This sheet pan teriyaki chicken is the perfect weeknight meal! It’s easy to make, quick to cook, and so yummy the entire family will enjoy!
This post is sponsored by Perdue Farms and includes affiliate links. If you purchase via these links, I may receive a small commission at no additional cost to you!
Okay let’s get one thing straight – I love chicken, but I hate cutting it. When I went to visit Perdue Farms headquarters last year, they taught us how to cut a whole chicken, and I did it, but I didn’t like it.
There’s just something about cutting chicken that gets to me.
That’s why I absolutely love that Perdue Farms offers Perdue Harvestland pre-cut diced chicken breasts. Instead of having to cut it, I just thaw however many individual portions I want for my meal, and cook.
It’s so much easier than cutting it yourself and absolutely perfect in recipes like this sheet pan teriyaki chicken!
Sheet Pan Teriyaki Chicken
A few months ago I posted the best teriyaki chicken bowls. They’re so yummy and easy to make – perfect for a quick weeknight meal!
This sheet pan teriyaki chicken uses that same teriyaki sauce recipe but uses it in a quick and easy sheet pan recipe instead. It’s great if you want to enjoy more veggies and don’t want to watch the stove while the teriyaki chicken cooks.
And if you use Perdue Harvestland pre-cut diced chicken, you can have this in the oven in minutes. Play with the kids while it cooks and eat dinner just a few minutes later!
Want to make it even more convenient? You can buy all of Perdue Farms’ meats (including this diced chicken) directly from their website and get it shipped to you at home!
Use the link https://www.perduefarms.com/playpartyplan and you’ll get 15% off any participating products and a free package of Perdue Harvestland diced chicken breasts.
And with their current bundle options, you can get high-quality meat delivered directly to your home (in environmentally friendly packaging!) at about the same cost as buying it in the grocery store!
These are just some of my current favorite bundles – such amazing deals at over 50% off their regular price!
- Organic chicken bundle – over 17 lbs of organic chicken at less than $3 a pound!
- Best of Perdue chicken bundle – over 80 servings of various types of chicken (including what we used for this orange chicken) at less than 62 cents per serving
- A cut above premium meat bundle – a sampler of Niman Ranch (including the pulled pork we used for these pulled pork sliders), Coleman Natural, Sonoma Red, and of course Perdue. A bundle that’s only available on the Perdue Farms website!
And with Perdue Farms, you know where your meat is coming from and what you’re getting with your meat. You know that the meat will always be:
- Raised by family farmers
- Raised with no hormones and no antibiotics ever
- 100% vegetarian fed (no animal by products)
Teriyaki Chicken Sheet Pan Ingredients
This sheet pan teriyaki chicken recipe uses ingredients that most people will find in their homes and if not, all of these items are readily available in your local grocery store.
Here’s everything you’ll need for both the marinade, teriyaki sauce, and the sheet pan food itself!
- Coconut aminos (or you can use soy sauce)
- Rice vinegar
- Brown sugar
- Coconut oil
- Sesame oil
- Fresh garlic and garlic powder
- Fresh ginger and ginger powder
- Perdue Harvestland diced chicken breasts
- Broccoli, zucchini, and carrots
- Avocado oil
- Toasted sesame seeds
How to Make Sheet Pan Teriyaki Chicken
One of the things I love most about sheet pan meals is how easy they are. Plus like one-pot meals, sheet pan recipes typically use very few dishes!
Here’s how simple it is to make this dish!
1 – Marinate your chicken.
Simply place all of the teriyaki marinade ingredients in a large gallon size bag along with the Perdue Harvestland diced chicken breasts. Mix them around then let the marinade sit for at least 30 minutes up to overnight.
2 – Cut your veggies.
Chop all of your veggies while the chicken is marinating or a few minutes before you want to make the sheet pan chicken.
Your goal is to cut all of the veggies about the same size so they cook evenly in the oven. And while I said you could use whatever veggies you wanted in the instructions, we recommend using carrots, broccoli, and zucchini because they tend to cook in about the same about of time.
If you have any leftover zucchini, this chocolate chip zucchini bread would make a yummy dessert!
Once the veggies are cut, toss in a large bowl with a little oil and salt then add the chicken in and stir to combine everything evenly.
3 – Place on sheet pan.
Line a sheet pan with parchment paper then dump the bowl of veggies and chicken on the parchment paper. Use tongs to spread pieces out evenly so there isn’t any overlapping.
If you have too much for an evenly spaced sheet pan, split it into two.
Roast chicken and veggies in the oven for 12 minutes.
4 – Make the teriyaki sauce.
While the chicken and veggies are roasting, prepare the teriyaki sauce by simply combining all of the ingredients in a pan on the stove – boiling, then simmering until done.
5 – Broil to finish.
Pull your sheet pan out of the oven, brush the chicken and veggies with the teriyaki glaze, and broil for three minutes – making sure to watch carefully so the glaze doesn’t burn.
6 – Serve hot.
Serve hot either with rice noodles, rice, or just on its own if you want to stick with just meat and veggies!
Sheet Pan Teriyaki Chicken and Veggies
- 1/4 cup coconut aminos or soy sauce
- 2 TBS rice vinegar
- 2 TBS water
- 2 cloves garlic minced
- 1 tsp fresh ginger minced
- 2 TBS honey optional, if you want sweeter
- 1 TBS sesame oil optional
- 1/3 cup rice vinegar
- 1/3 cup water
- 1/4 cup brown sugar
- 1/4 cup coconut oil
- 1/4 cup coconut aminos or soy sauce
- 1 TBS flour
- 2 tsp garlic powder
- 1 1/2 tsp ginger powder
- 2 tsp toasted sesame seeds
Sheet Pan Teriyaki Chicken
- 1 pound Perdue Harvestland Diced Chicken Breasts approximately two packs
- 1 head broccoli chopped into florets
- 3 medium carrots peeled and chopped into 1/2 inch half moons
- 2 medium zucchini chopped into 1/2 inch chunks
- 1 TBS avocado oil
- 1/2 tsp salt
- Combine all of the chicken marinade ingredients in a gallon size ziploc bag; close the bag and mix the ingredients together.
- Place the diced chicken in the ziploc bag and marinate for at least 30 minutes but preferably overnight.
- When you are ready to assemble the sheet pan, pull out the chicken to allow it to come to room temperature.
Sheet Pan Chicken and Veggies
- Preheat the oven to 400 degrees.
- Prep the veggies if you have not already done so. The goal is to make the veggies all about the same size so that they are all cooked through at the same time.
- Toss the veggies together with the avocado oil and salt.
- Evenly distribute the chicken and veggies on 1-2 parchment lined sheet pans.
- Roast in the oven for 12 minutes, or until the vegetables are tender and the chicken is cooked through. While the sheet pans are roasting, prepare the teriyaki glaze.
- After 12 minutes, remove the sheet pans from the oven and switch the oven to broil.
- Brush the teriyaki glaze over all of the chicken and veggies on the sheet pans.
- Return the sheet pans to the bottom rack of the oven (this is important so you don’t burn the parchment or the teriyaki glaze) and broil for 3 minutes.
- Remove from the oven and enjoy by itself or over rice or noodles.
- Combine all of the ingredients for the teriyaki glaze in a medium sauce pan and cook over medium heat until the mixture boils, stirring often.
- Reduce the heat and simmer for approximately 8 minutes, or until the mixture reaches a glossy, thicker consistency.
More Easy Chicken Recipes
- Almond chicken
- Greek lemon chicken
- White chicken enchiladas
- Grilled chicken sliders
- Homemade orange chicken
- Coconut chicken tenders
- Best white chicken chili
- Quick chicken noodle soup