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Imagine coming home after a busy day, tired and ready for a satisfying meal that doesn’t take hours to prepare. This teriyaki chicken and vegetable one-pan recipe is a lifesaver! It’s the perfect solution when you’re craving something wholesome, balanced, and delicious, yet easy enough to whip up in just a few steps. This dish is a vibrant and flavorful mix of tender chicken, fresh veggies, and a homemade teriyaki sauce that’s the perfect combination of savory and slightly sweet.

The best part? Everything cooks together in one pan, which means less mess and minimal cleanup. This recipe brings out the best in each ingredient, and whether you’re cooking for family or for yourself, it’s bound to be a hit at the dinner table!

Why You’ll Love This Recipe

  • Easy & Quick: Perfect for busy weeknights with minimal prep and easy cleanup.
  • Balanced Meal: Packed with protein, fresh vegetables, and a flavorful sauce.
  • Customizable: Swap veggies based on your favorites or what you have on hand.
  • Healthy & Wholesome: Made with fresh, simple ingredients and a homemade teriyaki sauce that’s free of unnecessary additives.
  • Versatile: Enjoy it as is, or serve it over rice, noodles, or even cauliflower rice for a low-carb option.

Ingredients You’ll Need

For the Chicken and Vegetables

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup broccoli florets
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 cup snap peas
  • 1 medium zucchini, sliced
  • 3 tbsp olive oil
  • Salt and black pepper, to taste
  • Sesame seeds (for garnish)

For the Teriyaki Sauce

  • 1/3 cup soy sauce (use low-sodium if preferred)
  • 1/4 cup brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 1 tsp minced garlic
  • 1 tsp grated ginger

How to Make Teriyaki Chicken & Veggies

This one-pan recipe keeps things simple. All you need is a baking sheet and a few bowls for prepping, making cleanup a breeze.

Step-by-Step Instructions

  1. Preheat the Oven
    Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This will prevent the ingredients from sticking and make cleanup easier.
  2. Prepare the Teriyaki Sauce
    In a small saucepan, combine soy sauce, brown sugar, sesame oil, garlic, and ginger. In a separate cup, mix cornstarch with water until it dissolves completely, then add this mixture to the saucepan. Bring the sauce to a gentle boil over medium heat, stirring constantly, until it thickens (about 5 minutes). Once done, remove from heat.
  3. Prep the Chicken and Vegetables
    Place the chopped chicken and all the vegetables into a large mixing bowl. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss everything together until the chicken and veggies are well-coated with oil and seasoning.
  4. Arrange on Baking Sheet
    Spread the chicken and vegetable mixture evenly across the prepared baking sheet, ensuring everything is in a single layer so it cooks evenly. Pour about two-thirds of the teriyaki sauce over the top, reserving the remaining sauce for serving.
  5. Bake the Chicken and Vegetables
    Place the baking sheet in the preheated oven and bake for 20-25 minutes. At the halfway point, take the sheet out and give everything a gentle stir to ensure even cooking. The dish is ready when the chicken is cooked through (internal temperature reaches 165°F), and the vegetables are tender.
  6. Serve and Garnish
    Remove the baking sheet from the oven, drizzle with the remaining teriyaki sauce, and garnish with sesame seeds for a bit of crunch. Serve with rice, noodles, or on its own for a satisfying meal!

Helpful Tips

  • Marinate for Extra Flavor: For even deeper flavor, marinate the chicken in half of the teriyaki sauce for about 15 minutes before cooking.
  • Choose Your Veggies: Feel free to add or substitute vegetables like mushrooms, carrots, or green beans. This recipe is very adaptable to whatever fresh veggies you have.
  • Double the Sauce: If you’re a sauce lover, double the teriyaki sauce recipe so you have extra to drizzle over rice or noodles.

Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-Inspired
  • Diet: Dairy-Free

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.
  • Make it Gluten-Free: Swap out regular soy sauce for a gluten-free version to make this dish suitable for gluten-sensitive eaters.
  • Low-Sugar Option: Use a sugar substitute like coconut sugar for a lower glycemic alternative.

Nutritional Information

  • Calories: ~320 kcal per serving
  • Protein: 30g
  • Carbohydrates: 25g
  • Fat: 10g

Frequently Asked Questions

Can I use frozen vegetables?
Yes, you can! Just make sure to thaw and pat them dry before baking, as excess moisture can affect the texture of the dish.

Can I make this recipe ahead of time?
Absolutely! You can prep the ingredients and sauce a day in advance. Just store them separately in the fridge until you’re ready to cook.

What other proteins can I use?
This recipe also works great with boneless, skinless chicken thighs or even tofu for a vegetarian option.

Storage Instructions

If you have leftovers, allow them to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days. For best results, reheat in a skillet over medium heat or in the microwave until heated through.

Related Recipes

If you loved this teriyaki chicken and veggie recipe, try these other one-pan wonders:

Conclusion

This teriyaki chicken and veggie one-pan meal is the ultimate dish for busy nights when you want something healthy, comforting, and full of flavor. The homemade teriyaki sauce is a simple yet delicious way to bring all the flavors together, giving the chicken a wonderful glaze and the vegetables a tasty boost. Whether you’re cooking for a family or meal-prepping for the week, this recipe is sure to make dinnertime a little more enjoyable. Give it a try, and let this one-pan wonder become a go-to favorite in your kitchen!

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Teriyaki Chicken & Veggies One-Pan Meal


  • Author: Martha

Description

Imagine coming home after a busy day, tired and ready for a satisfying meal that doesn’t take hours to prepare. This teriyaki chicken and vegetable one-pan recipe is a lifesaver! It’s the perfect solution when you’re craving something wholesome, balanced, and delicious, yet easy enough to whip up in just a few steps. This dish is a vibrant and flavorful mix of tender chicken, fresh veggies, and a homemade teriyaki sauce that’s the perfect combination of savory and slightly sweet.

The best part? Everything cooks together in one pan, which means less mess and minimal cleanup. This recipe brings out the best in each ingredient, and whether you’re cooking for family or for yourself, it’s bound to be a hit at the dinner table!


Ingredients

Scale

For the Chicken and Vegetables

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 cup broccoli florets
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 cup snap peas
  • 1 medium zucchini, sliced
  • 3 tbsp olive oil
  • Salt and black pepper, to taste
  • Sesame seeds (for garnish)

For the Teriyaki Sauce

  • 1/3 cup soy sauce (use low-sodium if preferred)
  • 1/4 cup brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch
  • 1/4 cup water
  • 1 tsp minced garlic
  • 1 tsp grated ginger

Instructions

  • Preheat the Oven
    Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper. This will prevent the ingredients from sticking and make cleanup easier.
  • Prepare the Teriyaki Sauce
    In a small saucepan, combine soy sauce, brown sugar, sesame oil, garlic, and ginger. In a separate cup, mix cornstarch with water until it dissolves completely, then add this mixture to the saucepan. Bring the sauce to a gentle boil over medium heat, stirring constantly, until it thickens (about 5 minutes). Once done, remove from heat.
  • Prep the Chicken and Vegetables
    Place the chopped chicken and all the vegetables into a large mixing bowl. Drizzle with olive oil, then sprinkle with salt and black pepper. Toss everything together until the chicken and veggies are well-coated with oil and seasoning.
  • Arrange on Baking Sheet
    Spread the chicken and vegetable mixture evenly across the prepared baking sheet, ensuring everything is in a single layer so it cooks evenly. Pour about two-thirds of the teriyaki sauce over the top, reserving the remaining sauce for serving.
  • Bake the Chicken and Vegetables
    Place the baking sheet in the preheated oven and bake for 20-25 minutes. At the halfway point, take the sheet out and give everything a gentle stir to ensure even cooking. The dish is ready when the chicken is cooked through (internal temperature reaches 165°F), and the vegetables are tender.
  • Serve and Garnish
    Remove the baking sheet from the oven, drizzle with the remaining teriyaki sauce, and garnish with sesame seeds for a bit of crunch. Serve with rice, noodles, or on its own for a satisfying meal!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.
  • Make it Gluten-Free: Swap out regular soy sauce for a gluten-free version to make this dish suitable for gluten-sensitive eaters.
  • Low-Sugar Option: Use a sugar substitute like coconut sugar for a lower glycemic alternative.

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