Sheet Pan Korean Chicken and Vegetables

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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.

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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.

Recipe

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Sheet Pan Korean Chicken and Vegetables

4.97 from 31 votes
  • Yield: 4
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Course: Main
  • Cuisine: Korean
  • Author: Sabrina Snyder
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.

Ingredients

  • 3 chicken breasts boneless 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 1/2 teaspoon garlic powder)

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 375 degrees.
  2. Toss all the ingredients together in a bowl.
  3. Add the chicken to the center of the cookie sheet.
  4. Add the vegetables around it in an even, single layer.
  5. Cook for 25-30 minutes or until the chicken is browned and the vegetables are browned and crisp.

Nutrition Information

Yield: 4 , Amount per serving: 422 calories, Calories: 422g, Carbohydrates: 31g, Protein: 41g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 108mg, Sodium: 895mg, Potassium: 1334mg, Fiber: 6g, Sugar: 19g, Vitamin A: 19562g, Vitamin C: 92g, Calcium: 107g, Iron: 2g

All images and text © for Dinner, then Dessert.

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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.

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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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Chicken Recipes Main Course Meat & Seafood Recipe Worldly Foods

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Comments

  1. This is a staple in our house! It’s so delicious! It never turns out like the picture though… trying it under the broiler tonight maybe it will help! But the flavors are so good it doesn’t matter what it looks like 🙂

  2. Made it tonight and it was delicious! I’m trying not to eat it all before my husband gets home from work ? The only change I would make for myself would be to add a little more srirarcha next time. Thanks for the recipe!

  3. This was very easy to put together and very tasty.  My chicken breasts were alittle dry.  Should I marinate them in the sauce for about an hour prior to adding veggies?

  4. Any substitution ideas for the brown sugar? I will be using olive oil instead of canola oil. Can’t wait to try this! 

  5. This came out absolutely perfect. I cut the sirachi in half since we don’t like foods very hot. Everyone wants me to make it again.

  6. Looks like you have sesame seeds on this but I don’t see them mentioned anywhere.  When would you add them – beginning before cooking or at end?

  7. We love this recipe, however the sauce always ends up runny.  In the pictures the sauce looks sticky.  Any suggestions??

    1. I would make sure that your chicken is fully thawed (maybe excess water is coming out during the cooking process to make it runny??). I even pat down my chicken with paper towels a bit.

  8. I’ve made this 3x and it is delicious! I use broccoli, carrots, peppers, and sometimes onions and serve it over rice. Even my picky kids like it!

    1. By chance, are you the same Heather as above (in August of 2017) who asked about frozen broccoli florets? I found an article where one woman said it worked out brilliantly. She expected it to be watery but found it was not. If you are the Heather from above, how did that work for you?

  9. Can I prep everything the night before we need to cool it so my husband just has to throw it in the pan and in the oven? Would frozen broccoli be okay?

    1. This is such a great meal to prep ahead and have ready to throw in the oven but I wouldn’t suggest using frozen broccoli. There will be too much water coming from it.

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

  10. When both kids and my husband go back for seconds, I rate it five starts!e stars! I also bought the pan from Amazon and it came just in time for the night I planned to make it. Thanks

  11. Made this tonight. We LOVED it.  I had a red pepper and added it.  Yum.  I also used olive oil instead of canola.  Served it with a little leftover rice. SO EASY.  And VERY flavorful.  Thank you!

  12. Hi! I came back to the blog and searched one pan — like you suggested — and have decided to make this, this week. Have you tried it with boneless skinless chicken thighs? I’m having breast two other times this week and wanted to mix it up.

    Thanks, Sabina! Your blog is saving me from the picky-eater-family meal planning blahs!

    Maggie

  13. I made this for the second time tonight. The first time i opt out of using the sesame oil, tonight I used it and it does make a complete difference. This recipe is amazing and was a huge hit even my 20 month old enjoyed!

  14. I was amazed at how easy this was, and still delicious! I doubled the amount of garlic, added plenty of fresh chilies and made double the amount of sauce to be served on the side with rice. I will definitely make this again and browse your blog for more great recipes 🙂

  15. I’m interested to try this, but are the breast pieces REALLY moist? So often, I find dishes with just breasts come out dry, which really ruins the whole meal, IMO. Thanks!

    1. I’m right there with you on this one. Nothing worse than dried out chicken! Rest assured that they really are moist in the recipe. Just make sure to watch the cook time if you’re unsure of how your oven runs (some run hotter, quicker) and you’ll get a wonderful meal!

  16. I am trying this tonight. Unfortunately all I have for broccoli is frozen florets. I’ll post back with my results. This recipe looks quite delicious!

  17. Really yummy. I bought baby carrots in bag. I would use fresh next time. They took much longer to cook. I would also add extra siracha. The brown sugar made it sweet. It could have been spicer

  18. This was amazing!  I have 3 girls; 13, 11, and 8, and they all loved it.  I served it with jasmine rice, and there were no leftovers!  A keeper in this house, thanks!

    1. I know how hard it is to please kids, especially finding something that all 3 would like! So happy to hear this was a hit!

    1. It’s hard to say because some retailers sell breasts that are huge! But I would say on an average, yes, about 3 breasts would equal a pound.

  19. This is so delicious! Made several times using different veggie combinations. Family loves with steamed rice. Good with shrimp too!

  20. I would love to try this recipe and I recently bought sriracha seasoning. I would like to use that instead of buying the sriracha sauce. Any ideas on how I can substitute the seasoning for the sauce? Amount? Anything additional?

    1. I haven’t used the seasoning before but I would suggest starting with 1/4 teaspoon and adjust from there. You can always add more to your liking 🙂 Enjoy!

      1. Thank you so much for answering my question re: using the seasoning in place of the sauce. I am intending to make it soon and will let you know how it turns out.

          1. I made it on Friday. Delicious! And so healthy as most of the oil is left behind in the pan. I used 3/4 tsp of sriracha seasoning. It was spicy but a GOOD spicy! We had it again as leftovers yesterday and it was just as good, if not better. The chicken breasts I used were very large so I cut them into fat strips as you did. The only thing I would do differently next time is to cut the carrot chunks a bit smaller since they take longer to cook than everything else. Thank you for a delightful and easy recipe that I can add to my collection (-:

          2. Thank you so much for coming back to let me know how much you loved it! The ease of having yummy leftovers is a bonus too!

  21. I love the idea of sheet pan meals. Sometimes when I finish a meal and look at the sink, I wonder how I could have possible used so many dishes! This sure seems like a great weeknight dinner idea – and perhaps something I can bring in my lunches during the week too!

    1. Oh yes! The sink can clutter quickly. Love the idea of using this for lunches during the week too. Get it all prepped at one time! Enjoy!!

  22. Just wondering if there’s anything I can use to replace the sriracha? I don’t want the taste of the dish to be changed too much, but I’m very weak and can’t really handle anything spicier than sweet chili sauce

  23. This looks and sounds great but the description (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) says it’s garlicky and it looks like there is garlic sprinkled on top of all the ingredients but I don’t see garlic listed in the ingredients.

    1. I’m so sorry. Thanks for catching that. The widget has been glitchy lately and cut off the garlic. Hope you love the recipe!

  24. You had me at easy cleanup. Making these tonight! My fiancé is a picky eater so chicken breasts and veggies are staples around here. Please more of these healthy sheet pan meals. Thank you, Sabrina!

  25. Making this now, but where does the “garlicky” come from? Don’t see garlic in the ingredient list, so I added some chopped to the mixture. After only a few minutes in the oven, this dish smells heavenly!

    1. So sorry about that, glad you were able to improvise! The widget has been glitchy and cut off the garlic. I hope you enjoyed it!

  26. Intro to the recipe says, “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.” But no garlic mentioned in the ingredient list. What gives?

      1. The recipe calls for 3 chicken breasts, but the photo shows several smaller pieces of chicken. Did you cut up the chicken or cook the breasts whole?