There’s something incredibly satisfying about putting together a flavorful dinner using just one pan—and this Sheet Pan Thai Chicken has quickly become one of my absolute favorites. I love how the bold, zesty, and slightly sweet Thai-inspired flavors blend together so effortlessly, all while saving me time on cleanup. It’s a lifesaver on those busy weeknights when I want something delicious but don’t want to stand over the stove for an hour.
What makes this dish even better is how customizable it is. You can swap in your favorite veggies or adjust the heat level to your liking. Plus, the aromas that fill the kitchen while it’s roasting? Absolutely mouthwatering. If you’re looking for a healthy, fuss-free dinner that tastes like it came straight from your favorite Thai restaurant, this recipe is for you.
What You Need To Make This Recipe
Chicken thighs: I prefer using boneless, skinless chicken thighs because they stay incredibly juicy and flavorful even after roasting. Their richness also pairs beautifully with the sweet and spicy sauce.
Red bell pepper: This veggie adds a nice crunch and vibrant color. It also brings a subtle sweetness that balances the spicier elements of the dish.
Carrots: Thinly sliced carrots roast up beautifully on a sheet pan. They soak in the sauce while maintaining a slight bite, adding color and natural sweetness.
Broccoli florets: Roasted broccoli becomes crispy on the edges and tender inside, making it one of my go-to vegetables for sheet pan meals. It adds fiber and a slightly bitter contrast to the sweet sauce.
Garlic: Minced garlic is a key flavor base for this recipe. It deepens the Thai-inspired flavor and enhances the overall aroma of the dish.
Fresh ginger: This brings a warm, slightly spicy kick that’s signature in Thai cooking. Always go with fresh ginger if you can—it makes a difference.
Soy sauce: The umami backbone of the sauce. I use low-sodium soy sauce so I can better control the saltiness of the dish.
Peanut butter: Creamy peanut butter gives the sauce a luscious texture and nutty flavor. It’s a staple in many Thai sauces and helps bind everything together.
Honey: A natural sweetener that balances the salt and spice. You can adjust the amount depending on how sweet you like your sauce.
Lime juice: This adds freshness and acidity to cut through the richness of the peanut butter and chicken. A squeeze of lime just before serving is the perfect finishing touch.
Sriracha: For that unmistakable Thai heat! You can dial this up or down depending on your spice tolerance.
Sesame oil: A little goes a long way. This oil adds depth and an unmistakable nutty aroma to the marinade.
Fresh cilantro and chopped peanuts: Optional, but they make a lovely garnish. Cilantro adds brightness, while the peanuts bring crunch and more of that Thai flair.
Ingredients List
- 1.5 lbs boneless, skinless chicken thighs, cut into chunks
- 1 red bell pepper, sliced
- 2 carrots, thinly sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup low-sodium soy sauce
- 1/4 cup creamy peanut butter
- 2 tablespoons honey
- Juice of 1 lime
- 1 tablespoon sriracha (or to taste)
- 1 tablespoon sesame oil
- 2 tablespoons chopped peanuts (optional, for garnish)
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
How to Make Sheet Pan Thai Chicken
Step 1: Make the Sauce
In a bowl, whisk together the soy sauce, peanut butter, honey, lime juice, sriracha, sesame oil, garlic, and ginger. Stir until smooth and well combined. This is your flavorful Thai-style sauce that ties the whole dish together.
Step 2: Prep the Chicken and Veggies
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Place the chicken, bell pepper, carrots, and broccoli on the sheet pan. Drizzle the sauce over everything and use tongs or your hands to toss until all the ingredients are well coated.
Step 3: Roast Everything
Spread everything out in a single layer to ensure even cooking. Roast in the preheated oven for 25–30 minutes, flipping halfway through. You’ll know it’s done when the chicken is cooked through and slightly caramelized, and the veggies are tender with crispy edges.
Step 4: Garnish and Serve
Remove the sheet pan from the oven and let it rest for a couple of minutes. Garnish with fresh cilantro and chopped peanuts if you like. Serve over rice, noodles, or enjoy it as is!
Tips for Making this Recipe
- Cut everything uniformly to ensure even cooking—especially the chicken and veggies.
- Don’t overcrowd the pan. Use a large enough baking sheet or two smaller ones so the ingredients roast instead of steam.
- Marinate ahead if you have time. Letting the chicken soak in the sauce for 30 minutes or overnight will deepen the flavor.
- Customize the veggies based on what you have—zucchini, snap peas, or mushrooms also work great.
- Add more heat with extra sriracha or a pinch of red pepper flakes if you like it spicy.
- Serve it with jasmine rice or rice noodles for a complete meal.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can! Just keep an eye on them to avoid overcooking, as breasts tend to dry out more quickly than thighs.
Is this dish spicy?
It has a mild kick from the sriracha, but you can easily adjust the spice level up or down to suit your taste.
Can I make this recipe ahead of time?
Absolutely. You can prep everything and store it in the fridge for up to 24 hours before roasting. Leftovers reheat beautifully, too.
What can I serve this with?
It goes well with steamed jasmine rice, rice noodles, or even lettuce wraps for a lighter option.
Can I make it nut-free?
Yes! Swap the peanut butter for sunflower seed butter or another nut-free alternative and skip the chopped peanuts on top.