Easy Sheet Pan Cashew Chicken

If you’re anything like me, your weeknights are a whirlwind of laundry piles, late emails, and “what’s for dinner?” cries from the living room. But don’t worry, I’ve got you covered. This Easy Sheet Pan Cashew Chicken is the answer to all your midweek dinner prayers—flavorful, fuss-free, and totally crowd-pleasing.

Made on one pan (hallelujah, fewer dishes!), it’s packed with juicy chicken, colorful bell peppers, and crunchy cashews, all tossed in a sweet and savory marinade that practically sings with flavor. Whether you’re feeding picky eaters, hangry teens, or just yourself after a long day, this recipe is here to make dinner feel doable—and delicious.

Why You’ll Love This Easy Sheet Pan Cashew Chicken

Let’s break it down:
✅ One pan = minimal cleanup (bless).
✅ Ready in under 45 minutes.
✅ Full of protein, veggies, and crunch.
✅ The homemade marinade? Straight-up addictive.

It’s like your favorite takeout got a healthy(ish), home-cooked glow-up. No greasy containers. No mystery ingredients. Just real, wholesome stuff your family will actually eat.

Ingredients You’ll Need

For The Chicken and Veggies:

• 1 lb 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:

• ¼ cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp fresh ginger, minced
• Salt and pepper to taste

For Garnish:

• Fresh cilantro (optional, but delightful)

How to Make Easy Sheet Pan Cashew Chicken

Step 1: Preheat + Prep
Preheat your oven to 400°F. Line a large sheet pan with parchment paper or lightly grease it. This is your no-stress canvas.

Step 2: Make That Magical Marinade
In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and a pinch of salt and pepper. Set aside. Try not to taste it too much—you might not stop!

Step 3: Toss Everything Together
Place the chopped chicken, bell peppers, and onion onto the sheet pan. Pour the marinade over everything and give it a good mix right on the pan (less bowls = more joy). Make sure everything’s coated evenly.

Step 4: Bake
Pop that beauty in the oven and roast for 20-25 minutes, tossing halfway through. Around minute 15, sprinkle those cashews on top so they get toasty without burning.

Step 5: Garnish & Serve
Once everything’s cooked and caramelized in places, remove from the oven. Sprinkle with fresh cilantro and serve hot—over rice, noodles, or straight from the pan (no judgment here).

Tips for the Best Sheet Pan Cashew Chicken

• Don’t skip the toss halfway through baking. It helps the chicken cook evenly and caramelizes those edges just right.
• Add the cashews later in the baking process to keep them crunchy and not burnt. Trust me, burnt cashews are a heartbreak.
• Want it spicy? Add a squirt of sriracha to the marinade or toss in some red pepper flakes.

My Little Cashew Chicken Story

This dish became a weeknight regular after I whipped it up on a whim one hectic Wednesday. My daughter, who usually gives veggies the side-eye, asked for seconds. Seconds! That’s when I knew we had a winner. Now, it’s our “I can’t even but we still need dinner” go-to. Pair it with a glass of white wine or a fizzy water and you’ve got yourself a vibe.

FAQs About Easy Sheet Pan Cashew Chicken

Conclusion

This Easy Sheet Pan Cashew Chicken is more than just dinner—it’s your weeknight hero, your secret weapon, your midweek miracle. With simple ingredients and bold flavor, it brings comfort and ease to your table when you need it most. And let’s be honest, we could all use a little more of both.

Whether you’re juggling work calls, helping with homework, or just trying to stay sane between loads of laundry, this dish steps in like a culinary best friend—no drama, just delicious results. It’s nourishing without being fussy, flavorful without requiring a dozen fancy ingredients, and the kind of meal that brings everyone to the table (yes, even the picky eaters).

So the next time your day feels like a sprint and you’re tempted to hit the drive-thru, remember you’ve got this recipe in your back pocket. It’s the kind of magic that turns ordinary ingredients into something extraordinary—and reminds you that even on the busiest days, you deserve a moment of tasty peace.

Now go on, grab that sheet pan and let’s make some magic.

More Sheet Pan & Weeknight Favorites You’ll Love

If this Easy Sheet Pan Cashew Chicken has earned a spot in your dinner rotation (and we’re pretty sure it will), why stop here? Explore more of my tried-and-true, fuss-free recipes that bring the same balance of flavor, convenience, and family-approved comfort to your table. These handpicked meals pair perfectly with your busy schedule—and your taste buds!

• Craving more sheet pan magic? You’ll fall in love with the tropical flavors in this Hawaiian Chicken Sheet Pan—sweet, savory, and just as easy to prep.
• For another bold and satisfying dinner bowl, try the Chicken Fajita Tortilla Bowls. It’s a colorful, customizable meal that’s perfect for picky eaters or Taco Tuesday twists.
• Want something creamy and comforting without the hassle? Check out my Creamy Parmesan Orzo with Chicken and Asparagus for a one-pan dinner that feels fancy but cooks fast.
• And if you’re in the mood for a lighter bite that still packs in flavor, the BBQ Chicken Salad is fresh, vibrant, and just right for warm-weather dinners (or packed lunches that don’t suck).

Each of these recipes continues the no-stress, all-flavor approach you’ve come to expect here at Chicken Magic Recipes. So go ahead—explore, cook, and keep that dinnertime magic going strong!

Easy Sheet Pan Cashew Chicken

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• Author: Aneta
• Total Time: 40 mins
• Yield: 4 servings 1x

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Description

This Easy Sheet Pan Cashew Chicken is your go-to weeknight dinner solution—quick, flavorful, and packed with juicy chicken, crunchy cashews, and vibrant veggies, all roasted in a delicious honey-soy garlic sauce. One pan, zero stress, total crowd-pleaser!

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Ingredients

Scale 1x2x3x

For the Chicken and Vegetables:

• 1 lb 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:

• ¼ cup soy sauce

• 3 tbsp honey

• 2 tbsp rice vinegar

• 1 tbsp sesame oil

• 3 cloves garlic, minced

• 1 tsp ginger, minced

• Salt and pepper to taste

For Garnishing:

• Fresh cilantro, chopped (optional)

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Instructions

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.

2. In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and a pinch of salt and pepper.

3. Spread the chicken, bell peppers, and onion on the sheet pan. Pour the marinade over and toss to coat everything evenly.

4. Bake for 20–25 minutes, tossing halfway through.

5. Around the 15-minute mark, sprinkle the cashews over the top so they toast without burning.

6. Once the chicken is cooked through and veggies are tender, remove from oven. Garnish with fresh cilantro and serve hot.

Notes

Want it spicy? Add a dash of sriracha or red pepper flakes to the marinade.
Substitute chicken thighs for a juicier variation.
Best served over rice, noodles, or cauliflower rice for a lower-carb option.
Store leftovers in an airtight container in the fridge for up to 3 days.

• Prep Time: 15 mins
• Cook Time: 25 mins
• Category: Main course
• Method: Sheet Pan / Oven
• Cuisine: Asian-inspired

Nutrition

• Serving Size: 1 serving
• Calories: 410 kcal
• Sugar: 12 g
• Sodium: 780 mg
• Fat: 23 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 75 mg