Introduction

Oh, hey there! Do you ever get that feeling when you’re craving something delicious, something that feels a little special but doesn’t require a whole afternoon in the kitchen? I sure do! And that’s exactly why I am so thrilled to share this Easy Sheet Pan Cashew Chicken recipe with you today. It brings back memories of those busy weeknights when I just needed a comforting, flavorful meal that practically cooked itself. This recipe is a lifesaver, I tell you!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, this is one of the quickest dinners you can whip up. Perfect for when hunger strikes!
Easy: Minimal prep, minimal mess. Everything cooks on one pan, which means less cleanup – my favorite kind of cooking!
Giftable: While this is more of a meal to enjoy yourself, the leftovers make fantastic lunches that are way better than anything you’d buy.
Crowd-pleasing: This dish has a universally loved flavor profile. Even the pickiest eaters in my family absolutely devour it.

Ingredients

Gather ’round, kitchen pals! Here’s what you’ll need to create this masterpiece. Don’t worry, it’s all super simple stuff you probably already have in your pantry or can grab on a quick trip to the store.

1 pound boneless, skinless chicken breasts: Cut these into nice, bite-sized pieces so they cook evenly.
1 red bell pepper, chopped: For a pop of color and sweetness.
1 green bell pepper, chopped: Adds a little bit of crisp freshness.
1 red onion, diced: It mellows out as it roasts, becoming wonderfully sweet.
1 cup unsalted cashews: The star of the show! They get perfectly toasted and delicious.
For the Marinade:
1/4 cup soy sauce: Our salty, savory base.
3 tablespoons honey: For that touch of sweetness that makes everything taste so good.
2 tablespoons rice vinegar: Adds a little tang to balance the sweet and savory.
1 tablespoon sesame oil: This gives it that unmistakable, delightful aroma.
3 cloves garlic, minced: Because is anything ever really complete without garlic? I think not.
1 teaspoon ginger, minced: A little zingy warmth that pairs perfectly with the garlic and soy.
Salt and pepper to taste: Always important for making sure everything is seasoned just right.
For Garnishing:
Fresh cilantro, for garnish: If you’re a cilantro lover like me, this adds a burst of fresh flavor.

How to Make It

Alright, let’s get cooking! This is where the magic happens, and it’s easier than you think.

First things first, let’s get that oven nice and toasty. Preheat your oven to 400°F (200°C). This temperature is perfect for getting everything cooked through and slightly caramelized.
Grab a nice, big bowl. In it, whisk together all those yummy marinade ingredients: the soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, and a pinch of salt and pepper. Give it a good whisk until it’s all beautifully combined.
Now, toss your bite-sized chicken pieces into that flavorful marinade. Make sure every piece is coated – that’s where all the flavor comes from! Let it hang out in there for about 5 minutes. This little bit of marinating time really makes a difference.
Time for the veggies! Add your chopped bell peppers and diced red onion right into the same bowl with the chicken and marinade. Give everything another good toss to make sure those veggies get a little bit of that delicious marinade love too.
Now, the best part for cleanup: grab a baking sheet (a rimmed one is best to catch any drips!). Spread your chicken and veggie mixture out in a nice, even layer on the baking sheet. Try not to overcrowd it – this helps everything roast rather than steam.
Pop that baking sheet into your preheated oven and let it roast for about 15 minutes.
While that’s roasting, let’s get the cashews ready. After those initial 15 minutes, carefully take the baking sheet out of the oven. Sprinkle the unsalted cashews all over the chicken and vegetables. Nestle them in there so they can toast up nicely.
Put the baking sheet back into the oven and continue roasting for another 5-7 minutes. You’re looking for the chicken to be cooked through (no pink inside!) and the vegetables to be tender-crisp – still with a little bite.
And voilà! Your Sheet Pan Cashew Chicken is ready. Sprinkle generously with fresh cilantro right before serving. It’s such a lovely fresh finish.

Substitutions & Additions

This recipe is fantastic as is, but it’s also wonderfully adaptable. Feel free to get creative!

Veggies: Broccoli florets, snap peas, carrots, or even some chopped zucchini would be amazing additions. Just make sure to chop them into similar sizes so they cook evenly.
Protein: If you’re not a chicken fan, boneless, skinless chicken thighs, shrimp (add these for the last 5-7 minutes of cooking), or even firm tofu would work beautifully.
Spice: Want a little heat? Add a pinch of red pepper flakes to the marinade or a drizzle of sriracha before serving.
Nuts: Peanuts or almonds could be used in place of cashews if that’s what you have on hand.

Tips for Success

A few little tricks I’ve learned along the way to make this recipe even better:

Don’t Overcrowd the Pan: This is my biggest tip! Giving your ingredients space on the baking sheet allows them to roast and get those lovely crispy edges, rather than steaming. If your baking sheet looks too full, use two!
Uniform Cutting: Try to cut your chicken and vegetables into similar-sized pieces. This ensures they all cook at the same rate.
Prep Ahead: You can chop all your veggies and whisk your marinade the day before. Store them separately in airtight containers in the fridge. Then, all you have to do is assemble and cook when you’re ready!
Oven Hot Spots: If you know your oven has hot spots, you can rotate the baking sheet halfway through the initial roasting time for more even cooking.

How to Store It

Got leftovers? Lucky you! This Sheet Pan Cashew Chicken is just as delicious, if not more so, the next day.

Once cooled, store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3-4 days. To reheat, you can pop it back in the oven at around 350°F (175°C) until heated through, or give it a quick sauté on the stovetop. It also makes a fantastic cold lunch straight from the fridge!

FAQs

Got a question? I’ve probably got an answer!

Can I use boneless, skinless chicken thighs instead of breasts? Absolutely! Chicken thighs are often more forgiving and stay extra moist. They might take a minute or two longer to cook, so just make sure they’re cooked through.
What if I don’t have rice vinegar? Apple cider vinegar or white wine vinegar would work as a substitute, though the flavor profile will be slightly different.
Do I have to use cilantro? Not at all! If cilantro isn’t your jam, you can skip it or substitute with chopped green onions or parsley.

Sheet Pan Cashew Chicken

An easy and flavorful sheet pan dinner featuring chicken, vegetables, and cashews, perfect for busy weeknights.

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Prep Time 15

Cook Time 25

Servings 4

Equipment

Baking Sheet Rimmed baking sheet is best
Large bowl

Ingredients

Main ingredients

1 pound boneless, skinless chicken breasts Cut into bite-sized pieces
1 red bell pepper Chopped
1 green bell pepper Chopped
1 red onion Diced
1 cup unsalted cashews

Marinade

0.25 cup soy sauce
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic Minced
1 teaspoon ginger Minced
salt To taste
pepper To taste

Garnishing

fresh cilantro For garnish

Instructions

Preheat your oven to 400°F (200°C).
Grab a nice, big bowl. In it, whisk together all those yummy marinade ingredients: the soy sauce, honey, rice vinegar, sesame oil, minced garlic, minced ginger, and a pinch of salt and pepper. Give it a good whisk until it's all beautifully combined.
1 pound boneless, skinless chicken breasts
Now, toss your bite-sized chicken pieces into that flavorful marinade. Make sure every piece is coated – that's where all the flavor comes from! Let it hang out in there for about 5 minutes. This little bit of marinating time really makes a difference.
1 pound boneless, skinless chicken breasts
Time for the veggies! Add your chopped bell peppers and diced red onion right into the same bowl with the chicken and marinade. Give everything another good toss to make sure those veggies get a little bit of that delicious marinade love too.
1 pound boneless, skinless chicken breasts
Now, the best part for cleanup: grab a baking sheet (a rimmed one is best to catch any drips!). Spread your chicken and veggie mixture out in a nice, even layer on the baking sheet. Try not to overcrowd it – this helps everything roast rather than steam.
Pop that baking sheet into your preheated oven and let it roast for about 15 minutes.
While that's roasting, let's get the cashews ready. After those initial 15 minutes, carefully take the baking sheet out of the oven. Sprinkle the unsalted cashews all over the chicken and vegetables. Nestle them in there so they can toast up nicely.
1 pound boneless, skinless chicken breasts
Put the baking sheet back into the oven and continue roasting for another 5-7 minutes. You're looking for the chicken to be cooked through (no pink inside!) and the vegetables to be tender-crisp – still with a little bite.
And voilà! Your Sheet Pan Cashew Chicken is ready. Sprinkle generously with fresh cilantro right before serving. It's such a lovely fresh finish.
1 pound boneless, skinless chicken breasts

Notes

This recipe is adaptable. Feel free to add other vegetables like broccoli, snap peas, or carrots. Chicken thighs, shrimp, or tofu can be used as protein substitutes. For spice, add red pepper flakes or sriracha. Peanuts or almonds can be used instead of cashews. Don't overcrowd the pan for best roasting results. Cutting ingredients uniformly ensures even cooking. You can prep ingredients ahead of time.