Sheet Pan Teriyaki Chicken Recipe

You can never have too many time-saving meals in your repertoire. While they're often praised as being great for weeknights, they may actually be better for weekends since things can get even busier then. As recipe developer Deniz Vergara tells us about this sheet pan meal, "This recipe makes it so easy to make chicken teriyaki." The fact that you're cooking the meat along with a side of green beans in the same pan, she says, makes for "minimal mess and cleanup involved."

While this recipe involves making teriyaki sauce from scratch, it's not too difficult to do and requires just seven ingredients. "If you are in a pinch," Vergara allows, "you can use store-bought," but the homemade sauce, unlike most store-bought ones, needs no cornstarch or other thickeners. Instead, Vergara assures us that "the sauce thickens as it cooks in the oven." It is also something you can keep on hand to use in other stir-fries and similar dishes.

Gather the ingredients for sheet pan teriyaki chicken

For the homemade teriyaki sauce, you'll be using soy sauce, brown sugar, rice vinegar, mirin, garlic, ginger, and salt. The chicken used in this recipe is boneless, skinless thighs sliced into strips. For a vegetable side, you'll need some green beans, and you'll also need a little olive oil to grease the pan. Once the teriyaki chicken and beans are done, you can then dress them up with a sesame seed/sliced scallion garnish.

Make the teriyaki sauce

Preheat the oven to 400 F. As it heats up, stir together the soy sauce, sugar, vinegar, mirin, garlic, ginger, and salt. Remove ¼ cup of this teriyaki sauce and set it aside for just a moment.

Prepare the chicken and beans

Toss the chicken with the teriyaki sauce, then toss the beans with the set-aside ¼ cup of sauce. Line a baking sheet with parchment paper, then rub the paper with the olive oil. Spread the chicken and beans over the pan in a single layer, making sure not to crowd them. If you have a very small sheet pan, you may need to supplement it with an extra baking pan.

Cook the chicken and beans

Bake the chicken and beans for about 15 minutes. Once they are done, the chicken should be entirely cooked with no pink inside. The beans, Vergara says, should be "tender but not mushy."

Before you eat the teriyaki chicken, you can sprinkle it with the sesame seeds and sliced scallions. While the meat and green vegetables alone will make for a light, low-carb meal, you can also bulk up your plate with some noodles or rice for extra sustenance.

Sheet Pan Teriyaki Chicken Recipe
5 from 11 ratings
This sheet pan teriyaki chicken recipe makes weeknight cooking easier than ever.
Prep Time
Cook Time
teriyaki chicken with green beans
Total time: 25 minutes
  • ⅔ cup soy sauce
  • ¼ cup brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin
  • 4 cloves garlic, minced
  • 1 teaspoon fresh minced ginger
  • ½ teaspoon sea salt
  • 12 ounces string beans
  • 2 pounds boneless, skinless chicken thighs, sliced
  • 1 tablespoon olive oil
  • 2 scallions, sliced
  • 1 tablespoon sesame seeds
  1. Preheat the oven to 400 F.
  2. Combine the soy sauce, sugar, vinegar, mirin, garlic, ginger, and salt.
  3. Remove ¼ cup of the teriyaki sauce and mix it with the green beans.
  4. Make sure the chicken is sliced into ¼-inch thick strips. Toss the chicken strips with the remaining teriyaki sauce to coat.
  5. Line a sheet pan with parchment paper and grease the paper with the olive oil.
  6. Spread the chicken and beans over the baking sheet in a single layer with as little overlap as possible.
  7. Bake the chicken and beans for 15 minutes until the meat is cooked through and the beans are tender.
  8. Garnish the chicken and beans with the sesame seeds and scallions, then serve.
Calories per Serving 419
Total Fat 14.3 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Cholesterol 213.2 mg
Total Carbohydrates 19.4 g
Dietary Fiber 3.2 g
Total Sugars 11.9 g
Sodium 2,559.9 mg
Protein 50.4 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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