Name: Sheet Pan Cashew Chicken for Easy, Flavor-Packed Dinners
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pound Boneless, Skinless Chicken Breasts; 1 cup Unsalted Raw Cashews; 2 cups Bell Peppers (Red and Green, diced); 1/4 cup Low-Sodium Soy Sauce or Tamari (Tamari for gluten-free); 2 tablespoons Honey (Can substitute with maple syrup or agave for vegan); 2 tablespoons Rice Vinegar (White wine vinegar or apple cider vinegar can substitute); 1 tablespoon Toasted Sesame Oil; 2 cloves Garlic (Minced); 1 tablespoon Ginger (Freshly grated); to taste Salt; to taste Pepper; 1/4 cup Fresh Cilantro (Optional)

The aroma of sweet and savory spices wafts through the kitchen, igniting a hunger that only a satisfying meal can quell. Enter the Easy Sheet Pan Cashew Chicken, a delightful dish that transforms a typical weeknight dinner into something extraordinary. This recipe seamlessly brings together tender marinated chicken, vibrant bell peppers, and crunchy cashews—all roasted on one sheet pan for quick, easy cleanup. It’s perfect for those busy evenings when time is short but you still crave a home-cooked feast. With a gluten-free option and a speedy prep time, this flavorful meal not only pleases the palate but also fits seamlessly into your active lifestyle. Are you ready to elevate your dinner game and explore the delicious flavors of this crowd-pleaser?

Why is Sheet Pan Cashew Chicken a Must-Try?

Easy preparation: With just a few simple steps, you can have a delightful meal ready in no time.
Minimal cleanup: Cooking everything on one sheet pan means less time washing dishes!
Health-conscious option: Packed with protein and fresh veggies, this dish is as nutritious as it is delicious.
Customizable flavors: Feel free to substitute different proteins or veggies based on your preferences; it’s versatile and fun! If you love quick meals, check out my Cajun Chicken Pasta or Honey BBQ Chicken.
Crowd-pleaser: Its array of colors and crunch make it a hit at any dinner table, pleasing both family and friends!

Sheet Pan Cashew Chicken Ingredients

For the Chicken

Chicken Breasts – Boneless, skinless pieces provide tenderness and quick cooking; chicken thighs also work well for extra flavor.

For the Cashew Mix

Cashews – Unsalted raw cashews add delightful crunch; almonds or peanuts make great substitutions if needed.
Bell Peppers – Red and green bell peppers contribute vibrant color and sweetness; feel free to use yellow or orange ones for variety or add jalapeños for some heat.

For the Marinade

Soy Sauce or Tamari – Low-sodium soy sauce or tamari offers the umami base for the marinade, with tamari being a great gluten-free option.
Honey – Balances savory flavors and encourages caramelization; swap with maple syrup or agave nectar for vegan alternatives.
Rice Vinegar – Provides acidity; white wine vinegar or apple cider vinegar can serve as substitutes.
Toasted Sesame Oil – This essential ingredient adds depth and enhances the marinade.
Garlic & Ginger – Freshly minced garlic and ginger intensify the flavor profile.
Salt & Pepper – Essential for bringing out the natural flavors in the chicken and veggies; adjust to your taste.

For Garnishing

Fresh Cilantro (optional) – Adds a burst of freshness and color to the finished dish.

Step‑by‑Step Instructions for Sheet Pan Cashew Chicken

Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C) to ensure an even bake. While your oven warms up, line a large sheet pan with parchment paper to prevent sticking and make cleanup a breeze. This setup will provide the perfect canvas for your Sheet Pan Cashew Chicken, allowing the flavors to meld beautifully while roasting.

Step 2: Make the Marinade
In a large mixing bowl, whisk together the low-sodium soy sauce (or tamari for gluten-free), honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger. Blend these ingredients well, creating a fragrant marinade that will infuse your chicken with flavor. This step sets the stage for a deliciously harmonious combination in your Sheet Pan Cashew Chicken.

Step 3: Marinate the Chicken
Add the boneless, skinless chicken pieces to the marinade, ensuring each piece is well-coated. Toss thoroughly to allow the marinade to penetrate the chicken’s surface. For optimal flavor, let it marinate for at least 15 minutes, although up to 4 hours in the refrigerator is recommended if time allows. The longer it marinates, the richer the flavor!

Step 4: Assemble the Dish
Once marinated, spread the chicken evenly on the lined sheet pan. Arrange colorful bell peppers and red onions around the chicken, creating a vibrant display. Drizzle any remaining marinade over the entire pan, then season with salt and pepper to taste. This arrangement not only looks appetizing but also ensures even roasting for your Sheet Pan Cashew Chicken.

Step 5: Initial Bake
Place the sheet pan into the preheated oven and bake for 20 minutes. During this time, the chicken will begin to cook and the vegetables will soften. Keep an eye on it; the chicken should start to turn golden, indicating delicious caramelization, and the kitchen will begin to fill with wonderful aromas.

Step 6: Add the Cashews
After the initial bake, gently stir the mixture to ensure even cooking. Then, sprinkle the unsalted raw cashews over the chicken and vegetables. Return the sheet pan to the oven for an additional 10-15 minutes. You’re looking for the chicken to reach an internal temperature of 165°F (74°C) and for everything to have a beautiful golden hue.

Step 7: Rest and Serve
Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes. This resting period allows the juices to redistribute and enhances the overall flavor. Finally, garnish your Sheet Pan Cashew Chicken with fresh cilantro for an added touch of color and freshness before serving it warm.

Sheet Pan Cashew Chicken Variations

Feel free to explore these delightful twists and substitutions for a unique take on Sheet Pan Cashew Chicken!

Gluten-Free: Swap soy sauce for tamari to keep this dish gluten-free without sacrificing flavor.
Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes to amp up the heat level and give a warming twist.
Different Proteins: Substitute chicken with shrimp or tofu for a completely new flavor profile while keeping it quick and easy.
Seasonal Veggies: Toss in zucchini, broccoli, or snap peas; different veggies can create unexpected and vibrant flavors.
Flavor Boost: Marinate the chicken overnight for a more intense flavor that’s sure to impress.
Nut-Free Option: For those with nut allergies, sunflower seeds can provide that crunch without the worry.
Sweet Alternative: Try agave nectar or maple syrup instead of honey for a vegan-friendly option that doesn’t compromise on sweetness.
Double the Yum: Make a larger batch by doubling the recipe and using two pans, ensuring an abundance of deliciousness for any gathering.

For additional ideas, don’t forget to check out my Sheet Pan Chicken for more dinner inspiration, or enjoy the comfort of my Chicken Dumplings for a cozy meal your family will love!

How to Store and Freeze Sheet Pan Cashew Chicken

Fridge: Store leftovers in an airtight container for up to 3 days. This keeps the chicken juicy while maintaining the crunchiness of the cashews.
Freezer: Freeze your Sheet Pan Cashew Chicken in a well-sealed, freezer-safe container for up to 3 months. Portion out meals for easy reheating.
Reheating: When ready to enjoy, reheat gently in a skillet over low heat. This method ensures the cashews retain their delightful crunch rather than becoming soggy in the microwave.

Expert Tips for Sheet Pan Cashew Chicken

Marinating Time Matters: Longer marinating enhances the flavor. Aim for at least 15 minutes, but overnight in the fridge brings out the best in your Sheet Pan Cashew Chicken.
Single Layer Magic: Avoid overcrowding the pan to ensure each piece roasts evenly and develops that desirable golden-brown color. Remember, space allows for delicious caramelization!
Check Temperature: Use a meat thermometer to guarantee your chicken reaches the safe internal temperature of 165°F (74°C). This ensures juicy chicken every time.
Mind the Cashews: If your cashews brown too quickly, cover the dish with foil towards the end of cooking. This helps retain their crunch without burning.
Season to Taste: Adjust salt and pepper based on your preference, since different brands of soy sauce and tamari vary in saltiness. Taste as you go!

What to Serve with Easy Sheet Pan Cashew Chicken?

Indulge in a complete meal experience that will satisfy your cravings and nourish your soul.

Jasmine Rice: Light and fragrant, this fluffy rice soaks up the savory sauce, making each bite a delight.
Cauliflower Rice: A healthy, low-carb option that brings a subtle nutty flavor while complementing the dish’s texture.
Garlicky Green Beans: Crisp-tender green beans sautéed with garlic bring brightness, adding a fresh touch to your meal.
Asian Cucumber Salad: This cool, refreshing salad adds crunch and a tangy flavor that balances the dish’s richness beautifully.
Sesame Noodles: Vibrant, slurp-worthy noodles dressed in sesame sauce provide satisfying contrast to the crunchy cashews.
Fortified Broccoli: Steamed or roasted broccoli adds vibrant color and a nutritional boost without overpowering the flavors.
Aloe Vera Drink: Sweet and slightly tangy, this drink cleanses the palate and offers a tropical twist to your meal.
Mango Sticky Rice: A sweet treat to finish, combining creamy coconut rice and ripe mango ramps up the flavor profile.
Sparkling Water: Refreshing and bubbly with a wedge of lime, it cleanses your palate between bites of savory chicken.

Make Ahead Options

The Sheet Pan Cashew Chicken is an ideal meal for prep in advance, making busy weeknights a breeze! You can marinate the chicken up to 24 hours ahead, allowing the flavors to penetrate deeply for a more delicious result. Simply store the marinated chicken in an airtight container in the refrigerator. Additionally, you can chop the bell peppers and onions a day in advance; keep them in a separate container to maintain their freshness. When you’re ready to cook, simply spread the marinated chicken and prepped vegetables on a sheet pan, bake at 400°F (200°C) for 20 minutes, add the cashews, and finish baking for another 10-15 minutes. Enjoy a flavorful home-cooked dinner without the last-minute rush!

Sheet Pan Cashew Chicken Recipe FAQs

How do I choose the right chicken for this recipe?
Absolutely! I recommend using boneless, skinless chicken breasts for their tenderness and quick cooking. However, chicken thighs are a great alternative for added flavor. Look for chicken that’s plump and has a pink hue, avoiding any with dark spots or a strong odor.

How should I store my leftovers?
Very simply! You can keep your Sheet Pan Cashew Chicken in an airtight container in the refrigerator for up to 3 days. Just make sure it’s completely cooled before sealing. This helps maintain the chicken’s juiciness while also preserving the crunch of the cashews.

Can I freeze Sheet Pan Cashew Chicken?
Of course! To freeze, allow the dish to cool completely, then transfer it to a freezer-safe container. It will maintain quality for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat gently in a skillet over low heat to keep those cashews nice and crunchy.

What if my cashews are browning too quickly?
No worries at all! If you notice your cashews turning brown sooner than expected, simply cover the pan with foil during the last few minutes of baking. This will help prevent them from burning while allowing everything else to finish cooking beautifully.

Are there any allergen considerations for this recipe?
Yes! If you’re cooking for someone with nut allergies, simply substitute cashews with sunflower seeds or omit them altogether. Additionally, for gluten-free needs, make sure to use tamari instead of regular soy sauce, and double-check all other ingredients to ensure they align with dietary restrictions.

Can I prep the ingredients in advance?
Absolutely! You can marinate the chicken and cut your vegetables up to 24 hours in advance. Just store the chicken and veggies separately in the refrigerator until you’re ready to cook. This makes for an even quicker and easier dinner on those busy nights!