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Best Easy Sheet Pan Thai Chicken Dinner Recipe

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This sheet pan Thai chicken dinner is a quick and easy weeknight meal with juicy chicken, caramelized vegetables, and a savory-sweet Thai peanut sauce. Ready in about 35 minutes with minimal cleanup.

Ingredients

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  • 1/4 cup soy sauce (low-sodium preferred)
  • 3 tablespoons fish sauce (Red Boat recommended)
  • 2 tablespoons honey
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons creamy peanut butter (natural preferred)
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1–2 teaspoons red pepper flakes
  • 1 tablespoon vegetable oil
  • 1.5 pounds boneless, skinless chicken thighs (about 4–6 thighs)
  • 2 cups broccoli florets (about 1 medium head)
  • 1 red bell pepper, sliced into thin strips
  • 1 cup snap peas, trimmed
  • 1 small red onion, sliced into wedges
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
  • Cooked jasmine rice or brown rice for serving
  • Fresh cilantro, chopped for garnish
  • Chopped peanuts (optional)
  • Lime wedges for serving
  • Sliced green onions for garnish

Instructions

  1. Preheat your oven to 400°F. Position the rack in the middle of the oven. Line your sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. Make the Thai peanut sauce: In a medium bowl, whisk together soy sauce, fish sauce, honey, brown sugar, peanut butter, lime juice, rice vinegar, minced garlic, grated ginger, red pepper flakes, and vegetable oil until smooth. If too thick, add a tablespoon of warm water.
  3. Prep the chicken: Pat the chicken thighs dry with paper towels. Trim excess fat if needed. Place in a large bowl and season with a pinch of salt and black pepper.
  4. Prep the vegetables: Cut broccoli into small florets (about 1-inch pieces). Slice red bell pepper into thin strips. Trim snap peas. Cut red onion into wedges about 1/2-inch thick. Add all vegetables to the bowl with the chicken.
  5. Toss everything with the sauce: Pour about 3/4 of the sauce over the chicken and vegetables. Use your hands or tongs to toss until evenly coated. Reserve the remaining sauce for basting.
  6. Arrange on the sheet pan: Spread the chicken and vegetables in a single layer on the prepared pan. Make sure chicken pieces aren’t overlapping. Arrange vegetables around the chicken with space between pieces.
  7. Roast for 20 minutes: Place the pan in the preheated oven and roast for 20 minutes until chicken starts to brown and vegetables are tender but still slightly crisp.
  8. Flip and baste: Remove the pan from the oven. Use tongs to flip the chicken pieces over. Stir the reserved sauce and brush it over the chicken. Flip vegetables if sticking. Return to the oven.
  9. Roast for another 10-15 minutes: Continue roasting until chicken reaches an internal temperature of 165°F and edges are caramelized and slightly charred. For extra char, broil for the last 2 minutes.
  10. Rest and serve: Remove from oven and let rest for 5 minutes. Serve over steamed rice. Drizzle pan juices on top. Garnish with fresh cilantro, chopped peanuts, sliced green onions, and a squeeze of lime juice.

Notes

Don’t skip the fish sauce; it mellows in the oven. Pat chicken dry for better browning. Cut vegetables uniformly for even cooking. Watch the sugar to prevent burning. Use a thermometer for perfect doneness. Double the sauce if desired. Use a regular rimmed baking sheet (not non-stick) for better caramelization.

Nutrition

Keywords: sheet pan dinner, Thai chicken, easy weeknight dinner, one pan meal, Thai peanut sauce, chicken thighs, broccoli, quick dinner

Find it online: https://chloeplate.com/best-easy-sheet-pan-thai-chicken-dinner-recipe/