This Sheet Pan Teriyaki Chicken and Peppers is an easy one-pan dinner recipe made with chicken strips, teriyaki sauce, and roasted bell peppers. Ready in just 30 minutes so it’s great for busy weeknights. This is on constant rotation in our house when my kids have late soccer practice!
If you’re looking for an easy recipe that doesn’t take forever, give this one a try. I love to serve it over rice for a complete meal! This is my favorite sheet pan to prepare this one on because it cleans up effortlessly.
You may also want to try my Creamy Garlic Marry Me Chicken or my Crockpot Soy Honey Garlic Chicken.
How to Make Sheet Pan Teriyaki Chicken and Peppers
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat your oven to 400°F.
2. Cut the peppers into strips and dice the green onion. Slice the chicken into strips.
3. In a large bowl, combine the chicken and peppers. Pour in the teriyaki sauce and stir until everything is coated. Cover and chill for 30 minutes for extra flavor.
4. Line a baking sheet with parchment paper. Spread the chicken and peppers evenly on the pan.
5. Bake for 25–35 minutes, or until the chicken is cooked through and the peppers are tender.
6. Sprinkle with green onions and sesame seeds before serving. Serve over rice if desired.
Serve and Enjoy!
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Sheet pan for baking and roasting
Half-sheet pans for roasting and baking
Important Recipe Notes
- Let the chicken and peppers sit in the teriyaki sauce for at least 30 minutes before baking. If you have extra time, an hour in the fridge makes it even better.
- Try to slice the chicken and peppers into similar-sized strips so they cook evenly.
- The chicken should reach 165°F internally. If your pieces are thicker, add a few extra minutes of baking time.
- You can mix in broccoli, zucchini, or snap peas if you want more color and variety.
- Serve it over rice, quinoa, or even noodles to make it a full meal.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or a skillet until warm.
Sheet Pan Teriyaki Chicken and Peppers
Ingredients
- 1 ½ lbs chicken breast cut into strips
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 cup teriyaki sauce
- 1 green onion diced
- ½ tbsp sesame seeds
- Rice to serve (optional)
Instructions
- Preheat your oven to 400°F.
- Cut the peppers into strips and dice the green onion. Slice the chicken into strips.
- In a large bowl, combine the chicken and peppers. Pour in the teriyaki sauce and stir until everything is coated. Cover and chill for 30 minutes for extra flavor.
- Line a baking sheet with parchment paper. Spread the chicken and peppers evenly on the pan.
- Bake for 25–35 minutes, or until the chicken is cooked through and the peppers are tender.
- Sprinkle with green onions and sesame seeds before serving. Serve over rice if desired.
Check Out More Sheet Pan Recipe Ideas!
Sheet Pan Garlic Parmesan Chicken
Healthy Sheet Pan Sausage with Veggies