Description
This Sheet Pan Teriyaki Chicken recipe is a quick and flavorful way to enjoy a healthy dinner with minimal cleanup. Chicken thighs are marinated and baked alongside vibrant bell peppers, onions, broccoli, and snow peas, all tossed in a sticky teriyaki sauce. With simple prep and a single sheet pan, this meal delivers a delicious balance of savory and slightly sweet flavors in just 30 minutes.
Ingredients
Vegetables
- 1 medium red bell pepper, seeded and cut into 1-inch bite-sized pieces
- 1 medium yellow onion, diced
- 1 1/2 to 2 cups broccoli florets
- 1 cup snow peas (or sugar snap peas as a substitute)
Chicken
- 1 1/2 pounds boneless skinless chicken thighs (or substitute with skinless chicken breasts)
Seasonings & Sauces
- 3/4 cup teriyaki sauce, divided (preferably thick and sticky)
- 2 tablespoons olive oil
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
Optional Garnishes
- Sesame seeds
- Chopped green onions
- Fresh herbs
- Red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). For easier cleanup, line a sheet pan with foil and spray the foil or pan with cooking spray.
- Prepare Vegetables: On one side of the sheet pan, place the red bell peppers, diced onions, and broccoli florets. Drizzle evenly with olive oil and season with salt, pepper, garlic powder, and ground ginger. Use your hands to toss and coat the vegetables evenly, keeping them on one side of the pan.
- Coat Chicken: In a medium bowl, add the diced chicken thighs and 1/4 cup of the teriyaki sauce. Toss to coat the chicken pieces thoroughly in the sauce.
- Assemble and Bake: Arrange the coated chicken on the other side of the sheet pan from the vegetables. Place the sheet pan in the oven and bake for approximately 18-20 minutes until the chicken begins to cook through.
- Add Snow Peas and More Sauce: Remove the sheet pan from the oven. Add the snow peas to the pan and drizzle the remaining 1/2 cup teriyaki sauce evenly over the chicken and vegetables. Toss everything gently to coat all the ingredients in sauce.
- Continue Baking: Return the sheet pan to the oven and continue baking for an additional 5-8 minutes, until the chicken is browned to your liking and the snow peas are tender but crisp.
- Garnish and Serve: Optionally sprinkle sesame seeds, chopped green onions, fresh herbs, and red pepper flakes over the dish. Taste and adjust with additional salt and pepper if needed. Serve hot for a flavorful, easy weeknight meal.
Notes
- Chicken breasts can be substituted for thighs, but cooking times may vary slightly.
- Using a thick, sticky teriyaki sauce yields best coating and flavor.
- If you don’t have snow peas, sugar snap peas or even green beans can work as alternatives.
- Lining the pan with foil and spraying with cooking spray helps with easy cleanup.
- Adjust seasoning and spice levels to your preference, adding red pepper flakes for heat.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 20-28 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
