Sheet Pan Bell Pepper Chicken – Easy 30-Minute Dinner
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Sheet Pan Bell Pepper Chicken is an easy 30-minute dinner made with tender chicken breast, red and green bell peppers, onion, garlic, ginger, and a luscious sauce. Everything cooks together on one sheet pan, so you get a flavorful chicken dinner with very little cleanup.
Key Takeaways
- Sheet Pan Bell Pepper Chicken is a quick, Asian-inspired dinner that cooks on one sheet pan for easy cleanup.
- The recipe features juicy chicken with a sweet and peppery sauce, complemented by soft roasted bell peppers.
- You can customize the dish by adding different vegetables and using either chicken breasts or thighs.
- This meal is ready in about 30 minutes, making it perfect for busy nights or quick lunches.
- Pair it with side dishes like Greek Cucumber Salad or naan for a complete meal.
Sheet Pan Bell Pepper Chicken: Big on Flavor, Low on Cleanup
This is one of those recipes that works well on a busy weeknight. It cooks fast on one sheet pan and keeps cleanup simple. The chicken cooks quickly because it’s cut into small pieces, and the vegetables roast right alongside it. The sauce goes on near the end, so it thickens in the oven and coats the chicken and peppers.
Serve it over steamed white rice, brown rice, quinoa, or noodles for an easy dinner.
What Is Sheet Pan Bell Pepper Chicken?
Sheet Pan Bell Pepper Chicken is an oven-baked chicken dinner inspired by the flavors of Asian-style takeout. Bite-sized chicken breast is coated with soy sauce, rice vinegar, and cornstarch before roasting with red onion, red bell peppers, green bell peppers, ginger, and garlic.
A quick sauce made with chicken broth, soy sauce, honey, red chili flakes, cornstarch, and freshly crushed black pepper is added during the final part of cooking. The heat from the oven thickens the sauce and coats the chicken and vegetables.
The result is tender chicken, roasted peppers, and a sweet, spicy, peppery sauce without having to stand over a skillet.
Sheet Pan Bell Pepper Chicken Ingredients
Chicken
Chicken breast: Boneless, skinless chicken breast works well because it cooks quickly when cut into small pieces.
Soy sauce: Adds salt and savory flavor to the chicken.
Rice vinegar: Adds a little acidity and balances the soy sauce.
Cornstarch: Helps coat the chicken and gives it a lightly crisp exterior.
Vegetables
Red onion: Adds sweetness as it roasts.
Red and green bell peppers: The combination adds color, texture, and a mild pepper flavor.
Fresh ginger and garlic: These add the base flavor to the dish.
Vegetable oil: A small amount helps the chicken and vegetables roast instead of sticking to the pan.
Pepper Sauce
Chicken broth: Creates the base of the sauce.
Soy sauce: Adds savory flavor.
Cornstarch: Thickens the sauce as it cooks.
Honey: Adds a touch of sweetness to balance the heat of the pepper and chili flakes.
Dried red chili flakes: Adds heat. Use less if you prefer a milder dinner.
Freshly crushed black pepper: the star of the sauce. Freshly crushed pepper gives the chicken a much stronger pepper flavor than finely ground pepper.
How to Make Sheet Pan Bell Pepper Chicken
1. Prepare the oven and sheet pan
Preheat the oven to 392°F (200°C). Lightly grease a sheet pan.
2. Coat the chicken
Add the bite-sized chicken pieces to a bowl. Toss with soy sauce, rice vinegar, and cornstarch until evenly coated.
Place the chicken on one side of the sheet pan.
3. Add the vegetables
Place the chopped red onion, red bell pepper, green bell pepper, ginger, and garlic on the other side of the pan.
Drizzle the chicken and vegetables with vegetable oil.
4. Roast
Bake for 20 minutes.
Cutting the chicken into pieces about ¼-inch thick helps it cook quickly. Try to keep the pieces close to the same size so they cook evenly.
5. Make the black pepper sauce
While the chicken and vegetables cook, whisk together the chicken broth, soy sauce, cornstarch, honey, red chili flakes, and freshly crushed black pepper.
6. Add the sauce
Remove the sheet pan from the oven. Pour the sauce over the chicken and vegetables.
Stir everything together so the sauce coats the chicken and vegetables.
Return the pan to the oven and bake for another 10 minutes, or until the sauce has thickened and the chicken is cooked through.
7. Serve
Serve the chicken and bell peppers over steamed rice.
Add sliced green onions, sesame seeds, or extra crushed black pepper on top if desired.
Sheet Pan Bell Pepper Chicken Easy Substitutions
Chicken thighs: Boneless, skinless chicken thighs can be used instead of chicken breast. Because thigh sizes and thicknesses can vary, check the internal temperature before serving.
Low-sodium soy sauce: Use it if you prefer more control over the salt level.
More vegetables: Add broccoli, mushrooms, snow peas, zucchini, or carrots. Keep in mind that larger or denser vegetables may need additional cooking time.
Milder sauce: Reduce or omit the red chili flakes.
Spicier sauce: Increase the chili flakes or add a little more freshly crushed black pepper.
Tips for the Best Sheet Pan Bell Pepper Chicken
Cut the chicken evenly
The chicken cooks quickly in this recipe. Cut the pieces into similar sizes so they finish cooking at approximately the same time.
Don’t overcrowd the pan
Give the chicken and vegetables room to roast. Overcrowding can cause them to release excessive moisture and steam rather than roast.
If you’re doubling the recipe, use two sheet pans rather than trying to fit everything onto one.
Use freshly crushed black pepper
Freshly crushed black pepper gives the sauce its signature flavor. The coarse pieces also provide little bursts of pepper throughout the dish.
Adjust the heat
The dried red chili flakes add heat. Start with the listed amount, then adjust it the next time you make it if you want the sauce hotter or milder.
Use a rimmed sheet pan
A rimmed baking sheet is the best choice because the sauce can spread as you stir everything together.
Check the chicken temperature
Chicken should reach an internal temperature of 165°F (74°C) in the thickest pieces. A digital meat thermometer makes this easy and takes the guesswork out of cooking chicken.
Why you’ll ❤️ this sheet pan chicken
One-pan dinner: The chicken, vegetables, and sauce finish on the same sheet pan.
Ready in about 30 minutes: A great option for busy weeknights.
Minimal cleanup: No separate skillet is needed for the chicken.
Big black pepper flavor: Freshly crushed black pepper gives the sauce a bold, peppery flavor.
Easy to customize: Add more vegetables or swap chicken breasts for chicken thighs.
Great for leftovers: Pack the chicken and peppers with rice for easy lunches.
Sheet Pan Bell Pepper Chicken Frequently Asked Questions
The chicken should be cooked through and no longer pink in the center. The sauce will thicken slightly as it cooks in the pan.
Yes. Cook the chicken and store it in the fridge. Reheat in a skillet or microwave until warm.
Bell peppers are great because they cook fast. Broccoli, snap peas, and zucchini also work well when cut into small pieces.
Yes. Boneless, skinless chicken thighs are a good substitute for chicken breast. Cut them into similar-sized pieces and cook until they reach 165°F
Absolutely. The chicken and peppers can be served on their own, over cauliflower rice, with noodles, or alongside a simple salad.
Fresh bell peppers work best because they roast well and retain their texture. Frozen peppers contain more moisture and may become softer during cooking.
It has a noticeable pepper flavor and some heat from the red chili flakes. For a milder version, reduce or omit the chili flakes.
Yes. For the best results, use two sheet pans rather than overcrowding one pan.
Use a large rimmed sheet pan. The rim helps contain the sauce and juices while everything cooks.
What to Serve with Sheet Pan Bell Pepper Chicken
The easiest choice is steamed rice. The rice catches the extra black pepper sauce, making this a complete meal.
You can also serve the chicken with:
- Brown rice
- Jasmine rice
- Fried rice
- Rice noodles
- Lo mein noodles
- Quinoa
- Steamed broccoli
- Cucumber salad
Can I Make This Chicken Ahead?
Yes. You can chop the chicken and vegetables earlier in the day and refrigerate them separately until you’re ready to cook.
The sauce can also be mixed ahead of time and refrigerated. Give it a good stir before pouring it over the chicken and vegetables.
For meal prep, divide the cooked chicken and peppers among containers with rice. Refrigerate and reheat individual portions when needed.
How to Store Leftover Sheet Pan Bell Pepper Chicken
Store leftovers in an airtight container in the refrigerator.
For best quality, use refrigerated leftovers within 3 to 4 days. Reheat until hot throughout.
The chicken and peppers can be reheated in the microwave, on the stovetop, or in the oven.
More Easy Sheet Pan Chicken Recipes
If easy one-pan dinners are on your weekly menu, try these next:
- Sheet Pan Honey Soy Cashew Chicken
- Sheet Pan Cuban Chicken
- Baked Thai Garlic Chicken
- Sheet Pan Mediterranean Chicken Breasts
- Instant Pot Stuffed Bell Peppers
- Southwestern Quinoa Stuffed Bell Peppers
- Sheet Pan Orange Chicken and Asparagus
- Lighter Baked Orange Chicken
Final Thoughts
Sheet Pan Bell Pepper Chicken is an easy way to make a takeout-style chicken dinner at home without pulling out a wok or using several pans. The chicken cooks quickly, the bell peppers and onions roast alongside it, and the black pepper sauce comes together in minutes.
Serve it with rice, Greek Cucumber Salad, and naan for a simple weeknight dinner. You can also portion it into containers for easy lunches during the week.
Sheet Pan Bell Pepper Chicken
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Ingredients
- 1 and ½ pounds chicken breast boneless, skinless, cut into ¼ inch pieces (680 g)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 medium red onion chopped
- 1 medium red bell pepper cut in cubes (5.07 oz | 144 g)
- 1 medium green bell pepper cut in cubes (5.07 oz | 144 g)
- 1 teaspoon ginger minced
- 5 medium garlic cloves crushed
- 1 tablespoon vegetable oil to drizzle
Sauce
- ¼ cup chicken broth 2.02 fluid oz | 60 ml
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon honey
- 1 tablespoon red chili flakes
- 1 and ½ tablespoons freshly cracked black pepper
Instructions
- Preheat the oven to 392℉ 200℃. Grease a sheet pan.
- In a bowl, combine chicken pieces, soy sauce, rice vinegar and cornstarch. Place on half of the sheet pan.1 and ½ pounds chicken breast, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon cornstarch
- Place onion, bell peppers, ginger and garlic on the other side. Drizzle vegetables and chicken with oil. Bake in the oven for 20 minutes.1 medium red onion, 1 medium red bell pepper, 1 medium green bell pepper, 1 teaspoon ginger, 5 medium garlic cloves, 1 tablespoon vegetable oil
- In a bowl, combine the sauce ingredients. Pour onto the sheet pan, stir together, and bake for another 10 minutes. Cook until thickened.¼ cup chicken broth, 2 tablespoons soy sauce, 1 teaspoon cornstarch, 1 tablespoon honey, 1 tablespoon red chili flakes, 1 and ½ tablespoons freshly cracked black pepper
- Remove and serve with rice.
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