Name: Teriyaki Chicken with Mashed Potatoes and Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 boneless, skinless chicken breasts; 1/4 cup soy sauce; 2 tablespoons brown sugar; 2 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch + 2 tablespoons water (for slurry); 1.5 pounds Yukon gold potatoes, peeled and cubed; 1/4 cup butter; 1/3 cup milk or cream; Salt and pepper to taste; 2 cups broccoli florets; 1.5 cups carrots, sliced or baby carrots; 2 tablespoons olive oil; Fresh herbs for garnish (optional)

I’ve always been drawn to dishes that strike the perfect balance between comfort and bold flavor, and this Teriyaki Chicken with Mashed Potatoes and Roasted Veggies is one I come back to time and again. The sticky-sweet glaze of the teriyaki clings to the tender, juicy chicken, while the creamy mashed potatoes and savory roasted vegetables offer the kind of homey satisfaction that only a hearty, well-rounded meal can deliver.

What makes this recipe such a winner in my book is how effortlessly it brings together different textures and tastes on a single plate. The rich umami from the teriyaki sauce, the fluffiness of the potatoes, and the earthy bite of roasted carrots and broccoli create a symphony of comfort food that somehow still feels wholesome and vibrant. It’s a go-to when I want to serve something impressive, but without the stress.

Why You’ll Love This Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

Balanced flavors: Sweet, salty, and savory come together in harmony.
Comfort food appeal: Creamy, buttery potatoes and roasted veggies round out the plate.
Weeknight-friendly: You can prep the components ahead or make it all in under an hour.
Customizable: Works well with different veggies or a spicier teriyaki if you want more heat.
Visually appealing: It looks as good as it tastes—perfect for serving guests or just treating yourself.

What Kind of Chicken Should I Use for Teriyaki Chicken?

Boneless, skinless chicken breasts are my top pick for this recipe—they’re lean, cook quickly, and take on the teriyaki flavor beautifully. However, if you prefer juicier and slightly richer meat, boneless chicken thighs are a fantastic alternative. They stay tender even if slightly overcooked and have a natural depth that pairs wonderfully with the sauce.

You can also use bone-in chicken if that’s what you have on hand, but just know the cooking time will need to be adjusted. If you’re in a hurry, thinly sliced chicken cutlets or even chicken tenders will cook faster and soak up the sauce well.

Options for Substitutions

Mashed Potatoes

Instead of mashed potatoes, consider using mashed cauliflower for a low-carb swap. Creamy polenta or a bed of steamed rice also complements the teriyaki flavors well.

Roasted Veggies

I love carrots and broccoli for their texture and sweetness, but you can swap in Brussels sprouts, zucchini, green beans, or bell peppers—just adjust roasting times accordingly.

Teriyaki Sauce

If you’re avoiding refined sugars, use honey or maple syrup instead of brown sugar in the sauce. You can also find low-sodium soy sauce or coconut aminos as healthier substitutes. For added kick, a dash of sriracha or crushed red pepper can elevate the heat.

Protein

Want to go meatless? Tofu or tempeh works well here. Just pan-fry until crisp and toss in the teriyaki glaze. Salmon or shrimp are also excellent alternatives for a seafood twist.

Ingredients for This Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

Chicken Breasts
The centerpiece of the dish—lean, tender, and perfect for soaking up the teriyaki glaze.

Soy Sauce
This forms the salty, umami-rich base of the teriyaki sauce. Go for low-sodium if you want more control over saltiness.

Brown Sugar
It adds sweetness and helps create that sticky, glossy texture in the sauce. You can substitute with honey or maple syrup if preferred.

Garlic & Ginger
These two aromatics give the sauce its signature warmth and depth. Fresh is best, but powders work in a pinch.

Cornstarch
Used to thicken the sauce to that luscious, glaze-like consistency.

Butter
Essential in the mashed potatoes for richness and silky smooth texture.

Milk or Cream
This adds moisture and creaminess to the mashed potatoes. Whole milk or heavy cream works best, but plant-based options are fine too.

Yukon Gold Potatoes
Perfectly creamy and slightly buttery even before adding anything. Their texture makes them ideal for smooth mashed potatoes.

Carrots
They roast beautifully and offer natural sweetness that balances the savory components of the meal.

Broccoli Florets
Add color, crunch, and a slightly bitter contrast to the sweet teriyaki glaze.

Olive Oil
Used to roast the veggies and helps them caramelize while cooking.

Salt & Pepper
Basic seasonings that enhance the natural flavors in every part of the dish.

Fresh Herbs (Optional)
Parsley or chives for garnish add a final touch of freshness and color.

Step 1: Prepare the Teriyaki Sauce

In a small saucepan, combine soy sauce, brown sugar, minced garlic, and freshly grated ginger. Bring to a gentle simmer over medium heat. Mix cornstarch with a bit of water to create a slurry, then stir it into the sauce. Simmer until thick and glossy, about 3–5 minutes. Remove from heat and set aside.

Step 2: Cook the Chicken

Season the chicken breasts with salt and pepper. In a skillet over medium-high heat, sear the chicken in a bit of oil until golden brown on both sides, about 3–4 minutes per side. Pour the teriyaki sauce over the chicken, reduce the heat, cover, and let it cook for another 7–10 minutes or until the chicken is cooked through and fully glazed.

Step 3: Boil and Mash the Potatoes

While the chicken is cooking, peel and cube the potatoes. Boil in salted water until fork-tender, about 15 minutes. Drain, then mash with butter, milk or cream, and salt. Beat until smooth and creamy. Adjust seasoning to taste.

Step 4: Roast the Veggies

Preheat the oven to 425°F (220°C). Toss baby carrots and broccoli florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 18–22 minutes, flipping halfway through, until tender and slightly caramelized.

Step 5: Assemble the Plate

Spoon a generous helping of mashed potatoes onto the plate. Place a glazed chicken breast alongside, and arrange the roasted carrots and broccoli next to it. Drizzle extra sauce over the chicken for a glossy finish. Garnish with chopped parsley or chives if desired.

How Long to Cook the Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

The total cook time for this meal is about 45–50 minutes:

Chicken: 15–18 minutes (including searing and simmering in sauce)
Potatoes: 15–20 minutes to boil, plus a few minutes to mash
Roasted Veggies: 18–22 minutes in a preheated 425°F (220°C) oven
Teriyaki Sauce: 5 minutes to simmer and thicken

With a bit of multitasking—like boiling the potatoes while the chicken sears and roasting the veggies at the same time—you’ll have everything ready at once.

Tips for Perfect Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

Pound the chicken evenly: For faster, more even cooking, lightly pound the chicken breasts to a uniform thickness before searing.
Simmer the sauce slowly: Don’t rush the teriyaki sauce—low and slow simmering ensures it thickens nicely and doesn’t burn.
Use starchy potatoes: Yukon golds or Russets give the smoothest, creamiest mashed potatoes.
Don’t overcrowd the veggies: Spread them out on the sheet pan so they roast, not steam. Crowding will lead to soggy vegetables.
Warm your milk/cream: Adding warm dairy to the mashed potatoes keeps them light and fluffy rather than gluey.
Taste as you go: Especially with sauces and mashed potatoes—adjust seasoning to your preference before serving.

Watch Out for These Mistakes While Cooking

Overcooking the Chicken
Chicken breast dries out quickly if overcooked. Keep an eye on it once the sauce is added and remove it from heat as soon as it hits 165°F (74°C) internally.
Boiling Potatoes Too Aggressively
High, rolling boils can break down the outside of the potatoes too fast, leading to waterlogged, uneven mash. Simmer gently instead.
Skipping Sauce Reduction
A runny teriyaki sauce won’t cling to the chicken. Make sure it thickens to a glaze before using.
Roasting Veggies at Low Temp
If your oven’s too cool, your veggies will turn limp instead of crisping up with caramelized edges. Stick to a high temp—425°F is ideal.
Not Salting the Potato Water
It’s your first chance to build flavor into the potatoes. Salt the water generously—like the sea.

What to Serve With Teriyaki Chicken with Mashed Potatoes and Roasted Veggies?

Fresh Green Salad

A crisp salad with cucumber, radish, and a light vinaigrette adds brightness and crunch.

Garlic Bread

For something extra hearty, warm slices of garlic bread are a delicious bonus side.

Pickled Veggies

Quick-pickled cucumbers or onions add acidity that contrasts well with the sweetness of teriyaki.

Miso Soup

A warm, savory soup can round out the meal with a Japanese-inspired touch.

Steamed Edamame

Light, protein-packed, and perfect as a finger-food-style starter.

Pineapple Chunks or Grilled Pineapple

The sweet, juicy flavor of pineapple complements the teriyaki glaze beautifully.

Jasmine Rice

If you want to swap the mashed potatoes or just add a starchy boost, jasmine rice is a fantastic fit.

Kimchi or Fermented Slaw

For fans of bold, tangy sides—kimchi adds a fiery, probiotic-rich twist.

Storage Instructions

Refrigerator:
Store leftovers in airtight containers. The chicken, mashed potatoes, and veggies can all be stored together or separately. They’ll stay fresh in the fridge for up to 4 days.

Freezer:
You can freeze the cooked chicken with teriyaki sauce for up to 2 months. Wrap tightly in foil or store in freezer-safe containers. Mashed potatoes and roasted veggies don’t always freeze as well, but if you do, expect a slight texture change after thawing.

Reheating:

Chicken: Reheat gently on the stove or in the microwave with a spoonful of water or extra sauce to keep it moist.
Mashed Potatoes: Warm slowly with a splash of milk to restore creaminess.
Veggies: Reheat in the oven or air fryer to bring back their roasted texture.

Estimated Nutrition (Per Serving)

Calories: ~520
Protein: 38g
Carbohydrates: 45g
Fat: 22g
Fiber: 6g
Sugar: 12g
Sodium: 980mg

Note: These numbers are estimates and will vary depending on ingredient brands and portion sizes.

Frequently Asked Questions

Can I use store-bought teriyaki sauce instead of homemade?

Yes, store-bought teriyaki sauce works fine if you’re short on time. Just make sure it’s one you enjoy the flavor of, and consider simmering it for a few minutes to thicken it before glazing the chicken.

What’s the best way to get ultra-creamy mashed potatoes?

Use Yukon gold potatoes, warm your dairy before adding it, and mash while the potatoes are hot. A potato ricer or food mill also gives a smoother texture than a hand masher.

Can I make this meal ahead of time?

Definitely. You can prep the teriyaki sauce, boil and mash the potatoes, and even roast the veggies in advance. Reheat everything just before serving and glaze the chicken fresh if possible.

How do I know when the chicken is cooked through?

Use a meat thermometer—the internal temperature should reach 165°F (74°C). If you don’t have one, cut into the thickest part and check that it’s no longer pink.

Can I make this gluten-free?

Yes! Use tamari or a gluten-free soy sauce for the teriyaki, and ensure your cornstarch and other ingredients are certified gluten-free. The rest of the meal is naturally gluten-free.

What other sauces pair well with this dish?

A light sesame ginger drizzle, spicy sriracha mayo, or even a miso glaze can give the chicken a fresh spin while still pairing beautifully with the mash and veggies.

Can I grill the chicken instead of pan-cooking?

Absolutely. Grill the chicken until nicely charred and cooked through, then brush with the teriyaki glaze in the last few minutes so it caramelizes without burning.

Is this kid-friendly?

Very much so. The sweet and savory teriyaki flavor is often a hit with kids. You can leave out the ginger or reduce the garlic for extra-sensitive palates.

Conclusion

This Teriyaki Chicken with Mashed Potatoes and Roasted Veggies recipe brings together comfort and boldness in every bite. It’s a satisfying, well-rounded meal that’s easy enough for weeknights but special enough to serve guests. Whether you stick with the classic version or mix it up with your favorite vegetables or sauces, you’ll end up with a dish that’s as nourishing as it is delicious. Keep it in your rotation—you won’t regret it.