Sheet Pan Cashew Chicken

Dinner just got a whole lot more exciting and effortless with this one-pan twist on a takeout favorite. Sheet Pan Cashew Chicken brings together tender, juicy chicken cubes cloaked in a sweet-savory honey-soy-ginger marinade, vibrant bell peppers, and crunchy roasted cashews—all roasted together in under 30 minutes. With minimal hands-on time and an easy cleanup thanks to a single sheet pan, you’ll wonder why you ever fussed with elaborate stir-fries or multiple pots and pans on a busy weeknight. Each bite delivers a harmonious blend of flavors: the gentle sweetness of honey, the savory depth of soy sauce, a hint of zing from fresh ginger, and the nutty aroma of sesame oil. Toss in pops of color from red and yellow peppers and the caramelized edges of onion slices, and you have a feast for the eyes as well as the palate.

I’ll never forget the first time I threw this together after a particularly long day juggling work calls and school drop-offs. Within minutes, my kitchen was filled with mouthwatering scents, and the sheet pan sat ready to go into the oven—no babysitting required. While the chicken and veggies roasted, I poured a quick glass of wine and took a deep breath, relishing the simplicity and confidence that come from knowing dinner practically makes itself. When that timer dinged, I sprinkled roasted cashews over everything and let them toast for just five more minutes, achieving that perfect crunchy finish. Garnished with fresh cilantro and a squeeze of lime, this dish felt like a celebration even though it was just Tuesday night. Whether you’re cooking for family, meal-prepping for the week, or simply craving a fuss-free yet impressive dinner, Sheet Pan Cashew Chicken is your new go-to. Trust me—once you taste the burst of textures and flavors, this one-pan wonder will become a regular feature in your weeknight lineup.

KEY INGREDIENTS IN SHEET PAN CASHEW CHICKEN

Before we dive into the fun of tossing everything onto a sheet pan, let’s run through the flavor heroes that make this dish pop. Each ingredient not only brings its own unique taste and texture but also works in harmony to create that irresistible sweet-savory balance with a hint of heat and a punch of freshness.

• Boneless, skinless chicken breasts: This lean protein soaks up the marinade beautifully, resulting in tender, juicy bites that are the heart of the dish.
• Roasted, unsalted cashews: These provide a delightful crunch and nutty flavor, adding a satisfying contrast to the tender chicken and veggies.
• Red bell pepper: Adds a sweet, slightly fruity note along with a vibrant pop of color to brighten the pan.
• Yellow bell pepper: Offers a mellow sweetness and golden hue, complementing the red pepper for a rainbow of nutrients and flavor.
• Medium onion: Caramelizes at high heat to bring out natural sugars and adds depth with its mellow, savory profile.
• Olive oil: Coats the chicken and veggies for even browning and crisp edges while infusing a subtle fruity richness.
• Soy sauce: Delivers umami-packed saltiness, creating the savory backbone of the glaze.
• Honey: Balances the soy sauce’s saltiness with gentle sweetness and helps form a glossy, caramelized finish.
• Rice vinegar: Introduces a bright acidity that cuts through the richness and keeps each bite lively.
• Sesame oil: A little goes a long way in adding that signature nutty aroma and depth of flavor.
• Garlic cloves: Bring a pungent warmth and aromatic lift that melds seamlessly with ginger.
• Grated ginger: Contributes a fresh, zesty zing that invigorates the palate.
• Red pepper flakes (optional): Sprinkle in for a touch of heat that brightens the sweet-savory profile.
• Salt and pepper: Fundamental seasonings that enhance every ingredient and tie the marinade together.
• Fresh cilantro: Chopped and sprinkled just before serving, it adds a burst of herbal freshness.
• Lime wedges: A squeeze of lime juice at the table amps up the citrus brightness and balances the dish beautifully.

HOW TO MAKE SHEET PAN CASHEW CHICKEN

This is where the magic happens: a straightforward sequence of steps that transforms everyday ingredients into a vibrant, flavor-packed dinner in one fell swoop. Follow along, and you’ll have a dinner steal the spotlight on your table without breaking a sweat.

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

2. In a large bowl, combine the chicken cubes with olive oil, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, red pepper flakes (if using), salt, and pepper. Toss everything together until the chicken is evenly coated in the flavorful marinade.

3. Arrange the marinated chicken in a single layer on the prepared sheet pan, leaving a little space between each piece to ensure even roasting and caramelization.

4. Add the sliced bell peppers and onion around and between the chicken pieces. Drizzle a bit of extra olive oil over the vegetables and season with salt and pepper. Give them a gentle toss so they’re lightly coated.

5. Roast the chicken and veggies in the preheated oven for 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender with slightly charred edges.

6. Remove the sheet pan from the oven and sprinkle the roasted cashews evenly over the top of the chicken and vegetables. Return the pan to the oven and roast for an additional 5 minutes to lightly toast the nuts.

7. Take the sheet pan out of the oven and let everything rest for a few minutes. Garnish with fresh chopped cilantro and serve with lime wedges on the side for a bright, citrusy finish.

SERVING SUGGESTIONS FOR SHEET PAN CASHEW CHICKEN

Once your sheet pan is piled high with golden chicken, charred veggies, and toasted cashews, it’s time to think about the perfect accompaniments to showcase those bright flavors and satisfy every craving. Whether you’re craving a comforting bowl or a low-carb twist, these ideas will turn your pan-roasted masterpiece into a restaurant-worthy plate.

• Serve over steamed jasmine rice to soak up every drop of the honey-soy glaze. The soft, fragrant grains are the perfect neutral canvas for bold flavors.
• Spoon onto a bed of cauliflower rice for a light, low-carb alternative that still captures all the juices and saucy goodness.
• Plate alongside fluffy quinoa for a protein-packed whole-grain boost that adds a gentle earthiness.
• Scoop up with buttery lettuce cups for a fresh, hand-held option that’s fun, crunchy, and naturally gluten-free.

HOW TO STORE SHEET PAN CASHEW CHICKEN

After enjoying every bite, you might find yourself with leftovers—and that’s a win when dinner is this delicious! Proper storage will help you preserve the flavors, textures, and safety of your extra cashew chicken for quick meals later in the week.

Leftover Sheet Pan Cashew Chicken can be stored in an airtight container in the refrigerator for up to 3–4 days. To keep the vegetables from turning soggy, consider laying a paper towel inside the container to absorb excess moisture.

• Refrigeration: Transfer cooled leftovers into a sealed container and place in the coldest part of your fridge. Label with the date so you can enjoy them within a few days.
• Freezing: For longer storage, portion out the cooled dish into freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Separate Components: If you’d like to maintain maximum crunch, store cashews separately and sprinkle them on when reheating. Similarly, keep lime wedges and cilantro in small bags or containers to stay fresh.
• Reheating Tips: Warm individual portions in the oven at 350°F for 10–12 minutes or in a skillet over medium heat until heated through. Avoid the microwave when possible to preserve texture—if you must, reheat in short bursts to prevent sogginess.

CONCLUSION

Sheet Pan Cashew Chicken is proof that you don’t need an arsenal of pots and pans—or a ton of time—to create a dinner that tastes like you spent hours in the kitchen. The vibrant colors of sweet red and yellow peppers, the rich honey-soy-ginger marinade, the crunch of roasted cashews, and the bright lift of fresh cilantro and lime all come together in a harmonious one-pan meal. This dish is beginner-friendly, requiring only basic prep skills and a reliable sheet pan. You’ll appreciate how it transforms simple, everyday ingredients into a feast worthy of applause, all in under 30 minutes of oven time. If you’re looking to streamline weeknight cooking, or you want a show-stopping option for casual entertaining, this Sheet Pan Cashew Chicken ticks every box: flavor, ease, and minimal cleanup.

Feel free to print this article and save it in your recipe binder or digital folder so you can revisit these instructions whenever you need a trusty go-to dinner. You’ll also find a FAQ section below to answer common questions about variations, substitutions, and troubleshooting. If you try out the recipe, tweak it with your favorite veggies, or add an extra kick of spice, I’d love to hear how it turns out! Leave a comment with your questions, feedback, or personal twists—you never know who else might be inspired by your creative spin on this vibrant, crunchy, one-pan wonder. Enjoy every saucy, nutty bite!

Print Recipe

Sheet Pan Cashew Chicken

Author: Olivia Sanders Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Calories: 500

Description

Tender chicken cubes mingle with colorful peppers and roasted cashews, all coated in a honey-soy-ginger marinade. Ready in under 30 minutes, it’s a vibrant, crunchy sheet pan dinner your family will crave.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes

• 1 cup cashews, roasted and unsalted

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium onion, sliced

• 2 tablespoons olive oil

• 3 tablespoons soy sauce

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 2 cloves, minced

• 1 teaspoon grated ginger

• ¹⁄₄ teaspoon red pepper flakes (optional, for heat)

• Salt and pepper to taste

• Fresh cilantro, chopped (for garnish)

• Lime wedges (for serving)

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 bowl, mix the chicken cubes with olive oil, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, red pepper flakes (if using), salt, and pepper. Toss until the chicken is well-coated in the marinade.
3. Arrange the marinated chicken in a single layer on the prepared sheet pan. Make sure there’s space between the chicken pieces for even cooking.
4. Add the sliced bell peppers and onion to the sheet pan. Drizzle a little extra olive oil over the vegetables and season with salt and pepper. Toss the veggies gently to coat.
5. Roast the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Remove the sheet pan from the oven and sprinkle the roasted cashews over the top of the chicken and veggies. Return the pan to the oven and roast for an additional 5 minutes to lightly toast the cashews.
7. Remove the sheet pan from the oven and let it rest for a few minutes. Garnish with fresh chopped cilantro and serve with lime wedges on the side for added flavor.

Note

• If you prefer a bit more heat, you can increase the amount of red pepper flakes or add a dash of sriracha to the marinade.
• For a low-carb version, you can serve this dish over cauliflower rice or skip the rice altogether.
• You can swap out the vegetables for any of your favorites, such as zucchini, broccoli, or snap peas.
• If you don't have sesame oil, you can use a little extra olive oil for the marinade, but the sesame oil adds a unique flavor.

Keywords: sheet pan cashew chicken, one-pan dinner, honey soy chicken, roasted cashews, easy weeknight meal, sheet pan recipes