Oh my goodness, let me tell you about my absolute favorite go-to dinner: the teriyaki chicken sheet pan supper! It’s a lifesaver on those busy weeknights when I want something quick, delicious, and oh-so-satisfying. Picture this: juicy chicken thighs coated in that sweet and savory teriyaki sauce, roasted alongside vibrant broccoli, crunchy bell peppers, and colorful carrots—all on one single pan! The cleanup is a breeze, and the aroma wafting through the kitchen is simply irresistible. I love how this dish brings together the flavors of my favorite Asian cuisine with minimal fuss. Trust me, once you try it, you’ll be adding it to your regular rotation! Plus, you can easily customize it with whatever veggies you have on hand. Let’s dive into making this fantastic supper together!
Ingredients List
Gather these simple ingredients to whip up your teriyaki chicken sheet pan supper. You’ll love how easy it is to find everything!
- 1 lb chicken thighs, boneless and skinless
- 1 cup teriyaki sauce, low-sodium if preferred for a healthier option
- 2 cups broccoli florets, fresh or frozen
- 1 red bell pepper, sliced into thin strips
- 2 carrots, sliced into rounds or sticks
- 2 tablespoons sesame seeds, for that lovely crunch and flavor
- 2 tablespoons olive oil, to drizzle over those colorful veggies
Feel free to mix and match veggies based on what you have at home. Snap peas, zucchini, or even cauliflower would work beautifully! Just remember, the more colorful your pan, the more fun your dinner will be!
How to Prepare Teriyaki Chicken Sheet Pan Supper
Let’s get cooking! This teriyaki chicken sheet pan supper is so straightforward, and I promise you’ll be amazed at how easy it is to pull together. Follow these steps, and you’ll have a delicious meal ready in no time!
Preheat the Oven
First things first, preheat your oven to 400°F (200°C). This step is super important because it ensures that your chicken and veggies roast evenly, giving you that perfect crispy texture. While the oven heats up, you can get everything else ready—multitasking at its finest!
Marinate the Chicken
In a large bowl, mix your boneless, skinless chicken thighs with the teriyaki sauce. Make sure each piece is well-coated; this will infuse that delicious flavor throughout the chicken. If you have a little time, let the chicken marinate for about 15-30 minutes. But if you’re short on time, don’t stress! It’ll still taste amazing.
Arrange on Sheet Pan
Now, grab a large sheet pan and place the marinated chicken thighs right in the center. Spread them out a bit so they’re not crowded—this helps them roast nicely. Next, add the broccoli florets, red bell pepper strips, and carrot rounds around the chicken. Aim for a colorful arrangement; it makes everything look so appetizing!
Season the Vegetables
Drizzle 2 tablespoons of olive oil over the veggies. Use your hands or a spatula to toss them gently, making sure they’re evenly coated. Then, sprinkle those sesame seeds on top for an extra crunch and nutty flavor. Trust me, this little detail takes the dish to the next level!
Bake the Dish
Time to bake! Pop the sheet pan in the preheated oven and let it cook for about 25-30 minutes. Keep an eye on it, especially if your chicken thighs are on the thicker side; you might need to add a few extra minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized.
Serve and Enjoy
When everything is cooked to perfection, take the pan out of the oven (be careful, it’s hot!). Serve the juicy chicken and vibrant veggies right from the pan for a casual and fun meal. You can even sprinkle a few more sesame seeds on top or drizzle a little extra teriyaki sauce if you’re feeling fancy. Enjoy every bite of this delightful and easy supper!
Why You’ll Love This Recipe
This teriyaki chicken sheet pan supper is not just a meal; it’s a game-changer for your weeknight dinners! Here’s why you’re going to fall head over heels for this recipe:
- Quick preparation: With just a few simple steps, you can have dinner on the table in under an hour!
- One-pan wonder: Less cleanup means more time to relax after a busy day—who doesn’t love that?
- Flavor-packed: The teriyaki sauce brings a delightful sweet and savory taste that everyone will enjoy.
- Healthy ingredients: With lean chicken and a bounty of colorful veggies, you’re serving up a nutritious meal without sacrificing flavor.
- Customizable: Feel free to swap in your favorite veggies or even try different proteins for variety!
- Family-friendly: Kids love the sweet taste, and it’s a great way to sneak in some veggies.
- Perfect for meal prep: Make a double batch for leftovers or to pack for lunch throughout the week!
You’ll be amazed at how satisfying and delicious this dish is, making it an instant favorite in your household!
Tips for Success
Ready to make your teriyaki chicken sheet pan supper even better? Here are some pro tips to ensure your dish turns out perfectly every time!
- Choose the right chicken: I recommend using boneless, skinless chicken thighs because they stay juicy and tender. If you prefer chicken breasts, just be aware they might dry out a bit faster, so keep an eye on the cooking time.
- Don’t overcrowd the pan: It’s tempting to load up that sheet pan, but give each piece of chicken and each veggie room to breathe. This helps everything roast evenly and get that lovely caramelization.
- Experiment with veggies: Don’t be afraid to mix it up! Broccoli and bell peppers are fantastic, but you can also try snap peas, zucchini, or even sweet potatoes. Just make sure to cut everything into similar sizes for even cooking.
- Use parchment paper: Lining your sheet pan with parchment paper makes cleanup a breeze and helps prevent sticking. Plus, it keeps your veggies from getting too soggy!
- Check for doneness: Use a meat thermometer to ensure your chicken reaches 165°F (75°C). If you don’t have one, just cut into the chicken to check that it’s no longer pink inside—better safe than sorry!
- Let it rest: After taking the pan out of the oven, give the chicken a few minutes to rest before serving. This allows the juices to redistribute, making each bite even more flavorful!
- Serve with extras: Consider pairing your meal with some steamed rice or quinoa to soak up that delicious teriyaki sauce. A sprinkle of fresh green onions can also elevate the presentation and flavor!
With these tips, you’ll be well on your way to mastering this delicious dish. Happy cooking!
Nutritional Information
Here’s the estimated nutritional information for a serving of this delicious teriyaki chicken sheet pan supper. Keep in mind, these are just estimates and can vary based on specific ingredients and portion sizes!
- Calories: 350
- Protein: 30g
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 10g
- Sodium: 600mg
- Cholesterol: 100mg
This meal packs a nutritious punch while still being so tasty! It’s a fantastic way to enjoy a balanced dinner that the whole family will love.
FAQ Section
Got questions? No problem! Here are some common ones about making your teriyaki chicken sheet pan supper, along with my friendly answers:
Can I use different vegetables?
Absolutely! One of the best things about this teriyaki chicken sheet pan supper is its flexibility. You can swap out the broccoli, bell peppers, and carrots for whatever veggies you have on hand. Snap peas, zucchini, asparagus, or even sweet potatoes would be fantastic! Just remember to cut them into similar sizes for even cooking.
Can I substitute chicken thighs for breasts?
You can definitely use chicken breasts instead of thighs! Just keep in mind that chicken breasts tend to cook a bit faster and can dry out if overcooked, so be sure to check for doneness around the 20-25 minute mark. You might even want to pound them to an even thickness for more consistent cooking.
How do I store leftovers?
If you happen to have any leftovers (which is rare because it’s so delicious!), let them cool completely before transferring to an airtight container. You can refrigerate them for about 3-4 days. Just reheat in the microwave or oven until warmed through, and you’ll have a quick lunch or dinner ready to go!
What can I serve with this dish?
This teriyaki chicken sheet pan supper is great on its own, but if you want to round out the meal, consider serving it over steamed rice or quinoa. You can also add a side of edamame or a fresh salad to balance it out. And don’t forget, a sprinkle of fresh green onions or sesame seeds on top makes for a beautiful presentation!
For more information on the health benefits of chicken, you can visit Healthline.
For tips on meal prepping, check out EatingWell.
Lastly, for a deeper dive into teriyaki sauce and its origins, visit The Spruce Eats.
Z nadrukami
Teriyaki Chicken Sheet Pan Supper: 7 Reasons to Love It
- Całkowity Czas: 45 minutes
- Ustępować: 4 servings 1x
- Dieta: Bez Glutenu
Opis
A simple and delicious teriyaki chicken sheet pan supper.
Składniki
- 1 lb chicken thighs
- 1 cup teriyaki sauce
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, sliced
- 2 tablespoons sesame seeds
- 2 tablespoons olive oil
Instrukcje
- Preheat the oven to 400°F (200°C).
- In a bowl, mix chicken thighs with teriyaki sauce.
- Place chicken on a sheet pan.
- Add broccoli, bell pepper, and carrots around the chicken.
- Drizzle vegetables with olive oil and sprinkle with sesame seeds.
- Bake for 25-30 minutes until chicken is cooked through.
- Serve hot and enjoy.
Uwagi
- Adjust cooking time based on the thickness of chicken thighs.
- Feel free to add other vegetables like snap peas or zucchini.
- Use low-sodium teriyaki sauce for a healthier option.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Dinner
- Sposób: Baking
- Kuchnia: Asian
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 350
- Cukier: 10g
- Sód: 600mg
- Kwasy: 15g
- Nasycony tłuszcz: 3g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 25g
- Włókno: 3g
- Białko: 30g
- Cholesterol: 100mg
Słowa kluczowe: teriyaki chicken sheet pan supper
