Gochujang Parmesan Chicken & Kale Sheet‑Pan Dinner

This Korean-inspired sheet‑pan dinner packs a punch of spice, creaminess, and hearty veggies. In just 35 minutes you’ll have protein‑rich chicken coated in gochujang, melty Parmesan, and buttery kale. Perfect for busy evenings and meal prep alike.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless skinless chicken thighs, cut into bite‑size cubes
• 2 tablespoons gochujang paste
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 cup cherry tomatoes, halved
• 1 cup chopped kale (bulbosa removed)
• 1/2 cup shredded Parmesan cheese
• 1/4 cup grated mozzarella cheese
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh basil or cilantro for garnish (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C). Grease a baking sheet or line with parchment.
2. 2. Whisk together gochujang, honey, soy sauce, olive oil, Dijon, garlic, paprika, salt, and pepper in a bowl. Toss chicken cubes until fully coated.
3. 3. Spread the chicken on the sheet pan and bake 12‑15 minutes until cooked through.
4. 4. While the chicken bakes, heat 1 teaspoon olive oil in a skillet and sauté cherry tomatoes and kale for about 3 minutes until the kale wilts.
5. 5. Remove the chicken from the oven, stir the tomato‑kale mixture into the pan, and combine well.
6. 6. Sprinkle in Parmesan and mozzarella, tossing until the cheeses melt and coat everything.
7. 7. Return the mixture to the sheet pan, spread it out in an even layer, and bake for an additional 8 minutes until the cheese is bubbly and golden.
8. 8. Let rest 5 minutes, garnish with fresh basil or cilantro if desired, and serve hot.

Chef's Note

If you prefer a milder spice level, use half the gochujang or replace it with mild sriracha. Add a splash of milk or cream to achieve an extra creamy sauce.

Make-Ahead Tips

Refrigerate up to 2 days. Reheat in a 350°F (175°C) oven until hot, stirring once for even warmth.

Substitutions

Swap chicken thighs for breast for leaner protein. Use cheddar or provolone in place of mozzarella and Pecorino for Parmesan. For a vegetarian version, replace chicken with seitan or chickpeas.