If you’ve been hunting for a weeknight dinner that’s both effortless and bursting with flavor, you have to try this Sheet Pan Sesame Chicken and Veggies Recipe. It’s the perfect blend of tender, juicy chicken thighs coated in a savory-sweet sesame marinade, paired with a medley of colorful roasted vegetables that bring lively textures and natural sweetness to your plate. Plus, everything cooks on one sheet pan, minimizing mess and maximizing ease without skimping on taste. Trust me, once you make this, it’ll quickly become your go-to dinner when you want something wholesome, vibrant, and downright comforting.
Ingredients You’ll Need
When it comes to the Sheet Pan Sesame Chicken and Veggies Recipe, the magic truly lies in the simplicity and quality of each ingredient. Every item on this list plays a key role—whether it’s balancing flavors, adding texture, or boosting the vibrant, appetizing color of the dish.
- 1 pound boneless, skinless chicken thighs: Perfect for juicy, tender bites that soak up the marinade beautifully.
- 2 tablespoons sesame oil: Adds a distinctive nutty richness essential to that classic sesame chicken flavor.
- 3 tablespoons soy sauce: Brings the savory umami depth that ties everything together.
- 1 tablespoon honey: Sweetens the marinade naturally and helps caramelize the chicken during roasting.
- 1 tablespoon rice vinegar: Introduces a subtle tang that brightens the overall profile.
- 2 cloves garlic, minced: For aromatic warmth and a little kick.
- 1 tablespoon grated fresh ginger: Lends freshness and a slight zing to cut through the richness.
- 1 tablespoon sesame seeds: Sprinkled at the end for delightful crunch and visual appeal.
- 1 red bell pepper, sliced: Adds vibrant color and a crisp, sweet note.
- 1 zucchini, sliced: Provides mild earthiness and tender texture when roasted.
- 1 small red onion, sliced: Offers a touch of natural sweetness and savoriness.
- 1 tablespoon olive oil: Helps veggies crisp up nicely while roasting.
- 1 teaspoon salt: Essential for seasoning and bringing out flavors.
- 1/2 teaspoon black pepper: Adds just the right subtle heat.
- 2 cups broccoli florets: Brings a fresh bite and hearty texture that balances the dish.
How to Make Sheet Pan Sesame Chicken and Veggies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). While that’s warming up, gather a large sheet pan—you’ll be using it for everything from marinating to roasting, which makes the entire cooking process super straightforward.
Step 2: Whisk the Marinade
In a small bowl, whisk together the sesame oil, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. This marinade is where the savory-sweet magic begins, infusing the chicken with intense flavor and a hint of zingy freshness.
Step 3: Prep the Chicken
Cut the chicken thighs into uniform bite-sized pieces so they cook evenly. Toss these chicken pieces into the marinade, making sure each piece gets nicely coated. Then cover and refrigerate for at least 15 minutes—this brief rest allows the flavors to sink deep into the meat.
Step 4: Slice the Veggies
While the chicken marinates, prep your vegetables by slicing the red bell pepper into thin strips, zucchini into rounds, and peeling and cutting the red onion into wedges. Cut broccoli into equal-sized florets to ensure everything roasts evenly.
Step 5: Season and Toss Vegetables
Drizzle olive oil over the veggies, then sprinkle salt and black pepper. Gently toss the vegetables to coat evenly in oil and seasoning—this simple step enhances their natural flavors and helps them caramelize beautifully in the oven.
Step 6: Arrange on the Sheet Pan and Roast
Take the marinated chicken out of the fridge, give it a quick stir to redistribute the marinade, then spread the chicken pieces out in a single layer on your sheet pan. Arrange the seasoned vegetables around the chicken, ensuring everything has space to roast properly. Pop the pan into the oven and roast for 20 to 25 minutes, tossing vegetables and stirring chicken halfway through to promote even cooking.
Step 7: Finish with Sesame Seeds and Serve
Once everything is cooked—chicken fully done at 165°F (74°C) internally and veggies tender and caramelized—sprinkle the sesame seeds over the top for an irresistible crunch and to elevate the presentation. Serve right away for the best flavors and textures.
How to Serve Sheet Pan Sesame Chicken and Veggies Recipe
Garnishes
To take your Sheet Pan Sesame Chicken and Veggies Recipe to the next level, garnish with fresh chopped green onions or a few sprigs of cilantro for a burst of freshness. A drizzle of extra sesame oil or a squeeze of lime juice can add brightness and a lovely aromatic finish that complements the rich flavors perfectly.
Side Dishes
This dish shines on its own, but if you want to round out the meal, simple steamed jasmine rice or fluffy quinoa pairs beautifully by soaking up the flavorful marinade juices. For more veggies, a crisp Asian cucumber salad or pickled radishes add a refreshing crunch and welcome contrast.
Creative Ways to Present
For a fun, shareable presentation, serve everything family-style right off the sheet pan or transfer to a large platter. Alternatively, create individual bowls with rice as a base and pile on the chicken and vegetables, then sprinkle with extra sesame seeds and fresh herbs. This adds a colorful, appealing look that makes dinner feel extra special.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Sheet Pan Sesame Chicken and Veggies Recipe can be stored in an airtight container in the refrigerator for up to 3 days. It’s a fantastic way to have a ready-to-eat, balanced meal on hand with minimal effort.
Freezing
If you want to freeze the dish, separate the chicken and vegetables into freezer-safe containers after cooling completely. They’ll keep well for up to 2 months. When ready to enjoy, thaw overnight in the fridge for even reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the oven at 350°F until warmed through, to preserve the texture and flavor of the chicken and veggies. Avoid microwaving for long periods to keep everything from becoming soggy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work but keep in mind they tend to cook faster and can dry out more easily than thighs, so adjust your cooking time accordingly to avoid overcooking.
Is there a vegetarian alternative for this recipe?
Yes, swap the chicken for firm tofu or tempeh, marinated the same way and roast with the veggies. You’ll still get those wonderful sesame flavors and satisfying textures.
What can I substitute for sesame oil if I don’t have any?
If you can’t find sesame oil, you can use toasted walnut or peanut oil for a similar nutty aroma. Regular olive oil won’t replicate the flavor but can be used in a pinch.
Can I prepare this recipe ahead of time?
Marinating the chicken a few hours ahead or even overnight enhances the flavor even more. Just keep everything covered and refrigerated until ready to roast.
How spicy is this dish?
This Sheet Pan Sesame Chicken and Veggies Recipe is mild and perfect for most palates. If you want some heat, add crushed red pepper flakes to the marinade or sprinkle chili flakes on top before serving.
Final Thoughts
This Sheet Pan Sesame Chicken and Veggies Recipe is the ultimate blend of effortless cooking and incredible flavor that feels both homey and exciting. It’s perfect for busy nights when you want a nourishing meal without fuss, and it’s sure to become a cherished family favorite. So grab that sheet pan, gather your ingredients, and dive into this tasty, colorful dinner—you won’t regret it!
Print
Sheet Pan Sesame Chicken and Veggies Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 25m
- Total Time: 0h 40m
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Asian Inspired
Description
This Sheet Pan Sesame Chicken and Veggies recipe offers a flavorful and easy-to-make meal where tender bite-sized chicken thighs are marinated in a savory sesame sauce, then roasted alongside a medley of colorful vegetables like bell pepper, zucchini, broccoli, and red onion. The sheet pan method keeps cleanup simple, while roasting caramelizes the natural sweetness of the vegetables, creating a balanced, wholesome dish perfect for a quick weeknight dinner.
Ingredients
Chicken and Marinade
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame seeds (for garnish)
Vegetables
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 small red onion, sliced
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven. Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting the chicken and vegetables evenly.
- Prepare Sheet Pan. Have a large sheet pan ready on your countertop for arranging ingredients later.
- Make Marinade. In a small bowl, whisk together sesame oil, soy sauce, honey, rice vinegar, minced garlic, and grated fresh ginger until the mixture is uniform and aromatic.
- Cut Chicken. Cut the boneless, skinless chicken thighs into evenly sized bite-sized pieces to promote uniform cooking.
- Marinate Chicken. Add the chicken pieces to the bowl of marinade and stir well to coat each piece thoroughly. Cover and refrigerate for at least 15 minutes to allow flavors to infuse.
- Prepare Vegetables. While the chicken marinates, slice the red bell pepper into thin strips after removing seeds and stem. Slice the zucchini into medium-thick rounds. Peel and thinly wedge the red onion. Cut broccoli into even-sized florets for consistent roasting.
- Season Vegetables. Drizzle olive oil over the prepared vegetables, then sprinkle with salt and black pepper. Toss gently to coat all vegetables evenly with oil and seasoning.
- Arrange Chicken and Veggies. Remove marinated chicken from the refrigerator, stir once more, then spread the chicken pieces in a single layer on the sheet pan. Arrange the seasoned vegetables around the chicken pieces, spreading them evenly.
- Roast in Oven. Place the sheet pan in the preheated oven and roast for 20 to 25 minutes until the chicken is cooked through and vegetables are tender, caramelized, and slightly browned.
- Toss Halfway. About halfway through cooking, use tongs to toss the vegetables and stir the chicken to ensure even roasting and caramelization on all sides.
- Check Temperature. Once cooking is complete, check that the chicken’s internal temperature has reached at least 165°F (74°C) to guarantee it is fully cooked and safe to eat.
- Garnish and Serve. Sprinkle the sesame seeds over the chicken and vegetables to add texture and a nutty flavor. Serve immediately to enjoy the combination of tender, juicy chicken and roasted vegetables.
Notes
- Marinating the chicken for longer than 15 minutes, up to 2 hours, will deepen the flavor.
- Feel free to swap vegetables based on preference or seasonality—carrots, snap peas, or mushrooms work well.
- Use a meat thermometer to ensure chicken is perfectly cooked and avoid dryness.
- Leftovers can be stored in an airtight container in the refrigerator up to 3 days.
- This dish pairs well with steamed rice or quinoa for a complete meal.
