If you’re looking for an easy, flavorful dinner that comes together without a fuss, you’ll love this Sheet Pan Cashew Chicken Recipe. It's perfect for busy weeknights when you want something hearty and satisfying but don’t want to spend hours cooking. This recipe combines tender chicken, crunchy cashews, and a vibrant mix of veggies all roasted on one pan for minimal cleanup and maximum flavor.
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In the Kitchen
This Sheet Pan Cashew Chicken Recipe strikes the perfect balance of rich, sweet, and savory flavors without demanding a lot of hands-on time. The magic happens through roasting everything together, letting the natural sugars caramelize and the cashews toast to crunchy perfection.
- Juicy and Tender Every Time: Marinating the chicken in soy, honey, and sesame oil infuses it deeply, keeping the meat moist and flavorful through roasting.
- Golden, Satisfying Finish: Roasting at a high temperature crisps edges and caramelizes the veggies and chicken beautifully.
- Simple Ingredients, Big Impact: Using pantry staples and fresh produce means no complicated shopping or prep but a dish packed with flavor.
- Weeknight to Weekend Ready: It’s elegant enough to serve company, yet quick enough for any day—no stress, all taste.
Ingredients at a Glance
Choosing fresh, quality ingredients makes a huge difference here—especially with the cashews and chicken. Feel free to source organic veggies or local chicken if you can; it really lifts the dish in every bite.
- Boneless, Skinless Chicken Breasts: Look for firm, pink flesh with no odor for tender, juicy results.
- Red & Green Bell Peppers: Choose vibrant, unblemished peppers for the best color and sweetness after roasting.
- Red Onion: Adds a gentle sweetness and depth; fresh and firm is key.
- Unsalted Cashews: Preferred over salted to control the final saltiness and allow seasoning to shine.
- Soy Sauce, Honey, Rice Vinegar, Sesame Oil: Pantry staples that build rich flavor layers with umami, sweetness, and tang.
- Fresh Garlic & Ginger: Use fresh for the best aromatic punch, not powders.
- Fresh Cilantro: For a bright, herbal finish that balances the rich roasted elements.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Sheet Pan Cashew Chicken Recipe
Step 1 — Preheat and Prepare for Roasting
Start by preheating your oven to 400°F (200°C). A hot oven is essential—it’s what gives those edges a toasty golden finish and helps everything cook evenly. While the oven’s warming up, get your sheet pan ready by lining it with parchment paper or a silicone mat for easy cleanup. I like to use parchment because it also helps prevent sticking without any extra oil.
Step 2 — Whisk Up the Flavorful Marinade
In a large mixing bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Whisk them until smooth and homogenous—you’ll notice the honey suspending well in the thinned soya and oils, creating a glossy marinade. This mix will be your flavor powerhouse. Season lightly with salt and pepper, keeping in mind the soy sauce adds saltiness too.
Step 3 — Marinate the Chicken
Add the bite-sized chicken pieces to the bowl and toss thoroughly so each piece is coated in that glossy marinade. I like to let this rest for at least 15 minutes, or longer if you have time—it makes a noticeable difference. If you’re in a rush, 15 minutes still infuses beautiful flavor and moisture that keeps the meat tender.
Step 4 — Arrange Chicken and Veggies on the Sheet Pan
Spread the marinated chicken evenly on the prepared sheet pan. Add the chopped red and green bell peppers and diced red onion around the chicken, ensuring everything is in a single layer. Crowding the pan leads to steaming instead of roasting, so give everything enough breathing room. The colors here really pop once roasted, so spreading out is also key for visual appeal.
Step 5 — Season and Bake
Drizzle any leftover marinade evenly over the chicken and vegetables. A quick sprinkle of salt and pepper will help elevate the flavors further, but don’t overdo it since soy sauce already packs saltiness. Pop the pan into your preheated oven and bake for 20 minutes. After 20 minutes, take the pan out and gently toss or stir everything to encourage even roasting.
Step 6 — Add Cashews and Finish Baking
Sprinkle the unsalted cashews evenly on top. Return the pan to the oven for another 10-15 minutes. The cashews toast and add a lovely crunchy texture contrast with buttery notes. At this point, the chicken should be fully cooked—check that it’s no longer pink inside and juices run clear. The veggies will be tender but still crisp around the edges—just how I like them.
Step 7 — Garnish and Serve Your Sheet Pan Cashew Chicken Recipe
Once out of the oven, scatter fresh cilantro liberally over the dish. The herb freshness cuts through the richness and adds vibrant color. Serve hot over rice or noodles to soak up all the caramelized juices and enjoy the variety of textures and flavors right at your fingertips.
Things to Remember
I’ve learned the hard way that marinating is your friend, but don’t let the chicken soak too long or it can get mushy. Also, spacing and tossing midway are key for even cooking and that irresistible golden finish. Don’t skimp on the cashews—they absolutely make the dish.
- Doneness Cue: Chicken should reach an internal temperature of 165°F and look opaque with no pinkness.
- Temperature Trick: A 400°F oven crisps ingredients nicely without drying out the chicken.
- Make-Ahead Move: You can marinate the chicken in the morning and refrigerate until ready to roast.
- Common Pitfall: Crowding the pan leads to soggy veggies—spread everything out.
Ways to Serve It
Finishing Touches
A squeeze of fresh lime over your Sheet Pan Cashew Chicken Recipe just before serving adds a zesty brightness that perks up the whole dish. If you like heat, a few flakes of chili or a drizzle of sriracha complements the sweet-salty glaze perfectly. Fresh chopped scallions make a pretty garnish too and add a mild oniony crunch.
Plays Well With
This one-pan wonder feels right at home alongside steamed jasmine rice or simple garlic noodles. I often serve it with a light cucumber salad for freshness or even some roasted broccoli for extra green. The cashews bring richness, so something crisp and cool balances the bite nicely.
Simple Plating Upgrades
Serve your sheet pan cashew chicken recipe in a pretty shallow bowl with a sprinkle of toasted sesame seeds and extra cilantro. Layer the chicken and veggies over a mound of fluffy rice or noodles and garnish with thinly sliced red chili for a pop of color. It’s so quick but instantly looks restaurant-worthy.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store any leftovers in an airtight container and refrigerate for up to 3 days. The chicken and veggies hold moisture well but the cashews may soften slightly over time. Re-crisp them briefly before serving for the best experience.
Freezing Tips
This recipe freezes okay but I recommend freezing without the fresh cilantro garnish. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge for best texture, as some veggies may get a bit softer after freezing.
Reheating Sheet Pan Cashew Chicken Recipe Without Drying Out
Reheat leftovers gently in a 350°F oven for 10-15 minutes to preserve juiciness and bring back some crisp on the edges. You can microwave it covered with a damp paper towel to keep moisture, or use an air fryer for 5-7 minutes to re-crisp the cashews. Just keep an eye to avoid drying out the chicken.
Frequently Asked Questions
Absolutely! Boneless, skinless chicken thighs will stay even more tender and juicy, plus they add richer flavor. Adjust cooking time slightly if your pieces are larger.
Try toasted pumpkin seeds or sunflower seeds for crunch without nuts. Alternatively, omit nuts entirely and add extra veggies for texture.
Yes! Use tamari or a gluten-free soy sauce substitute to keep it gluten-free without sacrificing flavor.
Yes, you can freeze leftovers for up to 2 months. For best results, avoid freezing with fresh herbs and reheat gently to preserve texture.
Final Thoughts
I always come back to this Sheet Pan Cashew Chicken Recipe when I need a no-fuss meal that feels special. It’s one of those dishes where the flavors just develop beautifully with minimal effort, and I love how the cashews add that satisfying crunch without extra work. I hope you enjoy making it as much as I do—here’s to many delicious dinners ahead!
PrintFull Printable Recipe
Sheet Pan Cashew Chicken Recipe
Sheet Pan Cashew Chicken is a flavorful and easy-to-make dinner featuring marinated chicken breasts, colorful bell peppers, red onions, and crunchy cashews roasted to perfection. This one-pan meal combines sweet, savory, and tangy flavors from a delicious homemade marinade, making it perfect for busy weeknights.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
For The Chicken and Vegetables:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, diced
- 1 cup unsalted cashews
For The Marinade:
- ¼ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
For Garnishing:
- Fresh cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables evenly.
- Make the Marinade: In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and minced ginger until fully combined.
- Marinate the Chicken: Add bite-sized chicken pieces to the marinade and coat well. Let it sit for at least 15 minutes to absorb the flavors.
- Prepare the Sheet Pan: Arrange the marinated chicken, chopped red and green bell peppers, and diced red onion in a single layer on a sheet pan.
- Add Seasoning: Drizzle any remaining marinade over the chicken and vegetables. Season with salt and pepper to taste.
- Bake the Chicken: Bake in the preheated oven for 20 minutes. Remove and stir gently for even cooking.
- Add the Cashews: Sprinkle the unsalted cashews over the mixture and return to the oven. Bake for an additional 15 minutes until the chicken is cooked through and the cashews are slightly caramelized.
- Garnish and Serve: Remove from the oven and sprinkle fresh cilantro on top. Serve hot, ideally over rice or noodles.
Notes
- Marinating the chicken longer than 15 minutes will deepen the flavor.
- If preferred, substitute chicken thighs for juicier meat.
- Use gluten-free soy sauce to make the dish gluten-free.
- Serve this dish with steamed rice or noodles for a complete meal.
- For a spicier kick, add red pepper flakes to the marinade.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
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