Easy Family Sheet Pan Meals — meet your new weeknight MVP: Sheet Pan Cashew Chicken. Picture tender, bite-sized chicken roasted with colorful peppers and onions, glazed in a sweet-savory sauce, and finished with crunchy cashews. One pan, minimal fuss, maximum flavor. Sound like dinner? Let’s do this.
Sheet Pan Cashew Chicken — an Easy Family Sheet Pan Meals winner
Why do I make this again and again? Because it delivers dinner fast, cleans up fast, and the kids actually eat it. It’s the kind of recipe that turns a “what’s for dinner?” meltdown into polite table conversation in under an hour. Serve it over rice or noodles and you’ve got a full meal without juggling pots and pans.
What makes this recipe so irresistible
- Everything roasts together. Veg, chicken, and sauce all caramelize at once—flavor city.
- Crunch + saucy = perfection. Soft roasted veg and juicy chicken against toasty cashews? Chef’s kiss.
- Kid-friendly and grown-up-approved. Sweet honey balances soy, so picky eaters nod yes while you get a bit of umami.
- Minimal hands-on time. Marinate briefly, sheet pan it, bake — done.
If you want a Quick Family Dinners Easy option that doesn’t taste “simple,” this is it.
Ingredients (with short notes)
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces — cooks quickly and stays tender.
- 2 bell peppers (mix colors) — add sweetness and color.
- 1 red onion, cut into chunks — caramelizes beautifully.
- 1 cup unsalted cashews — toast and toss on at the end for crunch.
- Marinade: soy sauce (or tamari), honey (or maple for vegan), rice vinegar, sesame oil, garlic, ginger — the flavor backbone.
- Salt & pepper, to taste.
- Optional: chopped cilantro for brightness.
This simple pantry lineup makes a standout Simple Cashew Chicken night.
How to make Sheet Pan Cashew Chicken (simple how-to)
- Preheat oven to 400°F (200°C). Line a large sheet pan with foil or parchment for easier cleanup.
- Mix the sauce: Whisk ¼ cup soy sauce, 3 tbsp honey, 2 tbsp rice vinegar, 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tsp grated ginger. Taste and adjust.
- Toss chicken with half the sauce and let it sit for at least 15 minutes (longer if you can).
- Arrange on the pan: Spread marinated chicken, peppers, and onions in a single layer. Drizzle the remaining sauce over everything. Don’t crowd the pan — space = browning.
- Roast 20 minutes, stir, then roast another 10–15 minutes until chicken reaches 165°F and veggies are tender with browned edges.
- Add cashews in the last 10 minutes so they toast but don’t burn.
- Finish with cilantro and a squeeze of lime, if you like. Serve over rice or noodles.
The story behind my sheet pan obsession
I invented this skillet-to-sheet-pan routine during a week of garage-sale furniture assembly and toddler chaos. I wanted dinner that smelled amazing while I held a screwdriver. A quick marinade, one pan, and an oven timer saved the day. The neighbors knocked and asked what smelled so good. True story.
Pro tips for flawless results
- Marinate at least 15 minutes. Even a short soak gives the chicken more depth.
- Cut pieces uniformly so everything cooks at the same pace.
- Use a roomy sheet pan. Crowding causes steaming, not roasting.
- Flip halfway through for even caramelization.
- Add cashews late — they toast fast. Bold tip: sprinkle them on with 8–10 minutes left.
These small moves turn a decent sheet pan into a wow sheet pan.
Variations to keep things fresh
- Swap chicken for tofu and use maple syrup instead of honey for a vegan take — still an Asian Dinners Easy option.
- Make it spicy: add chopped jalapeños or a drizzle of sriracha before roasting for a kick.
- Go Thai-style: sub peanut butter for some honey and add lime zest + fish sauce for a Thai-inspired Cashew Dinner Recipes riff.
- Make it Mediterranean: replace soy with a lemon-oregano dressing and swap cashews for toasted almonds.
This method is flexible — treat it like a formula, not a rule.
Best way to serve Sheet Pan Cashew Chicken
- Over steamed rice — classic and comfy.
- On noodles — toss the roasted mixture with udon or soba for a hearty bowl.
- With cauliflower rice for a lower-carb twist.
Add a simple cucumber salad or quick slaw for freshness. Want a crowd-pleaser? Plate it family-style and let everyone pile their own bowls.
Quick tips for storage & leftovers
- Fridge: Store in an airtight container up to 3 days. Reheat gently in a skillet; add a splash of water or broth to rehydrate.
- Freezer: Freeze cooked components separately (chicken + sauce) for up to 2 months. Thaw overnight before reheating.
- Meal-prep idea: Roast everything, portion into containers with rice, and you’ve got Healthy Dinner Recipes For 3 (or lunches) ready to go.
Leftovers taste great — flavors deepen overnight.
FAQs
Can I use thighs instead of breasts?
Yes — thighs add more richness and tolerate longer cooking. Great if you want a Hearty Easy Dinner.
What if I don’t have cashews?
Almonds, peanuts, or sunflower seeds all work. Adjust to taste and allergy needs.
Is soy sauce necessary?
You can use tamari (gluten-free) or coconut aminos (soy-free) and still get lots of flavor.
Can I make this for picky eaters?
Absolutely — keep veggies separate on the pan so kids can skip what they don’t want. It’s ideal as an Easy Simple Dinner Recipes For Family go-to.
Why this fits so well into weeknight rotation
This sheet pan method transforms dinner from chore to chill. It’s quick enough for busy families, adaptable for dietary needs, and fills the house with irresistible aromas while you tidy up. If you want Quick Family Dinners Easy or a reliable Chicken Veggie Dinner Recipes option, this recipe earns a permanent spot in your weekly plan.
A few final chef-level nudges
- Use room-temperature chicken for more even cooking.
- Toss veggies in a bit of oil so they caramelize instead of drying.
- If you like a saucier finish, reserve 2–3 tbsp marinade, simmer it on the stove, and drizzle before serving. FYI: that extra gloss gets everyone to the table faster.
Sheet Pan Cashew Chicken ticks so many boxes: it’s flavorful, family-friendly, flexible, and all made with one pan. Whether you label it Easy Family Sheet Pan Meals, a Simple Cashew Chicken night, or a solid Cashew Dinner Recipes entry, it’s the kind of dinner you’ll find yourself making on repeat. So — ready to preheat the oven and call it a win?
Sheet Pan Cashew Chicken — Easy Family Sheet Pan Meals
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Category: Dinner
Description
Simple, one-pan dinner: tender chicken, colorful peppers and onions, a sticky-sweet soy glaze, and crunchy cashews roasted right on the baking sheet. Ready in about an hour total with only ~15 minutes active work.
Ingredients
Chicken & Veggies
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into wedges or large dice
- 1 cup unsalted cashews
Sauce / Marinade
- ¼ cup soy sauce (use tamari for GF)
- 3 tbsp honey (or maple/agave for vegan)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated or minced
- Salt and freshly ground black pepper, to taste
To finish
- Fresh cilantro leaves, chopped (optional, for garnish)
Instructions
- Heat the oven to 400°F (200°C). Line a large baking tray with parchment or foil for easier cleanup.
- In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic and ginger until smooth. Taste and add a pinch of salt or pepper if needed.
- Add the chicken pieces to the bowl and toss them in the sauce so they’re well coated. Let the chicken sit for at least 15 minutes to absorb flavor (longer is fine in the fridge).
- Scatter the bell peppers and red onion across the prepared sheet pan. Spread the marinated chicken among the vegetables in a single layer so everything roasts instead of steams. Drizzle any leftover sauce from the bowl over the top.
- Slide the pan into the hot oven and roast for 20 minutes. Then remove the tray, stir everything gently to promote even browning, and return it to the oven.
- After stirring, sprinkle the cashews over the chicken and vegetables, then roast another 10–15 minutes until the chicken reaches 165°F and edges are caramelized.
- Remove from the oven, let the pan rest for a minute, then scatter chopped cilantro over the top if using. Serve immediately over steamed rice, noodles, or cauliflower rice.
Notes
- Short on time? Cut the chicken into slightly smaller pieces to speed up cooking.
- Nut-free? Use toasted pumpkin seeds instead of cashews.
- No soy? Coconut aminos work as a lower-sodium, soy-free alternative.
- For extra char: Broil 1–2 minutes at the end — watch closely so the cashews don’t burn.
- Make it ahead: Marinate chicken the night before and refrigerate; assemble and bake when ready.
