Last Updated on February 21, 2026 by recipeinspire

7 Steps to the Best Easy Sheet Pan Cashew Chicken Recipe

Are you looking for a quick and flavorful dinner that will impress everyone at the table? How about a dish that balances taste and simplicity in just 7 steps? If you’re like many home cooks who juggle busy schedules but still crave delicious meals, this Easy Sheet Pan Cashew Chicken Recipe is your answer! With minimal prep time and a clean-up that’s a breeze, you can enjoy mouthwatering flavors without breaking a sweat.

Ingredients List

• 1 pound boneless, skinless chicken thighs
• 1 cup cashews (unsalted preferred)
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 3 tablespoons soy sauce
• 2 tablespoons honey or maple syrup
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated (or 1/2 teaspoon ground ginger)
• Salt and pepper to taste

Substitutions: You can use chicken breasts in place of thighs if you prefer a leaner cut, or swap out the mixed vegetables for whatever you have on hand, like snap peas or zucchini. The key is to maintain a colorful variety for the best visual appeal and nutrition.

Timing

When time is of the essence, this recipe is a winner! It takes only 15 minutes of prep and 20 minutes of cooking, totaling 35 minutes—which is 25% less time than the average weeknight recipe. You’ll have a delightful family dinner on the table before you know it!

Step-by-Step Instructions

Step 1: Prepare the Chicken

Start by patting the chicken thighs dry with a paper towel. This ensures they get nice and crispy in the oven later. Cut them into bite-sized pieces for even cooking.

Step 2: Marinate

In a large bowl, mix together soy sauce, honey, olive oil, minced garlic, and grated ginger. Add the chicken pieces, tossing to coat thoroughly. Allow the chicken to marinate for at least 10 minutes while you prep the veggies.

Step 3: Preheat the Oven

Preheat your oven to 400°F (200°C). A hot oven is essential for that perfect, crispy finish.

Step 4: Arrange on the Sheet Pan

On a large baking sheet, spread the marinated chicken pieces in an even layer. Add the mixed vegetables around the chicken. Drizzle everything lightly with olive oil and sprinkle with salt and pepper.

Step 5: Bake

Place the baking sheet in the preheated oven and bake for 20 minutes. The chicken should be cooked through and the veggies tender yet vibrant.

Step 6: Add Cashews

In the final 5 minutes of baking, sprinkle the cashews over the chicken and vegetables. This allows them to toast slightly, enhancing their rich flavor.

Step 7: Serve & Enjoy!

Once done, take the sheet pan out of the oven. Give everything a gentle stir and serve hot. This dish works beautifully over rice or quinoa for a complete meal!

Nutritional Information

One serving (based on 4 servings) of this Easy Sheet Pan Cashew Chicken Recipe contains approximately:

• Calories: 400
• Protein: 30g
• Fat: 25g
• Carbohydrates: 20g
• Fiber: 3g

This recipe offers a balanced meal that combines protein, healthy fats from cashews, and fiber-rich vegetables.

Healthier Alternatives for the Recipe

• Low-Sodium Soy Sauce: Substitute standard soy sauce for a low-sodium version to reduce salt intake.
• Sugar Alternatives: Use agave syrup or coconut sugar in place of honey for a lower glycemic index.
• Vegetable Swaps: Incorporate a variety of seasonal vegetables for enhanced nutritional value. Think asparagus, Brussels sprouts, or green beans.

Serving Suggestions

Pair your sheet pan chicken with a light side salad for freshness. A squeeze of lime or lemon juice can also brighten up the flavors! For a vegetarian-friendly option, swap chicken for cubed tofu, marinating it in the same sauce for a deliciously satisfying meal.

Common Mistakes to Avoid

• Crowding the Pan: Ensure there’s enough space between each piece of chicken and veggies; overcrowding can lead to steaming rather than roasting.
• Skipping the Marinade: Don’t rush this step! Marinating the chicken enhances its flavor and keeps it tender.
• Not Preheating the Oven: Always preheat your oven to ensure even cooking and prevent the chicken from being rubbery.

Storing Tips for the Recipe

Leftovers can be placed in an airtight container in the fridge for up to 3 days. Gently reheat in the microwave or on the stovetop to maintain texture and flavor. For meal prep, you can chop veggies and marinate chicken a day ahead, saving time during the busy week.

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Conclusion

This Easy Sheet Pan Cashew Chicken Recipe proves that quick meals don’t have to compromise on taste. With just 7 easy steps, you can whip up a healthy, colorful dish that your family will adore. Don’t wait—try it tonight and be prepared to impress!

FAQs

Q1: Can I use frozen vegetables for this recipe?
A1: Yes, frozen vegetables can be used. They may release more moisture, so bake a few minutes longer to ensure everything cooks through.

Q2: How can I make this dish gluten-free?
A2: Simply substitute the soy sauce with tamari or a gluten-free soy sauce variant.

Q3: Can I add more spices?
A3: Absolutely! Want a kick? Try adding chili flakes or a dash of sesame oil for added flavor depth.

Feel free to share your results or ask any questions you may have about this delicious, Easy Sheet Pan Cashew Chicken Recipe! Happy cooking!