Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights Recipe
If you’ve been hunting for a meal that’s both a breeze to prepare and brimming with flavor, you’re in the right place. This Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights is exactly what your dinner routine needs. Bursting with vibrant colors, crunchy cashews, tender chicken, and a sweet-savory glaze, it’s the kind of dish that feels like a special treat but comes together with minimal effort. Whether you’re juggling a hectic schedule or just want a fuss-free dinner that doesn’t skimp on taste, this recipe truly delivers in every way.

Ingredients You’ll Need
Every ingredient in this recipe plays its part perfectly, whether by adding depth of flavor, a pop of color, or satisfying texture. The beauty here is in the simplicity—each component complements the others without overwhelming your prep time or pantry.
- Boneless, skinless chicken breasts (1 pound): Tender and lean, these bite-sized pieces soak up the marinade beautifully.
- Red bell pepper (1, chopped): Adds sweetness and a vivid splash of red to brighten the dish.
- Green bell pepper (1, chopped): Offers a crisp texture and fresh flavor contrast.
- Red onion (1, diced): Brings subtle sharpness that mellows when roasted.
- Unsalted cashews (1 cup): The crunchy highlight that gives this meal its signature texture.
- Soy sauce (1/4 cup): The salty backbone of the marinade, infusing every bite with umami.
- Honey (3 tablespoons): Balances the soy sauce with sweet notes that caramelize beautifully in the oven.
- Rice vinegar (2 tablespoons): Adds a gentle tang to brighten the flavors.
- Sesame oil (1 tablespoon): Delivers a nutty aroma that elevates the entire dish.
- Garlic (3 cloves, minced): Essential for that punch of savory goodness.
- Ginger (1 teaspoon, minced): Adds a refreshing zing and depth.
- Salt and pepper (to taste): Simple seasoning that makes everything pop.
- Fresh cilantro (for garnish): The bright finish that lifts every forkful.
How to Make Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights
Step 1: Preheat Your Oven
Start by heating your oven to 400°F (200°C). A properly preheated oven ensures that your chicken and vegetables roast to perfection — perfectly tender with a nice caramelized exterior.
Step 2: Whisk Together the Marinade
In a large mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Whisk everything until it’s well mixed and smooth. This marinade is packed with flavor and will make your chicken incredibly tasty and juicy.
Step 3: Marinate the Chicken
Add those tender chicken pieces to the marinade bowl and toss well to coat every bit. Aim for at least 15 minutes of marinating time; it’s enough to infuse the chicken with rich, balanced flavors. If you have time, longer marinating means even better taste.
Step 4: Arrange Chicken and Vegetables on the Sheet Pan
Grab your sheet pan and spread out the marinated chicken, red and green bell peppers, and diced red onion in a single layer. Proper spacing is key here so everything roasts evenly and beautifully.
Step 5: Season and Drizzle
Pour any leftover marinade over the ingredients on the sheet pan, then sprinkle salt and pepper to your liking. This extra layer of seasoning brings out the best in the veggies and chicken while helping the flavors meld together.
Step 6: Bake for 20 Minutes
Place your sheet pan in the oven and let it bake for 20 minutes. At this point, the chicken will start to get golden and the vegetables will soften but still maintain a nice bite.
Step 7: Add Cashews and Continue Baking
After the initial baking, pull out the pan and sprinkle the unsalted cashews over the top. Pop it back in for another 10 to 15 minutes. The cashews will toast and become perfectly crunchy while the chicken finishes cooking through.
Step 8: Garnish and Serve
Once your sheet pan creation is out of the oven, finish by scattering fresh cilantro on top. The herb adds a fresh burst of flavor that contrasts beautifully with the nutty cashews. Serve your dish hot, ideally over rice or noodles for a fulfilling dinner.
How to Serve Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights

Garnishes
Fresh cilantro is the star garnish here, adding a bright, herbal note that keeps every bite lively and fresh. You can also sprinkle some thinly sliced green onions or a few sesame seeds to add extra texture and appeal.
Side Dishes
This dish pairs wonderfully with fluffy steamed jasmine rice or brown rice for a wholesome plate. Alternatively, try serving over soba noodles or alongside a crisp cucumber salad for a refreshing contrast in texture.
Creative Ways to Present
For a fun twist, try arranging the chicken and veggies on individual small sheet pans or in cast iron skillets for rustic charm. You could even turn it into a wrap using large lettuce leaves for a low-carb option that still delivers great flavor and crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and store in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making the next-day meal just as delicious!
Freezing
You can freeze the cooked chicken and vegetables in a freezer-safe container or bag for up to 2 months. Be sure to leave room for expansion, and label with the date so you can enjoy it later without stress.
Reheating
Reheat leftovers gently in a skillet over medium heat to keep the chicken juicy and the cashews crunchy. Alternatively, warming in the oven at 350°F for about 10 minutes does the trick too, just watch to avoid overcooking.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add extra juiciness and richness. Just cut them into bite-sized pieces the same way and adjust cooking time as needed if they are thicker.
Is it possible to make this recipe gluten-free?
Yes, simply use gluten-free tamari or soy sauce to keep the dish gluten-free without sacrificing flavor.
Can I prep this dish entirely ahead of time?
You can marinate the chicken and chop the vegetables a day ahead to save time. Just wait to add cashews and bake fresh for the best crunch.
What can I substitute for cashews if I have a nut allergy?
Try toasted pumpkin seeds or sunflower seeds for a similar crunch without nuts.
How spicy is this recipe? Can I make it spicier?
The recipe as is is mild and kid-friendly. To add heat, toss in some red chili flakes or drizzle Sriracha before baking.
Final Thoughts
There’s something truly satisfying about a meal that’s quick, easy, and downright delicious, and this Easy Sheet Pan Cashew Chicken Recipe for Busy Weeknights checks all those boxes. With minimal cleanup and maximum flavor, it’s a go-to recipe that will soon become one of your favorites to rely on when weeknights get hectic. Give it a try — your taste buds and your schedule will thank you!
PrintEasy Sheet Pan Cashew Chicken Recipe for Busy Weeknights Recipe
This Easy Sheet Pan Cashew Chicken is a flavorful, quick, and convenient weeknight recipe featuring tender marinated chicken, vibrant bell peppers, red onions, and crunchy cashews all roasted together for a delicious one-pan meal. Perfect for busy evenings, it combines savory, sweet, and tangy flavors with a hint of freshness from cilantro.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking/Roasting
- Cuisine: Asian-inspired
- Diet: Halal
Ingredients
For The Chicken and Vegetables:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 red onion, diced
- 1 cup unsalted cashews
For The Marinade:
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
For Garnishing:
- Fresh cilantro, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the chicken and vegetables perfectly.
- Make the Marinade: In a large bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger until smooth and well combined to create a flavorful marinade.
- Marinate the Chicken: Add the chicken pieces into the marinade and toss to coat evenly. Let them marinate for at least 15 minutes to absorb the flavors, or longer if time allows.
- Prepare the Sheet Pan: Arrange the marinated chicken, chopped red and green bell peppers, and diced red onion evenly on a sheet pan in a single layer for even roasting.
- Add Seasoning: Drizzle any remaining marinade over the chicken and vegetables. Sprinkle salt and pepper to taste to enhance the overall flavor.
- Bake the Chicken: Place the sheet pan in the oven and bake for 20 minutes. After baking, gently stir the ingredients to ensure even cooking.
- Add the Cashews: Sprinkle the unsalted cashews over the chicken and vegetables, then return the pan to the oven for an additional 10-15 minutes, or until the chicken is cooked through and slightly caramelized.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro. Serve hot, ideally over rice or noodles for a complete meal. Enjoy!
Notes
- Marinating the chicken longer than 15 minutes will deepen flavor and tenderness.
- If you prefer a spicier dish, add a pinch of red chili flakes to the marinade.
- Use gluten-free soy sauce if you require a gluten-free meal.
- For a lower sodium option, reduce the soy sauce amount and use low-sodium varieties.
- Cashews can be substituted with other nuts like almonds or peanuts if desired.
- Ensure chicken pieces are evenly sized for uniform cooking.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 75 mg
Keywords: sheet pan chicken, cashew chicken, easy dinner recipe, weeknight meal, one-pan meal, roasted chicken and vegetables, honey soy chicken