Name: Sheet Pan Cashew Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian-inspired
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1 red bell pepper, seeded and chopped; 1 green bell pepper, seeded and chopped; 1 cup broccoli florets; 1/2 cup cashews, roasted; 3 tbsp soy sauce; 2 tbsp honey; 1 tbsp sesame oil; 1 tsp grated fresh ginger; 1 clove garlic, minced; 1 tbsp olive oil; Salt and pepper to taste

You know those evenings, right? The ones where you’re juggling work, kids, maybe a pet that *really* needs to go outside, and the thought of cooking feels like climbing Mount Everest? Yeah, I’ve been there. A lot. That’s exactly why I’m practically buzzing to share this Sheet Pan Cashew Chicken with you. It’s my go-to when I need something ridiculously flavorful and healthy on the table without spending hours in the kitchen. Seriously, the magic of tossing everything onto ONE baking sheet is a game-changer. It’s simple, it’s quick, and it tastes like you slaved away all afternoon. Trust me, this recipe is about to become your new weeknight best friend!

Why You’ll Love This Sheet Pan Cashew Chicken

So, why is this Sheet Pan Cashew Chicken recipe my absolute favorite? Well, let me count the ways!

Seriously Easy Prep: We’re talking minimal chopping and just one bowl for the sauce. Toss it all, bake it, done!
Cleanup is a Breeze: One pan means less scrubbing. Hooray for more time relaxing!
Packed with Flavor: The sweet and savory sauce, crunchy cashews, and perfectly cooked chicken and veggies are a match made in heaven.
Perfect for Busy Nights: It’s lightning-fast, getting dinner on the table in under an hour from start to finish.
Customizable Too! You can totally swap out veggies or even the protein if you like.

Gather Your Ingredients for Sheet Pan Cashew Chicken

Alright, let’s get our mise en place ready for some amazing Sheet Pan Cashew Chicken! The beauty of this dish is how straightforward the ingredients are, but picking the right ones makes all the difference. Trust me on this!

First up, the star of the show: 1.5 pounds of boneless, skinless chicken thighs. I always go for thighs because they stay incredibly moist and juicy even when roasted like this, unlike chicken breasts which can get a bit dry. Just cut ’em into nice 1-inch pieces so they cook evenly with everything else.

For the veggies, we need 1 red bell pepper and 1 green bell pepper, both seeded and chopped into bite-sized pieces. The colors look gorgeous together, don’t they? And don’t forget 1 cup of broccoli florets – those little trees soak up all the yummy sauce. We’ll give them a quick toss in olive oil, salt, and pepper before they hit the pan.

Now for that killer sauce! You’ll need 3 tablespoons of soy sauce (or tamari if you’re keeping it gluten-free), 2 tablespoons of honey for that perfect touch of sweetness, and 1 tablespoon of toasted sesame oil for that nutty, toasty flavor. A little zing comes from 1 teaspoon of freshly grated ginger and 1 minced clove of garlic. Seriously, fresh ginger makes *such* a difference here!

And the best part, the textural crunch: 1/2 cup of roasted cashews. If you can find them already roasted, great! If not, you can toast them yourself in a dry skillet until they’re golden. Oh, and one tablespoon of olive oil for tossing the veggies. That’s it! See? Super simple, but oh-so-delicious.

Step-by-Step Guide to Making Sheet Pan Cashew Chicken

Okay, so now that we’ve got all our goodies gathered, let’s get this Sheet Pan Cashew Chicken into the oven! It’s really a pretty straightforward process, and honestly, the hardest part is waiting for that amazing smell to fill your kitchen. Trust me, the payoff is SO worth it.

Prepping the Oven and Sauce for Sheet Pan Cashew Chicken

First things first, let’s get that oven preheated to 400°F (that’s 200°C). Giving it a good 10-15 minutes to really get hot ensures everything cooks up perfectly. While that’s happening, grab a small bowl and whisk together your soy sauce, honey, toasted sesame oil, that lovely fresh ginger, and minced garlic. This is your flavor magic potion right here! Just give it a good stir until it’s all combined.

Marinating the Chicken for Sheet Pan Cashew Chicken

Now, take about half of that delicious sauce mixture and toss your chicken pieces in it. Make sure every little piece of chicken gets a nice coating. You want it glistening! This step is like giving the chicken a little hug of flavor before it hits the heat. It really helps the sauce soak in and makes the chicken extra tasty. If you want to see how IPrep chicken for other recipes, check out my Coconut Lime Chicken!

Preparing and Arranging Vegetables

In a separate, bigger bowl, toss your chopped bell peppers and broccoli florets with that tablespoon of olive oil. Give them a sprinkle of salt and pepper too – just enough to bring out their natural sweetness. Then, spread everything out in a single layer on one side of your large baking sheet. We’re giving them their own space so they can roast up nicely without steaming. You can find more tips for roasting veggies in my Garlic Herb Roasted Potatoes post!

Baking the Sheet Pan Cashew Chicken

So, you’ve got your veggies on one side of the pan? Perfect! Now, arrange those saucy chicken pieces in a single layer on the other side. Try not to overcrowd the pan; giving everything a little breathing room helps it roast instead of steam. Pop that sheet pan into your preheated oven and let it bake for about 20-25 minutes. You’ll know it’s ready when the chicken is cooked through – no pink bits! – and the veggies are tender-crisp. Ovens can be a bit sassy, so keep an eye on it and maybe give it a little jiggle halfway through if you think things need a second to catch up.

Finishing Touches for Your Sheet Pan Cashew Chicken

Once everything looks golden and delicious, carefully take the sheet pan out of the oven. Now, here’s the fun part: toss the chicken and veggies together directly on the pan with that remaining bit of sauce. It just coats everything beautifully! Finally, sprinkle those crunchy roasted cashews all over the top. They add the most amazing texture! It’s ready to serve right away, piping hot and smelling amazing.

A sheet pan filled with Sheet Pan Cashew Chicken, featuring chicken, broccoli, red peppers, and cashews.

Tips for the Best Sheet Pan Cashew Chicken

Okay, so this Sheet Pan Cashew Chicken recipe is already pretty foolproof, but I’ve picked up a few little tricks over the years that just make it *that* much better. You know, those little things that take a good dish to a “wow, I made this?!” level. Little secrets I learned, like why using chicken thighs is a must – they just stay so tender!

For starters, don’t skimp on the fresh ginger and garlic. Seriously, that fresh zing is crucial for that authentic flavor. Pre-minced stuff just doesn’t have the same punch. Also, when you’re tossing everything on the pan, make sure it’s not too crowded. If everything’s piled up, it’ll steam instead of roast, and nobody wants soggy veggies, right? Proper spacing is key for those lovely caramelized bits. For serving, think about something light and fresh like a Crunchy Thai Quinoa Salad to really make the meal sing!

And for real flavor power, sometimes I’ll even toss those cashews into the pan for the last 5 minutes of baking. They get perfectly toasted and a little bit extra crunchy. Oh, and if you’re looking for how to prep chicken differently, my Chicken Broccoli Nuggets are a winner too!

Ingredient Notes and Substitutions for Sheet Pan Cashew Chicken

Okay, so let’s chat about these ingredients for our Sheet Pan Cashew Chicken because sometimes life throws you a curveball, and you need a good swap! I totally get it. That’s why I love that this recipe is so forgiving.

First, the chicken. I really, really stand by chicken thighs here – they’re just forgiving and juicy. But hey, if chicken breasts are what you have, go for it! Just know you might need to keep a closer eye on them so they don’t dry out. Maybe toss them in that sauce a little less time before baking.

Veggies are super flexible too! Don’t have broccoli? No problem! Snap peas, zucchini, or even some green beans would be fantastic. Just make sure you cut them into similar-sized pieces so they cook evenly. If you’re a big fan of stir-fries, you might love my Creamy Chicken Ramen, which uses some similar flavor profiles!

Can’t find roasted cashews? You can totally roast raw ones yourself! Just pop them in a dry skillet over medium heat for a few minutes until they’re golden and smell amazing. Or, if cashews aren’t your jam, almonds or even peanuts could work, though they’ll give a slightly different flavor. Thinking about other Asian-inspired flavors? My Thai Peanut Chicken Wraps are another family favorite that uses peanuts!

Serving Suggestions for Sheet Pan Cashew Chicken

My Sheet Pan Cashew Chicken is fantastic all on its own, but if you’re looking to make it a full-on feast, I’ve got some ideas! Since we’ve got that delicious sauce coating everything, serving it over something to soak it all up is always a winner. My absolute favorite is a nice fluffy bed of rice, maybe some Greek Lemon Rice if you want a little extra zing! Or if you’re feeling lighter, a Crunchy Thai Quinoa Salad adds a great fresh contrast. It really just makes the whole meal feel complete, you know?

Storage and Reheating Instructions

Got leftovers of this amazing Sheet Pan Cashew Chicken? Lucky you! You can totally store them in an airtight container in the fridge for up to 3 days. Honestly, the flavors sometimes meld together even more overnight, which is pretty great. When you’re ready to reheat, I find the best way is to pop it back onto a baking sheet in a moderately hot oven (around 350°F or 175°C) for about 10-15 minutes, just until everything is heated through and that sauce is looking glossy again. You can use the microwave too, but you might lose a bit of that perfectly roasted texture.

Frequently Asked Questions about Sheet Pan Cashew Chicken

Got questions about this Sheet Pan Cashew Chicken? I’ve got you! It’s one of those dishes people are curious about, and for good reason. Let me clear up some common things:

Can I use chicken breast instead of thighs in this Sheet Pan Cashew Chicken?

You absolutely can! I tend to prefer thighs because they stay super moist, but chicken breast works just fine. Just be sure to cut them into similar 1-inch pieces and keep an eye on them while they bake, as breast meat can dry out a bit quicker. Maybe give them a little less time in the oven!

What other vegetables can I use for Sheet Pan Cashew Chicken?

Oh, the veggies! This is where you can really get creative with your Sheet Pan Cashew Chicken. Broccoli and bell peppers are great, but feel free to swap in things like snap peas, zucchini chunks, cauliflower florets, or even some red onion wedges. Just try to cut them to a similar size so they cook evenly. If I’m feeling really adventurous, I might add some baby corn!

How spicy is this Sheet Pan Cashew Chicken dish?

This version is actually pretty mild and kid-friendly! The sauce has a lovely balance of sweet and savory, but it doesn’t have any heat. If you like things with a kick, though, I highly recommend adding a pinch of red pepper flakes right into the sauce mixture before you toss everything. You could also drizzle some sriracha over the top when you serve it! You might also enjoy my Chicken Broccoli Nuggets if you’ve got picky eaters!

Nutritional Information

Now, about the nutrition! Since everyone’s kitchen is a little different and we all measure things slightly uniquely, these numbers are just an estimate for one serving of our Sheet Pan Cashew Chicken. We’re looking at roughly 450 calories, about 20g of fat with 4g being saturated, and a solid 35g of protein to keep you full. It’s got about 30g of carbs and a modest 4g of fiber. Just remember, this can change a bit depending on the exact brands you use and how generous you are with the sauce or cashews! For more details on how we figure this out, be sure to check out our nutritional disclaimer.

Share Your Sheet Pan Cashew Chicken Creations!

I absolutely love seeing your culinary adventures! If you whip up this Sheet Pan Cashew Chicken, please, PLEASE drop a comment below to tell me how it turned out. Did you try any fun veggie swaps? Or maybe you have your own secret ingredient? I’m always curious! You can also share photos of your delicious creations on social media – tag me so I can see all your amazing work! Knowing you’re all making and enjoying this recipe makes my day. You can learn more about my kitchen adventures over on my About Me page, or if you have questions, feel free to reach out!