Sheet Pan Sesame Chicken and Veggies is a one-pan wonder that brings together juicy chicken pieces coated in a sweet and tangy sesame sauce, paired with colorful, tender vegetables. It’s a simple, hands-off meal that comes together quickly and fills your kitchen with a mouthwatering aroma.
I love making this dish on busy weeknights because it’s so easy to prepare and clean up afterward. Just toss everything on the sheet pan, pop it in the oven, and let it cook while you take a moment to relax. The sesame sauce adds a nice punch of flavor without needing a ton of extra ingredients, which makes it my go-to recipe when I want something tasty but fuss-free.
My favorite way to serve this is over a bed of steamed rice or noodles, so all the delicious sauce can soak in. It’s the kind of meal that feels cozy and satisfying, yet still fresh with those crisp veggies. Plus, the leftovers reheat really well, so it’s a win for lunch the next day too!
Key Ingredients & Simple Swaps for Sheet Pan Sesame Chicken and Veggies
Chicken breasts: Using boneless, skinless chicken breasts keeps the dish lean and quick to cook. You can swap for chicken thighs if you want juicier meat, but adjust cooking time slightly.
Veggies: The mix of zucchini, broccoli, onions, and bell peppers gives color and crunch. Feel free to use whatever veggies you like or have on hand, like snap peas or carrots.
Marinade: Olive oil, soy sauce, honey, and rice vinegar create a balanced sweet-and-savory flavor. For soy sauce, use tamari for gluten-free or coconut aminos for a soy-free option.
Garlic and ginger: Ground or fresh both work. Fresh ginger gives a brighter zing, but the powder is handy and still tasty.
Sesame seeds: These add a nice nutty flavor and crunch at the end. You can toast them lightly in a pan beforehand for even more aroma.
How Do You Get Even Cooking When Roasting Chicken and Veggies Together?
Cooking chicken and veggies on the same pan means you want everything done just right without overcooking or undercooking any part. Here’s how I do it:
- Cut chicken into similar-sized chunks so they cook evenly.
- Slice vegetables uniformly; sturdier veggies like broccoli can be smaller, softer ones like zucchini slightly bigger.
- Spread everything in a single layer with space between pieces to help roasting and browning.
- Midway through cooking, stir or turn veggies once to help even roasting and prevent sticking.
- Keep an eye near the end so veggies don’t burn but chicken reaches 165°F (74°C).
Following these simple steps helps get tender veggies and juicy chicken all from one pan—making cleanup easier too!
Equipment You’ll Need
- Large sheet pan – big enough to spread chicken and veggies in one layer for even cooking.
- Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup easier.
- Mixing bowl – to toss chicken and veggies with the marinade without mess.
- Whisk or fork – for combining the marinade ingredients smoothly.
- Meat thermometer – to check the chicken is safely cooked to 165°F (74°C).
- Spatula or tongs – handy for turning veggies halfway through roasting.
Flavor Variations & Add-Ins
- Swap chicken breasts for tofu or tempeh if you want a vegetarian option; marinate similarly and roast until golden.
- Add chopped cashews or peanuts after baking for extra crunch and a nutty touch.
- Include sliced mushrooms or snap peas for more veggie variety and texture contrast.
- Try a splash of sriracha or chili flakes in the marinade if you like a bit of heat.
How to Make Sheet Pan Sesame Chicken and Veggies
Ingredients You’ll Need:
For The Chicken and Marinade:
- 1.5 lbs boneless, skinless chicken breasts, cut into halves or large chunks
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
- Salt and black pepper, to taste
For The Veggies:
- 1 medium zucchini, sliced into half-moons
- 2 cups broccoli florets
- 1 large red onion, cut into wedges
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
For Garnish:
- 1 tablespoon sesame seeds
- 2 tablespoons chopped fresh cilantro or green onions (optional)
Time Needed
About 10 minutes to prep and marinate, plus 20-25 minutes roasting. Total time: roughly 35 minutes from start to delicious finish!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Set your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Make the Marinade and Coat the Chicken:
In a big bowl, whisk together olive oil, soy sauce, honey, rice vinegar, garlic powder, ginger, salt, and pepper until smooth. Add the chicken pieces and stir well to coat. Let it sit for 10 minutes so the flavors soak in.
3. Add the Veggies:
Put all your chopped veggies into the bowl with the marinade. Toss gently to make sure everything is evenly coated with that tasty sauce.
4. Arrange and Roast:
Spread the chicken and veggies out evenly on your prepared sheet pan in a single layer—this helps them cook evenly and get a nice roast. Pop it in the oven for 20-25 minutes, until chicken is cooked through (look for 165°F/74°C with a meat thermometer) and veggies are tender with a bit of char.
5. Add Sesame Seeds and Finish Cooking:
About 5 minutes before done, sprinkle the sesame seeds over everything and return to the oven. This gives them a toasty flavor and pleasant crunch.
6. Garnish and Serve:
Take the pan out of the oven. Sprinkle chopped fresh cilantro or green onions on top if you like. Serve warm, with steamed rice or quinoa if you want a full meal.
Can I Use Frozen Chicken in This Recipe?
Yes, but ensure the chicken is fully thawed before marinating and cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing, then pat dry to remove excess moisture.
Can I Substitute Other Vegetables?
Absolutely! Feel free to swap in vegetables like snap peas, carrots, mushrooms, or green beans depending on your preference or what’s available. Just cut them into similar sizes for even cooking.
How Do I Store Leftovers?
Store 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 extra soy sauce if the dish seems dry.
Can I Make This Recipe Gluten-Free?
Yes! Use tamari or coconut aminos instead of regular soy sauce to keep it gluten-free without sacrificing flavor.