Sheet Pan Chicken

Sheet pan chicken is an easy-to-make dish featuring flavorful chicken, loads of veggies, and a savory sauce, all cooked together on a single sheet pan for a fuss-free, flavorful meal for the whole family.

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Get ready for a mouthwatering adventure with our sheet pan chicken recipe. This delightful dish combines the savory goodness of tender chicken and an array of colorful vegetables, all smothered in a flavorful Asian-inspired sauce. 

Sheet Pan Chicken Ingredients

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Sheet pan chicken features a flavorful medley of ingredients. Soy sauce provides umami depth, complemented by Mirin’s subtle sweetness and the richness of the hoisin sauce. 

Fresh garlic and ginger infuse zesty notes, while sesame oil lends nuttiness. Juicy chicken breasts soak up these flavors, while crisp broccoli, earthy mushrooms, bell peppers, and onions complete the meal.

Substitutions and Additions

MIRIN: Mirin is a sweet rice wine often used in Asian marinades and dishes. You can either find it in the ethnic section of your grocery store or with the specialty wines in the grocery store. 

A good substitute is seasoned rice wine vinegar, but it is not quite as sweet as the Mirin, so I suggest increasing the amount of honey used for the sauce to three tablespoons. 

You could also use a dry sherry (not sherry vinegar) and add the extra tablespoon of honey to the sauce as well if used.

VEGETABLES: You can change the vegetables used in this recipe to suit your taste. I highly suggest cutting all the vegetables about the same size. 

Some good alternatives include zucchini squash, thinly sliced carrots, sugar snap peas, portobello mushrooms, or red onion slices.

CHICKEN: Chicken thighs are a great substitute if you prefer dark meat over white meat. You will just need to check the cooking time, as it typically takes longer to cook, to be sure that your dark meat is cooked fully. 

You can either cut your chicken pieces smaller or your vegetables larger.

How to Make This Sheet Pan Chicken Recipe

This chicken sheet pan dinner is as easy as it gets. Here’s how to bring this flavorful dish to life:

STEP ONE: In a small bowl, make the sauce by whisking together the low-sodium soy sauce, Mirin rice wine, hoisin sauce, honey, grated garlic, grated ginger, and sesame oil.

STEP TWO: Add the sliced chicken breast pieces to a medium bowl or large zip-top bag. Add about a third of the sauce to the chicken and allow the chicken to marinate for 30 minutes to an hour. While your chicken is marinating, you can prep all your vegetables.

STEP THREE: Preheat oven to 425°F. Line a large (approximately 11 x 16 sized) rimmed baking sheet with aluminum foil, then lightly spray the foil with cooking spray.

STEP FOUR: Arrange your vegetables in single rows next to each other on the prepared baking sheet, leaving the center row of the baking sheet open for the chicken.

STEP FIVE: Using a slotted spoon, to allow the excess marinade to drip back into the bowl, remove the chicken strips from the marinade and place them in a single layer in the center of the baking sheet between the vegetables. 

Discard the excess sauce that the chicken was marinating in.

STEP SIX: Drizzle the reserved two-thirds of the sauce over the vegetables and bake for 20-25 minutes.

STEP SEVEN: Once you remove the sheet pan chicken from the oven, gently toss all the chicken and vegetables in the remaining sauce on the baking sheet, then top with the optional garnish of thinly sliced green onions and sesame seeds.

How To Serve

Sheet pan chicken is versatile and pairs beautifully with various accompaniments. Here are some serving suggestions:

Serve over steamed jasmine rice or noodles for a complete meal. Add dinner rolls or garlic bread on the side.

Wrap the chicken and veggies in lettuce leaves for a low-carb, hand-held delight.

Use leftovers to make a hearty chicken and vegetable stir-fry with your favorite stir-fry sauce.

Transform it into a salad by serving it cold over mixed greens with a sesame ginger dressing.

Our sheet pan fajitas and sheet pan tacos are two more sheet pan meals that are big on flavor but only need minimal cleanup.

MORE SHEET PAN RECIPES

Lunch

Sheet Pan Quesadillas

Chicken Dinner Ideas

Sheet Pan Stir Fry

Storage

Sheet pan chicken can be prepared and stored for later enjoyment. Here’s how:

MAKE AHEAD: You can marinate the chicken in advance, making the prep even faster when you’re ready to cook.

IN THE FRIDGE: Store any leftover sheet pan chicken in an airtight container in the fridge for up to three days.

IN THE FREEZER: If you have more leftovers, freeze them in an airtight container for up to three months. Be sure to thaw in the fridge before reheating.

REHEATING: Reheat in the microwave, on the stovetop, or in the oven until warmed through. Microwave reheating is the quickest, but the oven will help maintain the crispiness.

Why We Love This Recipe

Sheet pan chicken has captured our hearts for several reasons:

EFFORTLESS: With minimal prep, simple ingredients, and a single sheet pan, this recipe makes cooking and cleanup a breeze.

FLAVOR EXPLOSION: The sweet, savory, and slightly spicy sauce elevates the dish to a new level of deliciousness.

FAMILY FAVORITE: Loved by kids and adults alike, making it perfect for family dinners.

Sheet pan chicken is a recipe that checks all the boxes. It’s a blend of flavors and textures, offering versatility for various occasions. Whether for an easy weeknight dinner or a casual get-together, this dish shines with its ease of preparation and delicious results. 

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Sheet Pan Chicken

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Sheet pan chicken is an easy-to-make dish featuring flavorful chicken, loads of veggies, and a savory sauce, all cooked together on a single sheet pan for a fuss-free, flavorful meal for the whole family.

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

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Ingredients

  

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Sauce

• ⅓ cup low sodium soy sauce
• 2 tablespoons Mirin rice wine
• 2 tablespoons hoisin sauce
• 2 tablespoons honey
• 2 teaspoons grated garlic
• 2 teaspoons grated ginger
• 1 teaspoon sesame oil

Chicken and Vegetables

• 1 ½ pounds boneless skinless chicken breast, cut into 1-inch strips (2 large)
• 1 large red bell pepper, cut into ½-inch strips
• 1 medium yellow onion, cut into ½-inch strips
• 1 head fresh broccoli, cut into bite-sized florets
• 8 ounces white button mushrooms, stems removed and cut in half (or into quarters if large)

Optional Garnish

• Thinly sliced green onions (scallions)
• Sesame seeds

Instructions

 

• In a small bowl make the sauce by whisking together the low sodium soy sauce, Mirin rice wine, hoisin sauce, honey, grated garlic, grated ginger and sesame oil.
• To a medium bowl, or large zip top bag, add the sliced chicken breast pieces. Add about ⅓ of the sauce to the chicken and allow the chicken to marinate for 30 minutes to an hour. While your chicken is marinating you can prep all your vegetables.
• Preheat oven to 425°F. Line a large (approximately 11 x 16 sized) rimmed baking sheet with aluminum foil then lightly spray the foil with cooking spray.
• Arrange your vegetables in single rows next to each other on the prepared baking sheet leaving the center row of the baking sheet open for the chicken.
• Using a slotted spoon, to allow the excess marinade to drip back into the bowl, remove the chicken strips from the marinade and place them in a single layer in the center of the baking sheet between the vegetables. Discard the excess sauce that the chicken was marinating in.
• Drizzle the reserved two-thirds of the sauce over the vegetables and bake for 20-25 minutes.
• Once you remove the sheet pan chicken from the oven, you can gently toss all the chicken and vegetables together in the sauce that is remaining on the baking sheet then top with the optional garnish of thinly sliced green onions and sesame seeds.

Notes

• This is a forgiving recipe regarding the amount of vegetables used. You want a full tray of vegetables and chicken, but not so full that all your vegetables are too close together and just steam on the tray. Red bell peppers, onions, and heads of broccoli can vary slightly in size. Just try to have them as close as possible to the sizes used for this recipe.
• If you do not have the larger 11×14 full-sheet rimmed baking sheet, you can divide the chicken and vegetables between 2 smaller rimmed baking sheets. You will cook both trays at the same time in your oven.
• I like to use heavy-duty aluminum foil to line my large rimmed baking sheet for this recipe, as it makes for a very easy clean-up. It is not necessary to use the aluminum foil. However, you will still need to spray your baking sheet with the cooking spray with or without the aluminum foil.

Nutrition

Calories: 355kcal | Carbohydrates: 31g | Protein: 45g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1149mg | Potassium: 1517mg | Fiber: 6g | Sugar: 18g | Vitamin A: 2283IU | Vitamin C: 194mg | Calcium: 104mg | Iron: 3mg

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