The humble sheet pan helps you make this easy Baked Teriyaki Chicken in the oven. This healthy one pan dinner combines a delicious marinade and stir-fry veggies with chicken breasts for a speedy meal.
There are a lot of “if’s” in this post. If I could dance, and if I could come visit each of you in your homes, and if I could make this dinner for you, I’d do the Moonwalk across your kitchen floor while delivering you a plate full of Baked Teriyaki Chicken.
I can’t do any of those things. Especially dance. It’s like a giraffe walking across a frozen pond during a sneezing fit. It’s not pretty friends. Not pretty at all.
But what I can do is share this recipe with you and you can make it yourself at home. Because you love an easy weeknight meal that is packed full of veggies and flavor, right?
What Ingredients Are in Baked Teriyaki Chicken?
The brilliance of this dish is how versatile it is. You can use whatever veggies you have on hand. Do you have some squishy carrots about to cross the vegetable rainbow bridge? Slice those bad boys up! A handful of brussels sprouts that are orphaned from another meal? They now have a cozy home with this chicken dinner.
The simple formula is:
- Protein (chicken)
- Veggies (fresh or frozen)
- Teriyaki Sauce (try: Gluten-free Teriyaki Sauce or Homemade Teriyaki Sauce)
- Olive oil
If you have leftover frozen broccoli, you’ll love making some Roasted Frozen Broccoli later in the week for a fast and delicious side dish.
Where Do You Get Affordable Organic Free-Range Chicken?
I’m blessed that we have a local butcher for buying organic meat, but we also have a monthly Butcher Box subscription. Butcher Box sources only organic and free-range meat for their customers and ships them to your home once a month.
The meat is super high-quality and we’ve always had an amazing selection sent each month. In addition to what they pick for you, you’re able to add specific cuts and types of meat to your box. And yes, they have Whole30 compliant bacon!
Even with our local source, we still look forward to our monthly Butcher Box delivery.
How Do You Bake Teriyaki Chicken
Cut and place the chicken in a bowl. Pour all but 2 tbsp of the teriyaki in and stir to coat. Refrigerate for at least 1 hour.
Toss the prepped veggies in a large mixing bowl. Toss with 2 tbsp of the teriyaki sauce.
Place the veggies on the baking sheet and spread to distribute. Bake for 23 minutes.
Make a snuggly little nest in the center of the veggies and place the chicken on the pan, sauce and all. Put back in the oven and cook for 15 minutes, or until the chicken is cook through.
Pro Tips/Recipe Notes
- Every oven is different so watch your veggies during the initial cooking process. Cook to your preferred level of crispiness.
- Feel free to use frozen veggies to make this dinner even easier!
- If you slice the chicken in half to make each piece thinner it will cook even faster.
Basically, use whatever you want and/or whatever you have on hand. You got this. Your new name is the Dinner Boss.
I like the sound of that. And I think you will too.
Other Easy Dinners You’ll Love
- Fried Gnocchi and Veggies
- Whole30 Tomato Soup
- Sheet Pan Sausage and Roasted Vegetables
- Savory Puff Pastry Sandwich Bake
- Asian Pork Meatballs
- Spicy Green Beans
- Perfect Instant Pot Jasmine Rice
Baked Chicken Teriyaki Dinner WEIGHT WATCHERS POINTS
One serving of Baked Chicken Teriyaki Dinner has 1 WW Freestyle SmartPoints.
Baked Chicken Teriyaki Dinner (Whole30, Paleo, GF)
- 1.5 pounds chicken, sliced into uniform sizes
- salt and pepper
- 1/3 cup teriyaki sauce, divided
- 6 cups vegetables, chef's choice
- Cut and place the chicken in a bowl. Pour all but 2 tbsp of the teriyaki in and stir to coat. Refrigerate for at least 1 hour.
- Preheat the oven to 425 degrees
- Toss the prepped veggies in a large mixing bowl. Toss with 2 tbsp of the teriyaki sauce.
- Place the veggies on the baking sheet and spread to distribute. Bake for 23 minutes.
- Turn the oven down to 400 degrees. Make a snuggly little nest in the center of the veggies and place the chicken on the pan, sauce and all. Put back in the oven and cook for 15 minutes, or until the chicken is cook through.
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Made it for dinner tonight. My husband loved it. Quick and easy!
I’m so glad it was a hit! 🙂
Anything that has one pan, I’m down!
Recipe sounds really good, but I really enjoyed your comment – “Puff puff, click. Muffled wail. Puff puff, click. Muffled wail.” I think all parents can relate. I love how you don’t romanticize what it’s like to be a parent.
We love our kids, but there are times they are little (now big) buttholes. When mine were young we used to make a gingerbread house every year. I mean the kind where you have to make the Royal Icing and use it as “cement” to hold together the gingerbread walls. Half way through I would be sweaty, frustrated, sprinkles and frosting would be everywhere and the boys were arguing over who ate what decoration that should have gone on the gingerbread house. One year the boys lost interest half way through because the icing was taking too long to “set up” so they left. I poured myself a glass of wine and finished it on my own.
I seriously don’t know how people who glamorize parenthood can keep up that charade.
Did you make gingerbread houses again after that year? Do the boys even remember that day? I bet it makes you cringe and laugh being on the other side of it now.
I love one pan meals. I make the same thing using boneless chicken thighs.