Preheat your oven to 425°F. Pat chicken breasts completely dry with paper towels, then season generously with kosher salt and freshly ground black pepper on both sides. This step is non-negotiable because moisture prevents the exterior from browning properly.

In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, minced garlic, and ginger until fully combined. The mixture should be smooth and glossy. Set this teriyaki sauce aside for now.

Drizzle sesame oil across a large sheet pan, then arrange chicken breasts in a single layer at one end. Roast for 8-10 minutes until the bottoms are golden brown but the chicken isn't cooked through yet—this is where your elegant sheet pan teriyaki chicken recipe develops its signature crust.

Remove the pan from the oven and carefully arrange broccoli florets, red and yellow bell pepper slices, and snap peas around the chicken. Pour the prepared teriyaki sauce over everything, ensuring vegetables are lightly coated. Stir gently to distribute sauce evenly.

Return to the oven and roast for 12-15 minutes until chicken reaches 165°F internally and vegetables are tender-crisp with caramelized edges. The sauce should be thickened and glossy when finished cooking.

Remove from oven and let rest for 2 minutes. Sprinkle with sesame seeds and sliced green onions immediately before serving. The resting period allows carryover cooking to complete while ensuring the beautiful presentation stays intact.