One Pan Teriyaki Chicken

When I’m looking for a dish that brings my family together, One Pan Teriyaki Chicken is always a crowd-pleaser. I still remember the first time I made this dish; the aroma of savory soy sauce mixed with sweet brown sugar filled my kitchen, creating an inviting atmosphere. It’s a memory that I cherish, and every time I cook it, I feel a wave of nostalgia. The best part? It’s all made in one pan, which means less cleanup and more time to enjoy with loved ones. Imagine sitting around the table, vibrant colors of zucchini and pineapple shining on your plate, as we dig in together. This dish isn’t just a meal; it’s a way to create memories and gather our loved ones around the table.

Recipe Ingredients for One Pan Teriyaki Chicken

When crafting the perfect One Pan Teriyaki Chicken, the ingredients are integral to achieving that delightful flavor balance. Each component plays a key role, from the succulent chicken to the vibrant zucchini and sweet pineapple, transforming simple elements into a memorable dish.

• 2 breast chicken breast – Fresh, tender chunks of chicken form the heart of this meal, absorbing all the fabulous flavors.
• 3/4 cup soy sauce, low sodium – This adds depth and umami, creating a savory base for the marinade.
• 1/4 cup brown sugar – The sweetness balances the saltiness of the soy sauce, making for a lovely glaze.
• 1 1/2 cup pineapple tidbits – These juicy morsels add a refreshing sweetness that complements the other flavors.
• 2 cloves garlic – Freshly minced, garlic brings a wonderful aroma and depth to the dish.
• 1 tablespoon ginger root, fresh – This spice adds warmth and a bit of zing that brightens the overall flavor.
• 1 tablespoon sesame oil – A drizzle of this oil gives a nutty flavor, enhancing the Asian-inspired profile.
• 5 stalks green onion – Chopped and added for a fresh crunch, that’s also visually appealing.
• 1 cup sliced mushrooms – These earthy mushrooms add depth to the dish and complement the chicken.
• 1 cup sliced zucchini – This veggie provides a lovely texture and absorbs the marinade beautifully.

How to Cook One Pan Teriyaki Chicken

Cooking One Pan Teriyaki Chicken is straightforward and enjoyable. The best part is how it all comes together in one pan, making the process seamless. Here, I’ll take you through the steps while sharing tips along the way.

1. Start by cutting the chicken into cubes about 3/4 inch across. This size is important because it ensures even cooking. You want the pieces to be tender and juicy.

2. Next, mix together the soy sauce, brown sugar, minced garlic, fresh ginger, and pineapple (with juices) in a large mixing bowl. Make sure everything is well combined; this will be your marinade.

3. Once mixed, add the cubed chicken into the marinade. If you have time, let it marinate for at least one hour, or up to a day in advance for maximum flavor.

4. Heat a large skillet over medium-high heat. Once hot, add the sesame oil. You’ll know it’s ready when it starts to shimmer.

5. Add the chopped green onion and sliced mushrooms to the skillet. Stir them frequently, cooking until they become soft and fragrant, about five minutes.

6. Now, lower the heat to medium. Add the zucchini and the marinated chicken along with all the marinade. Stir everything together and let it cook for about 10 minutes.

7. As the dish cooks, you’ll see the chicken turn a lovely golden brown, and the sauce will thicken. Make sure to check that the chicken is cooked through; it should reach an internal temperature of 165 degrees Fahrenheit.

8. Once the chicken is done and the sauce is thickened, remove the skillet from the heat. Take a moment to admire the vibrant colors and enticing aroma.

9. Serve the One Pan Teriyaki Chicken hot with sides of your choice. It pairs beautifully with steamed rice or a fresh salad.

Recipe Notes about One Pan Teriyaki Chicken

Keeping a few tips in mind can elevate your cooking experience. Here’s a list of considerations to ensure your One Pan Teriyaki Chicken turns out perfect.

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. It reheats well in the microwave or on the stovetop.
• Freezing: You can freeze the cooked chicken for up to three months. Just ensure it’s in a well-sealed container.
• Pairing: This dish is perfect over a bed of rice, quinoa, or even noodles. Add a side of sautéed vegetables for a complete meal.
• Flavor boost: For an added kick, sprinkle sesame seeds or chopped nuts before serving. It enhances the presentation and adds texture.
• Meal prep: This dish is fantastic for meal prep. Cook a big batch and portion it out for quick lunches or dinners throughout the week.

Great Combinations for One Pan Teriyaki Chicken

Serving One Pan Teriyaki Chicken opens up a world of delicious possibilities. Here are some suggestions to elevate your meal:

• Steamed white rice: This classic option provides a neutral base that absorbs the teriyaki sauce beautifully.
• Stir-fried vegetables: Add a colorful assortment of bell peppers, broccoli, or snap peas for extra nutrition and crunch.
• Asian slaw: A fresh, crunchy slaw dressed in a sesame vinaigrette complements the dish’s sweet and savory notes.
• Quick pickles: A side of quick pickled cucumbers or radishes adds a refreshing contrast to the rich flavors.
• Perfect for gatherings: Serve this dish during family dinners, BBQs, or meal prep sessions. It’s versatile enough for any occasion!

FAQ

Conclusion

The One Pan Teriyaki Chicken recipe is not only easy to make, but it also brings a delightful burst of flavor to your table. It’s perfect for busy weeknights when you want something comforting yet quick. I encourage you to give this recipe a try; it might just become your new favorite dish to share with family and friends!

One Pan Teriyaki Chicken

The ultimate comfort food, One Pan Teriyaki Chicken combines succulent chicken with sweet pineapple and savory soy sauce. An easy weeknight dinner that's sure to satisfy your cravings, this one-pan dish makes cooking a breeze. Perfect for busy nights!

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Prep Time 1 hour hr

Cook Time 10 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 breast chicken breast
• 3/4 cup soy sauce low sodium
• 1/4 cup brown sugar
• 1 1/2 cup pineapple tidbits
• 2 cloves garlic
• 1 tablespoon ginger root fresh
• 1 tablespoon sesame oil
• 5 stalk green onion
• 1 cup sliced mushrooms
• 1 cup sliced zucchini

Equipment

• Chef's Knife
• Mixing Bowl
• Skillet
• Wooden Spoon

Method

 

1. Start by cutting the chicken into cubes about 3/4 inch across. This size is important because it ensures even cooking. You want the pieces to be tender and juicy.
2. Next, mix together the soy sauce, brown sugar, minced garlic, fresh ginger, and pineapple (with juices) in a large mixing bowl. Make sure everything is well combined; this will be your marinade.
3. Once mixed, add the cubed chicken into the marinade. If you have time, let it marinate for at least one hour, or up to a day in advance for maximum flavor.
4. Heat a large skillet over medium-high heat. Once hot, add the sesame oil. You’ll know it’s ready when it starts to shimmer.
5. Add the chopped green onion and sliced mushrooms to the skillet. Stir them frequently, cooking until they become soft and fragrant, about five minutes.
6. Now, lower the heat to medium. Add the zucchini and the marinated chicken along with all the marinade. Stir everything together and let it cook for about 10 minutes.
7. As the dish cooks, you’ll see the chicken turn a lovely golden brown, and the sauce will thicken. Make sure to check that the chicken is cooked through; it should reach an internal temperature of 165 degrees Fahrenheit.
8. Once the chicken is done and the sauce is thickened, remove the skillet from the heat. Take a moment to admire the vibrant colors and enticing aroma.
9. Serve the One Pan Teriyaki Chicken hot with sides of your choice. It pairs beautifully with steamed rice or a fresh salad.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. It reheats well in the microwave or on the stovetop.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.