Ree’s Teriyaki chicken sheet pan recipe produces a delicious, hearty, super fast meal that will please any hungry crowd. It’s packed with veggies, flavorful teriyaki sauce, and tender juicy chicken. Make it now and thank us later!
Serves: 8 Time: 30 minutes Cookbook: The Pioneer Woman Cooks Super Easy!
The Pioneer Woman is famous for coming up with scrumptious, delightful, hearty fare that can feed a ranch full of cowboys and kids. Ree Drummond’s Teriyaki Chicken Sheet Pan dinner is a clear winner on and off the ranch, and it’s one of our favorites to make.
There’s a lot to love in this dish, including ingredients like teriyaki sauce, chicken thighs, and flavor-packed veggies. Even better – it comes together in 30 minutes, making this a lifesaver on a busy weeknight or a weekend when guests are coming.
Pro tip: Want even more Ree Drummond recipes? Check out our post detailing what Every Pioneer Woman Cookbook is about!
Jump Ahead:
- ❤️ Why You’ll Love This Recipe
- 🍗 Ingredients Needed to Make Ree Drummond’s Teriyaki Chicken Sheet Pan
- 🍴 Equipment You’ll Need in the Kitchen
- 🥄 How to Make Ree Drummond’s Teriyaki Chicken Sheet Pan
- ♾️ Teriyaki Chicken Sheet Pan Variations
- ❓ Ree Drummond’s Teriyaki Chicken Sheet Pan Tips, Tricks, and FAQs
Why You’ll Love This Recipe
Fast: With this recipe, you’ll go from chopping ingredients to dinner on the table in 30 minutes! We’re talking about a whole-family sit-down-style dinner where everyone walks away happy and fed. This is a meal we put in our regular rotation and that won’t be changing anytime soon!
Scalable: This is so easy to scale! Double it if you need to feed a crowd and bake both batches at the same time. Boom. Dinner for 16 done in a flash!
Delish: This is soooo delicious!! The flavor is perfect and the amount of sauce called for is just right. The hearty chicken pairs perfectly with the veggies and teriyaki flavorings. Yum, yum, yum!
Ingredients Needed to Make Ree Drummond’s Teriyaki Chicken Sheet Pan
To make Ree Drummond’s Teriyaki Chicken Sheet Pan, you’ll need quite a few ingredients that you can get at any supermarket. Here are a few notes on key ingredients for this dish.
- Asparagus: Use fresh or frozen, but never canned. Canned veggies are too mushy for this recipe to turn out well.
- Broccoli: Use a fresh head and cut it all to pieces or grab a bag of frozen florets, to save time.
- Tricolor Mini Peppers: If you don’t have mini peppers, swap out bell peppers in three different colors and cut into large chunks, instead.
- Red Onion: The red onion has a sweeter flavor than white onion and is ideal for the recipe. If you only have a white onion on hand, that will work in a pinch since it’ll get baked down and lose some of its tang in the process.
- Teriyaki Sauce: Choose any type of teriyaki sauce you like including original, garlic, ginger, or spicy teriyaki sauce. Mix and match to create the flavor profile of your choice.
- Boneless, Skinless Chicken Thighs: You can also utilize other chicken pieces here, like breasts and legs. Thighs are uniform and cook evenly, which is why the recipe calls for it.
Equipment You’ll Need In the Kitchen
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- Two Bowls: You need two small bowls to separate portions of the teriyaki sauce.
- Tongs: Silicon tongs are great because they grip well and withstand heat. We love our silicon tongs and use them all the time.
- Basting Brush: You’ll use the basting brush to brush the teriyaki sauce onto the chicken. A silicon brush is perfect, as it will hold a good amount of liquid and can be thrown in the dishwasher when you’re done.
- Rimmed Sheet Pan: You need a rimmed sheet pan to help hold all of the veggies and ingredients for this dish. A non-stick is best, but if you don’t have a non-stick pan, you can place a layer of well-oiled foil on the bottom to prevent anything from sticking.
How to Make Ree Drummond’s Teriyaki Chicken Sheet Pan
This flavor-packed dinner whips up in no time and creates a feast for the senses. It’s as delicious as it is delightfully colorful.
Pre-heat the oven
Set your oven to 400°F and line a rimmed baking sheet with a layer of foil.
Prep the veggies
Of all the steps, prepping the veggies takes the most work.
- Asparagus: Trim, then cut into 2-inch pieces
- Green Onions: Half them lengthwise, then cut into 1-inch pieces
- Broccoli: Cut into florets (if using frozen, skip this step)
- Mini Peppers: Cut in half lengthwise, remove seeds and stems
- Red Onion: Cut into large chunks
Add veggies to the baking sheet
Add all the veggies to the baking sheet. Don’t worry about their placement. Just add one after the other and scatter them around so there is a general mix of veggies on the pan.
Next, pour 3/4 cup of teriyaki sauce all over the veggies and toss them well to coat.
Add chicken thighs
Now place the chicken thighs on top of the veggies.
Pour 1/4 teriyaki sauce into a bowl and use a basting brush to coat the chicken with the sauce. Once chicken is well coated, toss any remaining sauce.
Bake the chicken
Once the oven is up to temp, place the sheet pan inside and bake for 15 minutes.
During this time, pour another 1/4 teriyaki sauce into a clean bowl and wash the basting brush.
Baste the chicken
After 15 minutes have elapsed, pull out the sheet pan and re-baste the chicken with more teriyaki sauce.
Broil the chicken
Turn on the broiler. If you have high and low settings, set it to high.
Place the sheet pan on the top rack and broil for 3 to 4 minutes, until the sauce caramelizes. Keep an eye on it because it can go from caramelizing to burning very quickly.
Remove the sheet pan from the oven and place it on a heat-safe surface. Check the chicken’s doneness with a thermometer. Perfectly cooked chicken should read 165°F. If it reads 160°F you can safely pull it out, since it’ll keep cooking as it rests.
Add the finishing touches
Zest a lime and sprinkle the zest directly over the veggies and chicken. Finally, sprinkle with the sesame seeds and cilantro.
Teriyaki Chicken Sheet Pan Variations
This base recipe is perfect for launching off and experimenting with different flavors and styles of cooking. Here are a couple of our favorite variations.
Hot and Spicy: Add hot chili oil and minced garlic to the teriyaki sauce to add some heat to the flavor.
Hotter and Spicier: Add diced jalapenos to spicy teriyaki sauce for heat that’s just as bold as the flavor.
When it comes to heat, the sky is the limit. If you really want to sweat at dinnertime, add some diced ghost peppers instead of jalapenos to the teriyaki sauce and let it infuse for an hour or so. You’ll get some flames with your chicken dinner.
Ree Drummond’s Teriyaki Chicken Sheet Pan Tips, Tricks, and FAQs
You certainly can. Depending on how thick the chicken breasts are, you’ll need to add five to 10 minutes to the cooking time. If you don’t want to extend cooking time, then consider cutting the breasts in half so they’re as thick as thighs.
Yep. Drumsticks have roughly the same cook time as thighs, as well, so they’re a one-for-one match in this recipe.
Absolutely! We love both options. Lemon zest adds a distinctly bright and citrusy flavor while orange zest pairs incredibly well with the sweet notes of teriyaki sauce and boosts the comfort food feel of this dish.
We love serving this over a bowl of steamed brown rice, teriyaki bowl style.
Ree Drummond’s Teriyaki Chicken Sheet Pan: Easy Supper in 30 Minutes
- Total Time: 30 minutes
- Yield: 8 1x
Description
This one-pan 30-minute meal is flavor packed and perfect for busy weeknights when you want a hearty meal but don’t have a lot of time to make it.
Ingredients
- 1 bunch Asparagus
- 8 Green Onions
- 1 Head of Broccoli or 1 12-oz bag Frozen Broccoli Florets
- 12 Tricolor Mini Peppers
- 1 large Red Onion
- 1 1/2 cups Teriyaki Sauce
- 8 Boneless, Skinless Chicken Thighs
- Zest of 1 Lime
- Sesame Seeds
- Cilantro Leaves
Instructions
Prep the Oven
- Set your oven to 400°F and line a rimmed baking sheet with a layer of foil.
Prep the veg and chicken
- Trim asparagus then cut into 2-inch pieces.
- Half the green onions lengthwise, then cut into 1-inch pieces.
- Cut broccoli into florets (if using frozen florettes, skip this step).
- Cut mini peppersin half lengthwise, remove seeds and stems.
- Cut red onion into large chunks.
- Add veggies to the baking sheet then pour 3/4 cup of teriyaki sauce over top and toss well to coat.
- Place the chicken thighs on top of the veggies. Pour 1/4 cup teriyaki sauce into a bowl and use a basting brush to coat the chicken with the sauce. Once chicken is coated, toss any remaining sauce.
Bake
-
When the oven is up to temp, place the sheet pan inside and bake for 15 minutes.
-
During this time, pour another 1/4 teriyaki sauce into a clean bowl and wash the basting brush.
Baste
- After 15 minutes have elapsed, pull out the sheet pan and re-baste the chicken with more teriyaki sauce.
Broil
- Turn on the broiler. If you have high and low settings, set it to high.
- Place the sheet pan on the top rack and broil for 3 to 4 minutes, until the sauce caramelizes.
- Remove when the internal temperature reads 165°F. If it reads 160°F you can safely pull it out, since it’ll keep cooking as it rests.
Serve
- Zest a lime and sprinkle the zest directly over the veggies and chicken. Finally, sprinkle with the sesame seeds and cilantro.
Notes
Enjoy this alone or serve overtop brown rice with salad on the side for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Everyday Cooking
- Method: Bake
- Cuisine: American
Keywords: Ree Drummond, Teriyaki Chicken, Dinner in 30
My whole family loved this teriyaki chicken – they want me to make it again next week!
I’m so glad they loved it, Mandy! It’s definitely a favorite in our house, too!
This was a perfect dinner for this tired mom! I love how hands-off and delicious this recipe is! I made extra for leftover lunch as well.
We love that, too! It’s so perfect for those crazy days when you want something delish but low-effort! I love that you have more for lunch!
This was sooooo good! The sauce wasn’t too sweet and I loved all the veggies in the dish! The family asked me to make it again soon!
Isn’t it great to get a family-approved recipe?? So glad they loved it!
Such an easy weeknight meal and love that it contains asparagus- that’s always a hit with my kids!
We love asparagus, too! It’s one of our favorite veggies!
I love Ree Drummond’s recipes and this one did not disappoint. I make your teriyaki chicken on my Blackstone Flat Top Griddle and it tasted AMAZING!! So easy to make and it was full of flavor.
Yes! We love her recipes – and we’ll be featuring more of them in the future. This one is such a winner and I love that you made it on your griddle!