi grill (you also need to try my hibachi shrimp veggie pasta!). There is one problem though, we only have a date night once a year so I am crap out of luck. Instead of getting a babysitter and dressing up for a Japanese-inspired dinner, I decided to bring the restaurant experience to my house.
Being a busy mom, I love having meals that are delicious and can be done in a flash. Right now this easy recipe is on repeat because it serves as an amazing meal along with tasty leftovers for additional meals throughout the week. Leftovers are lifesavers and I always make extra of whatever I am cooking so I can make life easier during busy weeknights.
This oven-baked teriyaki chicken would also serve as a great meal prep option on Sunday. Throw a big sheet pan in the oven and you have a few lunches prepared for the week. This meal also freezes well, so you can throw any leftovers into a gallon sized baggie and save them for later. Simply thaw and heat up and you have yourself an easy freezer meal. So put the kids to bed early, whip up a cocktail or mocktail, and throw together this flavorful and easy meal. It will be the perfect date night comfort food meal.
Ingredient Notes
Chicken & Veggies
- Boneless chicken breast: The hearty protein base that soaks up all that delicious teriyaki flavor. Feel free to swap with boneless chicken thighs for extra juiciness.
- Carrots: Adds a natural sweetness and a bit of crunch. Sub with a bell pepper if you prefer.
- Zucchini: Softens beautifully as it roasts, soaking up all the saucy goodness. Yellow squash works too!
- Yellow onion: Brings a subtle sweetness and depth of flavor as it caramelizes in the oven.
- Pineapple chunks: A little pop of sweetness that balances the umami. Just be sure to use fresh pineapple or no-added-sugar canned pineapple.
- Broccoli florets: Adds a hearty, nutrient-packed crunch. Swap with green beans or snap peas if needed.
- Sesame seeds & green onions (for garnish): The perfect finishing touch for a little crunch, freshness, and that classic teriyaki vibe!
Homemade Teriyaki Sauce Ingredients
- Coconut aminos or tamari: The rich, savory base of the sauce. Tamari is a great gluten-free option, but you can also use low-sodium soy sauce if gluten isn’t a concern.
- Tapioca flour mixed with cold water: Thickens the sauce to that glossy perfection. Cornstarch or arrowroot powder could work too!
- Water: Helps balance the flavors and creates the right sauce consistency.
- Garlic: Brings bold, aromatic depth. Fresh garlic is best, but garlic powder works in a pinch.
- Ground or fresh ginger: Adds that warm, zesty kick. Fresh ginger has a brighter flavor, but ground works if that’s what you’ve got!
- Honey or monk fruit sweetener: A touch of sweetness to balance the salty and savory. Use whichever fits your dietary needs. If you like a sweet teriyaki sauce, add a drizzle of brown sugar for extra caramelization.
- Rice wine vinegar (optional): A hint of tang that brightens up the sauce, but you can skip it if you prefer.
- Toasted sesame seeds (optional): Adds a nutty crunch and depth. Totally optional, but a small detail that makes a difference!
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Sheet Pan Chicken Teriyaki
Step 1: Prep the Oven and Ingredients: Preheat the oven to 400°F. Chop the carrots, zucchini, onion, broccoli, and pineapple.
Step 2: Make the Teriyaki Sauce: Heat a small saucepan (or small pot if you don’t have a saucepan) over medium heat. Combine coconut aminos, sesame oil, garlic, and ground ginger. Stir well. Once the mixture begins to boil gently, stir in the tapioca flour mixture. Reduce the heat to low and allow the sauce to thicken. Once thickened, remove from heat.
Step 3: Cook the Chicken: Spray a clean sheet pan with non-stick cooking spray or olive oil. Place chicken breasts on the sheet pan and brush generously with your homemade sauce, reserving some sauce for later. Bake the chicken for 15 minutes.
Step 3: Cook the Chicken: Spray a clean sheet pan with non-stick cooking spray or olive oil. Place chicken breasts on the sheet pan and brush generously with your homemade sauce, reserving some sauce for later. Bake the chicken for 15 minutes.
Step 4: Add the Veggies and Pineapple: Remove the sheet pan from the oven and arrange the carrots, zucchini, onion, broccoli, and pineapple chunks around the chicken. Drizzle the reserved teriyaki sauce over the veggies, saving a little for finishing.
Step 5: Finish Baking: Return the sheet pan to the oven and bake for an additional 20 minutes, or until the veggies are tender and the chicken reaches an internal temperature of 165°F.
Step 6: Serve and Store: Drizzle the remaining teriyaki sauce over the chicken. Garnish with sesame seeds and serve with cauliflower rice, brown rice, or white rice if desired. Store leftovers in an airtight container in the fridge for 3-4 days.
Mac’s Pro Tip
Expert Tips
- For perfectly roasted veggies, stagger their cooking times: start with firmer ones like carrots and broccoli, then add softer ones like zucchini later to avoid mushy textures. Cutting everything into uniform sizes also helps them cook evenly!
- For easy clean-up, line your sheet pan with parchment paper or aluminum foil.
- If your chicken is dry – try using boneless, skinless chicken thighs instead of breasts – they stay tender and absorb the sauce beautifully. If you prefer chicken breasts, marinate them for at least 30 minutes and baste with extra sauce while baking.
- If your sauce is too thin, let it simmer longer – heat is what activates the thickening process. After adding tapioca flour, whisk well and be patient as it thickens. For a thicker or thinner sauce, adjust the amount of tapioca or arrowroot flour as needed.
- To prevent burnt sauce, line your pan with parchment paper and wait until the last 5 minutes to add the final glaze – this keeps the sugars from over caramelizing and burning.
Serving Tips
Serve this dish as a main dish with a fresh green bean salad, air fryer green bean fries, or some roasted cheesy ranch potatoes.
Mac’s Pro Tip
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, place portions in freezer-safe bags and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave until heated through.
If you have leftover teriyaki sauce, it will last up to 1 week in the fridge in an airtight container. For longer storage, freeze in small portions for up to 3 months and thaw overnight in the fridge. If it thickens too much, stir in a splash of water or broth when reheating.
Recipe FAQs
You can try using arrowroot flour. Let me know if you do and how it turns out!
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Sheet Pan Teriyaki Chicken with Veggies
Ingredients
Chicken & Veggies
- 4 large chicken breasts
- 2 carrots peeled and sliced
- 2 zucchinis diced into chunks
- 1 large yellow onion roughly chopped into chunks
- 1 cup pineapple chunks fresh, or canned, no added sugar, drained
- 3 cups broccoli florets
- Sesame seeds and green onions for garnish
Teriyaki Sauce
- ¾ cup coconut amino or tamari
- 1 ½-2 tbsp tapioca flour mixed with 2 tbsp cold water can sub corn starch
- ¼ cup water
- 2-3 cloves garlic minced or pressed
- ½ tsp ground ginger or 1 tsp freshly grated ginger
- 1 tbsp honey or monk fruit sweetener optional, for added sweetness
- 1 tsp rice vinegar optional, for a subtle tang
- 1 tsp toasted sesame seeds optional, for texture
Instructions
- Prep the Oven and Ingredients: Preheat the oven to 400°F. Chop the carrots, zucchini, onion, broccoli, and pineapple.
- Make the Teriyaki Sauce: Heat a small saucepan over medium heat. Combine coconut aminos, sesame seed oil, garlic, and ground ginger. Stir well. Once the mixture begins to boil gently, stir in the tapioca flour mixture. Reduce the heat to low and allow the sauce to thicken. Once thickened, remove from heat.
- Cook the Chicken: Spray a clean sheet pan with non-stick cooking spray. Place chicken breasts on the sheet pan and brush generously with the teriyaki sauce, reserving some sauce for later. Bake the chicken for 15 minutes.
- Add the Veggies and Pineapple: Remove the sheet pan from the oven and arrange the carrots, zucchini, onion, broccoli, and pineapple chunks around the chicken. Drizzle the reserved teriyaki sauce over the veggies, saving a little for finishing.
- Finish Baking: Return the sheet pan to the oven and bake for an additional 20 minutes, or until the veggies are tender and the chicken reaches an internal temperature of 165°F.
- Serve and Store: Drizzle the remaining teriyaki sauce over the chicken. Garnish with sesame seeds and serve with cauliflower rice, if desired. Store leftovers in an airtight container in the fridge for 3–4 days.
Notes
- For easy clean-up, line your sheet pan with parchment paper or aluminum foil.
- If your chicken is dry – try using boneless, skinless chicken thighs instead of breasts – they stay tender and absorb the sauce beautifully. If you prefer chicken breasts, marinate them for at least 30 minutes and baste with extra sauce while baking.
- If your sauce is too thin, let it simmer longer – heat is what activates the thickening process. After adding tapioca flour, whisk well and be patient as it thickens. For a thicker or thinner sauce, adjust the amount of tapioca or arrowroot flour as needed.
- To prevent burnt sauce, line your pan with parchment paper and wait until the last 5 minutes to add the final glaze – this keeps the sugars from over caramelizing and burning.
- For perfectly roasted veggies, stagger their cooking times: start with firmer ones like carrots and broccoli, then add softer ones like zucchini later to avoid mushy textures. Cutting everything into uniform sizes also helps them cook evenly!
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, place portions in freezer-safe bags and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave until heated through.
- If you have leftover teriyaki sauce, it will last up to 1 week in the fridge in an airtight container. For longer storage, freeze in small portions for up to 3 months and thaw overnight in the fridge. If it thickens too much, stir in a splash of water or broth when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am in love with this recipe and have made it way more times then I can even remmeber. It really hits the spot when your craving your favorite hibachi restaurant.
So happy to hear you love this recipe. Thank you!
I love how quick and easy this meal is to make. This is great to just make for dinner and have leftovers for lunches. We love sauce in our home so me doubled the sauce.
Awwwww, thanks Kristen for your kind words
Is there a sub for tapioca flour?
You could use arrowroot flour
Has anyone tried this with boneless pork loin chops?
Delicious recipe! So easy and perfect for a quick week night meal.
This makes me so happy to hear. Thank you
One of my husband’s favorites (and I love it too)! So easy and flavorful and leaves me feeling SO much better than takeout would. Thank you for this recipe!
YAY! This makes me so happy! Thank you