Easy Sheet Pan Cashew Chicken Recipe 30-Minute Healthy Dinner Idea

Posted on December 21, 2025

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I still remember the night I threw this Easy Sheet Pan Cashew Chicken together after a particularly long day that had me juggling work emails, dinner plans, and a toddler who refused to nap. I was craving something tasty but didn’t want to spend hours in the kitchen or order takeout for the third time that week. This recipe saved the night—and honestly, it’s become my secret weapon for quick, healthy family dinners.

What makes this Easy Sheet Pan Cashew Chicken stand out? It’s all about simplicity without sacrificing flavor. You toss everything on one pan, pop it in the oven, and get nearly half an hour to breathe (or chase that toddler). Plus, the mix of tender chicken, crunchy cashews, and vibrant veggies hits all the right notes. If you’re looking for a 30-minute healthy dinner idea that the whole family will actually eat—this one’s for you.

Why You’ll Love This Recipe

Okay, real talk—this Easy Sheet Pan Cashew Chicken has completely changed how I think about weeknight dinners. Here’s why I keep coming back to it:

✅ One-pan wonder: Seriously, everything cooks together on a single sheet pan. That means less cleanup and more time for literally anything else.
✅ Quick and fuss-free: From chopping to plating in about 30 minutes. I’ve made this after work, when I was starving and barely able to stand.
✅ Balanced and wholesome: Lean chicken breast, fresh veggies, and crunchy cashews for healthy fats—this dinner covers your bases without feeling like a “diet” meal.
✅ Kid-approved: My picky eaters gobble this, especially because the sauce is sweet-savory and not too spicy. Bonus points for sneaking in extra veggies.
✅ Flexible ingredients: Don’t have cashews? Swap for almonds or peanuts. No chicken? Tofu works too (I’ve tested it!).

This recipe feels like a win on busy nights but also fancy enough to serve when friends drop by unannounced. Trust me, it’s the kind of meal that makes you look like you’ve got your act together—even if you don’t.

What Ingredients You’ll Need

Here’s what I love about this Easy Sheet Pan Cashew Chicken ingredient list: you probably have most of this already, and the few specialty items are worth hunting down. I’ll break down what each ingredient does, so you know exactly why it’s there.

Chicken breasts (1.5 pounds / 680g) — I prefer skinless, boneless for quick cooking and easy slicing. You can swap for thighs if you like dark meat; just adjust cooking time slightly.
Cashews (¾ cup / 100g) — These are the crunchy, buttery stars. I use raw unsalted cashews and toast them briefly on the pan (they get even better that way).
Broccoli florets (3 cups / 270g) — Adds freshness, color, and a bit of bite. I buy pre-cut florets to save time.
Red bell pepper (1 medium, sliced) — Sweet and vibrant, balances the savory sauce.
Garlic cloves (3, minced) — Because garlic makes everything better. Fresh is best, but frozen minced works in a pinch.
Soy sauce (¼ cup / 60ml) — The salty umami base for the sauce. I reach for low-sodium to keep it healthy.
Honey (2 tablespoons / 30ml) — Brings the perfect touch of sweetness to balance the soy sauce.
Rice vinegar (1 tablespoon / 15ml) — Adds a little tang and brightness.
Sesame oil (1 teaspoon / 5ml) — A little goes a long way for that signature nutty aroma.
Cornstarch (1 tablespoon / 8g) — Helps thicken the sauce so it clings to the chicken and veggies.
Green onions (2, sliced) — For garnish and fresh flavor pop.
Salt & pepper — To taste. I always season the chicken well before cooking.

If you don’t have rice vinegar, apple cider vinegar works fine. And if you want a little heat, toss in a pinch of red pepper flakes—I skip this for the kids but love it for myself.

Equipment Needed

You don’t need a fancy kitchen to pull off this Easy Sheet Pan Cashew Chicken—I’ve made it with the most basic tools.

Sheet pan — A standard 18×13 inch (46×33 cm) rimmed baking sheet works perfectly. I like metal pans for crisping, but glass is fine too.
Mixing bowls — Two bowls: one for the sauce, one for tossing chicken and veggies.
Measuring cups and spoons — Because eyeballing soy sauce can get salty fast.
Knife and cutting board — For chopping veggies and slicing chicken if needed.
Spatula or tongs — To toss everything evenly on the pan.

Optional but handy: a small whisk for mixing the sauce and a silicone spatula for scraping the pan. I keep a kitchen timer close by because I tend to get distracted (hello, phone notifications).

How to Make It: Step-by-Step

Alright, let’s make this Easy Sheet Pan Cashew Chicken! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.

Preheat and prep (5 minutes)
Preheat your oven to 400°F (200°C). Line your sheet pan with parchment paper or a silicone baking mat—this saves on scrubbing later and helps with even cooking.
Mix the sauce (2 minutes)
In a small bowl, whisk together ¼ cup (60ml) soy sauce, 2 tablespoons (30ml) honey, 1 tablespoon (15ml) rice vinegar, 1 teaspoon (5ml) sesame oil, 3 minced garlic cloves, and 1 tablespoon (8g) cornstarch. The cornstarch is the secret for a silky, thick sauce that sticks.
Prep chicken and veggies (5 minutes)
Cut chicken breasts into bite-sized chunks (about 1-inch pieces). Toss chicken, broccoli florets, and sliced red bell pepper in a large bowl. Season lightly with salt and pepper.
Combine and spread (3 minutes)
Pour half the sauce over the chicken and veggies. Toss well to coat everything. Spread the mixture evenly on your prepared sheet pan in a single layer. Try not to crowd the pan—that helps everything roast instead of steam.
Bake and toast cashews (15 minutes)
Pop the pan in the oven and bake for 10 minutes. After 10 minutes, pull the pan out, pour the remaining sauce over everything, sprinkle the cashews evenly on top, then return to the oven for another 5 minutes. This toasts the cashews and finishes cooking the chicken perfectly.
Finish and garnish (2 minutes)
Once done, the chicken should be cooked through (internal temp 165°F / 74°C), and the veggies tender-crisp. Sprinkle sliced green onions over the top for freshness.

Pro tip: If you like a little extra char, switch your oven to broil for the last 2 minutes—but watch it like a hawk so nothing burns.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making this Easy Sheet Pan Cashew Chicken way too many times…

Don’t overcrowd the pan. I’ve made the mistake of piling everything on, and the chicken ends up steamed, not roasted. Spread it out for crispy edges and better flavor.
Blend the sauce well. Mixing the cornstarch thoroughly prevents clumps and keeps the sauce smooth. A quick whisk does the trick.
Use fresh garlic. I tried garlic powder once—big mistake. Fresh minced garlic gives the sauce that punch you want.
Let the cashews toast on the pan. They get golden and crunchy, which adds amazing texture contrast. If you add them too early, they can burn.
Rest before serving. Let the pan cool for a few minutes so the sauce thickens up nicely. You’ll avoid lava-hot bites.
Customize your veggies. Swap broccoli for green beans, snap peas, or even thinly sliced carrots. I like to keep it seasonal.
Use a silicone spatula. It’s perfect for scraping up all the sauce from the pan when serving.

Ways to Mix It Up

Once you’ve nailed the basics, here’s how you can switch up this Easy Sheet Pan Cashew Chicken and keep things interesting:

Spicy Sriracha Kick: Add 1-2 teaspoons of sriracha to the sauce mixture for a sweet-heat combo. I do this when I want a little fire without overwhelming the kids.
Ginger Zing: Grate in a tablespoon of fresh ginger with the garlic for a bright, fragrant twist.
Veggie Swap: Use cauliflower florets or Brussels sprouts instead of broccoli. Roasting times stay the same, and it’s delicious.
Tofu Version: Replace chicken with firm tofu cubes. Press the tofu well to remove excess moisture so it roasts up crispy. I’ve done this for vegetarian friends, and they loved it.
Nut-Free: Swap cashews for toasted pumpkin seeds or omit nuts entirely. The sauce is still fantastic without the crunch.
Herb Freshness: Toss chopped cilantro or basil over the top just before serving for an herby pop.

Serving Ideas & Storage

This Easy Sheet Pan Cashew Chicken is great fresh out of the oven, but here’s how I like to serve and store it:

Serve it over rice or quinoa. The sauce soaks in beautifully, and it turns this into a full meal.
Wrap it up. Use warmed tortillas or lettuce leaves to make quick wraps—perfect for lunchboxes or light dinners.
Meal prep friendly. Portion leftovers into airtight containers with a side of steamed veggies or salad for a healthy lunch.
Storage: Keep leftovers in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce.
Freeze for later. I slice chicken and veggies into portions and freeze in freezer-safe containers for up to 2 months. Defrost overnight in the fridge before reheating.

Pro tip: If the sauce thickens too much after refrigerating, stir in a teaspoon of water when reheating.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s why I feel good about serving this Easy Sheet Pan Cashew Chicken to my family:

Nutrient	Per Serving (1/4 recipe)
Calories	350
Protein	35g
Carbs	18g
Fat	14g
Fiber	4g

The high protein from chicken and cashews keeps everyone full, while the fresh broccoli adds fiber and vitamins. The honey provides natural sweetness without overloading on sugar, and the sesame oil gives a dose of heart-healthy fats.

Compared to takeout versions, this recipe cuts back on excess sodium and unhealthy fats. I also love that it sneaks in veggies without making dinner feel like a chore.

Final Thoughts

So that’s my Easy Sheet Pan Cashew Chicken recipe—the quick, healthy family dinner that actually tastes like you spent time on it. I know I’ve gushed a bit, but when you find a recipe this reliable and flavorful, you want to shout about it.

This has become my go-to when I want a no-fuss meal that’s still impressive. Plus, the leftovers are just as good, which is a win in my book. I hope you love it as much as my family does.

Don’t hesitate to swap veggies, add your favorite spices, or adjust the sweetness to your taste. Cooking should be fun and flexible, after all.

If you make it, drop a comment below—I’d love to hear how it turns out for you. And if you snap a pic, tag me on Instagram @[yourhandle]! Nothing makes me happier than seeing your kitchen wins.

Happy cooking and here’s to more easy, healthy dinners that don’t feel like a compromise.

FAQs

Q: Can I use cashew butter instead of whole cashews?

A: I’ve tried this! Cashew butter works in a pinch but changes the texture—you won’t get that satisfying crunch. If you go this route, reduce the soy sauce slightly because the butter adds richness.

Q: What’s the best way to keep the broccoli from getting soggy?

A: Great question! Don’t overcrowd the pan and make sure the broccoli florets are dry before roasting. I often pat them with a paper towel. Roasting at a high temp (400°F/200°C) helps keep them crisp-tender.

Q: Can I double this recipe for a bigger crowd?

A: Absolutely. Just spread the ingredients on two sheet pans to avoid overcrowding. Bake both pans in the oven at the same temperature, swapping racks halfway through for even cooking.

Q: Is this recipe gluten-free?

A: It can be! Just swap regular soy sauce for tamari or coconut aminos, which are gluten-free. The rest of the ingredients are naturally gluten-free.

Q: Can I make this ahead and reheat it?

A: Yes, and it reheats beautifully. Store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove with a splash of water to loosen the sauce. I also freeze portions for busy weeks.

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