Chicken Sheet Pan Dinner (Stir Fry in the Oven)
This chicken sheet pan dinner is such an easy recipe to make a stir fry in the oven, all cooked on the sheet pan. The juicy chicken, mushrooms and vegetables roast in the oven until everything is golden brown and flavorful.
Chicken sheet pan dinners are some of my favorites for weeknights. This one is a fun adaptation of a stir fry. I decided to use a sheet pan to cook the chicken and vegetables. It was awesome to eliminate oil splatters at the stove. Cooking everything in the oven is healthier too, since you use a lot less oil.
Traditionally, stir fries are cooked in a wok or a skillet. Cooking a stir fry in the oven is a brilliant way to make the process even easier. It’s so convenient to cook the chicken and vegetables all on one sheet pan. Preparing chicken stir fry in the oven on a sheet pan is a genius way of simplifying the process.
The juicy chicken, mushrooms and vegetables roast in the oven until everything is golden brown and flavorful. The delicious honey, garlic and soy sauce brings everything together perfectly and coats the chicken and vegetables in the sweet and salty saucy goodness. I love serving this with long grain white rice or rice noodles.
Video of How To Make Chicken Sheet Pan Dinner (Sheet Pan Stir Fry)
- chicken (boneless, skinless chicken thighs)
- red onion
- salt, pepper, herbs and spices
- oil (olive, avocado, grape seed, sunflower, vegetable, etc.)
- Sauce ingredients:
- chicken broth (vegetable can be used too)
- soy sauce
Use an Extra Large Sheet Pan
The more space for all the ingredients to spread out, the faster they will cook, and the more hot air will be able to circulate around them. Less steaming and more searing.
If you don’t have an extra large baking sheet, halve the recipe and use a half sheet size baking sheet.
This is the sheet pan that I have. *
How to Make Chicken Sheet Pan Dinner
- Preheat the oven, placing the sheet pan in the oven, since it needs to gets really hot.
- Slice the chicken into 1/2 – 3/4 inch strips and place into a large bowl. Season with salt, ground black pepper, olive oil, minced garlic and dry herbs. Mix to combine.
- Prep all the vegetables. (Slice the carrots and celery into 1/4″ slices, mushrooms – 1/2-3/4″ pieces, onion – 1/4″ slices, and the zucchini should be julienned into 1/2″ thick sticks.
- In another bowl, mix the carrots and celery together first with a bit of oil, salt, pepper, garlic, and dry herbs and spices of your choice.
- Add the chicken to the hot sheet pan first, then add the carrots and celery on top, roasting for 5 minutes.
- Meanwhile, mix the mushrooms and onion, seasoning with salt, pepper, herbs, oil and garlic. Add to the sheet pan and roast for 8-10 minutes.
- Lastly, mix the zucchini with the oil, salt, pepper, garlic and herbs. Place them in the sheet pan as the final layer. Roast for only 3 minutes. You can use the broiler to get a bit more char.
- While the vegetables are roasting, make the sauce. Mix all the ingredients for the sauce in a small saucepan, then bring to a boil, reduce to a simmer and cook until it thickens.
- Pour the sauce over the vegetables, mix to combine and serve.
Helpful Tips and Frequently Asked Questions
Boneless, skinless chicken thighs are the best choice. Dark meat is much juicier than white meat, so the chicken stays really tender and juicy, while also getting a nice sear and golden color, which means more flavor.
You can use chicken breast, but you will need to cook it for a shorter amount of time and it won’t get a nice sear. If you cook white meat too long trying to get a sear, it will be too dry.
While the oven is preheating, place the sheet pan into the oven so that it gets really hot. You should hear a sizzle when adding the chicken.
If you add all the ingredients at once, some of them will be overcooked by the time all of them are done cooking. Add the chicken with the vegetables that take the longest to cook through, such as carrots and celery and also broccoli and cauliflower if, you want to use those instead.
Mushrooms, onions and zucchini don’t take as long to cook, so they are added later.
If you add the sauce ingredients to the baking sheet, they will make everything steam and bake instead of roasting and searing. Plus, it’s so easy to cook the sauce in a small saucepan on the stove while everything else is in the oven. The sauce will have a much better consistency.
Serving and Reheating the Chicken and Vegetable Stir Fry
Serve the stir fry over rice, couscous, ramen noodles or rice noodles.
How To Cook White Rice Perfectly
You can reheat the stir fry in the microwave or in a skillet. That’s why I like making such a big batch. It never goes to waste and I get a night off cooking:).Print
Chicken Sheet Pan Dinner (Stir Fry in the Oven)
This chicken sheet pan dinner is a stir fry made in the oven. The chicken and vegetables cook at the same time, which is perfect for an easy dinner.
- Prep Time: 30 min
- Cook Time: 20 min
- Total Time: 50 minutes
- Yield: 6-8 1x
- 1 1/2 lbs boneless, skinless chicken thighs, sliced into 1/2 inch strips
- 2 garlic cloves, minced
- olive oil
- salt, ground black pepper
- 1–2 teaspoons dry herbs (or seasoning mixes, like poultry seasoning, onion salt, containing dry basil, thyme, rosemary, oregano, granulated garlic, dry chives, granulated onion, red pepper flakes, etc.)
- 2 large carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 red onion, sliced
- 10 oz fresh mushrooms, sliced (white button or cremini mushrooms)
- 2 medium zucchini, cut into strips
Stir Fry Sauce:
- 3/4 cup chicken broth
- 1–2 garlic cloves, minced
- 1 teaspoon grated ginger, optional
- 1 1/2 teaspoons cornstarch
- 2 Tablespoons soy sauce (I like tamari sauce)
- 1 Tablespoon mirin
- 1 Tablespoon honey
- Prep all the ingredients, washing, peeling and slicing everything.
- Preheat the oven to 475 degrees Fahrenheit. Place a large rimmed baking sheet inside the oven while it’s preheating, so that it gets searingly hot.
- Meanwhile, mix the sliced chicken with 1-2 Tablespoons of oil, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, dry herbs and seasonings. Mix to combine.
- In another bowl, combine the sliced carrots with celery and 1/2 Tablespoon of oil.
Cooking the Chicken and Vegetables (Sheet Pan Process)
- When the oven is preheated, take out the hot baking sheet and place the chicken on it first, distributing it evenly in one layer. Since the sheet pan is so hot, you should hear it sizzle as it is placed on the sheet pan.
- Add the carrots and celery. Distribute the vegetables evenly around the chicken. Place the sheet pan back into the hot oven and cook for 5 minutes.
- Meanwhile, in the same bowl that you used for the carrots and celery, mix the mushrooms and onion with 1 – 2 Tablespoons of oil, teaspoon salt and ground black pepper to taste and more dry herbs, if you’d like.
- After the first 5 minutes in the oven, add the seasoned onion and mushrooms to the sheet pan, distributing it on top of the chicken, carrots and celery.
- Return the sheet pan to the oven and continue roasting for 8-10 minutes.
- While the chicken veggies and mushrooms are in the oven, prep the zucchini, mixing it in the same bowl that you used for the other veggies, tossing the zucchini with another 1/2-1 Tablespoon of oil, salt and pepper to taste.
- When the chicken is cooked through and the rest of the vegetables are cooked, add the zucchini, as the last layer and return to the oven for the last time, this time for only 3 minutes, then broil for another 3-5 minutes.
Stir Fry Sauce
- While the chicken and vegetables are finishing roasting in the oven, combine all the sauce ingredients in a small saucepan. Make sure the cornstarch is completely dissolved in the other liquid ingredients before you turn on the stove.
- Bring the sauce to a boil, reduce to a simmer and keep cooking on low heat until the sauce thickens. This should only take about 5 minutes.
- Pour the sauce over the chicken and vegetables, mixing everything to combine.
- Serve with rice, pasta or couscous.
Keywords: chicken sheet pan dinner, sheet pan chicken stir fry, easy chicken and vegetable stir fry
*This is not a sponsored post. Some of the links may be affiliate links.
It looks really delicious Olga, however, I was wondering whether the mushrooms release liquid and make everything watery.
Nope, the mushrooms do not become watery at all, as long as you use a large enough sheet pan and cook it on really high heat in the oven, like the recipe calls for, Christine.
If all the vegetables and mushrooms will be crowded on a smaller sheet pan, yes, everything, including the mushrooms will release more liquid and will steam rather that roast.
This was delicious Olga, thank you for sharing. My stove top can’t keep the heat high enough for stir frys so this is a good alternative and the vegetables turn out much more flavourful roasted. Will definitely be using this recipe again!
I’m so happy you enjoyed it, Sophie. The oven is a great alternative for so many recipes:). Thank you for taking the time to write.
If I were to use Brussel sprouts and snap peas at what time would I add them? Thank you!
Hi olga. When you choose the oven setting, do u place it as a general oven setting which warms both up and down? As my oven gives the ootion of choosing which part of the oven to heat. And i am thinking maybe the upper part will work best to sear the vegetables n cnicken.
Thank you for the recipe Olga, I made it tonight for my family and everyone loved it. The cooking times for the different layers worked perfectly for me and the vegetables tasted great this way – also really enjoyed the spice suggestions for the chicken, and the sauce was delicious – thank you will definitely be making again soon!
Olga! I am so glad you’re better and back posting recipes. I really missed you. Best wishes to you and your family!!
Thank you, Lena! I really appreciate the kind words.