Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

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This Teriyaki Chicken with Mashed Potatoes and Roasted Veggies is the perfect balance of sweet, savory, and comforting. Tender chicken glazed in a sticky teriyaki sauce pairs beautifully with creamy mashed potatoes and oven-roasted vegetables. It’s a hearty meal that feels cozy enough for a winter evening but vibrant enough for a wholesome summer dinner.

Each component complements the other: the rich mashed potatoes absorb the sauce like a sponge, while the carrots and broccoli provide a satisfying crunch and freshness. This dish is a delicious medley of flavors and textures that feels both homey and elevated, ideal for family dinners or meal prep.

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What Kind of Teriyaki Sauce Should I Use?

You can use store-bought teriyaki sauce to save time, but making your own lets you control the sweetness and saltiness. A great teriyaki sauce has a glossy finish and a balanced taste of soy, brown sugar or honey, ginger, and garlic. If you go homemade, a quick reduction on the stovetop gives it that syrupy texture that clings perfectly to the chicken.

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Ingredients for the Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

Chicken Breasts – Lean, protein-rich, and perfect for soaking up the teriyaki glaze.

Teriyaki Sauce – Adds that iconic sweet-salty umami flavor; choose or make one that’s thick and glossy.

Yukon Gold Potatoes – Ideal for mashed potatoes thanks to their creamy texture when boiled and whipped.

Butter and Milk – For silky smooth mashed potatoes with a rich flavor.

Carrots and Broccoli – Roasted for a tender bite and slight caramelization, they bring color and nutrients to the plate.

Olive Oil – Used for roasting the vegetables, it enhances their flavor and crispiness.

Salt and Pepper – Essential for seasoning every component of the dish just right.

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How To Make the Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

Step 1: Prepare the Mashed Potatoes

Peel and chop the Yukon Gold potatoes into even chunks. Place them in a pot of salted cold water and bring to a boil. Cook until fork-tender, about 15–20 minutes. Drain and mash them with butter and warm milk. Season with salt and pepper to taste, and keep warm.

Step 2: Roast the Vegetables

Preheat your oven to 400°F (200°C). Toss baby carrots and broccoli florets in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.

Step 3: Cook the Teriyaki Chicken

Season chicken breasts with a pinch of salt and pepper. In a skillet over medium-high heat, sear the chicken in a little oil until golden on both sides, about 5–6 minutes per side. Pour in the teriyaki sauce and simmer until it thickens and coats the chicken, flipping to glaze evenly.

Step 4: Plate and Serve

Slice the chicken and arrange it next to a scoop of mashed potatoes and a portion of roasted vegetables. Drizzle any extra teriyaki sauce over the chicken and potatoes for added flavor. Serve warm.

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Best Ways to Serve and Store Teriyaki Chicken with Mashed Potatoes and Roasted Veggies

This dish is best served fresh while the chicken is warm and the vegetables still have their slight crispness. For a dinner party or cozy weeknight meal, plate it with the mashed potatoes forming a soft bed for the glazed chicken, and nestle the roasted veggies alongside. Garnish with sesame seeds or chopped scallions for extra flair.

To store leftovers, keep each component in separate airtight containers in the fridge for up to 4 days. Reheat the mashed potatoes with a splash of milk, and warm the chicken and sauce in a skillet or microwave to preserve the glaze’s texture. Roasted veggies can be reheated in the oven or air fryer to revive their crisp edges.

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs stay extra juicy and pair beautifully with teriyaki sauce. Just adjust the cooking time slightly as thighs may take longer.

Is it okay to use frozen vegetables?

Yes, frozen carrots and broccoli can be used. Thaw and pat them dry before roasting to avoid sogginess.

How can I make this dish gluten-free?

Use a gluten-free teriyaki sauce or tamari as your base. Also, double-check that all other ingredients are labeled gluten-free.

Can I prep this ahead of time?

Yes! You can make the mashed potatoes and roast the veggies in advance. Reheat before serving and glaze the chicken fresh for best results.

What sides go well with this if I want more variety?

Try adding a fresh green salad or a side of jasmine rice if you’d like a double starch. Garlic green beans or grilled zucchini also work well.

Can I freeze the leftovers?

You can freeze the chicken and teriyaki sauce in a freezer-safe container for up to 2 months. Mashed potatoes and roasted veggies don’t freeze as well, but they can still be stored short-term if needed.

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Want More Dinner Ideas?

If you enjoyed this Teriyaki Chicken with Mashed Potatoes and Roasted Veggies, you might love these other satisfying meals too:

• Texas Roadhouse Butter Chicken Skillet for a rich, savory one-pan comfort food.
• Cheesesteak Tortellini in Rich Provolone Sauce with creamy, cheesy goodness in every bite.
• One Pot Creamy Beef and Garlic Butter Pasta when you need something quick and hearty.
• Pan-Fried Salmon with Garlic Butter Sauce for a lighter yet flavorful protein.
• Creamy Cajun Steak Alfredo Recipe if you crave bold spices and creamy sauce.

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And if you try it out, I’d love to hear what you think. Did you go with store-bought teriyaki or whip up your own? Any fun veggies you swapped in?

Drop your questions or tweaks in the comments—let’s cook smarter together!

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