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This Sheet Pan Curry Chicken with Veggies is one of my all-time favorite dinners! The crunch of pine nuts, the touch of sweetness from the raisins, plus perfectly cooked veggies and chicken loaded with curry spice make it a delicious sheet pan dinner that will impress anyone!
Ready in under an hour, this chicken and vegetable curry is gluten-free, dairy-free, nut-free, and Paleo, making it a great option when serving a crowd!
Table of contents
Sheet Pan Curry Chicken with Vegetables
Two of our favorite things are curry recipes and sheet pan meal options. We can’t get enough of the bold flavors in dishes like easy shrimp curry and slow cooker chicken curry. And we make sheet pan recipes like our sheet pan honey mustard chicken and veggies and sheet pan Greek meatballs nearly every week.
So, it seemed like a natural solution to combine the warm flavors of curry dishes with the convenience of a sheet pan recipe. As a result, this sheet pan chicken and vegetable curry recipe was born!
Packed with warm, savory flavors, it comes together in under an hour with minimal hands-on prep time. As a result, it’s perfect for busy weeknights and makes for a fabulous meal prep option, too!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Spices: Yellow curry powder, cumin, garlic powder, black pepper, sea salt, cinnamon, and cayenne pepper create a warm, savory flavor with subtle sweetness and a hint of heat.
- Veggies: Onion, garlic, cauliflower, and carrots make this a filling meal.
- Oil: I prefer the neutral flavor of avocado oil for this recipe, but olive oil will also work.
- Chicken: I prefer to use boneless skinless chicken breasts, but boneless skinless chicken thighs also taste great.
- Lemon juice: This adds a bright, refreshing taste and helps tenderize the chicken. Freshly squeezed is best!
- Toppings: The finishing touch, pine nuts, raisins, and fresh cilantro add texture and a nutty, sweet, refreshing flavor.
Where I Buy My Chicken
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make Chicken and Vegetable Curry on a Sheet Pan
- Combine: Whisk the seasonings in a small bowl. Then, add the sliced veggies, oil, and half the spice mixture to a large bowl, and toss to combine.
- Bake: Arrange the mixture on a rimmed baking sheet lined with parchment paper, spreading the veggies out in an even layer. Bake for 20 minutes.
- Marinate the chicken: In the meantime, place the chicken in a large bowl. Add the remaining oil, spice mixture, and lemon juice. Toss to combine, and transfer the chicken to the fridge to marinate while the veggies bake.
- Bake: Move the vegetables to the edges of the pan, and nestle the chicken breasts in the center. Pour any remaining marinade on top. Then, bake again until the chicken reaches an internal temperature of 165 degrees Fahrenheit when measured with an instant-read thermometer.
- Serve: Let the chicken rest for about 5 minutes. Then, sprinkle the pine nuts and raisins on top, and serve warm with lemon wedges and cilantro. Enjoy!
Tips for Sheet Pan Cooking
- Read the recipe all the way through (of course), and plan to use a timer! Most recipes require different cooking times. So, make sure to use a timer so you can truly walk away from the oven and not have to worry about when you’re adding anything to the oven.
- Do the prep ahead of time: Cut vegetables, make the spice blend, or marinate the chicken the night or morning before to speed up the process when it comes time for the actual cooking.
- Use parchment paper to make cleanup a breeze.
- Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking. So, if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
FAQs
You can easily serve this recipe on its own or with cauliflower rice for a lower-carb option. Or, try pairing it with air fryer roasted potatoes, rice pilaf, or herb and garlic quinoa. Then, add a side of naan or pita bread, too!
Absolutely! Feel free to include anything you have on hand such as sliced bell peppers, broccoli, snow peas, or sweet potato.
Stored in an airtight container, leftovers will stay fresh in the fridge for up to 3 days. Reheat in the microwave, oven, or in a large skillet over medium heat.
Yes! This recipe makes for a great freezer meal and will keep fresh for up to 3 months. Thaw in the fridge overnight, and reheat in the oven when you’re ready to serve. You can also reheat leftovers in the microwave, but they’re more likely to come out soggy.
More Sheet Pan Meals To Try
Sheet Pan Curry Chicken and Vegetables
Ingredients
- 1 tablespoon yellow curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper optional
- 1 onion sliced to 1/2″ rings
- 3 garlic cloves minced
- 1/2 medium cauliflower cut into florets (about 2 cups)
- 4 medium carrots diced to 1/2″
- 3 tablespoons avocado oil divided
- 4 boneless skinless chicken breasts, about 2 lbs. (see note)
- 1 tablespoon lemon juice
- 1/4 cup pine nuts toasted
- 1/3 cup raisins
- 1/3 cup cilantro chopped
- lemon wedges for garnish
Instructions
- Pre-heat oven to 400ºF and line a rimmed 12" x 18" sheet pan with parchment paper.
- In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.1 tablespoon yellow curry powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon ground black pepper, 1 teaspoon fine sea salt, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper
- In a large bowl add sliced onions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oil and 1/2 of spice mixture. Mix to combine and spread on to rimmed baking sheet.1 onion, 3 garlic cloves, 1/2 medium cauliflower, 4 medium carrots, 3 tablespoons avocado oil
- Bake for 20 minutes.
- Meanwhile place chicken breasts into the large bowl. Add remaining 1 tablespoons avocado oil, remaining curry spice mixture and lemon juice. Toss to combine and place in refrigerator to marinate while vegetables are baking.4 boneless, 1 tablespoon lemon juice
- Take out sheet pan after 20 minutes, and move vegetables to the edges of the pan to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade.
- Continue to bake for 20-25 minutes, or until chicken is fully cooked through.
- Remove from oven and sprinkle with pine nuts and raisins. Serve warm with lemon wedges and cilantro.1/4 cup pine nuts, 1/3 cup raisins, 1/3 cup cilantro, lemon wedges
This was fantastic! The spice blend was amazing! I actually may make that spice blend and put in a jar to have it readily on hand. Great dinner!
This review is long overdue! I am a huge fan of Lexi’s and find that all of her recipes are delicious and relatively easy. I made this recipe last week and it was amazing. All of the flavors compliment each other and make this the perfect dinner. I will definitely be making this again.
Made this tonight. Delicious. I forgot to put on the raisins and pine nuts! Tomorrow with the leftovers! Did use some lemon Aoli to dip.
Where’d the recipe go? I just made it last week and loved it! Came back to get the recipe again, and it’s not loading on here! 🙁 Helllllppppp!!!! 🙂
We are so sorry and our team is working on fixing this glitch ASAP. Thank you for bearing with us!
We’ve made this twice now and loved it both times! Tonight we made with boneless skinless chicken thighs, which I think we liked a little more. I used frozen cauliflower, added frozen broccoli and frozen green beans in addition to local CSA carrots and potatoes to bulk it up a little more – it was so good! My preschooler and 9 month old gobbled it up!
This was delicious!!!! Prepped it all in the morning then threw in the oven in the evening. So good. Thanks!
This was so easy and AMAZING!! Will be saving this one and making again for sure. Thanks!!!
This was so delicious and very easy to make. I only have one question: when do the cloves go in?
Another great dish, Lexi 🙂
the chicken pieces look yummy and very tempting….
I am LOVING this series, there is nothing better than a sheet pan dinner after a long day at work! <3
Always excited for a new sheet pan recipe idea!
You can never have too many sheet pan recipes!
Mmm yum! This looks so tasty!
I love sheet pan cooking! Saves so much time
Debs