Tired of dry, overcooked chicken that leaves you disappointed at dinner time? I’ve been there too. As someone who’s spent years perfecting recipes in both professional kitchens and my own home, I know the frustration of spending precious time on a meal that doesn’t deliver.
Hey there! I’m Emeli, and this Easy Sheet Pan Cashew Chicken recipe is about to become your new weeknight hero. I still remember the first time I discovered sheet pan cooking during a particularly hectic week – I was traveling through San Francisco’s Chinatown, inspired by the aromatic cashew chicken from a tiny corner restaurant, and I thought: “How can I recreate this magic at home without the fuss?” The answer was simpler than I imagined: one pan, bold Asian-inspired flavors, and minimal cleanup.
This recipe delivers tender, golden-brown chicken with crispy cashews and vibrant bell peppers, all tossed in a sweet-savory sauce that rivals your favorite takeout. The best part? From prep to plate, you’re looking at under 45 minutes, with most of that time being hands-off oven roasting.
In this guide, I’ll walk you through everything: choosing the right cut of chicken, preparing a flavor-bomb marinade, mastering the sheet pan technique, and even share some pro tips I’ve picked up along the way. Whether you’re cooking for your family on a busy Tuesday or meal-prepping for the week ahead, this recipe has you covered.
Why This Easy Sheet Pan Cashew Chicken Recipe Works
This isn’t just another chicken recipe it’s a game-changer for busy home cooks who refuse to compromise on flavor. Here’s why this dish has become a FoodFansy favorite:
- Uses affordable, easy-to-find ingredients – Boneless chicken thighs, bell peppers, and cashews are available at any grocery store, making this accessible for everyone.
- Marinate in just 15 minutes for maximum tenderness – No overnight prep required. The combination of soy sauce, honey, and sesame oil works its magic quickly.
- One pan = minimal cleanup – Everything cooks on a single sheet pan, which means less time scrubbing dishes and more time enjoying your meal.
- Perfect for weeknights or weekend feasts – Versatile enough for a quick Tuesday dinner yet impressive enough to serve to guests.
- Healthier than takeout – Control the sodium, skip the MSG, and load up on vegetables without sacrificing that restaurant-quality taste.
- Naturally gluten-free option – Simply swap regular soy sauce for tamari, and you’ve got a celiac-friendly meal.
Choosing the Right Meat for Easy Sheet Pan Cashew Chicken
The cut of chicken you choose can make or break this recipe. Let me share what I’ve learned from countless batches of sheet pan chicken.
Best Cuts for This Easy Sheet Pan Cashew Chicken Recipe
Boneless, skinless chicken thighs are my top recommendation, and here’s why: they contain more fat and connective tissue than chicken breasts, which means they stay moist and tender even if you accidentally overcook them by a few minutes. The slightly higher fat content also helps them caramelize beautifully in the oven, creating those irresistible golden-brown edges.
Chicken thighs have a richer, more robust flavor that stands up perfectly to the bold Asian-inspired marinade. When cubed into bite-sized pieces, they cook evenly and quickly – exactly what you need for a speedy weeknight meal.
Buying Tips for Easy Sheet Pan Cashew Chicken
When shopping for chicken, look for these quality indicators:
- Color: Fresh chicken thighs should be pink with a slight sheen, not gray or dull.
- Texture: The meat should feel firm and spring back when touched, not slimy or sticky.
- Packaging: Check the sell-by date and ensure there’s no excess liquid pooling in the package.
- Source: If possible, choose organic or free-range chicken for better flavor and ethical farming practices.
Don’t be shy about asking your butcher for help! They can often provide fresher cuts from the back and even cube the chicken for you if you’re short on time.
Substitutions for Easy Sheet Pan Cashew Chicken
While chicken thighs are ideal, here are some alternatives that work well:
- Chicken breasts: Cut into cubes and reduce cooking time by 3-5 minutes. Consider pounding them to even thickness first or adding a splash of chicken broth to prevent drying.
- Pork tenderloin: Swap in cubed pork for a different protein with similar cooking time. The sweet-savory sauce pairs beautifully with pork.
- Tofu: For a vegetarian version, use extra-firm tofu pressed and cubed. Reduce cooking time to 15-18 minutes and add cashews from the start.
- Shrimp: Large shrimp work wonderfully, but they only need 12-15 minutes total cooking time.
Ingredients & Prep for Easy Sheet Pan Cashew Chicken
Let’s break down everything you need to create this flavor-packed dish.
Meat Prep Essentials for Easy Sheet Pan Cashew Chicken
Proper chicken preparation is crucial for achieving restaurant-quality results:
Pat the chicken dry before seasoning – This is non-negotiable. Use paper towels to remove excess moisture from the chicken thighs. Dry meat browns better and develops that beautiful caramelized exterior we’re after.
Cut into bite-sized cubes – Aim for roughly 1.5-inch pieces. Uniform sizing ensures even cooking, so no piece is overcooked while another is still raw. I like to trim away any excess fat or tough connective tissue at this stage.
Marinate briefly in the sauce for extra tenderness – Unlike tougher cuts that need hours of marinating, chicken thighs only need 15-20 minutes to absorb the flavors and tenderize. The acids in the marinade (rice vinegar and soy sauce) work quickly to break down proteins.
Marinade & Sauce for Easy Sheet Pan Cashew Chicken (Flavor Bomb!)
This is where the magic happens. The marinade doubles as the cooking sauce, infusing every bite with umami-rich, sweet-savory goodness.
Ingredients:
- 1 ½ lbs boneless chicken thighs, cubed
- 1 red bell pepper, chopped (adds sweetness and vibrant color)
- 1 cup unsalted cashews (raw, not roasted – they’ll toast in the oven)
- 3 tablespoons soy sauce or tamari for gluten-free (provides salty, umami depth)
- 2 tablespoons honey (balances the saltiness with natural sweetness)
- 2 tablespoons sesame oil (adds nutty aroma and richness)
- 1 tablespoon rice vinegar (brightens the flavors and tenderizes)
- 3 cloves garlic, minced (aromatic backbone of the dish)
- 1 teaspoon fresh ginger, grated (adds warming spice and complexity)
To Marinate: In a large bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger until well combined. Add the cubed chicken and toss to coat every piece thoroughly. Cover and let sit at room temperature for 15-20 minutes. If you’re prepping ahead, you can refrigerate for up to 2 hours, but bring to room temperature before cooking for even results.
Pantry Staples for Easy Sheet Pan Cashew Chicken
Keep these ingredients stocked in your kitchen, and you’ll always be ready to whip up this recipe (or any other Asian-inspired meal):
- Olive oil – For greasing the pan
- Soy sauce or tamari – The salty foundation
- Honey or maple syrup – Natural sweeteners
- Rice vinegar – Adds tang and tenderizes
- Sesame oil – Irreplaceable nutty flavor
- Garlic and ginger – Fresh is always best, but jarred versions work in a pinch
- Unsalted cashews – Raw nuts toast beautifully in the oven
These staples are the foundation of countless delicious meals, from stir-fries to noodle dishes and beyond.
Step-by-Step Cooking Instructions for Easy Sheet Pan Cashew Chicken
Let’s walk through the cooking process together. I promise, it’s easier than you think!
Pre-Cooking Prep for Easy Sheet Pan Cashew Chicken
Preheat your oven to 400°F (200°C) – This is crucial. Starting with a properly heated oven ensures even cooking and helps achieve that beautiful caramelization.
Line a large baking sheet with parchment paper – This prevents sticking and makes cleanup a breeze. If you don’t have parchment, lightly grease the pan with olive oil or cooking spray.
Spread marinated chicken and veggies evenly – Arrange the chicken cubes and chopped bell pepper in a single layer on the prepared baking sheet. Don’t overcrowd! The pieces should have space between them for air circulation. Overcrowding leads to steaming instead of roasting, and you’ll miss out on those crispy edges. If needed, use two pans.
Pour any remaining marinade over the chicken and vegetables.
Cooking Method for Easy Sheet Pan Cashew Chicken
Roast in the oven for 20-25 minutes, tossing halfway through for even browning. Here’s what to do:
- Place the sheet pan on the middle rack of your preheated oven.
- Set a timer for 12 minutes.
- When the timer goes off, use a spatula to toss everything around, ensuring all sides of the chicken get exposure to the hot pan.
- Return to the oven for another 8-10 minutes.
In the last 5 minutes, sprinkle cashews on top to toast them lightly. This prevents them from burning while giving them a beautiful golden color and enhanced nutty flavor. The cashews will continue crisping as the dish rests.
Doneness Check for Easy Sheet Pan Cashew Chicken
Food safety first! Chicken should reach an internal temperature of 165°F (74°C). Use an instant-read meat thermometer inserted into the thickest piece to check.
Visual cues to look for:
- Golden-brown edges on the chicken with some caramelization
- No pink in the center when you cut into a piece
- Clear juices running from the meat, not pink or red
- Bell peppers should be tender but still have a slight bite
If you don’t have a thermometer, cut into the thickest piece the meat should be opaque throughout with no translucent areas.
Resting for Easy Sheet Pan Cashew Chicken
Let it rest for 3-5 minutes before serving – I know it’s tempting to dig in immediately, but this brief rest period is important. It allows the juices to redistribute throughout the chicken, keeping every bite moist and tender. If you cut into it immediately, all those delicious juices will run out onto your plate instead of staying in the meat.
While the chicken rests, prepare your sides or garnish with sliced green onions and sesame seeds for an extra touch of elegance.
Pro Tips for Perfect Easy Sheet Pan Cashew Chicken
After making this recipe countless times, here are my insider secrets for guaranteed success every time.
Avoiding Tough or Dry Easy Sheet Pan Cashew Chicken
Don’t overcrowd the pan – This is the most common mistake I see. When chicken pieces are too close together, they steam instead of roast, resulting in pale, rubbery meat instead of beautifully caramelized cubes. Use two pans if necessary.
Baste with the pan juices – Halfway through cooking, when you toss the chicken, spoon some of those caramelized drippings back over the meat. This adds moisture and intensifies the flavor.
Don’t skip the marinating time – Even just 15 minutes makes a significant difference in tenderness and flavor penetration.
Watch your oven temperature – Every oven is slightly different. If you notice burning at 400°F, reduce to 375°F and add 3-5 minutes to the cooking time.
Choose thighs over breasts – I can’t emphasize this enough. Thighs are much more forgiving and stay juicy even if slightly overcooked.
Tool Recommendations for Easy Sheet Pan Cashew Chicken
The right tools make all the difference:
- Instant-read meat thermometer – Takes the guesswork out of doneness. I use mine for everything from chicken to bread baking. Worth every penny.
- Large sheet pan (18×13 inches) – Invest in a heavy-duty, commercial-grade pan that won’t warp in high heat.
- Parchment paper – Makes cleanup effortless and prevents sticking.
- Microplane grater – Perfect for grating fresh ginger and garlic quickly.
- Sharp chef’s knife – Makes cutting chicken into uniform cubes much easier and safer.
Storage & Reheating Easy Sheet Pan Cashew Chicken
This recipe is perfect for meal prep!
Refrigeration: Store cooled chicken in an airtight container for up to 4 days. Keep the cashews separate if possible to maintain their crunch.
Freezing: Transfer to freezer-safe containers or bags, removing as much air as possible. Freeze for up to 3 months. For best results, freeze the chicken in the sauce (the moisture prevents freezer burn).
Reheating:
- Oven: Reheat at 350°F for 10-12 minutes until warmed through
- Microwave: Heat in 30-second intervals, stirring between each, until hot
- Stovetop: Reheat in a skillet with a splash of water or broth to prevent drying out
Pro tip: Add fresh cashews when reheating for maximum crunch, as the stored ones may soften.
Flavor Variations for Easy Sheet Pan Cashew Chicken
One of the things I love most about this recipe is its versatility. Here are some delicious ways to make it your own.
Spicy Twist for Easy Sheet Pan Cashew Chicken
Add heat with:
- 1-2 teaspoons sriracha or chili garlic sauce mixed into the marinade
- ½ teaspoon red pepper flakes sprinkled over before roasting
- 1-2 diced chipotle peppers in adobo for smoky heat
- Fresh Thai chilies sliced and added with the bell peppers
The honey in the marinade beautifully balances the spice, creating that addictive sweet-heat combination.
Keto/Paleo Easy Sheet Pan Cashew Chicken
For low-carb or paleo diets:
- Replace honey with a sugar-free alternative like monk fruit sweetener or erythritol (use 1 tablespoon instead of 2)
- Use coconut aminos instead of soy sauce for a paleo-friendly, slightly sweeter version
- Add extra vegetables like broccoli, snap peas, or zucchini to increase volume without carbs
- Substitute cashews with macadamia nuts for a lower-carb option
This adaptation keeps all the flavor while fitting your dietary needs.
Global Flavors for Easy Sheet Pan Cashew Chicken
Transform this recipe with international inspiration:
| Flavor Profile | Marinade Adjustments | Additional Ingredients | Serving Suggestion |
|---|---|---|---|
| Korean-Inspired | Add 2 tbsp gochujang, 1 tbsp gochugaru | Kimchi on the side, sesame seeds | Serve over steamed rice with pickled vegetables |
| Thai-Style | Add 2 tbsp fish sauce, 1 tbsp lime juice, reduce soy sauce | Fresh basil, cilantro, peanuts instead of cashews | Pair with jasmine rice and cucumber salad |
| Japanese Teriyaki | Add 2 tbsp mirin, increase honey to 3 tbsp | Broccoli florets, sliced scallions | Serve with sushi rice and edamame |
| Indian-Fusion | Add 1 tbsp curry powder, 1 tsp garam masala | Cauliflower florets, golden raisins, almonds | Pair with basmati rice and raita |
| Mediterranean | Replace with olive oil, lemon juice, oregano, remove Asian ingredients | Olives, sun-dried tomatoes, pine nuts | Serve with couscous or quinoa |
Each variation brings a completely different experience while maintaining the ease of the sheet pan method.
Serving Suggestions for Easy Sheet Pan Cashew Chicken
The way you serve this dish can elevate it from a simple weeknight meal to something truly special.
Perfect pairings with sides:
- Steamed jasmine or basmati rice – The classic choice that soaks up all that delicious sauce
- Cauliflower rice – For a low-carb option that’s just as satisfying
- Lo mein or rice noodles – Toss the chicken with noodles for a complete one-bowl meal
- Stir-fried vegetables – Bok choy, snap peas, or green beans complement beautifully
- Simple cucumber salad – Provides a refreshing, cooling contrast
- Steamed edamame – Adds protein and a fun, interactive side
Wine and beer pairings:
- Riesling – The slight sweetness and acidity balance the soy-honey flavors perfectly
- Gewürztraminer – Aromatic and slightly sweet, excellent with Asian spices
- Pinot Grigio – Light and crisp, won’t overpower the dish
- Japanese lager or wheat beer – Refreshing and mild
- Saison – Slightly fruity with peppery notes that complement ginger
Garnish ideas:
- Sliced green onions
- Toasted sesame seeds (white or black)
- Fresh cilantro leaves
- Lime wedges for squeezing
- Extra cashews for crunch
FAQs About Easy Sheet Pan Cashew Chicken
Let me answer the most common questions I receive about this recipe.
Can I use frozen chicken for Easy Sheet Pan Cashew Chicken?
Yes, but with a caveat: always thaw completely first. Frozen chicken releases too much moisture during cooking, preventing proper browning and potentially creating food safety issues with uneven cooking. Thaw in the refrigerator overnight or use the cold water method (sealed chicken in a bowl of cold water for 1-2 hours). Never thaw at room temperature, as this promotes bacterial growth.
How do I fix overcooked Easy Sheet Pan Cashew Chicken?
If your chicken turned out dry, don’t despair! Here are some rescue strategies:
- Make a quick sauce: Mix 2 tbsp soy sauce, 1 tbsp honey, and 2 tbsp water, then toss the overcooked chicken in it
- Add moisture: Serve over rice with extra sauce or broth poured over
- Shred and repurpose: Turn it into chicken salad, tacos, or soup where the added moisture from other ingredients helps
- Next time: Use a meat thermometer and check early (around 18 minutes) to prevent overcooking
Is Easy Sheet Pan Cashew Chicken safe for pregnant women?
Yes, as long as the chicken reaches the safe internal temperature of 165°F. Pregnant women should ensure all poultry is thoroughly cooked with no pink meat remaining. The honey in this recipe is also safe for adults, including pregnant women (the warning about honey only applies to infants under 1 year old). If you’re concerned about sodium, you can use low-sodium soy sauce and reduce the amount slightly.
Can I make Easy Sheet Pan Cashew Chicken ahead of time?
Absolutely! Here’s how:
- Marinate in advance: Combine chicken and marinade up to 24 hours ahead, refrigerate, then bring to room temperature before roasting
- Prep components: Cube the chicken, chop vegetables, and mix the sauce the night before
- Full meal prep: Cook completely, store in portions, and reheat throughout the week
What if I don’t have sesame oil for Easy Sheet Pan Cashew Chicken?
Sesame oil provides a distinctive nutty flavor that’s hard to replicate, but in a pinch: use olive oil plus ½ teaspoon of toasted sesame seeds crushed into the marinade, or substitute with a neutral oil like avocado oil and add a bit more ginger for complexity. For best results, I recommend keeping a bottle of sesame oil in your pantry – a little goes a long way, and it lasts for months.
Can I double this Easy Sheet Pan Cashew Chicken recipe?
Yes! Use two large sheet pans and divide the ingredients evenly. Don’t be tempted to pile everything on one pan – overcrowding will steam the chicken instead of roasting it. If your oven can accommodate both pans at once, place them on separate racks and rotate positions halfway through cooking for even results.
Conclusion
There you have it your complete guide to making the perfect Easy Sheet Pan Cashew Chicken! This recipe has become a staple in my kitchen, and I hope it brings as much joy to your dinner table as it has to mine.
From busy weeknights when you need something quick and nourishing to meal prep Sundays when you’re planning ahead, this dish delivers every single time. The combination of tender chicken, crunchy cashews, and that irresistible sweet-savory sauce creates a meal that’s far better than takeout and you made it yourself.
If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!
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Easy Sheet Pan Cashew Chicken Recipe – Quick, Healthy, and Delicious
- Total Time: 40
- Yield: 4 1x
Description
This Easy Sheet Pan Cashew Chicken is a quick, healthy weeknight dinner that’s ready in just 30 minutes! Tender chicken thighs are coated in a sweet and savory Asian-inspired sauce with honey, soy sauce, and sesame oil, then roasted alongside crisp bell peppers and crunchy cashews. One pan, minimal cleanup, maximum flavor!
Ingredients
1 ½ lbs boneless chicken thighs, cubed
1 red bell pepper, chopped
1 cup unsalted cashews
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons honey
2 tablespoons sesame oil
1 tablespoon rice vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
Parchment paper for lining the baking sheet
Optional garnish: sliced green onions, sesame seeds
Instructions
1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Pat the chicken thighs dry with paper towels and cut into bite-sized cubes (about 1.5 inches).
3. In a large bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger until well combined.
4. Add the cubed chicken to the marinade and toss to coat evenly. Let sit for 15-20 minutes at room temperature.
5. Spread the marinated chicken and chopped bell peppers evenly on the prepared baking sheet in a single layer, making sure pieces aren’t touching too much.
6. Roast in the preheated oven for 20-25 minutes, tossing everything halfway through (around the 12-minute mark) for even browning.
7. At the 20-minute mark, sprinkle the cashews over the top and return to the oven for the final 5 minutes to toast them lightly.
8. Check that chicken has reached an internal temperature of 165°F (74°C) and has golden-brown edges.
9. Let rest for 3-5 minutes before serving to allow juices to redistribute.
10. Serve over steamed rice, quinoa, or cauliflower rice. Garnish with sliced green onions and sesame seeds if desired.
Notes
Chicken thighs work best for this recipe because they stay juicier than breasts. If using chicken breasts, reduce cooking time to 18-20 minutes.
Don’t skip the marinating step – even 15 minutes makes a big difference in flavor and tenderness.
Make sure not to overcrowd the pan or the chicken will steam instead of roast. Use two pans if needed.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
For a spicy version, add 1-2 tablespoons of sriracha or chili garlic sauce to the marinade.
For keto/paleo, substitute honey with sugar-free maple syrup and use coconut aminos instead of soy sauce.
This recipe is perfect for meal prep – portion with rice into containers for easy grab-and-go lunches.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1
- Calories: 425
- Sugar: 9
- Sodium: 780
- Fat: 24
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 35
- Cholesterol: 135
Keywords: sheet pan cashew chicken, easy chicken recipe, one pan dinner, cashew chicken, healthy chicken recipe, weeknight dinner, asian chicken