Sheet pan curry chicken and carrots with basmati rice is a bold, warming dinner that comes together on a single pan with barely any cleanup. I made this on a Tuesday night after a long day, and my whole family was asking for seconds before I even sat down. If you love easy weeknight dinners packed with real flavor, this one is made for you. Get ready for something delicious!
I still remember the first time I tossed curry powder, garam masala, and butter together in a bowl and thought, “this smells incredible.” That combination alone made me want to cook this every week. Sheet pan curry chicken brings tender chicken tenderloins, sweet roasted carrots, and fluffy basmati rice all together in one pan. The spiced butter does all the heavy lifting, coating every single layer with warmth and depth. It is the kind of dinner that feels fancy but takes almost no effort. Busy weeknights just got a whole lot tastier.
Table of Contents
Ingredients for Sheet Pan Curry Chicken
I always keep yellow curry powder and garam masala stocked in my pantry because these two spices together create that deep, aromatic base that makes sheet pan curry chicken taste like it took all day. Here is everything you need to make this recipe:
7 large carrots (roughly chopped)
4 large shallots (sliced into similar-sized pieces)
1 1/2 tablespoons olive oil
1 teaspoon salt (for the carrots and shallots)
Black pepper to taste
6 tablespoons butter (melted) – I recommend using real unsalted butter here for the richest flavor
1 tablespoon minced ginger
1 1/2 teaspoons minced garlic (jarred works great to save time)
2 1/2 teaspoons yellow curry powder – my preference is a good-quality Indian brand for bolder flavor
1 1/2 teaspoons garam masala
1 1/2 pounds chicken tenderloins (thawed)
3/4 teaspoon paprika
1/2 teaspoon salt (for the chicken)
2 packages (8.8 oz each) precooked brown basmati rice – in my experience, precooked rice is the secret to getting this on the table fast
2 to 3 cloves garlic (smashed and halved, optional)
1/2 teaspoon salt (for the rice)
1/4 cup fresh cilantro (chopped, plus more for garnish)
I recommend reading through all the steps before you start, especially the timing for the two bake stages. In my experience, getting the carrots roasted first is the key to making sure everything finishes at the same time.
Step 1: Preheat your oven to 425 degrees F and move the rack to the upper third of the oven. Spray a sturdy sheet pan with nonstick spray.
Step 2: Add the roughly chopped carrots and sliced shallots to a large bowl. Drizzle with olive oil, sprinkle with 1 teaspoon salt and black pepper, then toss to coat. Spread in a single layer on the prepared sheet pan. Roast for 20 minutes. Keep the bowl.
Step 3: While the carrots roast, melt 6 tablespoons butter in the same large bowl. Stir in the minced ginger, garlic, curry powder, and garam masala until well combined.
Step 4: In a separate medium bowl, add the thawed chicken tenderloins. Pour about 2 tablespoons of the butter mixture over the chicken. Add paprika and 1/2 teaspoon salt, then stir to coat. Set aside. Do not skip scraping every bit of seasoning from the bowl onto the chicken.
Step 5: Add the precooked rice to the large bowl with the remaining butter mixture. Toss in the smashed garlic cloves if using, then add 1/2 teaspoon salt and 1/4 cup cilantro. Stir everything together and set aside.
Step 6: When the carrots have roasted 20 minutes, pull the pan from the oven but leave the oven on. Toss the carrots. Nestle the seasoned chicken tenderloins between the carrots and shallots directly on the pan. Make sure the chicken is touching the pan surface, not sitting on top of the vegetables, so it cooks evenly.
Step 7: Spread the rice mixture evenly over the top of the chicken and vegetables, all the way to the edges of the pan. Sprinkle 2 tablespoons of water over the rice, then cover the pan tightly with aluminum foil.
Step 8: Bake at 425 degrees F for 20 to 25 minutes, until the chicken reaches an internal temperature of 165 degrees F and the carrots are fork-tender. Remove the foil, sprinkle with chopped cashews and more fresh cilantro, and serve with Greek yogurt on the side.
What to Serve with Sheet Pan Curry Chicken
The warm spiced flavors and creamy rice make this dish pair beautifully with fresh, cooling, and crunchy sides that balance out the richness.
Simple Green Salad: A crisp salad with cucumber, tomato, and a light lemon vinaigrette cuts right through the richness of the curry butter sauce and adds a refreshing contrast to every bite.
Warm Naan or Flatbread: Soft naan is perfect for scooping up any spiced butter and rice left on the pan. It also makes this dinner feel more complete and satisfying for bigger appetites.
Mango Chutney: A spoonful of sweet mango chutney on the side adds a fruity brightness that plays off the garam masala and curry powder beautifully. It is a classic pairing for good reason.
Roasted Cauliflower: Lightly seasoned roasted cauliflower works as a great low-carb addition and soaks up the curry flavors if you plate them together.
Cooling Cucumber Raita: A simple homemade raita made with yogurt, cucumber, and a pinch of cumin brings a cooling element that makes each spiced bite feel more balanced.
Leftovers store really well in an airtight container in the refrigerator for up to 4 days. The rice actually absorbs even more of the curry flavor overnight, which makes day-two leftovers genuinely delicious.
To reheat, I recommend adding a small splash of water to the rice before microwaving, then covering with a damp paper towel. This keeps the rice from drying out. You can also reheat everything in a skillet over medium-low heat with a little butter for a crispier result.
Pro tip: serve the Greek yogurt cold right from the fridge alongside the hot chicken and rice. That contrast in temperature makes the whole dish feel restaurant-quality and helps cool down the heat from the spices.
Conclusion
Sheet pan curry chicken and carrots with basmati rice is exactly the kind of dinner that makes weeknight cooking feel rewarding instead of stressful. One pan, bold spices, and barely any cleanup. Give this one a try tonight and see why it became a weekly staple in our kitchen.
0.25cupfresh cilantrochopped, plus more for garnish
0.5cupcashewschopped, for garnish
plain Greek yogurtfor serving
Equipment
Large rimmed sheet pan
Large mixing bowl
Medium bowl
Aluminum foil
Method
Preheat oven to 425 degrees F. Move the rack to the upper third of the oven. Spray a sturdy sheet pan with nonstick spray.
Add roughly chopped carrots and sliced shallots to a large bowl. Drizzle with olive oil, season with 1 teaspoon salt and black pepper, and toss to coat. Spread in a single layer on the prepared sheet pan. Roast for 20 minutes. Reserve the bowl.
While carrots roast, melt 6 tablespoons butter in the reserved large bowl. Stir in minced ginger, garlic, curry powder, and garam masala.
In a separate medium bowl, add the thawed chicken tenderloins. Pour about 2 tablespoons of the butter mixture over the chicken. Add paprika and 1/2 teaspoon salt. Stir to coat and set aside.
Add precooked rice to the large bowl with the remaining butter mixture. Add smashed garlic cloves if using, 1/2 teaspoon salt, and 1/4 cup cilantro. Stir to combine and set aside.
After 20 minutes, remove the pan from the oven but leave the oven on. Toss the carrots. Nestle the seasoned chicken between the carrots and shallots directly on the pan, making sure chicken touches the pan surface.
Spread the rice mixture evenly over the chicken and vegetables to the edges of the pan. Sprinkle 2 tablespoons of water over the rice. Cover the pan tightly with aluminum foil.
Bake at 425 degrees F for 20 to 25 minutes until the chicken reaches an internal temperature of 165 degrees F and carrots are fork-tender.
Remove foil, garnish with chopped cashews and fresh cilantro, and serve with plain Greek yogurt on the side.
Notes
You can cook your own basmati rice instead of using precooked. You will need 4 cups cooked rice, which is about 2 cups uncooked. Brown basmati takes around 45 to 50 minutes to cook. White basmati is faster but less fiber-rich. Any variety of rice works in this recipe.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
