This Sheet Pan Thai Chicken Dinner is a one-pan wonder! Juicy chicken, colorful veggies, and a tasty Thai sauce all baked together for a quick meal that’s full of flavor.
I love how easy it is to make! Just toss everything on a baking sheet and let the oven do the work—no fuss and perfect for busy nights. Plus, who doesn’t love a little Thai twist on dinner? 🍽️
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs add great flavor and tenderness. If you’re looking for a leaner option, chicken breast works well too, though thighs are juicier.
Broccoli: Broccoli florets bring crunch and nutrition. You can swap them for snap peas, green beans, or even cauliflower if you prefer. All work nicely in this dish.
Bell Pepper: Use any color bell pepper for sweetness. If unavailable, you can use zucchini or carrots to add color and crunch.
Sweet Potato: Sweet potatoes add a nice natural sweetness. Regular potatoes or butternut squash are good substitutes if you don’t have sweet potatoes on hand.
Pasta Sauce: Soy sauce provides savory depth. If you need a gluten-free option, tamari is an excellent alternative. For a lower sodium choice, use low-sodium soy sauce.
How Can I Optimize My Sheet Pan Cooking Technique?
Sheet pan dinners are all about even cooking and flavor melding. Here are some tips to make it work perfectly:
- Cut all vegetables and proteins into similar-sized pieces for even cooking.
- Don’t overcrowd the pan; leave some space so everything roasts nicely and gets that crispy texture.
- Keep an eye on cooking time; it can vary based on your oven and pan material. If using a dark pan, check a few minutes early.
With these tips, you’ll get a delicious, well-cooked meal without the fuss! Enjoy your cooking!
How to Make Sheet Pan Thai Chicken Dinner
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 bell pepper (red, yellow, or orange), diced
- 1 cup red onion, cut into wedges
- 1 cup sweet potato, diced
For the Sauce:
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup soy sauce
- 2 tbsp peanut butter
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp ground ginger
- Salt and pepper to taste
For Garnish:
- 2 green onions, sliced
- Sesame seeds
How Much Time Will You Need?
This yummy dish will take about 10 minutes to prep and around 25-30 minutes to bake. So in total, you’re looking at about 40 minutes from start to finish. That’s pretty quick for a whole dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Getting the oven nice and hot will help cook everything evenly and quickly.
2. Prepare the Chicken and Veggies:
In a large mixing bowl, toss together the chicken pieces, broccoli florets, diced bell pepper, red onion wedges, and diced sweet potato. Make sure it’s all well mixed; this will ensure every bite is flavorful!
3. Whisk Together the Sauce:
In a separate small bowl, combine the minced garlic, olive oil, soy sauce, peanut butter, honey (or maple syrup), rice vinegar, ground ginger, and a good pinch of salt and pepper. Whisk it all together until it’s smooth and creamy. This sauce is what makes your dish super tasty!
4. Coat the Chicken and Vegetables:
Pour the sauce over your chicken and vegetable mixture in the large bowl. Use your hands or a spatula to toss everything together, ensuring that each piece of chicken and veggie is coated with that flavorful sauce.
5. Spread on a Sheet Pan:
Take a large sheet pan and spread the chicken and veggie mix out in an even layer. This helps everything cook evenly and gives you that perfect roasted flavor.
6. Bake to Perfection:
Place the sheet pan in the preheated oven and bake for about 25-30 minutes. You’ll know it’s done when the chicken is cooked through and the vegetables are tender. Keep an eye on it, and your kitchen will smell amazing!
7. Garnish and Serve:
Once it’s out of the oven, sprinkle sliced green onions and sesame seeds on top for a final touch. Serve it hot and enjoy your delicious Sheet Pan Thai Chicken Dinner!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute vegetables based on your preference or what you have on hand. Common alternatives include carrots, snap peas, or zucchini. Just ensure the vegetables you choose have a similar cooking time to the ones listed, or adjust the baking time accordingly.
What Can I Substitute for Peanut Butter?
If you need a peanut-free option, you can use almond butter or sunflower seed butter instead. If you’re looking for a lower-calorie alternative, try using tahini or a reduced-fat nut butter. Adjust the amount a bit to taste, as some substitutes may have a different flavor profile.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the microwave or on the stove over low heat, adding a splash of water or broth if it seems dry. This will help keep the dish moist while reheating.
Can I Make This Recipe Ahead of Time?
Yes! You can prep the chicken and vegetables with the sauce the night before, then cover and refrigerate. Just let it sit at room temperature for about 15 minutes before baking to ensure even cooking. This makes for an easy weeknight dinner!
