Sheet Pan Korean Chicken and Vegetables are a delicious and easy weeknight meal that cooks in one pan and makes crispy tender vegetables and moist sweet and garlicky chicken.
The directions for the Sheet Pan Korean Chicken and Vegetables call for everything to be tossed together in a bowl before adding it to the sheet pan, but truth be told I usually just mix it all up on the sheet pan and spread it out without worrying about how pretty or not it is on the sheet pan.
I like to make photos pretty for you all, but as long as you have space between the pieces of food you’ll get a great result out of the oven.
We even got to the point we would just microwave some frozen veggies and toss it into the skillet before serving (which is fine, don’t get me wrong, veggies being eaten are the point here!). With these sheet pan meals I find that we’re making use of (and not trashing!) all our fresh vegetables again and they taste so much better than microwaved frozen vegetables!
Tools used in the making of this Sheet Pan Korean Chicken and Vegetables recipe:
Sheet Pan: A classic, inexpensive sheet pan that is high quality and can hold up to high temperatures in the oven.
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.
Sriracha: You need this in your kitchen, it is the perfect way to add a nice even heat to dishes without a unique chili (like jalapeno or another chili that imparts flavor in addition to heat) or smoky flavor.
Sheet Pan Korean Chicken and Vegetables
Ingredients
- 3 chicken breasts , boneless and skinless
- 4 cups broccoli florets
- 1 pound carrots , trimmed and sliced into 1" thick slices
- 4 tablespoons low sodium soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons canola oil
- 1 tablespoon sesame oil
- 2 teaspoons Sriracha sauce
- 4 cloves garlic , minced (or 1/2 teaspoon garlic powder)
Instructions
- Preheat the oven to 375 degrees.
- Toss all the ingredients together in a bowl.
- Add the chicken to the center of the cookie sheet.
- Add the vegetables around it in an even, single layer.
Cook for 25-30 minutes or until the chicken is browned and the vegetables are browned and crisp.
We doubled the sauce recipe, and didn’t put the broccoli in with the chicken and carrots, because the first time we put it all in together the broccoli burnt a little bit.
Made this tonight. Everyone loved it.
Thanks, Samantha.
Could you freeze this after cooking in individual serving containers with cooked rice?
Yes 🙂
I’m in the process of making this dish, and the sauce is awesome! I did not mix the vegetables into sauce?. Let’s hope the veggies are as good as the chicken!
Just made this tonight and it was very good. I doubled the sauce and vegetables, and cooked it for a tad longer (35 min). Next time i would cut back on the brown sugar as it was too sweet for our tastes. Thanks for the great recipe!
One of the best sheet pan recipes I have tried. So much flavor!! It was a huge hit with the whole family.
So delicious and easy! One of my favorite meals
Mmm-mmm-good! Used Mr. Yoshida instead of the soy sauce and brown sugar, because that is what I had on hand. Substituted zucchini for the broccoli (my husband won’t touch it) and added sliced brown mushrooms. Next time I am going to use skinless boneless thighs. Also sprinkled it with sliced green onions 5 minutes before finished baking. Thinking this would be a great company dish by doubling it and so easy! Put it together and served it in one hour.
So glad you liked it! I love swapping out the veggies to switch it up and the ones you used sound delicious!
Sabrina, I’m interested in making the Sheet Pan Korean Vegetables and Chicken, but would appreciate having the nutritional information.
Thank you.
Thanks for letting me know it was missing. I’ve edited to include it now at the bottom of the recipe card. Enjoy!!
Made it tonight and served over rice. Doubled the recipe ( except the Sriracha) and added ginger and red pepper flakes. Add a corn starch slurry to the remaining sause and thickened it in a small sauce pan to serve over top. Thank you for the great recipe!!
Thanks for taking the time to come back and let me know Jess. So glad you enjoyed it.
Will try this recipe, thank you.
This was great! I substituted boneless, skinless chicken thighs & I made extra sauce & set aside. After it was all done, I cut up the chicken & added everything (including the extra sauce) in a skillet with lo mein noodles. Tonight, I’m adding ginger & steak to the recipe. Thanks for the great inspiration recipe!
You’re welcome, Nickie! Thanks for the 5 stars.
This is delicious! It’s become part of our regular meal rotation.
So glad you enjoyed it, Jennifer!
Hi – this looks so good, but I have a question. I was browsing recipes looking for one with chicken thighs with bone in. Could I use this recipe? I imagine it would need to be cooked longer – and maybe the chicken alone?
Yes, you can use thighs and it will need to be cooked longer but you can still keep it all together. Enjoy!