Sheet Pan Sesame Chicken and Veggies is a simple and tasty meal that brings together tender chicken pieces coated in a flavorful sesame sauce with a colorful mix of roasted vegetables. The best part is that everything cooks together on one pan, making dinner time easy and cleanup quick. The sesame seeds add a nice crunch, while the veggies turn sweet and caramelized in the oven.
I love making this when I want a healthy meal without too much fuss. It’s one of those recipes where you can change up the veggies depending on what you have in the fridge, like bell peppers, broccoli, or snap peas. I usually toss the chicken and veggies in the sauce, spread them out on the pan, and let the oven do its magic. Plus, the smell while it’s cooking? So inviting!
Serving this with some steamed rice or noodles turns it into a complete dinner that everyone enjoys. I like to sprinkle a little extra sesame seeds on top and maybe some chopped green onions for a bit of freshness. It’s a great go-to dinner that feels a little special but comes together in no time, making it perfect for busy weeknights or when you want something satisfying and light.
Key Ingredients & Substitutions
Chicken: I prefer thighs for juiciness, but breasts work well too. Both soak up the marinade nicely. For a veggie option, try tofu or tempeh.
Vegetables: Broccoli, bell pepper, carrots, and onion add color and crunch. Feel free to swap in zucchini, snap peas, or mushrooms depending on what you have.
Marinade: Soy sauce and honey create the sweet-salty base. Use tamari for gluten-free or maple syrup instead of honey for vegan diet. Sesame oil adds a nutty touch, but olive oil can be a mild substitute.
Garnish: Toasted sesame seeds and green onions add a fresh, crunchy finish. You can skip or replace green onions with fresh cilantro or parsley for different flavor.
How Do I Make Sure the Chicken Stays Tender and Veggies Roast Perfectly?
Marinating chicken for at least 15 minutes helps it soak in flavor and stay tender while baking. Don’t skip this step if you have time.
- Cut chicken into even pieces so they cook evenly.
- Spread veggies out in a single layer on the sheet pan to help them roast, not steam.
- Drizzle olive oil on vegetables to encourage caramelization.
- Check for doneness around 20 minutes; chicken should be cooked through, veggies tender but not mushy.
Equipment You’ll Need
- Large sheet pan – perfect for roasting chicken and veggies all at once with even heat.
- Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup easier.
- Mixing bowl – for whisking and marinating the chicken and sauce combo.
- Whisk or fork – to mix the marinade ingredients smoothly.
- Knife and cutting board – for slicing chicken and chopping veggies safely.
Flavor Variations & Add-Ins
- Swap chicken thighs for turkey breast for a leaner option that still stays juicy.
- Add snap peas or baby corn for a bit of sweetness and extra crunch.
- Use hoisin sauce in place of honey for a richer, slightly tangy flavor twist.
- Top with chopped roasted peanuts or cashews instead of sesame seeds for a crunchy finish.
How to Make Sheet Pan Sesame Chicken and Veggies?
Ingredients You’ll Need:
For The Chicken and Veggies:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 medium carrots, sliced diagonally
- 1 medium yellow onion, sliced into wedges
- 1 lemon, sliced into thin rounds
- 3 green onions, chopped (for garnish)
- 2 tbsp sesame seeds, toasted (for garnish)
For The Marinade/Sauce:
- 1/4 cup soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp cornstarch (optional, for slightly thickened sauce)
- Salt and pepper to taste
- Olive oil for drizzling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15 to 60 minutes to marinate (depending on your schedule), and 20-25 minutes to cook. Total time can range from 35 minutes to just over an hour if you choose to marinate longer. Quick, easy, and full of flavor!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by heating your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it. This helps keep everything from sticking and makes cleanup easier.
2. Make the Marinade:
In a medium bowl, whisk together soy sauce, honey (or maple syrup), sesame oil, minced garlic, grated ginger, rice vinegar, cornstarch (if you want a thicker sauce), salt, and pepper. Mix well until fully combined.
3. Marinate the Chicken:
Add the bite-sized chicken pieces to the marinade, tossing them to coat evenly. Let them marinate for at least 15 minutes — or up to 1 hour in the fridge if you have the time for extra flavor.
4. Prepare the Vegetables:
Arrange the broccoli florets, sliced red bell pepper, carrots, onion wedges, and lemon slices evenly across the prepared sheet pan. Drizzle the veggies lightly with olive oil, and season with a pinch of salt and pepper to enhance their natural flavors.
5. Add Chicken and Remaining Marinade:
Place the marinated chicken pieces evenly among the vegetables on the sheet pan. Pour any leftover marinade over the chicken and veggies to boost the flavor.
6. Bake Everything Together:
Put the sheet pan in your preheated oven and bake for 20 to 25 minutes. Your chicken should be cooked through, and the veggies tender with a lovely caramelized edge.
7. Finish and Serve:
Take the pan out of the oven and sprinkle toasted sesame seeds and chopped green onions all over the dish. Serve warm, with steamed rice or noodles if you like, for a complete meal.
Enjoy your delicious, easy-to-make Sheet Pan Sesame Chicken and Veggies!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. This ensures even cooking and the best texture.
Can I Substitute Vegetables?
Absolutely! Feel free to swap in your favorite veggies like zucchini, snap peas, or mushrooms. Just cut them into similar sizes for even roasting.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or soy sauce if needed to keep it moist.
Can I Make This Recipe Ahead of Time?
Yes! Marinate the chicken and chop the veggies ahead, then assemble everything on the sheet pan right before baking. This saves time on busy days.
