Sheet Pan Honey-Sesame Chicken

5 from 17 votes
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Sheet Pan Honey-Sesame Chicken is a healthy, vibrant meal ready to be this week’s easy dinner winner. Quick, flavorful, and best served over rice.

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Sheet pan honey-sesame chicken and veggies mixed together on a blue baking sheet.
Read more: Sheet Pan Honey-Sesame Chicken

Why You’ll Love this Honey-Sesame Chicken

We are long due for a sheet pan chicken recipe. As much as I love this Sheet Pan Vegetable Bake and Sheet Pan Salmon and Potatoes, they recently called to request some additional company.

The beauty of a sheet pan meal is that they are super streamlined, and leave you with very few dishes to clean.

I love that this recipe makes use of an assortment of colorful veggies, lean chicken breasts, and a dynamite sauce.

The healthy lifestyle phrase “eat the rainbow” stems from the idea that foods of different colors boast a broader assortment of important vitamins and nutrients.

Not to mention a wider range of delicious flavors and textures! The veggies in this Honey-Sesame Chicken are super versatile, however I love including a mix of bell peppers, onion, and broccoli.

The only thing missing from this all-star lineup is some white or brown rice for serving. (Or cauliflower rice if you’re going low-carb.)

For more weeknight-friendly chicken recipes, also check out my Thai Peanut Chicken and Chicken Cashew Salad.

The Ingredients

Recipe ingredients arranged on a wooden platter with text labels.
  • Chicken: You can use either boneless, skinless breasts or thighs. Just make sure to cut the chicken into similar size pieces to promote even cooking.
  • Bell Peppers: I love using red and orange bell peppers, which are sweeter and rich in vitamin C.
  • Onion: You need one whole red onion, which should be cut into large chunks.
  • Broccoli: Another fantastic source of vitamin C and fiber.
  • Soy Sauce: Since you need a large amount of soy sauce, it’s best to use a lower-sodium variety. To make gluten free, use lower-sodium tamari.
  • Honey: The sticky-sweetness of honey helps caramelize the chicken and veggies while they roast in the sauce.
  • Sesame Oil: Look for toasted sesame oil, which is darker in color, for a bigger flavor punch.
  • Rice Vinegar: Either seasoned or unseasoned rice vinegar will work!
  • Garlic + Ginger: The dynamic combo creates an aromatic foundation of the sauce.
  • Scallions: For garnish. Alternatively, you can use fresh cilantro or even chives.
  • Cashews: Optional, however they do make the dish extra satiating.
  • Sesame Seeds: Look for toasted sesame seeds to sprinkle overtop. They add extra richness, and amplify the sesame flavor of the sauce.

For a complete list of recipe ingredients and quantities, see the recipe card below.

Substitutions and Additions:

  • Add Zucchini: In place of the bell peppers or broccoli, zucchini is a great stand-in veggie.
  • Use Chicken Thighs: I opted for boneless, skinless chicken breasts. If you prefer chicken thighs, you can use boneless, skinless thighs instead; simply cut them into similar, bite-size pieces.
  • Use Sausage: Use your favorite brand of chicken sausage in place of chicken breasts. (And if you’re a fan of sheet pan sausage meals, you’ll love my Sheet Pan Pesto Gnocchi recipe!)
  • Make Spicy: Add a pinch of chili flakes to the sauce, or a drizzle of chili oil. You can also top each serving with a drizzle or sriracha or your favorite hot sauce.

Step-by-Step Instructions

Step 1: Prepare Honey-Sesame Sauce by combining soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger; whisk to combine.

Step 2: Roast Veggies. Arrange veggies on a sheet pan and toss with half of the sauce; bake for 15 minutes.

Bell peppers, broccoli, and red onion being tossed in sauce and roasted on a blue baking sheet.

Step 3: Marinate Chicken in remaining half of the sauce while the veggies roast.

Step 4: Bake Chicken. Push veggies to half of the baking sheet and add chicken and marinade in open half. Scatter cashews overtop, and bake for 15 more minutes.

Chicken being marinated in sauce, and added to the baking sheet with roasted veggies.

Step 5: Garnish with green onion and sesame seeds, and serve over rice.

Assorted vegetables, chicken, and cashews on a large baking sheet after being roasted.

Serving Suggestions:

Once the honey-sesame chicken and veggies are roasted, you can use them in a variety of ways to stretch the meal even further. Here are a few ideas:

  • Rice or Quinoa: white rice, brown rice, or quinoa for a little extra protein and fiber.
  • Cauliflower rice: for a lower-carb alternative that’s still mighty satisfying.
  • Salad: toss with arugula for a hearty green salad. Drizzle with a bit of extra sesame oil and rice vinegar to make a quick dressing.
  • Enjoy as is! This recipe works well as a standalone one-pan meat + vegetable dinner.

Storage Tips:

  • To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. Reheat individual portions in the microwave, or in a skillet over medium heat.
  • To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Honey-sesame chicken and veggies served over rice in a blue serving bowl.

More Sheet Pan Dinner Recipes:

If you make this recipe, be sure to snap a pic and tag @dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates.

5 from 17 votes

Sheet Pan Honey-Sesame Chicken

Sheet Pan Honey-Sesame Chicken is a healthy, vibrant meal ready to be this week’s easy dinner winner. Easy, flavorful, and best served over rice.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Equipment

  • Large sheet pan
  • Mixing bowl

Ingredients  

  • 1/2 cup lower-sodium soy sauce or tamari
  • 1/4 cup honey
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. toasted sesame oil
  • 3 garlic cloves, minced
  • 1 Tbsp. minced or grated fresh ginger
  • Pinch of chili flakes (optional)
  • 2 bell peppers (I use red and orange), cut into 1×1-inch chunks
  • 1 small red onion, peeled and cut into chunks
  • 3 cups broccoli florets
  • 1 lb. boneless, skinless chicken breasts or thighs, cut into pieces
  • 1/2 cup raw cashews
  • 1/4 cup finely chopped scallions (green onion)
  • 2 Tbsp. toasted sesame seeds

Suggested for Serving

  • White or brown rice, quinoa, or rice noodles
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Instructions 

  • Preheat oven to 425ºF.
    In a large liquid measuring cup or mixing bowl, combine soy sauce, honey, vinegar, sesame oil, garlic, ginger, and chili flakes (if using); whisk well to combine.
  • Spread bell peppers, red onion, and broccoli out on a large, rimmed baking sheet. Pour half of the sauce over veggies, and toss to coat. Roast for 15 minutes.
    Meanwhile, place the chicken in a bowl and cover with remaining sauce.
  • After 15 minutes, push roasted veggies to one side of the baking sheet, and add chicken in the marinade to open half. Scatter in cashews, making sure to also coat in some of the sauce/marinade.
    Place back in the oven for 12 to 15 more minutes, until the chicken is cooked through.
  • Mix everything together on the baking sheet, and garnish with green onion and sesame seeds. Serve over rice, quinoa, or rice noodles.

Notes

  • To Store. Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. Reheat individual portions in the microwave, or in a skillet over medium heat.
  • To Freeze. Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 2cups | Calories: 417kcal | Carbohydrates: 32.5g | Protein: 32.5g | Fat: 19g | Saturated Fat: 3g | Sodium: 1180mg | Fiber: 4g | Sugar: 24g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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Recipe Rating




8 Comments

  1. Emily says:

    5 stars
    So good and so easy. Will definitely make again!

  2. Renee says:

    My family loved this! So much flavor and easy to make.

  3. Lennie Gail Mitcham says:

    5 stars
    I will definitely make this again. The flavor was perfect. It was so easy and quick. I cheated a little and used frozen garlic and ginger cubes. I also used roasted cashews, and it turned out amazing.

  4. Kelly Ann says:

    5 stars
    This was SO delicious and easy!!! Loved the flavors! More sheet pan meals, please!

    1. Jamie Vespa says:

      I’m so glad the recipe was a hit! Thank you for taking the time to leave a review! – Jamie

  5. Jennifer Barton says:

    5 stars
    Another winner! I use stainless steel sheets and after the first 7 minutes, there were a couple dark spots but after a good stir, it wasn’t a problem but I did stir a little more frequent than the directions just to make sure. I ended up broiling for a minute or two to get some additional color on the chicken and to thoroughly cook a couple bigger pieces of chicken. The only thing I wasn’t crazy about was the texture of the raw cashews. I’d try some roasted ones next time. Served with jasmine rice which was perfect for soaking up all the yummy honey sauce!

  6. Joe says:

    5 stars
    We loved it! The unique blend of flavors made this quite the delicious dish. It would’ve never occurred to me to use such varied ingredients. Thank you for the hard work of figuring it out for me. Prep was easy to follow. The household culinary experts said, let’s do this one again!

    1. Jamie Vespa says:

      So glad you enjoyed this one, Joe! Thank you for taking the time to leave a review!