Chicken Stir Fry Sheet Pan Supper

Have you ever heard of a sheet pan supper? I LOVE the concept. It is where everything for your meal is placed on one sheet pan and roasted in the oven. Meat, veggies, and sauce prepped and cooked in no time at all. I first saw examples of sheet pan suppers on Pinterest and The Pioneer Woman’s blog. This Chicken Stir Fry Sheet Pan Supper is my first attempt and let me just say, I may never need to dirty another pan in my kitchen!

And did I mention that this recipe only has three, yes 3 ingredients!

How is that possible you may ask? Because of the magical invention of frozen vegetables. Did you know that most grocery stores have more than just frozen peas, broccoli, and carrots? Many brands are including these “meal starter” vegetable blends, like this stir-fry starter.

For $1, you have all the veggies you could ever need for a stir-fry but without individually buying a head of broccoli, carrots, mushrooms, peppers, etc. Because I’ll be honest. Most of the time (especially as a single person) I would never be able to make enough meals to use all of those vegetables up.

I love a simple stir-fry, like my College Beef Stir Fry. And this Chicken Stir Fry Sheet Pan Supper is even easier!

It starts with boneless, skinless chicken thighs. Chicken breasts will work, but chicken thighs make this meal delicious.

The dark meat, helps insure that the chicken stays moist throughout the roasting process and doesn’t easily dry out like its chicken breast cousin.

Once the thighs have almost completely baked in the oven, they get removed, then brushed with your favorite store-bought stir fry or teriyaki sauce.

Add the frozen vegetable blend to the sheet pan and return to the oven until the vegetables cook to a tender-crisp stage.

What you will end up with is one of the quickest and simplest meals that has ever been put together for your family (or yourself).

Perfect by itself or served over rice. Sprinkle with some toasted sesame seeds for a nice finishing touch.

Print

Chicken Stir Fry Sheet Pan Supper

Course Main Course

Cuisine American, Chinese

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4

Author My Farmhouse Table

Ingredients

• 2 lbs Boneless, Skinless Chicken Thighs excess fat removed
• 1/2 cup Stir Fry or Teriyaki Sauce
• 1 pkg (12oz) Frozen Stir Fry Vegetables

Instructions

1. Arrange the chicken thighs on a large sheet pan. Bake at 425°F for 20 minutes.

2. Remove the pan from the oven and brush the chicken with the stir fry sauce. 

3. Arrange the frozen stir fry vegetables between the chicken thighs. 

4. Return pan to oven and bake for an additional 10-15 minutes until vegetables are tender-crisp.

5. Serve over rice or noodles and topped with sesame seeds.