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.

Prep Time45

Cook Time25

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: Sheet Pan Chicken Recipe

Servings:

Calories: 355kcal

Ingredients

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 11x14 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