Sheet Pan Cashew Chicken

Sheet pan magic meets tender chicken and crunchy cashews in a fuss-free, flavor-packed weeknight dinner that feels like a warm hug on a plate. This Sheet Pan Cashew Chicken brings together juicy bites of chicken bathed in a savory-sweet sauce, tossed with crisp bell peppers and butter-soft onions, all crowned with toasty cashews for that irresistible crunch. As the oven works its magic, each ingredient melds into a colorful bloom of flavors, from the nutty whisper of sesame oil to the zing of ground ginger. No juggling pots and pans—everything bakes together on one sheet pan, making cleanup a breeze and freeing you up to savor the moment.

I still remember the first time I made this dish for a hurried weeknight family dinner. With just 15 minutes of prep, 25 minutes of baking, and a quick 10-minute marinade rest, I had a wholesome, 650-calorie meal that looked and tasted like I’d been cooking all afternoon. My kitchen smelled like a bustling Asian street market, and the kids couldn’t wait to dive in. Whether you’re a beginner in the kitchen or a seasoned home cook looking for a new staple, this recipe hits all the right notes. It’s versatile enough to dress up for company but simple enough to throw together on a busy Monday. Dive in, and let’s turn that humble sheet pan into the star of your next lunch or dinner!

KEY INGREDIENTS IN SHEET PAN CASHEW CHICKEN

Before we get rolling, let’s talk about the powerhouse ingredients that make this dish shine. Each element brings its own unique character—from juicy proteins and vibrant veggies to aromatic spices and that signature nutty crunch. Here’s what you’ll need and why:

• Chicken breast or thighs

Provides the tender, protein-packed base of the dish. Thighs stay juicier, while breasts are leaner—both soak up the marinade beautifully.

• Olive oil

Helps the marinade cling to the chicken and promotes even browning in the oven, giving you those golden edges you love.

• Soy sauce

Delivers savory umami depth, balancing the sweetness of honey and amplifying every flavor.

• Honey

Adds a natural sweetness that caramelizes in the oven, creating a glossy, sticky coating on the chicken pieces.

• Cornstarch

Thickens the marinade so it adheres to the chicken and veggies, ensuring a saucy finish without being runny.

• Garlic powder

Infuses the mix with a warm, aromatic punch of garlicky goodness that permeates every bite.

• Ground ginger

Introduces a gentle heat and citrusy zing, brightening the overall flavor profile.

• Sesame oil

Provides a fragrant, nutty undertone that ties together the sauce and hints at Asian-inspired flair.

• Salt

Enhances natural flavors and balances the sweetness and acidity in the marinade.

• Black pepper

Lends a subtle sharpness that cuts through the sweetness and adds dimension.

• Red bell pepper

Brings vibrant color, crisp texture, and a mild, sweet flavor that complements the chicken.

• Yellow bell pepper

Adds sunshine-bright hue and juicy crunch, making each forkful a rainbow of goodness.

• Onion

Contributes a savory backbone and softens into sweet ribbons during baking.

• Cashews

Offer rich, buttery crunch that contrasts perfectly with tender chicken and veggies.

• Green onions

Sprinkle fresh, bright flavor on top, enhancing both taste and presentation.

• Sesame seeds

(Optional) Provide a delicate, toasty garnish that elevates the look and adds another layer of nutty flavor.

HOW TO MAKE SHEET PAN CASHEW CHICKEN

Let’s walk through how to transform these ingredients into a delicious one-pan wonder. This recipe is designed for simplicity, with clear, beginner-friendly steps that guarantee success every time. From prepping your pan to that final garnish, you’ll learn the techniques you need to maximize flavor and minimize fuss.

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup and even heat distribution.

2. In a large mixing bowl, combine olive oil, soy sauce, honey, cornstarch, garlic powder, ground ginger, sesame oil, salt, and black pepper. Whisk vigorously until the marinade is smooth and lump-free, ensuring a perfect coating for the chicken.

3. Add the bite-sized chicken pieces to the bowl with the marinade. Toss gently but thoroughly, making sure each piece is evenly coated. Let the chicken marinate for 10–15 minutes to absorb maximum flavor.

4. While the chicken marinates, prepare the vegetables. Slice the red and yellow bell peppers and the onion into thin strips, then set them aside.

5. Once the chicken has marinated, spread it evenly across your prepared sheet pan. Keep pieces separate so they cook through uniformly and develop golden edges.

6. Add the sliced bell peppers, onion strips, and cashews to the sheet pan, distributing everything around the chicken in a single layer for even roasting.

7. Bake in the preheated oven for 20–25 minutes, or until the chicken is cooked through and starting to turn golden brown. Stir halfway through the cooking time to ensure even browning on all sides.

8. Once the chicken is tender and slightly caramelized, remove the sheet pan from the oven. Let it rest for a couple of minutes—this helps the juices redistribute.

9. Garnish with chopped green onions and a sprinkle of sesame seeds (if using). Serve immediately over rice, noodles, or enjoy it straight from the pan for a low-carb option.

SERVING SUGGESTIONS FOR SHEET PAN CASHEW CHICKEN

When it comes to plating this sheet pan marvel, the sky’s the limit. You’ve already done the heavy lifting in the oven—now let your creativity shine with these fun and flavorful serving ideas that elevate every bite.

• Over fluffy steamed rice

Pile the juicy chicken and veggies atop a bed of hot jasmine or basmati rice. The grains soak up any extra sauce, creating a comforting, hearty bowl.

• Tossed with garlic noodles

Gently fold the roasted ingredients into buttery garlic noodles or rice noodles. Drizzle any leftover pan juices over the top for an extra saucy finish.

• Wrapped in crisp lettuce cups

Spoon the chicken and vegetable mixture into buttery lettuce leaves (like bibb or iceberg). Top with extra cashews and green onions for a light, low-carb option.

• Paired with an Asian-inspired salad

Serve alongside a fresh cucumber and carrot salad dressed in a sesame-ginger vinaigrette. The crisp, tangy greens balance the rich, savory-sweet chicken perfectly.

HOW TO STORE SHEET PAN CASHEW CHICKEN

Turning dinner into tomorrow’s lunch is a lifesaver. This cashew chicken reheats beautifully while retaining its juicy texture and crunchy accents—just follow these simple storage tips to keep everything tasting fresh.

• Refrigerator storage

Transfer cooled leftovers to an airtight container and keep in the fridge for up to 3 days. This helps lock in moisture and prevents the chicken from drying out.

• Freezer-friendly portions

Divide the cooled dish into individual freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheating in the oven

For best texture, spread leftovers on a baking sheet and heat in a 350°F (175°C) oven for 10–12 minutes. This method revitalizes the cashew crunch and crisps up the chicken.

• Quick microwave refresh

Place a serving in a microwave-safe dish, add a splash of water, and cover loosely. Heat on medium power for 1–2 minutes, stirring halfway, to keep the chicken moist.

CONCLUSION

This Sheet Pan Cashew Chicken recipe truly embodies the best of both worlds: effortless preparation and bold, layered flavors that satisfy both weeknight pragmatism and dinner-party flair. We’ve explored every step, from selecting top-notch ingredients and crafting the perfect marinade to mastering the one-pan bake that minimizes cleanup. Whether you’re new to the kitchen or a seasoned home cook hunting for a reliable, crowd-pleasing dish, this recipe delivers. It’s beginner-friendly, taking just 15 minutes to prep, 25 minutes to bake, and a brief 10-minute marinade for an unbeatable blend of savory, sweet, and nutty notes—all in a colorful medley of bell peppers, onions, and toasted cashews. Plus, at around 650 calories per serving, it strikes a wonderful balance between indulgence and nutrition.

Feel free to print this article and save it for later, tuck it into your recipe binder, or file it on your desktop as your go-to sheet pan solution. Below, you’ll find a helpful FAQ that covers common questions and troubleshooting tips, ensuring you nail every step. If you give this Cashew Chicken a whirl, I’d love to hear how it turns out! Drop your comments, questions, or feedback below—whether you need help with timing, want to swap in different veggies, or simply want to share a success story. Happy cooking, and here’s to many more flavorful adventures in your kitchen!

Print Recipe

Sheet Pan Cashew Chicken

Author: Isabella Rames

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Rest Time 10 mins Total Time 50 mins

Calories: 650

Description

A colorful blend of juicy chicken, crisp bell peppers, and toasted cashews coated in a savory-sweet sauce that bakes up golden and irresistible in one pan

Ingredients

Scale

1/2x 1x 2x 3x

• 2 lbs chicken breast or thighs, cut into bite-sized pieces

• 1 tablespoon olive oil

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 2 teaspoons cornstarch

• 1 teaspoon garlic powder

• 1 teaspoon ground ginger

• 1 teaspoon sesame oil

• ¹⁄₂ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium onion, sliced

• 1 cup cashews (unsalted)

• 2 tablespoons green onions, chopped (for garnish)

• 1 tablespoon sesame seeds (optional, for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
2. In a large mixing bowl, combine olive oil, soy sauce, honey, cornstarch, garlic powder, ginger, sesame oil, salt, and black pepper. Whisk well to create a smooth marinade.
3. Add the bite-sized chicken pieces to the bowl with the marinade. Toss the chicken to coat it evenly in the sauce. Let it marinate for 10-15 minutes for best flavor.
4. While the chicken marinates, prepare the vegetables. Slice the bell peppers and onion into thin strips, and set them aside.
5. Once the chicken is marinated, spread it evenly across the prepared sheet pan. Make sure the chicken pieces are not overcrowded so they cook evenly.
6. Add the sliced bell peppers, onion, and cashews to the sheet pan, spreading them evenly around the chicken.
7. Place the sheet pan in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and golden brown, stirring halfway through to ensure even cooking.
8. Once the chicken is done, remove the sheet pan from the oven. Garnish with chopped green onions and sesame seeds, if desired.
9. Serve immediately over rice, noodles, or enjoy it on its own.

Note

• For extra spice, you can add a pinch of red pepper flakes or some sliced chili peppers to the marinade.
• If you want to make this recipe lighter, you can use boneless, skinless chicken breast instead of thighs.
• You can substitute the cashews with other nuts like almonds or peanuts if preferred.
• This dish can be easily doubled for larger gatherings or meal prepping.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.

Keywords: sheet pan meal, cashew chicken, one pan dinner, easy weeknight recipe, healthy sheet pan, quick chicken recipe