Name: Sheet Pan Korean Chicken and Vegetables Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Korean
Ingredients: 3 chicken breasts; 4 cups broccoli florets; 1 lb carrots; 4 tbsp low sodium soy sauce; 4 tbsp brown sugar; 2 tbsp canola oil; 1 tbsp sesame oil; 2 tsp sriracha sauce; 4 cloves garlic

Experience the flavorful fusion of Korean cuisine with this Sheet Pan Korean Chicken and Vegetables Recipe. It's a simple, one-pan meal that combines succulent chicken breasts and vibrant vegetables with the authentic taste of Korean spices. This dish is not just visually appealing with its variety of colors, but it's also packed with nutrients, making it a meal that delights the senses as much as it nourishes the body.

Photos of Sheet Pan Korean Chicken and Vegetables Recipe

Some ingredients in this recipe may not be commonly found in every kitchen. The first one is sriracha sauce, a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It adds a spicy kick to the dish. Another ingredient is sesame oil, a fragrant oil extracted from sesame seeds, commonly used to enhance flavor in Korean cuisine. When shopping, make sure these key ingredients are included in your list to fully capture the flavors of this Sheet Pan Korean Chicken and Vegetables Recipe.

Sheet Pan Korean Chicken and Vegetables Ingredients

Chicken breasts: Lean protein that absorbs the flavors of the dish.

Broccoli florets: Adds texture and essential vitamins.

Carrots: Brings a slight sweetness and vibrant color.

Low sodium soy sauce: Imparts a salty, umami flavor.

Brown sugar: Balances the saltiness with a hint of sweetness.

Canola oil: Used for roasting the chicken and vegetables.

Sesame oil: Enhances the dish with its distinct, nutty flavor.

Sriracha sauce: Gives the dish its signature spicy kick.

Garlic cloves: Provides an aromatic base to the dish.

One reader, Ester Camp says:

This sheet pan Korean chicken and vegetables recipe is a game-changer! The flavors are incredible, and the dish is so easy to prepare. The chicken comes out tender, and the veggies are perfectly roasted. It's a fantastic way to enjoy a delicious and healthy meal without spending hours in the kitchen. Highly recommend!

Ester Camp

Key Techniques for Perfecting This Korean Chicken Recipe

How to marinate the chicken: In a bowl, mix together the low sodium soy sauce, brown sugar, canola oil, sesame oil, sriracha sauce, and minced garlic. Add the chicken breasts to the marinade, ensuring they are well coated, and let it marinate for at least 30 minutes in the refrigerator.

How to prepare the vegetables: Wash and chop the broccoli into florets and peel and slice the carrots into thin sticks. Toss the vegetables in a bowl with a little bit of oil and season with salt and pepper.

How to arrange on the sheet pan: Place the marinated chicken breasts in the center of a sheet pan and arrange the prepared vegetables around the chicken in a single layer, ensuring they are evenly spread out.

How to check for doneness: To ensure the chicken is fully cooked, use a meat thermometer to check that the internal temperature has reached 165°F. Additionally, the vegetables should be tender and lightly browned when done.

How To Make Sheet Pan Korean Chicken and Vegetables

Pour a generous amount of sriracha into this tender Korean chicken dish and top it off with vegetables and sesame oil for a tasty and filling meal.

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

3chicken breasts,boneless and skinless
4cupsbroccoli florets
1lbcarrots,trimmed and sliced into 1-inch thick slices
4tbsplow sodium soy sauce
4tbspbrown sugar
2tbspcanola oil
1tbspsesame oil
2tspsriracha sauce
4clovesgarlic

Instructions

Preheat the oven to 375 degrees F.
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 to 30 minutes or until the chicken is browned and the vegetables are browned and crisp.

Nutrition

Calories: 429.77kcal
Fat: 23.05g
Saturated Fat: 4.56g
Trans Fat: 0.16g
Monounsaturated Fat: 10.80g
Polyunsaturated Fat: 6.22g
Carbohydrates: 25.26g
Fiber: 3.34g
Sugar: 14.27g
Protein: 31.87g
Cholesterol: 83.52mg
Sodium: 693.59mg
Calcium: 103.07mg
Potassium: 954.79mg
Iron: 2.24mg
Vitamin A: 1084.69µg
Vitamin C: 73.80mg

Expert Tip for Nailing the Flavors in This Korean Chicken Dish

To ensure even cooking and browning, make sure to cut your broccoli florets and carrots into similar sizes. This will also help the flavors to meld together better. Additionally, when arranging the chicken and vegetables on the sheet pan, try not to overcrowd the pan. Overcrowding can lead to steaming instead of roasting, which may result in less flavorful and soggy vegetables.

Time-Saving Tips for Preparing Sheet Pan Korean Chicken and Vegetables

Prep ahead: Chop vegetables and marinate the chicken the night before to save time on the day of cooking.

Use pre-cut vegetables: Save time by using pre-cut broccoli and carrots from the grocery store.

Multi-task: While the chicken and vegetables are roasting, use that time to prepare a side dish or clean up the kitchen.

Substitute Ingredients For Sheet Pan Korean Chicken and Vegetables Recipe

Chicken breasts - Substitute with boneless skinless chicken thighs: Chicken thighs are juicier and more flavorful, and they work well in this recipe.
Broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture to broccoli and will absorb the flavors of the sauce well.
Carrots - Substitute with bell peppers: Bell peppers will add a sweet and crunchy element to the dish, similar to carrots.
Low sodium soy sauce - Substitute with coconut aminos: Coconut aminos are a great alternative for a soy-free option and have a slightly sweeter flavor.
Brown sugar - Substitute with honey: Honey will add sweetness and caramelization to the dish, similar to brown sugar.
Canola oil - Substitute with vegetable oil: Vegetable oil can be used as a substitute for canola oil with minimal impact on flavor.
Sesame oil - Substitute with peanut oil: Peanut oil has a similar nutty flavor to sesame oil and can be used as a substitute in this recipe.
Sriracha sauce - Substitute with gochujang: Gochujang will provide a similar spicy and savory flavor to the dish.
Garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a similar flavor without the need for mincing.

Elevate Your Dinner Presentation With This Sheet Pan Meal

Elevate the plating: Arrange the cooked chicken breasts on the plate with precision, ensuring they are the focal point of the dish. Surround the chicken with the vibrant roasted broccoli florets and colorful carrots to create a visually appealing composition.
Incorporate artistic drizzling: Drizzle the dish with a delicate blend of low sodium soy sauce, brown sugar, canola oil, sesame oil, and sriracha sauce to add a touch of elegance and flavor complexity to the presentation.
Garnish with fresh herbs: Sprinkle the dish with finely chopped garlic to infuse a burst of aromatic essence, enhancing the overall sensory experience and adding a sophisticated touch to the plating.
Utilize geometric plating: Arrange the vegetables in a geometric pattern around the chicken, ensuring each component is meticulously placed to create a visually stunning and balanced presentation.
Incorporate negative space: Embrace the concept of negative space on the plate, allowing the vibrant colors of the dish to stand out and captivate the eye, while also showcasing the culinary artistry and attention to detail.

Essential Kitchen Tools for Making Sheet Pan Korean Chicken

Oven: A kitchen appliance used for baking, roasting, and heating food.
Baking sheet: A flat, rectangular metal pan used for baking and roasting in the oven.
Mixing bowl: A bowl used for mixing ingredients together.
Whisk: A kitchen utensil used for whipping and mixing ingredients.
Measuring cups and spoons: Used for accurately measuring ingredients for recipes.
Cutting board: A sturdy board used for cutting and preparing ingredients.
Chef's knife: A versatile kitchen knife used for chopping, slicing, and dicing ingredients.
Tongs: Used for flipping and turning food while cooking.
Aluminum foil: Used for covering and wrapping food for cooking and storage.
Basting brush: A brush used for applying sauces and marinades to food.
Spatula: A kitchen tool with a broad, flat, flexible blade used for lifting and turning food.
Cooking spray: Used for greasing pans and preventing food from sticking.

Storing and Freezing Tips for Sheet Pan Korean Chicken Leftovers

Let the sheet pan korean chicken and vegetables cool completely before storing or freezing.
To store in the refrigerator, transfer the chicken and vegetables to an airtight container. It will keep well for up to 3-4 days in the fridge.
For longer storage, you can freeze the korean chicken and vegetables:
- Place the cooled chicken and vegetables in a freezer-safe container or zip-top bag.
- If using a container, make sure to leave some headspace for expansion during freezing.
- Squeeze out as much air as possible if using a zip-top bag to prevent freezer burn.
- Label the container or bag with the date and contents for easy identification.
Frozen sheet pan korean chicken and vegetables will maintain its best quality for up to 2-3 months.
To reheat, thaw the chicken and vegetables overnight in the refrigerator.
Transfer the thawed contents to a baking sheet and reheat in a preheated oven at 350°F (175°C) until heated through and the vegetables are crisp-tender, about 10-15 minutes.
Alternatively, you can reheat smaller portions in the microwave, stirring occasionally, until heated through.

How To Reheat Leftover Sheet Pan Korean Chicken and Vegetables

Preheat your oven to 375°F (190°C). Place the leftover sheet pan korean chicken and vegetables on a baking sheet and cover it loosely with aluminum foil. Bake for about 15-20 minutes, or until the chicken and vegetables are heated through. Remove the foil for the last 5 minutes of reheating to crisp up the edges of the chicken and vegetables.
For a quicker option, you can reheat the korean chicken and vegetables in the microwave. Place the leftovers in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until the chicken and vegetables are heated through. Be careful not to overheat, as this can cause the chicken to become dry and tough.
If you have a bit more time, you can reheat the sheet pan korean chicken and vegetables on the stovetop. Heat a large skillet over medium heat and add a tablespoon of canola oil or sesame oil. Once the oil is hot, add the leftover chicken and vegetables to the skillet. Stir-fry for 3-5 minutes, or until the chicken and vegetables are heated through and slightly crispy.
For a tasty twist, you can repurpose your leftover korean chicken and vegetables into a quick and easy fried rice dish. Heat a large skillet or wok over medium-high heat and add a tablespoon of canola oil. Once the oil is hot, add some diced onion and garlic and stir-fry for 1-2 minutes. Add the leftover chicken and vegetables, along with some cooked rice and a splash of soy sauce. Stir-fry for 3-5 minutes, or until everything is heated through and well combined.

Surprising Fact About Korean Chicken You Didn't Know

Korean chicken and vegetables is a popular dish in Korean cuisine, known for its bold flavors and healthy ingredients. It's a great way to incorporate a variety of vegetables into your diet, and the sheet pan method makes for easy cleanup. Plus, the combination of soy sauce, brown sugar, and sesame oil creates a delicious glaze for the chicken and vegetables. This dish is not only tasty but also a convenient option for busy weeknights.

Budget-Friendly Sheet Pan Korean Chicken and Vegetables

This sheet pan Korean chicken and vegetables recipe is quite cost-effective for a household. The use of affordable ingredients like chicken breasts, broccoli, and carrots makes it budget-friendly. The dish offers a good balance of protein and vegetables, making it a nutritious and satisfying meal. The approximate cost for a household of 4 people would be around $15-$20, depending on the local prices of ingredients. Overall Verdict: 8/10

Is This Korean Chicken and Vegetable Recipe Healthy?

This sheet pan Korean chicken and vegetables recipe has both healthy and unhealthy aspects. Let's break it down:

Healthy elements:

The recipe includes nutrient-dense vegetables like broccoli and carrots, which are rich in vitamins, minerals, and fiber
Using chicken breast provides lean protein
Low sodium soy sauce helps reduce the overall sodium content

Less healthy aspects:

The recipe calls for a significant amount of brown sugar, which adds empty calories and may contribute to blood sugar spikes
Canola oil is a refined oil that may contain unhealthy trans fats
Sriracha sauce, while adding flavor, also increases the sodium content

To make this recipe healthier, consider the following modifications:

Reduce the amount of brown sugar or replace it with a natural sweetener like honey or maple syrup
Swap canola oil for a healthier alternative like avocado oil or coconut oil
Use a low-sodium sriracha sauce or replace it with red pepper flakes for heat without the added sodium
Increase the variety of vegetables by adding bell peppers, onions, or mushrooms to boost the nutrient content
Serve the dish with a side of brown rice or quinoa for added fiber and complex carbohydrates

By making these adjustments, you can enhance the overall nutritional value of the meal while still enjoying the delicious Korean-inspired flavors.

Why Our Editor Loves This Korean Chicken and Vegetable Recipe

This sheet pan Korean chicken and vegetables recipe is a delightful combination of flavors and textures. The savory soy sauce, sweet brown sugar, and spicy sriracha create a harmonious marinade for the chicken and vegetables. The cooking method ensures that the chicken stays juicy while the vegetables caramelize and develop a wonderful crunch. It's a simple yet impressive dish that's perfect for a weeknight dinner or entertaining guests. The balance of flavors and the ease of preparation make this recipe a winner in my book.

Enhance Your Sheet Pan Korean Chicken and Vegetables Recipe with These Unique Side Dishes:

Miso-Glazed Eggplant: Roasted miso-glazed eggplant with a sprinkle of sesame seeds for a burst of umami flavor.

Garlic Butter Green Beans: Sautéed green beans in a garlic butter sauce, topped with crispy shallots for a delightful crunch.

Honey Sriracha Roasted Brussels Sprouts: Tender roasted Brussels sprouts coated in a sweet and spicy honey sriracha glaze for a kick of heat.

Craving More? Try These Recipes Similar to Korean Chicken and Vegetables

Korean BBQ Beef Stir Fry: This flavorful stir fry combines tender beef with a medley of colorful vegetables and a savory Korean BBQ sauce. It's a quick and easy dish that's perfect for a busy weeknight dinner.

Mango Chicken Salad: This refreshing salad features juicy mango, grilled chicken, and a zesty lime dressing. It's a light and satisfying meal that's perfect for a summer lunch or dinner.

Spicy Shrimp Tacos: These spicy shrimp tacos are packed with flavor, featuring tender shrimp, crunchy slaw, and a kick of heat from a homemade spicy sauce. They're a fun and delicious twist on traditional tacos.

Coconut Curry Vegetable Soup: This creamy and aromatic soup is loaded with a variety of colorful vegetables, simmered in a rich coconut curry broth. It's a comforting and satisfying dish that's perfect for a cozy night in.

Berry Crisp: This sweet and tangy berry crisp is made with a mix of fresh berries and a buttery oat crumble topping. It's a delightful dessert that's best served warm with a scoop of vanilla ice cream.

Appetizer and Dessert Ideas to Complement Sheet Pan Korean Chicken

Appetizers:

Stuffed Mushrooms: These savory bites are filled with a delicious mixture of cream cheese, garlic, and herbs, then topped with a sprinkle of parmesan cheese for an extra kick of flavor.

Caprese Skewers: These refreshing skewers feature juicy cherry tomatoes, fresh mozzarella, and fragrant basil leaves, drizzled with a balsamic glaze for a burst of tangy sweetness.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Berry Parfait: Layer fresh berries with creamy Greek yogurt and crunchy granola for a light and refreshing parfait that is perfect for a summer treat or a guilt-free dessert option.

Why trust this Sheet Pan Korean Chicken and Vegetables Recipe:

This sheet pan Korean chicken and vegetables recipe offers a delightful fusion of flavors and textures. The chicken is marinated in a savory blend of low sodium soy sauce, brown sugar, and aromatic garlic, while the vegetables are roasted to perfection, creating a harmonious balance of crispiness and tenderness. The addition of sesame oil and a touch of sriracha sauce infuses the dish with a hint of heat and nuttiness. Trust in the simplicity and authenticity of this recipe to bring the vibrant and bold flavors of Korean cuisine to your table.

Share your thoughts on the Sheet Pan Korean Chicken and Vegetables Recipe in the Recipe Sharing forum section and let us know how it turned out for you!

FAQ:

Can I use chicken thighs instead of chicken breasts?

Yes, you can absolutely use chicken thighs instead of chicken breasts. Just adjust the cooking time as thighs may require a few extra minutes in the oven.

Can I substitute the broccoli and carrots with other vegetables?

Of course! Feel free to use your favorite vegetables or whatever you have on hand. Just keep in mind that different vegetables may require different cooking times, so adjust accordingly.

Is there a substitute for sriracha sauce if I don't have it?

If you don't have sriracha sauce, you can use red pepper flakes or a dash of hot sauce to add some heat to the dish.

Can I marinate the chicken and vegetables ahead of time?

Absolutely! You can marinate the chicken and vegetables in the sauce mixture for a few hours or even overnight in the refrigerator for more flavor.

How can I make this dish less spicy?

If you prefer a milder flavor, you can reduce the amount of sriracha sauce or omit it altogether. You can also add a bit more brown sugar to balance out the heat.