Sheet Pan Teriyaki Chicken and Green Beans

Name: Sheet Pan Teriyaki Chicken and Green Beans
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs frozen breaded chicken chunks; 12 oz frozen green beans; cooking spray, to coat; 1/2 cup teriyaki sauce; 4 cups white rice; 4 cups water; 4 tbsp butter

Sheet pan teriyaki chicken and green beans is a frozen-to-table dinner that bakes breaded chicken chunks and green beans together in teriyaki sauce, served alongside pressure cooker rice for a complete meal in under 30 minutes.

🌍American 🏷️Sheet-pan 🏷️Teriyaki chicken 🏷️Chicken 🏷️Green beans Weeknight dinner

🏷️

🏷️Easy recipe

-0:00

applesauceandadhdonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

2 lbs frozen breaded chicken chunks
12 oz frozen green beans
cooking spray, to coat
1/2 cup teriyaki sauce
4 cups white rice
4 cups water
4 tbsp butter

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Instructions

1
Preheat your oven to 400°F.
2
Spray a large sheet pan with cooking spray.
3
Spread the frozen breaded chicken chunks and frozen green beans in a single layer on the prepared sheet pan.
4
Bake for about 20 minutes, or until the chicken is cooked through and crispy.
5
While the chicken is baking, prepare the rice. Add the rice, water, and butter to a pressure cooker.
6
Secure the lid on the pressure cooker, set the vent to 'sealing', and cook using the 'rice' setting.
7
Once the chicken and green beans are cooked, remove the sheet pan from the oven.
8
Drizzle the teriyaki sauce all over the chicken and green beans.
9
Return the sheet pan to the oven for another 2-3 minutes to allow the sauce to caramelize.
10
Serve the teriyaki chicken and green beans over the cooked rice.

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Tips & Notes

Pro tips

Arrange frozen chicken and green beans in a single layer and spray lightly with cooking spray so they brown evenly; crowding the pan will steam them instead.
Drizzle teriyaki sauce over everything halfway through baking to prevent it from burning on the edges while allowing it to caramelize on the chicken.
Start rice in the pressure cooker before putting the sheet pan in the oven so everything finishes at the same time.

Substitutions

Frozen breaded chicken chunks → boneless, skinless chicken thighs (increase baking time to 25–30 minutes and coat with teriyaki first)
Green beans → broccoli or snap peas (adjust baking time slightly; broccoli may take 2–3 minutes longer)
White rice → brown rice (increase pressure cooker water to 5 cups and cooking time per manufacturer instructions)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 350°F until warmed through.

Equipment

sheet pan · pressure cooker

Common Questions

Can I use fresh chicken instead of frozen breaded chunks?

Yes, but increase baking time to 25–30 minutes at 400°F and pat dry first. Breaded frozen chunks are designed to bake directly; fresh will need longer and won't get the same crispy coating without breading.

Do I need to thaw the chicken and green beans first?

No—the recipe is designed for baking straight from frozen. This cuts prep time significantly, though baking may take a few minutes longer.

What temperature and time should I use?

Bake at 400°F for approximately 20–25 minutes until chicken is heated through and green beans are tender; adjust timing based on your oven and the exact amount used.

Can I scale this recipe up for a crowd?

Yes—double or triple the chicken and green beans, use multiple sheet pans, and prepare rice in batches. Baking time should remain similar if pans aren't overcrowded.