Sheet Pan Sesame Chicken and Veggies
Sheet Pan Sesame Chicken and Veggies is a quick and easy dinner that’s packed with flavor and color. You get tender chicken pieces roasted right alongside crisp, sweet vegetables, all…
Tip: save now, cook later.Sheet Pan Sesame Chicken and Veggies is a quick and easy dinner that’s packed with flavor and color. You get tender chicken pieces roasted right alongside crisp, sweet vegetables, all coated in a tasty sesame sauce that’s both a little nutty and a little sticky. It’s the kind of meal that smells amazing while it’s cooking and looks beautiful straight out of the oven.
I love making this recipe on busy weeknights because it’s basically a one-pan wonder—less cleanup and more time to relax. The sesame sauce is my favorite part; I usually toss in a little extra garlic and a splash of soy sauce to make it pop even more. Plus, it’s so satisfying to have the veggies roasted just right: tender but with some bite left.
Serving it over a bed of fluffy rice or alongside some steamed noodles really rounds out the meal. I like to sprinkle a few sesame seeds and chopped green onions on top for a simple, fresh finish that everyone loves. This dish always feels like a little treat, even on a regular day, and I bet it will become one of your go-to dinners too.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless breasts for their lean, tender meat. You can try thighs if you want juicier results; just adjust cooking time a bit.
Vegetables: This mix of broccoli, bell pepper, asparagus, carrot, and onion gives color and crunch. Swap any veggies you prefer, like snap peas or zucchini, depending on what you have.
Sesame sauce: Soy sauce and sesame oil create the main flavor. Use low-sodium soy if you want less salt. Honey adds sweetness, but maple syrup works well too, especially if you want a vegan version.
Sesame seeds: These add a nice crunch and nutty flavor. Toast them lightly on the pan for extra aroma before serving.
How Do You Make the Sesame Sauce Thick and Glazy?
Getting the sauce just right is key. Here’s how I do it:
- Mix soy sauce, honey, vinegar, sesame oil, garlic, and ginger in a saucepan and bring to a simmer.
- Slowly add the cornstarch slurry (cornstarch + water) while stirring constantly.
- Keep stirring for 1-2 minutes until the sauce thickens to a glossy glaze.
- Remove from heat right away to stop thickening; the sauce will coat the chicken and veggies nicely once tossed.
Stirring constantly prevents lumps and keeps the texture smooth.
What’s the Best Way to Roast Chicken and Veggies Together?
Even cooking means tossing halfway:
- Spread everything in a single layer on the sheet pan to avoid steaming.
- Roast at 400°F (200°C) for about 20-25 minutes, stirring or flipping halfway through.
- Check chicken is cooked (no pink inside) and veggies are tender but still crisp.
This method keeps the chicken juicy and the vegetables nicely roasted without overcooking either.
Equipment You’ll Need
- Large sheet pan – perfect for roasting chicken and veggies all at once with space to spread everything out.
- Parchment paper or silicone baking mat – makes cleanup easy and stops food from sticking to the pan.
- Large mixing bowl – you’ll toss chicken and veggies with oil and seasoning here for even coating.
- Small saucepan – to make the sesame sauce smoothly without burning it.
- Whisk – helps combine sauce ingredients and keeps it lump-free when thickening.
- Measuring spoons and cups – for accuracy, especially with the sauce flavors.
Flavor Variations & Add-Ins
- Swap chicken for tofu or tempeh to make it vegetarian; they soak up the sauce nicely when pressed and marinated.
- Add snap peas or sugar snap peas for a sweet crunch that pairs well with the sesame flavor.
- Use a splash of sriracha or chili flakes in the sauce if you like a bit of heat.
- Top with chopped green onions or fresh cilantro after cooking for a fresh, bright finish.
How to Make Sheet Pan Sesame Chicken and Veggies
Ingredients You’ll Need:
For The Chicken and Veggies:
- 1.5 lbs (about 700g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper, chopped into bite-size pieces
- 1 cup asparagus, cut into 2-inch pieces
- 1 large carrot, sliced
- 1 small onion, chopped into chunks
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons sesame seeds
For The Sesame Sauce:
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to cook. So, from start to finish, you’ll spend roughly 30-35 minutes to get this delicious, healthy meal on your table.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to make cleanup easier and prevent sticking.
2. Toss Chicken and Veggies:
In a big bowl, add your bite-sized chicken and all the chopped vegetables: broccoli, bell pepper, asparagus, carrot, and onion. Drizzle with olive oil, then sprinkle with salt and pepper. Toss everything well so it’s evenly coated.
3. Roast Everything:
Spread the chicken and veggie mixture out on the prepared sheet pan in a single layer. Roast in the oven for about 20-25 minutes. Halfway through, stir the mixture to help it cook evenly. The chicken should be cooked through, and the vegetables tender but still crisp.
4. Make the Sesame Sauce:
While roasting, make the sauce. In a small saucepan, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. Bring it to a gentle simmer over medium heat.
5. Thicken the Sauce:
Add the cornstarch slurry (cornstarch mixed with water) to the simmering sauce. Stir constantly for 1-2 minutes until the sauce thickens to a beautiful glaze. Remove from heat once thickened.
6. Combine and Finish:
When the chicken and veggies are done roasting, take the pan out of the oven. Drizzle the thickened sesame sauce all over, then gently toss everything together to coat evenly.
7. Add Sesame Seeds and Serve:
Sprinkle the sesame seeds over the top. If you like, pop the pan back into the oven for 2-3 more minutes to warm the sauce further and lightly toast the sesame seeds. Serve hot, on its own or with steamed rice or noodles.
Enjoy your vibrant and healthy Sheet Pan Sesame Chicken and Veggies!
Can I Use Frozen Chicken for This Recipe?
Yes, you can, but make sure to fully thaw the chicken first—preferably overnight in the fridge. Pat it dry before cutting to avoid excess moisture, which can affect roasting.
Can I Substitute Other Vegetables?
Absolutely! Feel free to swap in veggies like snap peas, zucchini, or green beans based on what you have on hand. Just cut them into similar sizes to ensure even roasting.
How Do 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 the sauce has thickened too much.
Can I Make the Sauce Ahead of Time?
Yes, you can prepare the sesame sauce ahead and refrigerate it for up to 2 days. Reheat slowly on the stove and whisk before drizzling over the chicken and veggies.