Hey there, fellow food lovers! If you’re anything like me, you know that some dishes just feel right when served together. Picture this: a warm, sticky rice bowl topped with juicy chicken teriyaki nestled beside vibrant stir-fried veggies. That’s the beauty of sheet pan chicken teriyaki. It marries perfectly with steamed rice or fluffy quinoa. Both sides soak up the delicious teriyaki sauce, and I can’t help but get lost in the delectable dance of flavors. Let’s dive into the world of easy cooking with a twist.
So, what’s sheet pan chicken teriyaki? In simple terms, it’s an easy, one-pan dish that brings the sweet and savory notes of traditional teriyaki to your dinner table without fuss. The great part? You don’t have to spend ages cleaning multiple pots and pans afterward. To put it plainly, you’ll roast chicken and assorted veggies on a single sheet pan, letting the oven do all the hard work while you sit back and maybe sip a nice cup of tea. Imagine the aroma wafting through your kitchen — that’s when the magic happens!
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What Is Sheet Pan Chicken Teriyaki?
This recipe is a sensational concoction of diced chicken breast, colorful vegetables, and a homemade or store-bought teriyaki sauce. The beauty of using a sheet pan lies in its convenience. You can toss everything together and let the oven work its charm. It’s a simple method that delivers bold flavors without requiring a culinary degree. And yes, before you ask—this is not your average chicken dish. It’s vibrant, zesty, and a total crowd-pleaser.
The Ingredients
Let’s talk ingredients. This recipe requires a handful of straightforward items you likely already have in your pantry or fridge:
2 lbs chicken breast, diced: This is your protein powerhouse. Chicken breast absorbs the teriyaki flavor beautifully while becoming tender during cooking.
1-2 tbsp extra virgin olive oil: This adds richness and helps the dish cook evenly without sticking.
1 medium onion, roughly chopped: The onion adds depth and sweetness to the mix.
2 colorful bell peppers, chopped: Red and yellow peppers not only bring color but also crunch and a hint of sweetness.
1 small broccoli crown, chopped: Broccoli keeps its bite and adds a delightful green contrast.
Salt, black pepper, garlic powder, smoked paprika: These simple spices elevate the chicken’s natural flavors, giving it a well-rounded taste.
3 tbsp Teriyaki-style wing sauce: This is the star of the show—sweet, sticky, and absolutely irresistible.
2 green onions, sliced: For garnish and a fresh, mild onion flavor.
1 tsp toasted sesame seeds: These little beauties add a touch of nutty goodness that rounds out the dish.
How to Make Sheet Pan Chicken Teriyaki
Before we jump into the step-by-step process, let me tell you that using a sheet pan is a fantastic time-saver. With minimal prep and straightforward directions, you’ll have dinner ready faster than you can say “What’s for dinner?” Let’s dig into the steps!
Step 1: Preheat the Oven
First things first, preheat your oven to 425°F (220°C). This high temperature is essential for achieving that lovely caramelization on the chicken and veggies while keeping everything tender.
Step 2: Prepare the Chicken and Veggies
In a large bowl, combine the diced chicken, chopped onion, bell peppers, and broccoli. Drizzle in the olive oil and season with salt, black pepper, garlic powder, and smoked paprika. Toss everything together until the chicken and veggies are well-coated. You want each piece of chicken and every colorful vegetable to bask in those flavors.
Step 3: Arrange on Sheet Pan
Line a rimmed sheet pan with parchment paper or foil for easy cleanup. Spread the chicken and veggie mixture evenly across the pan. This ensures that everything cooks uniformly, preventing any soggy bits.
Step 4: Bake to Perfection
Pop the pan into the oven and let it bake for about 20 minutes. Halfway through, give it a quick stir to ensure even cooking. You’ll know it’s done when the chicken is cooked through, reaching an internal temperature of 165°F (74°C), and the veggies are tender yet crisp.
Step 5: Add the Teriyaki Sauce
Once cooked, drizzle the teriyaki sauce over the chicken and veggies. Use a spatula or a spoon to gently toss everything until all is coated. If you want extra sweetness, you can let it bake for an additional 5 minutes for a thicker glaze.
Step 6: Garnish and Serve
Remove the sheet pan from the oven and sprinkle with sliced green onions and toasted sesame seeds. Serve hot!
Notes: Essential Tips to Perfect Your Dish
Don’t Overcrowd the Pan: Make sure there’s enough space between each piece so they roast instead of steam.
Marinate for Extra Flavor: You can marinate your chicken in teriyaki sauce for a few hours before baking. Just remember to adjust the cooking time.
Variations Galore: Feel free to mix up the veggies based on what’s in season or what you have at home. Carrots, snap peas, or asparagus are excellent alternatives.
Watch the Cooking Time: Every oven is different; keep an eye on your chicken and adjust the time as necessary.
Customize the Sauce: If you prefer more spice, add a splash of sriracha or a sprinkle of chili flakes.
Storage Tips
If you have leftovers—yes, it’s fantastic for meal prep—you can store your sheet pan chicken teriyaki in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop for best results. Freezing is also an option; it keeps well for up to three months. Just make sure to thaw it overnight in the fridge before reheating.
Nutrition Information
This dish is not only scrumptious but also nutritious. Per serving (estimated based on a 4 serving recipe), you can expect:
Serving Suggestions
Fluffy Jasmine Rice: If there’s a star at the dinner table, it’s rice cooked to perfection. The bird-soaked and starchy goodness soaks up all that teriyaki magic.
Quinoa: This nutrient-packed superfood pairs nicely with the chicken. Add a squeeze of lime for something refreshing.
Steamed Veggies: While your chicken cooks, add a side of steamed veggies for an extra crunch. Think snap peas or baby corn.
Asian Slaw: Whip up a quick cabbage slaw with sesame dressing for a crunchy contrast.
Easiest Fried Rice: Use leftover chicken to toss into fried rice. Simply heat some oil, add rice, and dance in some soy sauce and green onions.
What Other Substitutes Can I Use in Sheet Pan Chicken Teriyaki Recipe?
Thinking about making this dish your own? Here are some fabulous substitutes:
Chicken Thighs: Use thighs for an extra juicy bite. The dark meat cooks beautifully, retaining moisture.
Firm Tofu: For a plant-based twist, swap out chicken for firm tofu. It’s a fantastic option to absorb those beautiful flavors.
Portobello Mushrooms: This earthy mushroom makes a great substitute. Its meaty texture will keep you feeling satisfied.
Zucchini: Try adding sliced zucchini for a low-calorie vegetable that cooks quickly and adds a nice touch.
Coconut Aminos: If you’re looking for a soy sauce alternative, coconut aminos give you that desired umami flavor without the saltiness.
Conclusion
Sheet pan chicken teriyaki is more than just a dinner idea. It’s an escape into better meal prep with a tantalizing taste that keeps loved ones coming back for seconds. Each step is straightforward, with space for little adjustments to cater to your taste. Whether you enjoy it with rice, quinoa, or a fresh side salad, it’s a versatile recipe that’s sure to bring smiles all around. So the next time you’re after something satisfying yet simple, remember this dish. Call your friends, invite your family, and make it a gathering over this delicious meal! Happy cooking!
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Sheet Pan Chicken Teriyaki Recipe – Sweet Mama’s Kitchen
Description
So, what’s sheet pan chicken teriyaki? In simple terms, it’s an easy, one-pan dish that brings the sweet and savory notes of traditional teriyaki to your dinner table without fuss. The great part? You don’t have to spend ages cleaning multiple pots and pans afterward. To put it plainly, you’ll roast chicken and assorted veggies on a single sheet pan, letting the oven do all the hard work while you sit back and maybe sip a nice cup of tea. Imagine the aroma wafting through your kitchen — that’s when the magic happens!
Ingredients
Instructions
-
Before we jump into the step-by-step process, let me tell you that using a sheet pan is a fantastic time-saver. With minimal prep and straightforward directions, you’ll have dinner ready faster than you can say “What’s for dinner?” Let’s dig into the steps!
Step 1: Preheat the Oven
-
First things first, preheat your oven to 425°F (220°C). This high temperature is essential for achieving that lovely caramelization on the chicken and veggies while keeping everything tender.
Step 2: Prepare the Chicken and Veggies
-
In a large bowl, combine the diced chicken, chopped onion, bell peppers, and broccoli. Drizzle in the olive oil and season with salt, black pepper, garlic powder, and smoked paprika. Toss everything together until the chicken and veggies are well-coated. You want each piece of chicken and every colorful vegetable to bask in those flavors.
Step 3: Arrange on Sheet Pan
-
Line a rimmed sheet pan with parchment paper or foil for easy cleanup. Spread the chicken and veggie mixture evenly across the pan. This ensures that everything cooks uniformly, preventing any soggy bits.
Step 4: Bake to Perfection
-
Pop the pan into the oven and let it bake for about 20 minutes. Halfway through, give it a quick stir to ensure even cooking. You’ll know it’s done when the chicken is cooked through, reaching an internal temperature of 165°F (74°C), and the veggies are tender yet crisp.
Step 5: Add the Teriyaki Sauce
-
Once cooked, drizzle the teriyaki sauce over the chicken and veggies. Use a spatula or a spoon to gently toss everything until all is coated. If you want extra sweetness, you can let it bake for an additional 5 minutes for a thicker glaze.
Step 6: Garnish and Serve
-
Remove the sheet pan from the oven and sprinkle with sliced green onions and toasted sesame seeds. Serve hot!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 297kcal
- % Daily Value *
- Total Fat 15.8g25%
- Saturated Fat 4.3g22%
- Trans Fat 0.2g
- Cholesterol 98mg33%
- Sodium 290mg13%
- Total Carbohydrate 5g2%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 33g66%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Don’t Overcrowd the Pan: Make sure there's enough space between each piece so they roast instead of steam.
Marinate for Extra Flavor: You can marinate your chicken in teriyaki sauce for a few hours before baking. Just remember to adjust the cooking time.
Variations Galore: Feel free to mix up the veggies based on what’s in season or what you have at home. Carrots, snap peas, or asparagus are excellent alternatives.
Watch the Cooking Time: Every oven is different; keep an eye on your chicken and adjust the time as necessary.
Customize the Sauce: If you prefer more spice, add a splash of sriracha or a sprinkle of chili flakes.
