This Sheet Pan Sesame Chicken is a quick and easy one-pan dinner that features tender chicken breasts, roasted vegetables, and a flavorful sesame sauce. It’s an ideal weeknight meal that’s both healthy and delicious, with a savory mix of sesame oil, soy sauce, and a touch of honey to bring all the flavors together.

Why You’ll Love This Recipe

Effortless Cleanup: With everything cooking on one sheet pan, this meal is as easy to prepare as it is to clean up afterward. No fuss, no mess!
Healthy and Flavorful: The sesame sauce adds a rich, savory taste to the chicken and vegetables, making this dish a satisfying yet healthy option for dinner.
Quick and Easy: Ready in just 40 minutes, this recipe is perfect for busy weeknights when you need a wholesome meal without a lot of prep time.

Ingredients

For the Chicken and Vegetables:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame seeds
1 teaspoon red pepper flakes (optional)
1 cup broccoli florets
1 cup sliced carrots
1/2 cup sliced bell peppers
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set your oven to 400°F (200°C).
Prepare the Sauce: In a small bowl, whisk together olive oil, sesame oil, soy sauce, honey, rice vinegar, garlic, ginger, sesame seeds, and red pepper flakes (if using).
Coat the Chicken: Place the chicken breasts on a sheet pan and drizzle with half of the sesame sauce. Toss to coat the chicken evenly.
Arrange the Vegetables: Add the broccoli, carrots, and bell peppers around the chicken on the sheet pan. Drizzle the vegetables with the remaining sesame sauce and season everything with salt and pepper.
Roast: Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
Garnish and Serve: Remove from the oven and garnish with fresh cilantro before serving.

Servings and Timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Vegetable Options: Feel free to swap out the vegetables for your favorites. Zucchini, sweet potatoes, or green beans would work wonderfully.
Spicy Version: Add more red pepper flakes or a dash of sriracha for an extra kick of heat.
Protein Alternatives: This recipe can also be made with chicken thighs, tofu, or even shrimp if you prefer a different protein.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in the microwave or in the oven at 350°F (175°C) until warmed through.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great in this recipe. Just adjust the cooking time as chicken thighs may take a few extra minutes to cook through.

2. Can I use frozen vegetables?

Fresh vegetables will give the best texture and flavor, but you can use frozen vegetables if needed. Just be aware they may release more moisture during cooking.

3. Is this recipe gluten-free?

Yes, you can make this recipe gluten-free by using tamari or a gluten-free soy sauce alternative.

4. How can I make this recipe spicier?

Add more red pepper flakes or a drizzle of sriracha to the sauce for extra heat. Adjust according to your spice preference.

5. Can I prepare this recipe in advance?

You can prepare the sauce and marinate the chicken for up to 4 hours in advance. However, it’s best to add the vegetables just before roasting.

6. Can I substitute honey with another sweetener?

Yes, you can substitute honey with maple syrup or agave nectar if you prefer a vegan or different sweetener.

7. What should the internal temperature of the chicken be?

The chicken is done when it reaches an internal temperature of 165°F (75°C). A meat thermometer is the best way to ensure it’s fully cooked.

8. Can I double the recipe?

Yes, you can double the recipe. Just make sure to use a larger sheet pan or two separate pans to ensure even cooking.

9. Can I freeze the leftovers?

Yes, you can freeze the cooked chicken and vegetables for up to 2 months. Thaw in the refrigerator before reheating.

10. Can I add more vegetables?

Definitely! Feel free to add more vegetables to the mix, like cauliflower, sweet potatoes, or snap peas, to suit your preferences.

Conclusion

Sheet Pan Sesame Chicken is a fantastic option for a healthy, quick, and easy weeknight dinner. With minimal prep and cleanup, this flavorful meal will become a favorite in your recipe rotation. Enjoy the rich flavors of sesame, honey, and ginger paired with tender chicken and roasted vegetables for a balanced and satisfying meal.