Sheet Pan Chicken and Peppers with Cashews Recipe
Sheet Pan Chicken and Peppers with Cashews is the kind of weeknight dinner that feels like a treat but comes together with minimal effort and maximum flavor. You get juicy, marinated chicken, a rainbow of sweet bell peppers, and crunchy cashews, all roasted together in one pan until perfectly caramelized. The combination of savory, sweet, and nutty notes makes this dish a total crowd-pleaser, and cleanup is a breeze. Whether you’re cooking for your family or just yourself, this colorful meal is bound to brighten up your dinner routine.
Ingredients You’ll Need
The beauty of Sheet Pan Chicken and Peppers with Cashews is that every ingredient is simple yet essential. Each one brings something special to the table, whether it’s a burst of color, a punch of flavor, or that irresistible crunch you’ll want in every bite. Here’s what you’ll need and why it matters:
- Chicken thighs: Boneless, skinless thighs stay juicy and flavorful, soaking up the marinade beautifully.
- Soy sauce or tamari: Delivers that rich, umami base and keeps the dish gluten-free if you use tamari.
- Sesame oil: Adds a toasty, aromatic depth that’s classic in Asian-inspired dishes.
- Rice vinegar: Provides a gentle tang that balances the sweetness and saltiness.
- Honey: Lends a subtle sweetness and helps the chicken caramelize in the oven.
- Garlic: Fresh minced garlic infuses each bite with savory aroma.
- Fresh grated ginger: Brings a zesty, warming note you’ll notice in every forkful.
- Red bell pepper: Adds sweetness and a pop of vibrant red color.
- Yellow bell pepper: Slightly milder, with gorgeous sunny color.
- Green bell pepper: Offers a grassy, slightly bitter flavor for balance.
- Red onion: Roasts up sweet and mellow, complementing the peppers.
- Raw cashews: Roast to golden perfection, adding a buttery crunch that’s irresistible.
- Olive oil: Helps everything roast evenly and adds a touch of richness.
- Salt: Enhances all the flavors and brings the ingredients together.
- Black pepper: Gives a little heat and depth.
- Sliced green onions: For a fresh, crisp garnish and a burst of color.
- Sesame seeds: Sprinkle over the top for a final touch of crunch and visual appeal.
How to Make Sheet Pan Chicken and Peppers with Cashews
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. This not only prevents sticking but also makes cleanup a total breeze. Trust me, you’ll thank yourself later!
Step 2: Mix Up the Marinade
In a mixing bowl, whisk together the soy sauce (or tamari), sesame oil, rice vinegar, honey, minced garlic, and fresh grated ginger. This marinade is the secret to infusing your chicken with bold, layered flavors that will come through in every bite.
Step 3: Marinate the Chicken
Add your bite-sized chicken thigh pieces to the marinade and toss them well to coat. Let the chicken sit for 10 to 15 minutes while you slice up your veggies. This short marinating time is just enough to work its magic and keeps your prep efficient.
Step 4: Prepare the Vegetables and Cashews
Arrange the sliced bell peppers, red onion, and raw cashews on your prepared sheet pan. Drizzle with olive oil and sprinkle with salt and pepper, then use your hands or a spatula to toss everything together until evenly coated.
Step 5: Add the Chicken and Roast
Take the marinated chicken pieces and arrange them evenly over the vegetables and cashews on the sheet pan. Slide the pan into the oven and roast for 25 to 30 minutes, tossing halfway through to ensure even cooking. The chicken should be cooked through, and the veggies tender with beautiful caramelized edges.
Step 6: Garnish and Serve
Once everything is golden and sizzling, pull out the pan and sprinkle with sliced green onions and sesame seeds. This final touch adds freshness, color, and just a little extra crunch, making your Sheet Pan Chicken and Peppers with Cashews visually stunning and delicious.
How to Serve Sheet Pan Chicken and Peppers with Cashews
Garnishes
A generous handful of sliced green onions and a scattering of sesame seeds are the perfect way to finish off this dish. Not only do they look gorgeous, but they add a crisp bite and a nutty aroma that really elevates every serving of Sheet Pan Chicken and Peppers with Cashews.
Side Dishes
This recipe is incredibly versatile when it comes to sides. Serve it over fluffy white or brown rice, nutty quinoa, or even cauliflower rice for a lighter option. Noodles work beautifully too, soaking up all those delicious juices from the pan. Add a simple green salad or steamed broccoli if you want to round things out!
Creative Ways to Present
You can pile the Sheet Pan Chicken and Peppers with Cashews into lettuce wraps for a fun, hands-on dinner. Or, serve it family-style straight from the sheet pan for a rustic, fuss-free presentation. For a lunch twist, tuck leftovers into a wrap or toss them over greens for a hearty salad.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the Sheet Pan Chicken and Peppers with Cashews cool to room temperature before transferring to an airtight container. They’ll keep well in the refrigerator for up to 4 days, making them perfect for meal prep or easy lunches.
Freezing
This dish freezes surprisingly well! Place cooled portions into freezer-safe containers or zip-top bags, and store for up to 2 months. Just be aware that the veggies may lose a bit of their crunch after thawing, but all the flavors will still shine through.
Reheating
Reheat leftovers in a skillet over medium heat for the best texture, or pop them in the microwave for a minute or two if you’re in a hurry. Add a splash of water or broth to keep everything moist, and sprinkle on fresh green onions or sesame seeds just before serving to revive the flavors.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work just fine in Sheet Pan Chicken and Peppers with Cashews, though it may cook a little faster. Just keep an eye on it to avoid overcooking, as breast meat can dry out more quickly than thighs.
What can I substitute for cashews?
Peanuts make a great swap if you prefer, or you can leave them out entirely for a nut-free version. Sunflower seeds or roasted chickpeas are also fun alternatives for added crunch.
Is this recipe gluten-free?
Yes, just be sure to use tamari instead of soy sauce to keep Sheet Pan Chicken and Peppers with Cashews gluten-free. Double-check your other ingredients, but it’s easily adaptable for gluten-free diets.
Can I prepare this ahead of time?
You can marinate the chicken and chop the veggies a few hours in advance or even overnight. Keep everything refrigerated, then assemble and roast when you’re ready for a quick and easy meal.
What’s the best way to cut the peppers and onions?
Slice the peppers and onions into strips about 1/2 inch wide for even roasting and easy eating. Keeping the pieces similar in size ensures everything cooks at the same rate and looks beautiful on the plate.
Final Thoughts
If you’re after a meal that’s as colorful and vibrant as it is delicious, Sheet Pan Chicken and Peppers with Cashews is sure to become a staple in your kitchen. It’s easy to make, packed with flavor, and guaranteed to impress anyone lucky enough to snag a plate. Give it a try this week and watch it disappear!
Print
Sheet Pan Chicken and Peppers with Cashews Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Sheet Pan Chicken and Peppers with Cashews is a flavorful and easy-to-make Asian-inspired dinner. Tender chicken thighs marinate in a savory-sweet sauce, then roast alongside vibrant bell peppers, red onion, and crunchy cashews for a wholesome one-pan meal that’s perfect for busy weeknights.
Ingredients
Chicken Marinade
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
Vegetables and Nuts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small red onion, sliced
- 1 cup raw cashews
Other Ingredients
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Sliced green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make the Marinade: In a medium bowl, whisk together soy sauce or tamari, sesame oil, rice vinegar, honey, minced garlic, and grated ginger until well combined.
- Marinate the Chicken: Add the bite-sized chicken thighs to the marinade bowl and toss well to coat all pieces evenly. Allow the chicken to marinate for 10 to 15 minutes while you prepare the vegetables.
- Arrange Vegetables and Cashews: Spread the sliced red, yellow, and green bell peppers, red onion, and raw cashews evenly across the prepared sheet pan. Drizzle with olive oil and sprinkle with salt and black pepper. Toss gently to coat the vegetables and cashews.
- Add the Marinated Chicken: Place the marinated chicken pieces evenly over the vegetables on the sheet pan, ensuring they are in a single layer for even cooking.
- Roast the Sheet Pan: Roast the chicken and vegetables in the preheated oven for 25 to 30 minutes. Halfway through cooking, toss everything gently to ensure even browning and cooking.
- Check for Doneness: Confirm the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the vegetables are tender with slight char marks.
- Garnish and Serve: Remove the sheet pan from the oven and sprinkle sliced green onions and sesame seeds on top. Serve immediately, optionally over rice, cauliflower rice, or noodles.
Notes
- Serve this dish over steamed rice, cauliflower rice, or your favorite noodles for a complete meal.
- You can substitute cashews with peanuts or omit the nuts entirely to accommodate nut allergies.
- Use tamari instead of soy sauce if you prefer a gluten-free option.
- For extra spice, add a pinch of red pepper flakes to the marinade.
- Make sure not to overcrowd the sheet pan to ensure proper roasting and caramelization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg
