This Korean sheet pan chicken breast recipe is a delicious and easy meal that cooks in about under an hour, making it a great weekday dinner option. The chicken can be made with just about any veggies you want! If you get tired of the same old flavors then mix it up and try this incredible recipe.
- Korean Chicken Breast and Vegetables
- Can I Make Sheet Pan Chicken with Chicken Thighs?
- What Can I Use if I Can’t Find Dark Soy Sauce?
- What Hot Sauce is Best for the Marinade?
- Can I Use Different Vegetables?
- How Do I Know When the Chicken Breasts are Cooked Through?
- Handy Kitchen Tools
- How to Make Sheet Pan Chicken Breast and Vegetables
- More Easy Chicken Recipes
- Korean Sheet Pan Chicken Breast and Vegetable
Korean Chicken Breast and Vegetables
Korean Chicken Breast is a delicious recipe that's perfect for any occasion or weekday dinner. The sweet and tangy sauce adds such depth to the tender and juicy chicken breast, and the veggies round things out with their fresh textures.
This Korean-inspired chicken dish is surprisingly easy to prepare with only a few ingredients, but the flavors are anything but ordinary!
Blending together this flavorful mixture creates a sweet and tangy sauce that will have everyone at the table drooling in anticipation. This chicken recipe is something that you are going to love and make again and again.
Want to bulk up the protein in this recipe without using extra chicken? Try pairing this sheet pan chicken with brown rice or quinoa as a side dish.
Can I Make Sheet Pan Chicken with Chicken Thighs?
While this recipe calls for boneless, skinless chicken breasts, feel free to substitute it with skin on chicken thighs. In fact, it only takes a few minutes longer to cook! Chicken breast gives you a leaner meal however, many people prefer chicken thighs because it is juicier and some people think it has more flavor. Here is another sheet pan roasted chicken thighs recipe for inspiration!
If you want more inspiration, check out this list of flavor-packed sheet pan chicken dinner ideas!
What Can I Use if I Can’t Find Dark Soy Sauce?
I choose to use dark soy sauce because it produces a more intense flavor. It lets me use less and have more flavor, rather than adding more soy sauce and adding too much salty flavor.
However, if you can not find dark soy sauce in the international section of the grocery store, you can use a light soy sauce. While it will work in the recipe, it will not produce the same intense flavor.
Another option is to add a bit of molasses or another tablespoon of brown sugar to the mixture for added rich sweetness.
What Hot Sauce is Best for the Marinade?
When you are marinating the chicken, you want to use a hot sauce that has a specific flavor profile. It is best to use a hot sauce like sriracha or an Asian-style hot sauce. These hot sauces add more than just heat to the marinade.
Can I Use Different Vegetables?
While these veggies, carrots, broccoli, and Brussel sprouts, are my go-to when I am making this recipe, you can choose whatever type of vegetables you like. Below are some other options that are great in this meal.
- Red onion, yellow onion, or green onions
- Green beans, aspargus, sugar snap peas
- Yellow squash or zucchini
- Broccoli or cauliflower
- Bell peppers
Just remember when using different vegetables that some will need a shorter cooking time. In this case reserve some of the marinade to toss them and add to the baking sheet halfway through cooking the chicken.
How Do I Know When the Chicken Breasts are Cooked Through?
Chicken, of any cut, needs to be cooked thoroughly. The best way to tell if chicken breasts are cooked is to use a thermometer. It is important that the chicken is cooked to at least 165°F internally. You want to stick the thermometer in the thickest part of the chicken and push it through to the middle.
If you do not have a thermometer to use, you can also check the color of the chicken. It should be white throughout and not pink. The juices should run clear when you pierce the meat with a fork. While it is important to cook the chicken all the way through, you want to make sure the chicken is not overcooked because it will be dried out. This is why using a thermometer is the best way to judge if the chicken is done.
- Boneless skinless chicken breasts
- Broccoli florets
- Baby carrots
- Brussel sprouts
- Dark soy sauce
- Brown sugar
- Dark sesame oil
- Vegetable oil
- Lemon juice
Handy Kitchen Tools
How to Make Sheet Pan Chicken Breast and Vegetables
Preheat the oven to 375°F and line a baking sheet with parchment paper then set aside.
In a small bowl, whisk together the dark soy sauce, brown sugar, sesame oil, vegetable oil, hot sauce, garlic, and lemon juice.
Pat dry the chicken breasts, then place them onto a baking sheet.
Place the prepared vegetables around the chicken.
Pour the marinade over the chicken and vegetables then toss the vegetables to coat them evenly.
Bake for 35 to 45 minutes until the chicken has reached 165°F internally and the vegetables are tender.
Serve over rice.
More Easy Chicken Recipes
I love that chicken is so versatile. That means it shows up on our menu on a regular basis. So, it makes sense to have a lot of options to add to your menu. Below are a few more of my favorite chicken recipes that are sure to be a hit with your family. Make sure you bookmark, pin, or print these to add to your menu soon!
- One Pot Garlic Parmesan Chicken Pasta
- The Best Easy Sweet and Sour Chicken
- 30-Minute Garlic Butter Chicken with Asparagus
- Crispy Baked Parmesan Chicken Thighs
- The Easiest BBQ Chicken Breast You Will Ever Make
- 4 boneless skinless chicken breasts
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 ½ cup Brussel Sprouts, sliced
- ½ cup dark soy sauce
- ⅓ cup brown sugar
- 2 tablespoons dark sesame oil
- 2 tablespoons vegetable oil
- 2 tablespoons Sriracha
- 4 garlic cloves, minced
- 2 tablespoonds lemon juice
- Preheat the oven to 375°F and line a baking sheet with parchment paper then set aside.
- In a small bowl, whisk together the dark soy sauce, brown sugar, sesame oil, vegetable oil, hot sauce, garlic, and lemon juice.
- Pat dry the chicken breasts, then place them onto a baking sheet.
- Place the prepared vegetables around the chicken.
- Pour the marinade over the chicken and vegetables then toss the vegetables to coat them evenly.
- Bake for 35 to 45 minutes until the chicken has reached 165°F internally and the vegetables are tender.
- Serve over rice.
Mix and match any vegetable you prefer in this recipe for a different flavor.
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Amount Per Serving: Calories: 474Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 2139mgCarbohydrates: 34gFiber: 6gSugar: 21gProtein: 44g