Peanut Chicken and Veggies Sheet Pan Dinner has a delicious peanut sauce marinade, loads of texture, and plenty of vegetables for a hearty meal. The chicken bakes up tender and flavorful right along with the vegetables for ease in both prep and cleanup. Pair it with steamed rice or noodles for a tasty twist on your standard sheet pan meal. This dinner is also a kid-approved favorite, great for the whole family to enjoy!
Chicken and veggies sheet pan meals are a great way to prep dinner on busy weeknights. You can fully prep the ingredients ahead of time or spend 15 minutes getting everything ready for the oven right on the spot. The cooking is hands off, leaving you time for cleanup, helping with homework, or just catching your breath after a long work day!
A good peanut sauce makes this sheet pan dinner shine, it's used as a marinade and a dipping sauce. Try my Thai Peanut Sauce recipe or use a store bought option!
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Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Bell Peppers - Choose two different colors of bell peppers for extra visual appeal in this meal.
- Carrots - Carrots add a touch of sweetness to the sheet pan dinner and they pair up so well with the peanut sauce.
- Broccoli - Use either fresh broccoli, broken up into bite-sized florets, or frozen broccoli for this recipe. You can use the frozen broccoli right from the bag, no need to thaw it.
- Peanut Sauce - You can find Thai-style peanut sauce in the International foods section of your large supermarket or at an Asian market. Or, make your own with my quick and easy Thai peanut sauce recipe.
- Chicken Thighs - Boneless, skinless chicken thighs are going to give you moist and tender peanut chicken. Trim them well to remove any fat.
- Lime - Use fresh wedges of lime to add a burst of acidity to your finished dish.
- Peanuts - Chopped or crushed peanuts add textural interest to the dish and I always include them as a garnish. Use roasted peanuts, salted or unsalted.
- Cilantro - A fresh herbal garnish with chopped cilantro adds some bright flavor to your plate.
Instructions
Preheat the oven to 400°F. Line two sheet pans with parchment paper and set them aside.
Cut the carrots into ½-inch coins. Chop fresh broccoli into bite-sized florets. Slice the peppers into ½-inch strips and those strips in half for 3-inch pieces.
Trim the chicken thighs and slice them into strips about 1-inch wide.
In a large bowl, toss the pepper strips with one tablespoon of oil. Place the pepper strips over half of one of the sheet pans.
Use the same bowl and toss the carrots and broccoli with the remaining oil. Spread the broccoli and carrots out over the entire second sheet pan.
Use the large bowl one more time and coat the chicken with ½ cup of peanut sauce.
Spread the chicken out over the available half of the sheet pan with the peppers. Sprinkle all of the ingredients with salt and pepper evenly.
Bake the two sheet pans for 20 minutes. Pull the pans out and toss the ingredients a bit to get even cooking and browning. Place them back in the oven for an additional 10 minutes, switching the position of the pans from top to bottom.
Serving Suggestions
Transfer the peanut chicken and veggies from the sheet pan to a serving platter. Bring everything to the table along with the lime wedges, crushed peanuts, chopped cilantro, and additional peanut sauce. Serve the sheet pan chicken and veggies with steamed rice or cooked noodles.
Top Tip
Use an instant-read thermometer to check the temperature of the chicken to know best when it is done cooking. Chicken should be at 165°F when you remove it from the oven.
Substitutions and Variations
- Chicken - Use thighs for the best texture, they stay moist with baking in the oven. Swap thighs for breasts or tenderloins if that's what you have on hand, but reduce the baking time by about 5 minutes so that the chicken doesn't dry out.
- Vegetables - Use zucchini or summer squash, green beans, or halved brussels sprouts in place of any of the vegetables in the recipe.
- Add spice - Add a drizzle of chili oil when you toss the vegetables for a spicier version.
Equipment
Here are some notes on the everyday kitchen tools I use to put this tasty sheet pan peanut chicken together:
- Sheet Pans - A half sheet pan measures 13" x 18" and is a workhorse in the kitchen, perfect for sheet pan dinners, baking sheet pan pancakes, and cookies. Two half sheet pans will allow enough room for the vegetables to roast and not just steam while the peanut chicken cooks up to tender perfection.
- Chef's Knife - An 8- or 10-inch chef's knife is an essential tool in any kitchen. A lightweight one that fits comfortably in your hand will be a valuable tool. I use a chef's knife for crushing the peanuts, slicing the vegetables, and trimming the chicken thighs.
- Pressure Cooker - I use an Instant Pot brand pressure cooker, and love how many different ways I use a single appliance in a given week. It is most often used to make rice for bowls like this peanut chicken sheet pan and veggies meal.
Make This Recipe Kid-Friendly
This is a perfect recipe for what we call a DIY dinner. Bring all of the options to the table and let the kids build their own plate! While some like to build a rice bowl, others will prefer that all of the ingredients are separate. There's no wrong way to eat tender chicken and roasted vegetables!
DIY dinners are just one of my strategies for Keeping Peace with Picky Eaters at the dinner table. Check out the linked post for more ideas!
Storage
You can build a rice bowl in an airtight container for any leftover lunches. Place the lime juice, peanuts, cilantro, and extra peanut sauce in a separate container so that it's easy to reheat only the rice, chicken, and vegetables. Store any leftovers for up to 3 days in the refrigerator.
Make Ahead Options
Take some time the night (or morning) before to prep the peanut chicken and veggies sheet pan dinner and you can walk in the door, turn on the oven, and have dinner cooking away in short order.
Slice your vegetables and toss them with oil as directed in the recipe card. Use one piece of parchment that will line your sheet pan to bundle up the peppers, and another to bundle the carrots and broccoli. Add the chicken and peanut sauce to the bowl, toss to coat, and cover the bowl with plastic wrap. Store the chicken separate from the vegetable bundles in th refrigerator.
When you are ready to bake the meal, preheat the oven, and spread the parchment and veggies out over two sheet pans. Add the chicken to the sheet pan with the peppers. Bake as directed in the recipe card. Prep any sides like rice or noodles while the sheet pan dinner bakes.
FAQ
Yes, you can bake the raw chicken and the vegetables at the same time on one sheet pan. It is important that the chicken is baked to 165°F.
Using two sheet pans is best because vegetables need room to roast without touching too much. This allows the natural moisture in the vegetables to evaporate and not steam cook, yielding better flavor.
We love to serve our peanut chicken and veggies sheet pan dinner with steamed rice. Pile the chicken strips and vegetables on hot rice, add your peanuts, lime, and cilantro, and give everything a generous drizzle with extra peanut sauce! You can also serve your chicken and vegetables over couscous, quinoa, rice noodles, or wheat noodles.
DIY Dinners for Family Meals
A DIY dinner is one where everyone can build their own custom plate from plenty of options at the table. This peanut chicken and veggies sheet pan dinner is a great example, but here are more to try:
Sheet Pan Recipes
Sheet pan dinners are so good for busy nights when you want your dinner prep to be hands-off. Check out the dinner (and breakfast) ideas below for more sheet pan meals:
Try It and Share
I hope you try this Peanut Chicken and Veggies Sheet Pan Dinner and enjoy the recipe as much as I do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
This post was originally titled Sheet Pan Peanut Chicken. The post was updated in August of 2025 to change the title and provide much more prep detail along with photos. The recipe has not changed since its original version from May 2021 except to decrease the baking time by 5 minutes.
Recipe
Peanut Chicken and Veggies Sheet Pan Dinner
Equipment
- 2 half sheet pans 13" x 18"
Ingredients
- 2 bell peppers
- 3 medium carrots
- 1 pound broccoli florets (fresh or frozen)
- 2 tablespoon vegetable oil
- 1 recipe Thai Peanut Sauce (or about 1½ cups store-bought peanut sauce)
- 16 oz boneless, skinless chicken thighs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper (ground)
- 1 lime (cut into wedges)
- ¼ cup peanuts (crushed or chopped)
- ¼ cup cilantro leaves
- cooked rice, zoodles, wheat noodles, or other grains
Instructions
- Heat oven to 400°F. Line two sheet pans with parchment paper and set aside.
- In a large bowl, toss the peppers with half of the neutral oil. Remove the peppers and spread them out over half of one of the sheet pans.
- In the same bowl, toss the carrots and broccoli (no need to thaw the broccoli if frozen) with the remaining oil. Remove them and speread them out over the second sheet pan.
- In the same bowl as steps 2 and 3, toss the chicken strips with ½ cup of the peanut sauce. Spread out the coated chicken on the second half of the sheet pan with the peppers.
- Sprinkle the chicken and vegetables with salt and pepper to taste.
- Bake the two sheet pans for 20 minutes. Toss the ingredients to get even browning and place back in the oven for 10 more minutes, switching the position of the pans.
- Put the chicken and vegetables over noodles or any grain if desired. Serve with additional peanut sauce, lime wedges, peanuts, and cilantro.
Notes
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
This sheet pan dinner is delicious and leftovers make great lunches.