This vibrant sheet pan meal brings together tender chicken, crisp veggies, and crunchy cashews in one glorious pan—perfect for squeezing a little excitement into those busy weeknights. Savor the crunch and flavor in this easy Sheet Pan Cashew Chicken recipe that’s perfect for busy nights, whether you’re craving something healthy after a long day or just want a fuss-free dinner that still feels special. With just 15 minutes of prep and about 25 minutes in the oven, you’ll have a colorful, restaurant-style plate on the table before you can even say “one-pan wonder.”
Even if you’re a complete beginner in the kitchen, this dish is a total game-changer. It’s a one-pan meal that checks all the boxes: quick dinner, healthy meal, and easy cleanup. You’ll get tender, juicy chicken soaked in a savory sauce, bright bites of broccoli, bell peppers, and snap peas, plus a satisfying pop from unsalted cashews. Feeling inspired to mix and match? Swap in mushrooms, zucchini, or carrots—this is one recipe that invites creativity and rewards your efforts with big, bold flavors.
KEY INGREDIENTS IN SHEET PAN CASHEW CHICKEN
Before diving in, let’s talk about the stars of this show. Each ingredient plays a unique role, from building texture to layering the savory-sweet sauce that glues everything together. Here’s what you’ll need and why they matter:
- Chicken breasts
These lean, tender pieces form the protein base. Cutting them into 1-inch cubes ensures quick, even cooking and maximum sauce absorption.
- Broccoli florets
Offering a tender-crisp bite, broccoli soaks up the sauce without turning mushy, plus it adds a vibrant green that brightens the sheet pan.
- Red bell pepper
Sweet and slightly fruity, red bell pepper not only adds color but also contributes a juicy crunch that balances the savory sauce.
- Yellow bell pepper
Similar to its red cousin, yellow bell pepper brings a sunny hue and a mild sweetness, creating a rainbow of flavors and textures.
- Snap peas
Their natural snap provides a fun textural contrast, and they cook quickly, retaining that satisfying crunch beneath the sauce.
- Unsalted cashews
These buttery nuts add a toasty pop in every bite. They also offer healthy fats that make the dish feel indulgent.
- Olive oil
A light drizzle of olive oil helps everything brown beautifully on the sheet pan while keeping ingredients from sticking.
- Salt and pepper
The simplest seasoning duo, they unlock each ingredient’s natural flavors before the sauce takes over.
- Soy sauce
This salty, umami-packed base brings depth to the sauce, marrying the sweet and tangy elements seamlessly.
- Hoisin sauce
With its sweet, slightly spicy profile, hoisin adds complexity and a glossy finish to the chicken and veggies.
- Rice vinegar
A splash of acidity brightens the sauce, cutting through savory and sweet for a perfectly balanced bite.
- Honey
Natural sweetness from honey rounds out the sharper notes, giving the sauce a lovely sheen and sticky consistency.
- Sesame oil
Just a teaspoon lends a toasty, nutty aroma that ties the soy and hoisin flavors together.
- Garlic
Minced garlic infuses the sauce with warm, garlicky punch—an essential aromatic layer in every stir-fry inspired meal.
- Ginger
Fresh grated ginger brings a gentle heat and citrusy zing, lifting the overall flavor profile.
- Cooked rice
A fluffy bed of rice soaks up every drop of sauce, making each forkful extra satisfying.
- Chopped green onions
These vibrant ribbons add freshness and a mild onion bite as a final touch.
- Sesame seeds
A sprinkle of sesame seeds adds visual appeal and a delicate, nutty crunch on top.
HOW TO MAKE SHEET PAN CASHEW CHICKEN
Let’s walk through how to transform these ingredients into a mouthwatering sheet pan masterpiece. From prepping the pan to pulling it out of the oven, each step is designed to be straightforward and stress-free. You’ll see how easy it is to combine, bake, and garnish for a complete dinner in under an hour.
1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it. This ensures even cooking and effortless cleanup later.
2. In a large bowl, combine the chicken pieces, broccoli florets, red and yellow bell peppers, snap peas, and cashews. Drizzle with olive oil, season with salt and pepper, and toss until everything is evenly coated, making sure each morsel is lightly slicked with oil and spices.
3. Spread the chicken and vegetable mixture evenly across the prepared sheet pan, ensuring they lie in a single layer for uniform roasting and browning—no overcrowding here!
4. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. This quick stir-up sauce is your flavor powerhouse, blending salty, sweet, tangy, and aromatic notes.
5. Pour the sauce evenly over the chicken and vegetables on the sheet pan, making sure each piece is glazed. A little swirl of the pan helps distribute the sauce thoroughly.
6. Bake in the preheated oven for 20–25 minutes, or until the chicken is cooked through and the vegetables are tender. Stir halfway through to coat everything in that luscious sauce and encourage even caramelization.
7. Once cooked, remove from the oven and allow to rest for a few minutes. This brief pause locks in the juices and prevents the chicken from drying out. Garnish with chopped green onions and sesame seeds for that extra pop of color and texture.
8. Serve hot over a bed of cooked rice and enjoy! Each forkful should deliver tender chicken, crisp-tender veggies, and crunchy cashews all bathed in a sticky, savory-sweet sauce.
SERVING SUGGESTIONS FOR SHEET PAN CASHEW CHICKEN
Presentation is part of the fun, and this Sheet Pan Cashew Chicken is so versatile that you can dress it up for a casual family dinner or a small gathering with friends. Whether you’re plating for picky eaters or serving hungry teenagers, these suggestions will elevate both the look and flavor profile of your creation.
- Serve over steamed jasmine rice or brown rice for a wholesome foundation that soaks up every drop of the sauce. Fluff the rice with a fork just before plating to keep it light and airy.
- Accompany with a side of crisp Asian slaw, made from shredded cabbage, carrots, and a light sesame‐ginger dressing. This adds brightness and crunch that perfectly contrasts the warm, saucy chicken.
- Drizzle a little sriracha mayo or chili garlic sauce on top for those who love a hint of heat. Mix mayonnaise and sriracha to taste, then use a squeeze bottle or spoon to create elegant zigzag lines across each plate.
- Garnish with a handful of fresh cilantro leaves, thin slices of red chili, or a few lime wedges on the side to offer a fresh, zesty lift that cuts through the richness of the dish.
HOW TO STORE SHEET PAN CASHEW CHICKEN
Making an extra batch of this Sheet Pan Cashew Chicken is a smart move when you’re meal-planning. Whether you’re saving leftovers for lunch or prepping a make-ahead dinner, proper storage preserves the textures and flavors so you can enjoy this one-pan wonder again and again.
- Store in an airtight container in the refrigerator for up to 3–4 days. Let the dish cool slightly before sealing to prevent condensation and sogginess.
- For longer storage, freeze portions in freezer-safe bags or containers. Label with the date and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
- To reheat in the oven, spread the leftovers on a parchment-lined sheet pan and bake at 350°F (175°C) for 10–12 minutes, or until heated through. This method helps restore the veggies’ bite and the cashews’ crunch.
- If you’re short on time, microwave individual portions on medium power in 1-minute intervals, stirring between each, until warmed evenly. Add a tiny splash of water to keep veggies from drying out.
CONCLUSION
We’ve covered every detail you need to create a dazzling Sheet Pan Cashew Chicken dinner that’s as fun to make as it is to eat. From gathering all the fresh ingredients—juicy chicken, vibrant bell peppers, crunchy cashews—to layering the sweet-savory sauce and popping it into a hot oven, this recipe proves that beginner cooks can achieve big, delicious results with minimal effort. You’ve learned how to whip up the dish in under an hour, pack it with balanced flavors, and serve it in ways that suit your style and taste. Plus, we’ve shared clever tips on storing leftovers, so you can enjoy your culinary triumph throughout the week without starting from scratch.
Feel free to print this article or save it to your favorites for easy reference any time you need a quick, satisfying meal. If you scroll down, you’ll find a handy FAQ section to address any extra questions—whether you’re curious about gluten-free swaps, veggie substitutions, or simply want to tweak the heat level. And of course, I’d love to hear from you! Drop a comment below with your own serving suggestions, ask any questions you have, or share how your Sheet Pan Cashew Chicken turned out. Your feedback helps make this recipe even better and inspires fellow home cooks to join in the fun. Happy cooking!
Sheet Pan Cashew Chicken
Description
This vibrant sheet pan meal combines tender chicken, crisp veggies, and crunchy cashews in a savory sauce, making dinner a breeze and a delight for your taste buds.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
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In a large bowl, combine the chicken pieces, broccoli florets, red and yellow bell peppers, snap peas, and cashews. Drizzle with olive oil, season with salt and pepper, and toss until everything is evenly coated.
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Spread the chicken and vegetable mixture evenly across the prepared sheet pan, ensuring that they are in a single layer for even cooking.
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In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger to form the sauce.
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Pour the sauce evenly over the chicken and vegetables on the sheet pan.
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Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender, stirring halfway through to coat the chicken and vegetables in sauce.
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Once cooked, remove from the oven and allow to rest for a few minutes. Garnish with chopped green onions and sesame seeds.
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Serve hot over a bed of cooked rice. Enjoy!
Note
- You can substitute other vegetables such as mushrooms, zucchini, or carrots if preferred.
- For added heat, consider adding red pepper flakes to the sauce.
- Toasted cashews can be used for added crunch and flavor.
- This dish can be made gluten-free by using gluten-free soy sauce.
- Consider using chicken thighs instead of breasts for a juicier outcome.
