Sheet Pan Teriyaki Chicken

Name: Sheet Pan Teriyaki Chicken
Prep time: 15 min
Total time: 35 min
Yield: 4 - 6 serving(s)
Ingredients: 12 assorted baby bell peppers, stemmed and halved lengthwise; 1 bunch asparagus, trimmed and cut into 2-inch pieces; 1 head broccoli, cut into small florets; 1 bunch scallions, halved lengthwise and cut crosswise into 1-inch pieces; 1 medium red onion, cut into large chunks, layers separated; 1 1/2 c. teriyaki glaze; 8 skinless, boneless chicken thighs; 1 lime; Sesame seeds and chopped fresh cilantro, for topping

The whole dinner cooks on one sheet pan, so cleanup is a breeze.

By Ree DrummondPublished: Aug 16, 2026

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Teriyaki chicken thigh served with assorted roasted vegetables on a decorative blue plate.

Ralph Smith

Yields:

4 - 6 serving(s)

Prep Time:

15 mins

Total Time:

35 mins

If you’ve got a pack of chicken thighs hanging out in your fridge and nary an idea what to do with them, this easy sheet-pan teriyaki chicken is the answer. The chicken roasts over a mix of peppers, onion, broccoli, and asparagus, then takes a quick turn under the broiler to caramelize the teriyaki glaze. Once the timer goes off, you’ve got a full-blown meal and exactly one pan to clean. You can serve it as is or with cooked white rice. (Here’s a refresher on how to cook white rice if you need it!)

Here are more chicken thigh dinners and sheet pan dinners to keep handy for those busy weeknights.

Colorful assortment of roasted vegetables on a baking sheet, including bell peppers, asparagus, and broccoli.

Ralph Smith

Can you use chicken breasts instead of thighs?

Sure! Start with 4 boneless, skinless chicken breasts and cut each one in half crosswise to make 8 pieces. Bake until the thickest part of the chicken reaches an internal temperature of 165 degrees Fahrenheit before glazing and broiling. Depending on their thickness, the chicken breasts may take a few minutes longer to cook than the thighs called for in the recipe.

Baked chicken thighs glazed with sauce on a bed of mixed colorful vegetables.

Ralph Smith

How long does sheet pan teriyaki chicken last in the fridge?

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat them on a sheet pan in a 350-degree Fahrenheit oven until warmed through, or microwave individual portions in short intervals.

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Ingredients

12 assorted baby bell peppers, stemmed and halved lengthwise
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 head broccoli, cut into small florets
1 bunch scallions, halved lengthwise and cut crosswise into 1-inch pieces
1 medium red onion, cut into large chunks, layers separated
1 1/2 cups teriyaki glaze
8 skinless, boneless chicken thighs
1 lime
Sesame seeds and chopped fresh cilantro, for topping

Directions

1. Step 1Preheat the oven to 400˚F. Line a baking sheet with foil. Put the baby bell peppers, asparagus, broccoli, scallions, and red onion on the baking sheet and drizzle with ¾ cup of the teriyaki glaze. Toss until well coated. Split the remaining ¾ cup of teriyaki glaze between 2 bowls.
2. Step 2Arrange the chicken thighs on top of the veggies and brush with one of the bowls of glaze.
3. Step 3Bake until the chicken is cooked through, about 20 minutes. Brush the chicken with the other bowl of teriyaki glaze, then turn on the broiler and broil until the sauce starts to caramelize on the chicken, 3 to 4 minutes. Watch it carefully to make sure it doesn’t burn!
4. Step 4Grate the lime zest all over the chicken and veggies. Sprinkle with sesame seeds and cilantro.