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.

Categories:

Chicken Recipes Main Course Meat & Seafood Recipe Worldly Foods

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Comments

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

    Thank you.

  2. 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!!

  3. 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!

  4. 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?

  5. 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!

  6. 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!

  7. 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!!!!

  8. 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!

  9. 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.

  10. 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!