Sheet Pan Teriyaki Chicken and Brussels Sprouts
on Mar 01, 2022, Updated Jul 04, 2024
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Keep dinner easy and make this Sheet Pan Teriyaki Chicken and Brussels Sprouts! Marinated chicken and crispy brussels sprouts are covered in a sweet and tangy homemade teriyaki sauce. Serve on top of rice for a delicious and healthy dinner recipe!
Sheet pan dinners are the way to go if you hate doing dishes like I do. There’s even less dishes to deal with if you line your pan with foil or parchment paper.
Teriyaki chicken is a favorite of mine. It’s sweet, tangy, maybe a little spicy if you add sriracha to the sauce like I do. Turns out that teriyaki sauce is also delicious on roasted brussels sprouts.
Of course you there are plenty of bottle teriyaki sauces out there, but it only takes about 5 minutes to make your own. It tastes amazing and you have control over how sweet the sauce is.
I’ve used my homemade teriyaki sauce recipe in multiple recipes including these popular teriyaki chicken and rice bowls. It was also the perfect sauce to use for this sheet pan teriyaki chicken and brussels sprouts.
Ingredients For Sheet Pan Teriyaki Chicken and Brussels Sprouts
- boneless skinless chicken breasts – boneless skinless chicken thighs can be used as an alternative.
- low sodium tamari or soy sauce – tamari is a gluten-free version of soy sauce.
- rice vinegar
- maple syrup
- ground ginger and garlic powder
- brussels sprouts
- sriracha (optional) – If you don’t want the teriyaki sauce to be spicy, omit this.
- cornstarch – arrowroot powder may be used as a replacement
How To Make Sheet Pan Teriyaki Chicken and Brussels Sprouts
Cut the chicken breasts into tender sized strips. You can also just use chicken tenders if you prefer. Place them in a bowl or into a freezer bag.
Add in the tamari, rice vinegar, ground ginger and garlic powder, salt and pepper, maple syrup, and olive oil. Massage the marinade into the chicken and let it sit on the counter for at least 15 minutes, 30 is better.
While the chicken marinates cut the brussels sprouts in half and place them on one half of the sheet pan. Drizzle with olive oil, salt and pepper and toss them until they’re coated.
Arrange them cut side down on half of the sheet pan being careful not to crowd them. Roast the brussels sprouts for 6-7 minutes then remove the pan from the oven.
Remove the chicken strips from the marinade and pat them dry. Place them on the other half of the sheet pan and put it back in the oven. Roast for about 10 minutes.
While the chicken is cooking, make the teriyaki sauce. In a small saucepan combine the tamari, rice vinegar, maple syrup, water, ground ginger, garlic powder, and sriracha. Whisk together and bring to a boil.
Once boiling, combine the cornstarch with an equal amount of water and stir together until there’s no lumps. Add it to the teriyaki sauce and lower the heat to medium low.
Stir the sauce until it starts to thicken. It should coat the back of a spoon. Remove the sauce from the heat.
Remove the sheet pan from the oven and brush some of the teriyaki sauce on top of the chicken. Put it back in the oven and continue to cook until the internal temperature of the chicken reaches 165° F.
Remove the sheet pan from the oven and brush the chicken with additional teriyaki sauce if desired. Serve on top of rice with extra sauce, sesame seeds, and sliced green onions.
Tips For Making Sheet Pan Dinners
- Line your sheet pan with foil or parchment paper for easy clean up.
- Pair vegetables and proteins that have similar cooking times. For example, green beans and salmon have similar cooking times.
- If ingredients don’t have similar cooking times add them in stages. For example, add longer cooking proteins first. Shortly after add in the hearty vegetables such as potatoes. Finally, a few minutes later add any delicate vegetables such as zucchini.
- Don’t overcrowd the ingredients. This will create moisture and cause them to steam.
- Cut ingredients to a similar size so that they cook evenly. For proteins, make sure they have a similar thickness or if possible, pound them out so that they are.
More Sheet Pan Dinner Recipes
- Sheet Pan Parmesan Crusted Chicken and Broccoli
- Sheet Pan Crispy Teriyaki Tofu and Broccoli
- Sheet Pan Steak Fajitas
- Sheet Pan Spinach Tomato Ricotta Frittata
- Sheet Pan Pesto Salmon and Potatoes
Did you make this Sheet Pan Teriyaki Chicken and Brussels Sprouts? I’d love if you’d leave a recipe rating and review below.
Sheet Pan Teriyaki Chicken and Brussels Sprouts
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts or chicken tenders
- 2 tablespoons low sodium soy sauce or tamari for gluten free
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- 1 1/2 teaspoons maple syrup
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 12 ounces brussels sprouts trimmed and halved lengthwise
Teriyaki Sauce
- 3 tablespoons low sodium soy sauce or tamari for gluten-free
- 3 tablespoons water
- 3 tablespoons maple syrup
- 2 tablespoons rice vinegar
- 1 teaspoon sriracha optional
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 teaspoons cornstarch mixed with 2 teaspoons water to create a slurry
- Brown rice sesame seeds, and sliced green onions for serving
Instructions
- Cut the chicken breasts into tender sized strips and place them in a bowl or into a freezer bag. Add in the soy sauce, rice vinegar, ground ginger and garlic powder, salt and pepper, maple syrup, and olive oil. Massage the marinade into the chicken and let it sit on the counter for 15-30 minutes.
- Preheat the oven to 400° F. and line a sheet pan with parchment paper or foil. If using foil spray it with cooking spray.
- While the chicken marinates cut the brussels sprouts in half and place them on one half of the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss them until they're coated and then arrange them cut side down on the sheet pan. Roast for 6-7 minutes then remove the pan from the oven.
- Remove the chicken from the marinade and pat off any excess marinade with paper towels. Place the chicken on the other half of the sheet pan and put it back in the oven. Roast for 10 minutes.
- Meanwhile, make the teriyaki sauce. In a small saucepan combine the soy sauce, rice vinegar, maple syrup, water, ground ginger, garlic powder, and sriracha. Whisk together and bring to a boil.
- Once the sauce is boiling whisk in the cornstarch slurry. Lower the heat and stir until the sauce starts to thicken. Once it's thick enough to coat the back of a spoon, turn off the heat.
- Remove the chicken and brussels sprouts from the oven and brush some of the teriyaki sauce on top of the chicken. Put it back in the oven and continue to cook until the internal temperature of the chicken reaches 165° F.
- Remove the sheet pan from the oven and brush the chicken with additional teriyaki sauce if desired. Serve on top of rice with extra sauce, sesame seeds, and sliced green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
