Let me tell you, there’s nothing quite like a teriyaki chicken sheet pan supper when you’re looking for a quick and delicious meal on a busy weeknight! I mean, who doesn’t love a dinner that practically cooks itself? With just one pan, you get juicy, tender chicken paired with vibrant veggies, all coated in that sweet and savory teriyaki sauce that makes your taste buds dance! Plus, the cleanup is a breeze—just a single pan to wash! This dish is not only easy to whip up but also packed with flavor and nutrition. Trust me, once you try this recipe, it’ll become your go-to for those hectic evenings when you still want something hearty and homemade. So, let’s dive into the deliciousness!
Ingredients for Teriyaki Chicken Sheet Pan Supper
Gathering the right ingredients is key to making this teriyaki chicken sheet pan supper a hit! Here’s what you’ll need:
- 1 lb chicken thighs (boneless and skinless for easy eating)
- 1 cup teriyaki sauce (store-bought or homemade, whichever you prefer!)
- 2 cups broccoli florets (fresh or frozen, but fresh gives the best crunch)
- 1 red bell pepper, sliced (for a pop of color and sweetness)
- 1 cup carrots, sliced (feel free to use baby carrots if you’re in a hurry)
- 2 tablespoons olive oil (to help those veggies roast beautifully)
- 2 cloves garlic, minced (because garlic makes everything better)
- 1 teaspoon ginger, grated (adds that zingy flavor that’s just perfect)
- 2 cups cooked rice (for serving; you can use white, brown, or even cauliflower rice for a lighter option)
Make sure your chicken is thawed if it was frozen, and chop those veggies into bite-sized pieces for even cooking. You’ll love how everything comes together!
How to Prepare Teriyaki Chicken Sheet Pan Supper
Getting this teriyaki chicken sheet pan supper onto your table is a breeze! Just follow these simple steps, and you’ll have a delicious meal in no time.
Preheat the Oven
First things first, you need to preheat your oven to 400°F (200°C). Preheating is super important because it ensures that your chicken cooks evenly and gets that lovely golden color. Plus, it helps those veggies roast to perfection—trust me, you don’t want to skip this step!
Marinate the Chicken
In a large bowl, mix together your chicken thighs, teriyaki sauce, minced garlic, and grated ginger. Make sure every piece of chicken is well-coated in that delicious sauce! If you have a little time to spare, let it marinate for about 15 minutes. This will really amp up the flavor! But if you’re in a hurry, you can skip the marinating time and go straight to the next step.
Arrange on Sheet Pan
Now, grab your sheet pan and place the marinated chicken in the center. It’s okay if the pieces are touching a bit; they’ll still cook beautifully. Next, add your broccoli, bell pepper, and carrots around the chicken. Drizzle the olive oil over those colorful veggies and sprinkle with a pinch of salt. This will help them roast beautifully alongside the chicken!
Bake to Perfection
Pop that sheet pan into your preheated oven and let it bake for about 25-30 minutes. You’ll know it’s done when the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The veggies should look vibrant and slightly caramelized—that’s when you know they’re perfect! If you want to be extra sure, you can cut into a piece of chicken to check that it’s no longer pink inside.
Serve with Rice
Once everything is cooked, it’s time to serve! Place generous portions of the chicken and roasted veggies over a bed of cooked rice. You can use white, brown, or even cauliflower rice if you’re feeling adventurous! For a little extra flair, consider garnishing with sesame seeds or sliced green onions. Enjoy the explosion of flavors in every bite!
Why You’ll Love This Recipe
- Quick Preparation: With just 15 minutes of prep time, this meal is a lifesaver for busy weeknights!
- Delicious Flavor: The sweet and savory teriyaki sauce brings everything together for a mouthwatering experience.
- Nutritious Ingredients: Packed with protein from the chicken and vitamins from the veggies, this dish is as healthy as it is tasty.
- Easy Cleanup: One pan means less mess! Just toss everything on the sheet pan and you’re good to go.
- Customizable: Feel free to mix and match your favorite veggies or adjust the sauce to suit your taste!
- Family-Friendly: Even picky eaters will love the flavors, making it a perfect dinner for everyone.
Tips for Success
To make sure your teriyaki chicken sheet pan supper turns out absolutely delicious every time, here are some handy tips that I swear by:
- Chicken Thickness: If your chicken thighs are particularly thick, you might need to adjust the cooking time. Just keep an eye on them, and if you’re unsure, use a meat thermometer to check that they’ve reached 165°F (75°C).
- Veggie Variety: Don’t be afraid to swap out the veggies! Snap peas, zucchini, or even asparagus work beautifully in this dish. Just remember to cut them into similar sizes for even cooking.
- Marinating Time: If you can plan ahead, letting the chicken marinate longer—in the fridge for up to a couple of hours—will really deepen the flavors. But if time is of the essence, a quick 15 minutes works just fine!
- Sheet Pan Size: Make sure your sheet pan isn’t overcrowded. If it is, the chicken and veggies might steam instead of roast. A little space goes a long way for achieving that crispy, caramelized goodness!
- Keep It Simple: If you’re short on time, you can use pre-cut veggies or even frozen ones. They’ll save you the chopping time without sacrificing flavor.
- Leftover Makeover: If you have leftovers, turn them into a quick stir-fry the next day! Just toss everything in a hot skillet with a splash of teriyaki sauce for a new meal.
With these tips in your back pocket, you’ll be a pro at making this incredible dish. Happy cooking!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! You can use chicken breasts instead of thighs if you prefer. Just keep in mind that chicken breasts can dry out a bit more easily, so be careful not to overcook them. If you go this route, try to slice them into thinner pieces to help them cook evenly and quickly. Aim for the same internal temperature of 165°F (75°C) to ensure they’re fully cooked!
What other vegetables can I add?
Oh, the possibilities are endless! You can add snap peas, zucchini, asparagus, or even mushrooms for added flavor and texture. Just make sure to cut them into similar sizes as the other veggies for even cooking. It’s a great way to use up any leftover vegetables you have in your fridge, too!
Can I make this dish ahead of time?
You can definitely prep this dish ahead of time! Just marinate the chicken and chop up your veggies a few hours in advance, then store them in the fridge until you’re ready to bake. If you want to make it even easier, you can assemble everything on the sheet pan and cover it with plastic wrap. Just pop it in the oven when you’re ready for dinner! And leftovers? They can be stored in an airtight container in the fridge for up to 3 days, making for a perfect quick lunch or dinner later on!
Nutritional Information
Knowing the nutritional details can help you feel good about what you’re eating! Here’s a breakdown of what you can expect in each serving of this delightful teriyaki chicken sheet pan supper. Keep in mind, these values are estimates and can vary based on the specific ingredients you use:
- Calories: 450
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 700mg
- Carbohydrates: 50g
- Fiber: 4g
- Sugar: 8g
- Protein: 30g
This dish not only satisfies your hunger but also packs in plenty of protein and veggies! Enjoy knowing that you’re fueling your body with a wholesome, balanced meal.
Storage & Reheating Instructions
Storing leftovers from your teriyaki chicken sheet pan supper is super simple and a great way to enjoy this delicious meal again! Here’s how to do it right:
- Leftover Storage: Once your meal has cooled down, transfer any leftovers into an airtight container. This will keep everything fresh and tasty! You can store it in the refrigerator for up to 3 days. Just make sure to seal it well to prevent any unwanted odors from the fridge mingling in.
- Freezing: If you want to save some for later, you can freeze the leftovers! Simply portion them into freezer-safe containers or bags, making sure to remove as much air as possible before sealing. They’ll stay good for about 2-3 months. When you’re ready to eat, just thaw them in the refrigerator overnight before reheating.
Now, let’s talk about reheating! You want to get that chicken and veggies back to their delicious, warm selves:
- Oven Method: Preheat your oven to 350°F (175°C). Spread the leftovers on a baking sheet and cover with foil to prevent drying out. Heat for about 15-20 minutes, or until everything is warmed through. This method helps retain moisture and keeps the chicken juicy!
- Microwave Method: If you’re short on time, the microwave works too! Place the leftovers in a microwave-safe dish and cover (you can use a microwave-safe lid or a damp paper towel). Heat on medium power for 2-3 minutes, stirring halfway through. Just be careful not to overheat, as this can dry out the chicken.
With these storage and reheating tips, you can enjoy your teriyaki chicken sheet pan supper multiple times without losing any of that yummy flavor! Happy eating!
sweet and sour chicken is a delicious alternative to teriyaki chicken that you might enjoy as well.
Chicken in soy sauce with ginger is another great option that pairs well with similar flavors.
Chicken in mushroom sauce can also be a delightful variation to try!
Z nadrukami
Teriyaki Chicken Sheet Pan Supper: 5 Bold Flavor Boosts
- Całkowity Czas: 45 minutes
- Ustępować: 4 servings 1x
- Dieta: Bez Glutenu
Opis
A quick and easy teriyaki chicken sheet pan supper perfect for busy weeknights.
Składniki
- 1 lb chicken thighs
- 1 cup teriyaki sauce
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup carrots, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 cups cooked rice (for serving)
Instrukcje
- Preheat your oven to 400°F (200°C).
- In a bowl, mix chicken, teriyaki sauce, garlic, and ginger.
- Place chicken on a sheet pan.
- Add broccoli, bell pepper, and carrots around the chicken.
- Drizzle olive oil over vegetables and season with salt.
- Bake for 25-30 minutes until chicken is cooked through.
- Serve over cooked rice.
Uwagi
- You can use any vegetables you prefer.
- Adjust the cooking time based on chicken thickness.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Czas Przygotowania: 15 minutes
- Czas gotowania: 30 minutes
- Kategoria: Dinner
- Sposób: Baking
- Kuchnia: Asian
Zasilanie
- Wielkość porcji: 1 serving
- Kalorie: 450
- Cukier: 8g
- Sód: 700mg
- Kwasy: 15g
- Nasycony tłuszcz: 3g
- Tłuszcze Nienasycone: 10g
- Tłuszcze trans: 0g
- Węglowodany: 50g
- Włókno: 4g
- Białko: 30g
- Cholesterol: 100mg
Słowa kluczowe: teriyaki chicken sheet pan supper
