Pioneer Woman Sheet Pan Teriyaki Chicken – Ree Drummond’s  Recipes You Should Try

I enjoy flipping through cookbooks while holding a new stack of post-it notes. Put on some warm socks, grab a blanket, and light the fireplace. Yeah. For the ultimate “me time,” add a glass of wine.

“The pioneer woman sheet pan teriyaki chicken Recipes”

This is the recipe that drew my attention and made me want to leap into the kitchen. It looks fantastic, and to my delight, it delivers exactly the flavor I was hoping for! The sheet pan is simple, flavorful, colorful, and loaded with produce and protein! I hope you enjoy it as much as I do! Go get yourself some delicious “me time”! Thank you so much to STEPHENIE HEITMAN Morrow for allowing me to share it with you!

Drummond’s teriyaki chicken dish is described as “an incredibly easy supper.”

“I was hooked for life once I discovered that you could throw everything on a sheet pan and cook the whole meal together,” she told Food Network.

In her cookbook, The Pioneer Woman Cooks Super Easy! : 120 Shortcut Recipes for Dinners, Desserts, and More, the culinary personality praises the kitchen tool as a weeknight helper for the busy home cook.

“Sticky chicken thighs and colorful vegetables headline this incredibly easy sheet pan supper that I never, ever tire of,” she says.

To save even more time, Drummond says “using bottled teriyaki sauce” is acceptable because it “eliminates mixing a sauce from scratch, and the charred, caramelized edges send the flavor of this meal into the stratosphere!”

The best part is that it only takes about 30 minutes to cook. Drummond’s recipe calls for boneless, skinless chicken thighs, but bone-in chicken thighs can be used with a little more cooking time.

What is pioneer woman sheet pan teriyaki chicken All About

Drummond’s recipe contains everything you need for a complete meal, including asparagus, green onions, broccoli, tricolor mini peppers, red onion, teriyaki sauce, chicken thighs, lime zest, and sesame seeds and cilantro leaves for garnish.

Place all of the vegetables on a foil-lined sheet pan and drizzle with teriyaki sauce, stirring gently to ensure that all of the vegetables are coated in the sauce. Pour more teriyaki sauce into two separate bowls, one for brushing on raw chicken and one for after it has cooked.

Drummond now says to place the chicken thighs on top of the vegetables, brushing them with sauce. Bake at 400 degrees F for 15 minutes. (Cooking time may vary depending on the size and thickness of the thighs.) While it cooks, she suggests washing the brush because you’ll be using it again, but this time on cooked chicken rather than raw.

After the chicken has been cooked for 15 minutes, brush it with the fresh sauce. Broil the chicken and vegetables for about 4 minutes, watching carefully “to make sure it doesn’t burn.”

Sprinkle the lime zest over the entire sheet pan’s contents, then top with the chopped cilantro leaves and sesame seeds.

The complete recipe can be found in Ree Drummond’s cookbook, The Pioneer Woman Cooks Super Easy! 120 Quick and Easy Recipes for Dinners, Desserts, and More

You can download it here

How to Make Ree Drummond’s Teriyaki Chicken Sheet Pan

The below video will explain How to Make Ree Drummond’s Teriyaki Chicken Sheet Pan food recipes.

Ingredients Needed to Make Ree Drummond’s Teriyaki Chicken Sheet Pan

You’ll need a few ingredients from any supermarket to make Ree Drummond’s Teriyaki Chicken Sheet Pan. Here are some notes on the main ingredients in this dish.

  • 1 bunch asparagus, ends trimmed, cut into 2-inch pieces
  • 8 green onions, halved lengthwise, and cut crosswise into 1-inch pieces
  • 1 head broccoli, cut into small florets
  • 12 multicolor mini peppers, stemmed and halved lengthwise
  • 1 large red onion, cut into large chunks
  • 1 ½ cups (12 ounces) teriyaki sauce
  • 8 boneless, skinless chicken thighs
  • Grated zest of one lime
  • Sesame seeds, for garnish
  • Cilantro leaves, for garnish

Major ingredients

  1. Asparagus: Use fresh or frozen ingredients, but never canned. Canned vegetables are too mushy for this recipe to work.
  2. Broccoli: To save time, use a fresh head and cut it all into pieces, or grab a bag of frozen florets.
  3. Mini Tricolor Peppers: If you don’t have mini peppers, use three different colored bell peppers cut into large chunks instead.
  4. Red Onion,: Red onions have a sweeter flavor than white onions and are therefore ideal for this recipe. If you only have a white onion on hand, that will suffice because it will be baked down and lose some of its tang.
  5. Sauce Teriyaki: Choose your favorite teriyaki sauce, such as original, garlic, ginger, or spicy teriyaki sauce. Mix and match to create your desired flavor profile.
  6. Chicken Thighs, Boneless and Skinless: Other chicken parts, such as breasts and legs, can also be used here. Thighs are uniform and cook evenly, so the recipe calls for them.


  • Preheat the oven to 400°F. Line a baking sheet with foil.
  • Place all of the vegetables on a sheet pan and drizzle with 34 cup teriyaki sauce.
  • Divide the remaining 34 cup sauce evenly between two bowls.
  • Toss the vegetables in the sauce to coat.
  • Place the chicken thighs on top of the vegetables…
  • Brush the chicken with the sauce from one of the bowls.
  • Bake for 15 minutes with the chicken and vegetables. (While the chicken bakes, wash the brush.)
  • After 15 minutes, brush the chicken with the sauce from the second bowl with a clean brush. Preheat the oven to broil.
  • Broil for 3 to 4 minutes, or until a portion of the sauce begins to caramelize on the chicken. Keep an eye on it to make sure it doesn’t burn!
  • Zest the lime over the chicken and vegetables…
  • Then top with sesame seeds and cilantro. Divide among plates and dive in.

Tips, Tricks, and FAQ for Ree Drummond’s Teriyaki Chicken Sheet Pan

Can I substitute chicken breasts for the chicken thighs?

You most certainly can. Cooking time will need to be increased by 5 to 10 minutes depending on the thickness of the chicken breasts. If you don’t want to increase the cooking time, cut the breasts in half so they’re as thick as thighs.

Can I substitute drumsticks for breasts or thighs?

Yep. Drumsticks cook at roughly the same rate as thighs, so they’re a perfect match in this recipe.

Can I substitute lemon or orange zest for the lime zest?

Absolutely! Both options are appealing to us. Lemon zest adds a distinctly bright and citrusy flavor, while orange zest complements the sweet notes of teriyaki sauce and enhances the dish’s comfort food feel.

What else can I serve with this to make it a full meal?

We like to serve this over steamed brown rice in a teriyaki bowl.

Drummond suggests tweaks and additions to her sheet pan feast.

In her book, the Oklahoma-based chef adds that the teriyaki sauce can be boosted with “minced garlic and hot chile oil to boost the flavor and heat.”

You don’t like chicken thighs? If you prefer, you can make this recipe with chicken drumsticks instead.

Finally, if you want to make this “a heartier meal,” serve it over pasta or rice.


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