Sheet Pan Teriyaki Chicken and Peppers

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In the oven, the chicken turns glossy as the teriyaki sauce thickens and clings to its edges, caramelizing into a lacquered glaze. Bell peppers soften and char at their tips, giving off a faint sweetness that deepens the sauce’s savory notes.

It’s a simple dinner — one that tastes as though it simmered all afternoon — yet comes together with a single sheet pan and just a few fresh ingredients. Serve it over rice to catch every bit of sauce.

Tips for Success

• Marinate longer (up to 2 hours) for deeper teriyaki flavor.
  
• Slice the chicken and peppers evenly for uniform cooking.
  
• Don’t overcrowd the pan — space helps caramelization.
  
• Line the sheet pan with parchment to make cleanup a bit easier.
  
• For a glossy finish, brush with extra teriyaki sauce during the last 5 minutes of baking.
  
• Add pineapple chunks or snow peas for extra texture and sweetness.

The bottom line

This sheet pan teriyaki chicken and peppers recipe captures the deep, glossy flavor of classic teriyaki with minimal effort. The high oven heat caramelizes the sauce while keeping the chicken tender and the peppers bright.

It’s the kind of one-pan meal that rewards even a rushed weeknight with something fragrant, balanced, and deeply satisfying — no takeout required.

Sheet Pan Teriyaki Chicken and Peppers

Tender chicken strips and colorful bell peppers roast together in a sweet and savory teriyaki glaze for a fast, flavorful dinner.

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Prep Time 15 minutes mins

Course Main Dish

Cuisine American

Servings 4

Equipment

• Cutting board
• Knife
• Measuring spoons and cups
• Large Bowl
• Silicone spoon or spatula
• Large baking sheet
• Parchment paper

Ingredients

  

1x2x3x

• Ingredients:
• 1 ½ lb chicken breast cut into strips
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 c teriyaki sauce
• 1 green onion diced
• ½ T sesame seeds
• Rice to serve (optional)

Instructions

 

• Instructions:
• Preheat oven to 400°F. Line a large baking sheet with parchment paper.
• Slice chicken and peppers into strips; dice the green onion.
• Add chicken and peppers to a large bowl. Pour in teriyaki sauce and stir until coated.
• Cover and refrigerate for 30 minutes for more intense flavor.
• Spread mixture evenly on the baking sheet.
• Bake 25–35 minutes, until chicken is cooked through and peppers are tender.
• Top with diced green onion and sesame seeds. Serve hot over rice if desired.

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