One Pan Teriyaki Chicken and Veggies — Your New Weeknight Hero

This one pan teriyaki chicken and veggies is my go-to when the clock is ticking and everyone’s hungry. It’s the meal that turned my broccoli-hesitant kid into a veggie fan, just last Tuesday. The magic is all in the method: everything cooks together, the sauce reduces to a glossy glaze right in the pan, and the broccoli gets those irresistible crispy, caramelized bits.

Here’s why this recipe works. You start the chicken in a screaming hot pan to build a golden crust—that’s pure flavor. Then, you add the veggies to roast in the rendered chicken goodness. Finally, you pour the simple, whisk-together sauce over everything and let it bubble and thicken into a sticky-sweet cloak. The result is a complete, vibrant dinner with layers of texture and a sauce you’ll want to spoon over rice.

Why This One Pan Teriyaki Chicken and Veggies Recipe Is a Keeper

First, the cleanup. Or rather, the lack of it. One pan means one pan. No juggling multiple pots or a sink full of dishes. You can have this on the table and the kitchen tidied up in under an hour. It’s a genuine weeknight rescue.

Second, the texture play. The chicken stays juicy inside with a slight sear, while the broccoli florets get tender-crisp and the edges char ever so slightly. That contrast with the sticky sauce is everything.

Third, the sauce is homemade in minutes, but it tastes like it simmered for hours. It’s the perfect balance of savory soy, sweet honey, and a gentle garlic-ginger kick. It thickens beautifully right in the pan, coating every single piece.

Finally, it’s endlessly adaptable. Don’t have broccoli? Swap in snap peas. Want more color? Add bell peppers. This framework for one pan teriyaki chicken and veggies is your new starting point for countless easy dinners.

Ingredients for Your One Pan Teriyaki Chicken and Veggies

You likely have most of this already. The goal is big flavor from simple staples.

• For the Chicken & Veggies:
• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 large head of broccoli, cut into florets (about 4-5 cups)
• 1 large red bell pepper, sliced into strips
• 1 medium red onion, cut into 1-inch chunks
• 2 tablespoons avocado oil or olive oil, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• For the Teriyaki Sauce:
• 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
• 1/3 cup honey (or pure maple syrup)
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
• For Serving:
• Cooked white or brown rice
• Sesame seeds and sliced green onions

A quick note on the chicken: Thighs are my preference for this one pan teriyaki chicken and veggies because they stay incredibly juicy, but breasts work perfectly if that’s what you have. Just don’t overcook them. For a great guide on cutting chicken evenly, check out Flavor Nest.

How to Make This One Pan Teriyaki Chicken and Veggies

1. Prep and preheat. Get all your veggies chopped and your chicken cut into uniform pieces. This is the key to even cooking. Whisk all the sauce ingredients—except the cornstarch slurry—in a small bowl. Preheat your oven to 425°F (220°C). Use a large, oven-safe skillet or a sheet pan.
2. Sear the chicken. Heat 1 tablespoon of oil in your skillet over medium-high heat. Pat the chicken pieces dry—this is crucial for browning, not steaming. Add them to the hot pan in a single layer. Let them cook undisturbed for 3-4 minutes to get a deep golden-brown crust. You’ll hear a confident sizzle. This step builds the flavor foundation for your entire one pan teriyaki chicken and veggies. Transfer the chicken to a plate; it won’t be fully cooked yet.
3. Roast the veggies. Add the remaining tablespoon of oil to the same pan. Toss in the broccoli, bell pepper, and onion. Season with salt and pepper. Give them a good stir to coat them in the pan juices. Spread them out and transfer the whole pan to the preheated oven. Roast for 15-18 minutes, until the veggies are vibrant and starting to caramelize at the edges.
4. Combine and simmer. Carefully remove the hot pan from the oven (handle will be hot!). Push the veggies to the sides and return the seared chicken (and any accumulated juices) to the center of the pan. Pour the whisked teriyaki sauce over everything. Bring the mixture to a gentle simmer over medium heat on the stovetop.
5. Thicken the sauce. Once simmering, give your cornstarch slurry a final stir and drizzle it into the pan while stirring. The sauce will transform from thin and watery to glossy and thick in about 60-90 seconds. Keep stirring gently as it bubbles. This is the moment your one pan teriyaki chicken and veggies comes together—the sauce will cling to every piece beautifully.
6. Finish and serve. Remove the pan from the heat. Let it sit for a minute; the sauce will thicken a touch more. Sprinkle generously with sesame seeds and green onions. Serve immediately over fluffy rice, spooning all that extra sticky sauce from the pan right on top.

Tips, Tricks, and Delicious Variations

Make it ahead: You can chop the chicken and veggies up to a day in advance. Store them separately in airtight containers in the fridge. Whisk the sauce together and keep it in a jar. Dinner comes together in 20 minutes flat.

Storage & Reheating: Leftovers keep beautifully for 3-4 days in the fridge. Reheat gently in a skillet with a splash of water to loosen the sauce, or in the microwave. The flavors meld even more, making fantastic lunches. This one pan teriyaki chicken and veggies is a gift that keeps on giving.

Veggie Swaps: This is your canvas. Try sugar snap peas, sliced carrots (add them with the broccoli), zucchini, or mushrooms. For a different flavor profile, swap the teriyaki for a peanut sauce and add edamame, like in our Minute Teriyaki Pineapple Chicken Stuffed Peppers.

For Extra Crisp: If you love super-crispy broccoli, spread the veggies on a separate sheet pan for roasting. They’ll have more surface area to brown without steaming. Combine everything in the skillet for the saucy finish.

Spice it Up: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce mixture for a gentle, warming heat.

Make this on a Tuesday. Watch it disappear. I’d love to hear how your one pan teriyaki chicken and veggies turns out—tag me on Pinterest or drop a comment on the blog with your favorite veggie combo.