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4.7 from 3 reviews

Sheet Pan Teriyaki Chicken Bowl with Roasted Veggies

DF Dairy-Free
Posted by Jess Larson on September 21st, 2025
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.

Skip the takeout and make these easy Sheet Pan Teriyaki Chicken Bowls with Roasted Veggies instead! Quickly marinate chicken thighs in your favorite teriyaki sauce (store-bought or homemade!), then bake on a sheet pan until juicy with an irresistible caramelized char. Serve with roasted carrots, bell peppers, and broccoli over rice for an easy, sticky-sweet teriyaki dinner at home, ready in 45 minutes or less!

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An overhead shot of teriyaki chicken and veggies served on a bed of rice and garnished with green onions and sesame seeds on an off-white plate with wooden chopsticks. The plate sits on a white marbled surface alongside a blue cloth and a small dish of green onions.
Photography by Gayle McLeod
Prep: 20 min
Cook: 20 min
Serves: 4

Juicy, Saucy, and Charred—This Easy Sheet Pan Teriyaki Dinner Has It All!

As a Japanese-American kid growing up in the Midwest, I ate a lot of teriyaki chicken (it was actually one of the only foods this picky kid would touch 😇). These days, my favorite way to enjoy it is in a rice bowl!

Mom and I tested this recipe until each element was absolutely perfect. The star, of course, is the juicy, Sticky-Sweet Baked Teriyaki Chicken Thighs, made with my Japanese grandmother’s Homemade Teriyaki Sauce recipe. The savory-sweet sauce caramelizes in the oven, yielding glossy, crispy edges that taste like they came right off the grill.

Pair the chicken with fluffy Calrose rice to soak up all the sauce, plus a rainbow of roasted vegetables and the result is a nostalgic, all-in-one weeknight dinner you’ll come back to again and again (says the girl who still loves it decades later 🥰).

An overhead shot of teriyaki chicken and veggies served on a bed of rice and garnished with green onions and sesame seeds on an off-white plate with wooden chopsticks. The plate sits on a white marbled surface alongside a small dish of green onions. this Recipe for Later!
This weeknight-friendly recipe is the easiest way to satisfy your teriyaki takeout cravings (juicy chicken! saucy rice! crunchy veggies!), in one easy bowl.
An overhead shot of ingredients displayed on a wooden cutting board and a white marbled surface: raw chicken thighs, carrots, green onions, red bell pepper, broccoli, yellow onion, toasted sesame oil, teriyaki sauce, shoyu, garlic powder, white pepper, and salt.
Aside from the chicken thighs and your favorite colorful veggies, the rest of the ingredients in this recipe are simple pantry staples for a quick homemade teriyaki sauce.

In all our years of making teriyaki chicken, Mom and I have learned that thighs always create the best result. Their juicy richness pairs beautifully with the savory, umami flavor of teriyaki sauce, much more so than leaner chicken breasts.

Store-bought teriyaki sauce is a great time-saving shortcut, so feel free to use it—just make sure it’s thin and drizzly! Most store-bought sauces are too thick and gummy, and turn gloopy in the hot oven. 😝 Bachan’s is the best drizzly store-bought brand, in my opinion!

Jess’ Weeknight Dinner Bowl Essentials

How to Make Teriyaki Chicken Bowls with Vegetables

This recipe comes together quickly on two sheet pans: one with the teriyaki chicken and another with the bell peppers, broccoli, and onion (so you can finish the meat under the broiler without charring the veggies to a crisp!). The oven does the rest of the heavy lifting, and everything cooks in about the same amount of time.

An overhead shot of raw marinated chicken thighs on a foil-lined baking sheet atop a white marbled surface.
Let the chicken thighs marinate in teriyaki sauce for 10 minutes to soak up all the flavor. Then spread the chicken on the sheet pan with the sauce so no flavor goes to waste!
An overhead shot of sliced onions, carrots, bell peppers and broccoli on a foil-lined sheet pan atop a white marbled surface.
Add the chopped veggies to a second sheet pan and drizzle with toasted sesame oil, shoyu, garlic powder, salt, and white pepper. Toss to coat well.
An overhead shot of roasted vegetables and teriyaki chicken thighs on separate foil-lined baking sheets atop a white marbled surface.
Bake both sheet pans for 15 minutes until the chicken is nearly cooked through and the veggies are tender. Flip the chicken and finish under the broiler until deliciously golden and charred.

If your oven has the space, place the pans on the same rack, side by side (vs. stacking one over the other). It helps promote an even roast, so both the chicken and veggies are evenly crispy!

An overhead shot of teriyaki chicken and veggies served on a bed of rice and garnished with green onions and sesame seeds on an off-white plate with wooden chopsticks. A woman's hand drizzles teriyaki sauce from a spoon onto the bowl. The bowl is surrounded by dishes of green onions, sesame seeds, teriyaki sauce and an additional teriyaki chicken bowl.
To serve, layer the teriyaki chicken over a bed of rice with plenty of roasted veggies. You can always add sautéed greens or bok choy too!
An overhead shot of teriyaki chicken and veggies served on a bed of rice and garnished with green onions and sesame seeds on an off-white plate with wooden chopsticks. The plate sits on a white marbled surface alongside small dishes of green onions and sesame seeds.
These chicken teriyaki bowls are the ultimate sheet pan dinner, but the leftovers also store super well for easy lunches you’ll actually look forward to. Meal planning, complete! ✔️

I can’t wait for you to try these Sheet Pan Teriyaki Chicken Bowls! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

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An overhead shot of teriyaki chicken and veggies served on a bed of rice and garnished with green onions and sesame seeds on an off-white plate with wooden chopsticks. The plate sits on a white marbled surface alongside a blue cloth and small dishes of green onions, sesame seeds, a jar of teriyaki sauce and a plate of teriyaki chicken.

Sheet Pan Teriyaki Chicken Bowl with Roasted Veggies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Jess Larson
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: serves 4
  • Category: Entrée Salads & Bowls Recipes, Main Dishes
  • Method: Oven, Baked & Broiled
  • Cuisine: Japanese-American, Asian-Inspired
Print Recipe

Description

Skip the takeout and make these easy Sheet Pan Teriyaki Chicken Bowls with Roasted Veggies instead!

Quickly marinate chicken thighs in your favorite teriyaki sauce (store-bought or homemade!), then bake on a sheet pan until juicy with an irresistible caramelized char.

Serve with roasted carrots, bell peppers, and broccoli over rice for an easy, sticky-sweet teriyaki dinner at home, ready in 45 minutes or less!

Ingredients

Scale
  • nonstick cooking spray
  • 1 ½ pounds boneless, skinless chicken thighs or breasts (see Recipe Notes)
  • ¾ cup teriyaki sauce, store-bought or homemade, divided (see Recipe Notes)
  • 1 small head broccoli, cut into bite-sized florets (approx. 3 cups)
  • 1 large carrot, peeled as desired and sliced into thin matchsticks
  • 1 large red bell pepper, sliced
  • 1 medium yellow onion, sliced
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon shoyu (can substitute low-sodium soy sauce or tamari)
  • 1 teaspoon garlic powder
  • ¼ teaspoon white pepper
  • kosher salt, to season
  • 2 green onions, thinly sliced
  • for serving, as desired: cooked rice, sautéed spinach or bok choy, toasted sesame seeds, etc.

Instructions

  1. Prep: Preheat the oven to 400 degrees F, arranging the oven racks such that one is in the center of the oven and one is 4-6 inches under the broiler. Line two rimmed baking sheets with foil for easy clean up. Spritz with nonstick cooking spray and set aside.
  2. Season the chicken thighs: Meanwhile, as the oven preheats, prepare the chicken and vegetables. To a large bowl, add the chicken thighs and ½ cup of teriyaki sauce. Mix to coat the chicken in the teriyaki sauce well. Set aside to quickly marinate, about 10 minutes. Once marinated, transfer to one of the prepared baking sheets. For prettiest results, place the de-boned side of the chicken thighs facing up. Pour any remaining teriyaki sauce from the bowl over the chicken.An overhead shot of chicken thighs marinating in teriyaki sauce in a large glass bowl atop a white marbled surface.
  3. Season the vegetables: Place the broccoli, bell pepper, carrot, and onion on the second prepared baking sheet. Drizzle toasted sesame oil and shoyu over top, then season with garlic powder, white pepper, and ½ teaspoon kosher salt. Mix to combine well, then arrange the vegetables in a single layer across the baking sheet.An overhead shot of sliced onions, carrots, bell peppers and broccoli on a foil-lined sheet pan atop a white marbled surface.
  4. Roast the teriyaki chicken and vegetables: Once the oven is preheated, transfer the chicken and vegetable sheet pans to the center rack of the oven. Bake for 15 minutes.
  5. Finish the under the broiler: Remove the teriyaki chicken sheet pan from the oven and preheat the broiler to its highest setting (leave the vegetable sheet pan on the center rack so the veggies stay warm). Flip the chicken thighs over, spooning any sauce from the bottom of the pan over top. Return to the oven, placing it on the top rack directly under the broiler. Broil 4-5 minutes, rotating the teriyaki chicken sheet pan halfway through, until the chicken is golden, caramelized, and cooked through.An overhead shot of roasted vegetables and teriyaki chicken thighs on separate foil-lined baking sheets atop a white marbled surface.
  6. Serve: Sprinkle green onions over the teriyaki chicken and serves desired. At my house, we build teriyaki chicken bowls with light and sticky Calrose rice, roasted vegetables, and sliced teriyaki chicken. If you’d like extra veggies, a quickly sautéed green like spinach or bok choy is a great add-in. Enjoy!An overhead shot of teriyaki chicken and veggies served on a bed of rice and garnished with green onions and sesame seeds on an off-white plate with wooden chopsticks. The plate sits on a white marbled surface alongside a blue cloth and small dishes of green onions, sesame seeds, a jar of teriyaki sauce and a plate of teriyaki chicken.

Equipment

Notes

Jess’ Tips and Tricks:

  • Chicken thighs vs chicken breasts: I prefer using chicken thighs when I make teriyaki chicken, since they’re super flavorful and stay really juicy through baking and broiling, but you can swap them out with breasts if you prefer. If so, be sure to pound the chicken breasts out flat or butterfly them (slice in half lengthwise) to ensure they roast up evenly. Adjust cook times as needed to ensure the chicken is cooked through and skip broiling (Step 5) to avoid drying the leaner breast meat out.
  • Best teriyaki sauce to use: All teriyaki sauce is not created equally! Many bottled versions are thickened with gums and starches, so they don’t bake up nicely. For best results, I suggest using my Mom’s Homemade Teriyaki Sauce recipe—you can whip up a batch in less than 15 minutes using pantry staple ingredients you likely already have in your kitchen. (If so, be sure to skip the cornstarch slurry step, or prepare a double batch to use half for marinating/baking and thicken the remaining half for serving.) If you prefer to use a store-bought teriyaki sauce, look for a high-quality bottled sauce with a nice, drizzly consistency—my preferred brand is Bachan’s; they’re Japanese-American owned and their signature family recipe has beautifully balanced flavor.
  • 10-Minute Meal Prep: These teriyaki chicken bowls come together pretty quickly, but a little meal prep makes them come together even faster on a busy weeknight. Get all the chopping out of the way ahead of time and all you have to do at dinnertime is preheat the oven and season the veggies at dinnertime—easy!
    • Veggie prep: Chop 1 small head of broccoli into bite-sized florets, slice 1 large carrot into matchsticks, and thinly slice 1 bell pepper and 1 onion. Store in an airtight container in the fridge for up to 5 days.

Storage and Reheating: Store leftover teriyaki chicken, vegetables, and other bowl fixings in individual airtight containers in the refrigerator. Everything will keep for up to 3-4 days. Easily build a bowl with the leftovers and reheat in the microwave until warmed through.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

An overhead shot of teriyaki chicken and veggies served on a bed of rice and garnished with green onions and sesame seeds on an off-white plate with wooden chopsticks. The plate sits on a white marbled surface alongside a small dish of green onions.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 9.30.25
    Amy McClelland said:

    Loved it! Thank you! This recipe was great. I pre-made the sauce and marinated the chicken over the weekend and it made for such an easy and delicious family-friendly dinner. Thanks for another great recipe!

    Reply
  2. 9.29.25
    Alison said:

    Pretty easy recipe and great for lunch tomorrow. Didn’t make my own teriyaki sauce.

    Reply
  3. 9.29.25
    Amy A said:

    I love making this recipe using chicken thighs. The sauce is delicious – my family approves. Quick to make during the week.

    Reply
    • 9.29.25
      Emma @ Plays Well With Butter said:

      We love how quick this chicken is, too! Glad to hear it’s family approved, thanks for taking the time to leave a review!

      Reply