Sheet Pan Sesame Chicken and Veggies is a simple and delicious meal all cooked together on one pan. The chicken gets a sticky, flavorful coating of sesame sauce, while the veggies roast up tender and slightly caramelized. It’s a great mix of juicy chicken and crispy vegetables, all with that classic sesame flavor that you’ll want again and again.
I love making this recipe on busy weeknights because it’s so easy – just toss everything on a baking sheet, pop it in the oven, and let it do its thing. The kitchen smells amazing with the toasted sesame and garlic roasting away. Plus, there’s very little clean-up afterward, which is a huge plus for me.
My favorite way to serve this dish is over a bed of fluffy rice or noodles, so the sauce can soak right in. I find that a sprinkle of extra toasted sesame seeds on top or a few green onions really make it feel special. It’s a meal that’s comforting, satisfying, and comes together without any fuss – perfect for sharing with family or friends!
Key Ingredients & Substitutions for Sheet Pan Sesame Chicken and Veggies
Chicken: Chicken thighs stay juicy and tender, but breasts work fine if you prefer leaner meat. Just watch the cook time so breasts don’t dry out.
Vegetables: Broccoli, bell peppers, sweet potatoes, and red onions pack flavor and texture. You can swap sweet potatoes for regular potatoes or carrots if you like.
Sesame Sauce: Soy sauce, sesame oil, honey, and rice vinegar create a balance of salty, sweet, and tangy. For a gluten-free option, use tamari instead of soy sauce. Maple syrup is a great vegan substitute for honey.
Garlic and Ginger: Fresh garlic and ginger add brightness. If you don’t have fresh ginger, ground ginger works in a pinch but use less to avoid overpowering the dish.
How Can I Get the Best Roasting Results on a Sheet Pan?
Roasting chicken and vegetables evenly on one pan can be tricky. Here’s how I make sure everything cooks well and tastes great:
- Use a large sheet pan so ingredients aren’t crowded. Crowding causes steaming instead of roasting.
- Toss veggies and chicken in oil and seasoning separately for even coating and cooking.
- Arrange veggies on one side and chicken on the other to manage different cook times.
- Halfway through the cooking time, flip chicken and stir veggies to get even browning.
- Keep an eye on sweet potatoes since they take longer to cook – cut them small if needed.
- Finishing with sauce and a quick bake lets the flavors meld and the sesame seeds toast nicely without burning.
Equipment You’ll Need
- Large sheet pan – big enough to spread out chicken and veggies for even roasting without crowding.
- Parchment paper or silicone baking mat – makes cleanup easy and prevents sticking.
- Mixing bowls – one for tossing veggies and one for the chicken; keeps flavors separate before roasting.
- Whisk – helps mix the sesame sauce smoothly without lumps.
- Tongs or spatula – for flipping chicken and stirring veggies halfway through cooking.
Flavor Variations & Add-Ins
- Swap chicken for tofu or tempeh for a vegetarian version; press tofu well to get crispy edges.
- Add snap peas or green beans for extra crunch and color during roasting.
- Use a drizzle of sriracha or chili flakes in the sauce if you want a bit of heat.
- Sprinkle chopped peanuts or cashews after baking to add texture and nutty flavor.
How to Make Sheet Pan Sesame Chicken and Veggies
Ingredients You’ll Need:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 3 cups broccoli florets
- 1 large red bell pepper, diced
- 1 medium sweet potato, peeled and diced
- 1 medium red onion, cut into chunks
- 3 cloves garlic, minced or whole cloves (for roasting)
- 3 tbsp olive oil (divided)
- Salt and pepper, to taste
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 2 tsp rice vinegar
- 1 tbsp grated fresh ginger (optional)
- 2 tsp sesame seeds
- Fresh parsley or green onions, chopped for garnish
How Much Time Will You Need?
Preparation takes about 10 minutes, and roasting the chicken and vegetables takes about 25 minutes. Add 3-5 minutes at the end to finish with the sesame sauce and toasted sesame seeds. In total, you can expect about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prep Your Pan
Set your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to keep things from sticking.
2. Toss and Arrange Vegetables
In a large bowl, mix the broccoli, red bell pepper, sweet potato, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread the veggies evenly on one side of your sheet pan.
3. Season and Add the Chicken
Using the same bowl, toss the chicken pieces with 1 tablespoon olive oil, salt, and pepper. Place the chicken pieces on the other side of the pan.
4. Roast in the Oven
Cook the chicken and veggies for 20-25 minutes until the chicken is cooked through and veggies are tender. Halfway through cooking, flip the chicken and stir the veggies to ensure everything roasts evenly.
5. Make the Sesame Sauce
While roasting, whisk together soy sauce, sesame oil, honey or maple syrup, rice vinegar, minced garlic, and grated ginger (if you’re using it) in a small bowl.
6. Add Sauce and Toast Sesame Seeds
When the chicken and vegetables are done, take the pan out. Drizzle the sesame sauce over everything and toss gently to coat. Sprinkle the sesame seeds on top, then return the pan to the oven for 3-5 minutes so the sauce caramelizes and the seeds toast.
7. Garnish and Serve
Remove from oven, sprinkle with fresh parsley or chopped green onions, and serve hot. This delicious meal pairs perfectly with steamed rice or noodles.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure the chicken is fully thawed before cooking. Thaw it in the fridge overnight or use the cold water method. Pat it dry to prevent excess moisture on the sheet pan.
Can I Substitute Other Vegetables?
Absolutely! Feel free to swap in vegetables like zucchini, carrots, or snap peas. Just keep in mind cooking times may vary, so cut them to similar sizes for even roasting.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the chicken tender and veggies tasty.
Can I Make This Recipe Gluten-Free?
Yes! Use tamari or a gluten-free soy sauce instead of regular soy sauce to keep it gluten-free without sacrificing flavor.