Sheet Pan Korean Chicken and Vegetables

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.

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.

Sheet Pan Korean Chicken and Vegetables make dinnertime a breeze with the best of all worlds… one dish to wash, lots of surface area where you can have a lot of delicious caramelization going on for both the chicken and the veggies and since it all cooks in the oven it is basically totally hands off. 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.

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.

Over the last few months we’ve been making a lot of sheet pan meals around the house because they’re so easy and it forces us to have vegetables with out meals. Sometimes when I would be cooking in a skillet I would just toss some rice onto the plate and pile on the chicken. Vegetables were becoming an afterthought. 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.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!
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.

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.

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Sheet Pan Korean Chicken and Vegetables

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.
Yield 4
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main
Cuisine Korean
Author Sabrina Snyder

Ingredients
 

  • 3 chicken breasts , boneless and skinless
  • 4 cups broccoli florets
  • 1 pound carrots , trimmed and sliced into 1" thick slices
  • 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 ½ 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.

Nutrition

Calories: 422kcal | Carbohydrates: 31g | Protein: 41g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 895mg | Potassium: 1334mg | Fiber: 6g | Sugar: 19g | Vitamin A: 19562IU | Vitamin C: 92mg | Calcium: 107mg | Iron: 2mg
Keyword: baked Korean chicken, sheet pan baked chicken and vegetables, sheet pan Korean chicken and vegetables
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.
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.
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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. We love this fast, simple and extremely flavorful recipe! I make it often. Very little clean up! I actually crave this dish- yep, it’s that good!

    Thank you for sharing this!!!

  2. 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.

  3. 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!

  4. 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!

  5. One of the best sheet pan recipes I have tried. So much flavor!! It was a huge hit with the whole family.

  6. 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.

  7. Sabrina, I’m interested in making the Sheet Pan Korean Vegetables and Chicken, but would appreciate having the nutritional information.

    Thank you.

    1. Thanks for letting me know it was missing. I’ve edited to include it now at the bottom of the recipe card. Enjoy!!

  8. 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!!

  9. 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!

  10. 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?

  11. I’ve made this recipe several times now. It’s so flavorful! I love it being an all-in-one dish. (Although a side of rice us great with it, too!) Thanks for the wonderful recipe!

  12. Thanks for this. Is it possible to freeze it all and then put it in the sheet pan later? If so, how do you adjust the cooking times? Thanks!

    1. Yes, I would pull it out the night before from the freezer and place it in the refrigerator to thaw. You may only need to add 5 minutes more to the cook time once it’s thawed. Hope this helps!

  13. Wow! This recipe is absolutely fantastic! I did mix everything in a large bowl and stuck it in the fridge for about 3 hours. It was in a 375 degree oven for about 40 min. It smelled soooo good while it as cooking. I was thinking if it taste half as good as it smells it’ll be great. Well, to my surprise it was better than I could have imagined. The chicken was so tender and flavorful. The carrots and broccoli had just a little crunch to them and they absorbed all the delicious sauce. This will be on a regular rotation at my house for sure
    Thanks!!!!

  14. Oh my goodness! I thought this would probably be pretty good (or why would I make it?) but to be honest was mainly looking for something quick and simple. It far exceeded my expectations! I halved the recipe (for two adults and a child), substituted Brussels sprouts for the broccoli (since that’s what I had fresh; cut the sprouts in half) and served it over rice, with a couple of tablespoons of chopped scallions sprinkled on top. Absolutely delicious!

  15. My husband and I loved everything about this dish. Simple to make and very tasty! It is now a regular at our house.

  16. This looks delicious and plan to make this for dinner tomorrow. Is there difference between hot sauce sriracha sauce and can I use hot sauce instead? It’s what I have on hand.

  17. Question – does one toss both the chicken and vegetables in the sauce, or just the chicken? The directions lead me to believe both, but the pictures appear as if only the chicken has been marinated? Silly question but wanted to double check! Thank you!

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