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teriyaki chicken thighs on a baking sheet with broccoli, onions, and carrots, garnished with sesame seeds and green onions
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5 from 2 votes

Sheet Pan Teriyaki Chicken Dinner

Teriyaki Chicken Thighs are so easy to make in the oven. Add in some delicious vegetables and you have a fast dinner everyone will love!
Prep Time15 mins
Cook Time30 mins
Marinating Time1 hr
Total Time1 hr 45 mins
Course: Main Course
Cuisine: asian
Keyword: sheet pan dinner, sheet pan meal
Servings: 5 servings
Calories: 172kcal
Author: Lisa Longley


To Marinate Chicken

  • 1 pound boneless skinless chicken thighs
  • 2/3 cup Teriyaki sauce
  • 1/3 cup water
  • 1 tablespoon rice wine vinegar or apple cider vinegar
  • 2 garlic cloves minced
  • 1 tablespoon ginger

Rest of Sheet Pan

  • 3 small heads of broccoli cut into florets (or 4 cups)
  • 3 medium carrots peeled and cut into thin slices
  • 1 yellow onion quartered and broken apart
  • green onions sliced for serving
  • cooked rice for serving


  • Combine all of the ingredients for the chicken marinade. Pour over the chicken thighs and marinate in the refrigerator for at least 20 minutes or up to 24 hours.
  • If you would like to eat this dinner with rice, be sure to start that before you put the sheet pan in the oven.
  • When ready to cook, preheat your oven to 425 degrees. Spray a rimmed baking sheet with cooking spray and set aside.
  • Remove the chicken from the marinade and place on the prepared baking sheet.
  • Spread the vegetables around it. Pour the remaining marinade over the vegetables. Bake for 25 - 30 minutes or until the chicken registers 165 degrees.


Please note that the nutritional information does not include serving it with rice.


Calories: 172kcal | Carbohydrates: 13g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 420mg | Potassium: 602mg | Fiber: 2g | Sugar: 11g