Sheet Pan Sesame Chicken and Veggies

Sheet Pan Sesame Chicken and Veggies is a simple and tasty meal that brings together tender chicken pieces and a colorful mix of fresh vegetables, all coated in a flavorful…

By Riley • February 16, 2026 • Reading time: 6 min

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Sheet Pan Sesame Chicken and Veggies is a simple and tasty meal that brings together tender chicken pieces and a colorful mix of fresh vegetables, all coated in a flavorful sesame sauce. The best part is how easy it is to prepare—everything cooks together on one pan, making clean-up a breeze!

I love making this recipe on busy weeknights because it feels like a home-cooked dinner without needing to spend hours in the kitchen. The sesame sauce adds a nice hint of nuttiness and a touch of sweetness that everyone at the table always enjoys. Plus, the veggies stay crisp and vibrant, which helps balance the meal perfectly.

One of my favorite ways to serve this is over a bed of fluffy rice or noodles to soak up all the delicious sauce. It’s the kind of dinner that feels warm and comforting but also fresh and light, which is why I find myself coming back to it again and again. Give it a try if you want a fuss-free way to eat well and smile around the dinner table.

Key Ingredients & Substitutions

Chicken breasts: Using boneless, skinless chicken breasts ensures quick cooking and tender bites. You can swap with chicken thighs for more juiciness and richer flavor.

Vegetables: Broccoli, snap peas, red bell pepper, and red onion give a nice mix of textures and colors. Feel free to swap in carrots, zucchini, or green beans based on what you have.

Soy sauce and sesame oil: These create the classic Asian flavor base. For gluten-free, use tamari instead of soy sauce. Toasted sesame oil adds a fragrant nutty note—do not replace it with plain sesame oil.

Honey or maple syrup: This adds a touch of sweetness to balance the savory sauce. Honey is classic, but maple syrup is a great vegan-friendly option.

Fresh garlic and ginger: These give the sauce its punch. Fresh is best here, but you can use garlic and ginger paste in a pinch.

How Can I Make Sure the Chicken and Veggies Cook Evenly on the Sheet Pan?

Getting everything cooked perfectly at once can be tricky. Here’s how I handle it:

• Cut the chicken into uniform bite-sized pieces to cook evenly and quickly.
• Choose vegetables that roast well at the same time, or cut harder veggies (like broccoli) slightly smaller to match cooking time.
• Spread everything in a single layer without crowding the pan — this helps them roast rather than steam.
• Stir halfway through cooking to turn the pieces and promote even browning.
• If veggies seem undercooked but chicken is done, remove the chicken and keep roasting the veggies for a few more minutes.

Equipment You’ll Need

• Large sheet pan – big enough to spread out chicken and veggies in a single layer for even roasting.
• Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup easier.
• Mixing bowl – for whisking the marinade and tossing the chicken.
• Whisk or fork – to combine marinade ingredients smoothly.
• Measuring spoons – to get accurate amounts of sauces and oils for balanced flavor.
• Small saucepan (optional) – if you want to thicken the sauce with cornstarch slurry after roasting.

Flavor Variations & Add-Ins

• Swap chicken for firm tofu or tempeh to make a vegetarian version that soaks up the sauce well.
• Use snap peas and bell peppers but add sliced mushrooms or baby corn for extra texture and flavor.
• Try swapping honey with a spicy chili garlic sauce or sriracha for a kick of heat.
• Add crushed peanuts or cashews on top before serving for crunch and a nutty contrast.

Sheet Pan Sesame Chicken and Veggies

Ingredients You’ll Need:

For The Chicken and Veggies:

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups broccoli florets
• 1 red bell pepper, sliced into strips
• 1 medium red onion, cut into wedges
• 1 cup snap peas

For The Sauce and Garnish:

• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons sesame oil
• 1 tablespoon olive oil
• 2 tablespoons honey or maple syrup
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening sauce)
• 2 teaspoons sesame seeds
• 2 green onions, thinly sliced (for garnish)
• Salt and pepper, to taste

How Much Time Will You Need?

This recipe takes about 10-15 minutes to prep and 20-25 minutes to roast in the oven. If you like, give the chicken a quick 10-15 minute marinade time to soak in the flavors. Altogether, plan for around 35-40 minutes from start to finish.

Step-by-Step Instructions:

1. Prepare Your Oven and Pan

First, preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to keep everything from sticking.

2. Make the Sauce and Marinate the Chicken

In a medium bowl, whisk together the soy sauce, sesame oil, olive oil, honey (or maple syrup), minced garlic, grated ginger, and rice vinegar until smooth. Add the chicken pieces, toss them well to coat, and let them sit for 10-15 minutes if you can. This helps the flavors soak in!

3. Arrange Chicken and Veggies on the Sheet Pan

Spread the marinated chicken pieces evenly on the prepared sheet pan. Scatter the broccoli florets, red bell pepper strips, red onion wedges, and snap peas nicely around the chicken for an even roast.

4. Roast and Stir

Pour any leftover marinade over everything on the pan. Roast in the oven for 20-25 minutes, stirring once about halfway through. This helps the chicken cook thoroughly and the vegetables become tender yet crisp.

5. Optional: Thicken the Sauce

If you want a thicker sauce, carefully transfer the juices from the pan to a small saucepan. Bring it to a gentle simmer, stir in the cornstarch mixed with water, and cook until it thickens. Pour it back over the chicken and veggies.

6. Garnish and Serve

Sprinkle the roasted dish with sesame seeds and thinly sliced green onions. Serve it hot by itself or with steamed rice or noodles for a complete meal. Enjoy your delicious and easy sheet pan dinner!

Can I Use Frozen Chicken for This Recipe?

Yes, you can! Just make sure 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 avoid extra moisture.

Can I Prepare This Dish Ahead of Time?

Absolutely! You can marinate the chicken a few hours or even overnight before cooking. Once roasted, store leftovers in an airtight container in the fridge for up to 3 days and reheat gently before serving.

How Do I Store and Reheat Leftovers?

Keep leftovers in an airtight container in the fridge. To reheat, warm them in the oven or microwave until hot. If the sauce has thickened, adding a splash of water or broth can help loosen it during reheating.

What Can I Serve With Sheet Pan Sesame Chicken and Veggies?

This dish pairs wonderfully with steamed rice or noodles to soak up the flavorful sauce. For a lighter option, serve it alongside cauliflower rice or a fresh green salad.