This recipe for Sheet Pan Peanut Chicken combines some of my favorite things! Thai Peanut Sauce might be one of my deserted island foods, easy prep dinners with hardly any cleanup keep weeknight meals sane, and big glorious bowls of veggies that the kids are going to happily gobble down warm my heart. This recipe is magical that way.
Looking for another delicious way to enjoy chicken? Try this Roasted Red Pepper Chicken recipe!
Ingredients and Preparation
There are veggies (sweet peppers, carrots, and broccoli), chicken (boneless & skinless thighs are best), and sauce. Done!
Just kidding... but really this whole meal is so simple to put together. Once you have the Thai Peanut Sauce, you are in business. It takes about five minutes to put together in the food processor and you'll have extra for salads and leftovers even after you make this meal. I love my version, but you can take a shortcut and purchase a jarred peanut sauce to save time.
Next up, chop the peppers into strips and toss with oil. The carrots get sliced into coins and then they get a toss with the broccoli florets (frozen works well in this recipe!) and a bit more oil. Now you slice the chicken into strips and coat with about one half cup of peanut sauce. I like to prep the vegetables first so that I can use only one cutting board and one bowl.
Prepare two sheet pans with parchment paper. I try to give my vegetables plenty of room so that I get some color on them and they don't just steam on the pan. Spread the broccoli and carrots out on one of the sheet pans, the peppers and chicken on the second.
Bake the pans for about 25 minutes, and then give everything a good toss so that it all cooks evenly. Switch the pans so that the one that was on the bottom rack is now in the middle (and vice versa), and bake a bit longer. I often switch the oven to broil at this point and give each pan a bit of time to char, but this is totally optional.
Serving Sheet Pan Peanut Chicken
There are enough vegetables here that you can serve this as is, but a side of rice, noodles, zoodles, or other grains is a great addition. Keep extra peanut sauce available for drizzling! I sprinkle on crushed peanuts and chopped cilantro plus a squeeze of lime to finish out my plate. The kids like assembling all of these topping on their own plates as well.
Look at all of those textures! This recipe gives you salty and sweet, tart and toasty flavors in each bite and it's easily someting I'd make all year round.
Try It and Share
I hope you try this Sheet Pan Peanut Chicken and the whole family enjoys it. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram. 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.
Looking for some other great ways to cook flavorful chicken that everyone will love? Try my Sheet Pan Chicken Fajitas or Chicken Thighs with Chimichurri Sauce.
Recipe
Sheet Pan Peanut Chicken
Ingredients
- 2 bell peppers (cut into strips)
- 3 medium carrots (cut into ½" coins)
- 1 pound broccoli florets (fresh or frozen)
- 2 tablespoon vegetable oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper (ground)
- 1 recipe Thai Peanut Sauce (or about 1½ cups store-bought peanut sauce)
- 16 oz boneless, skinless chicken thighs (cut into strips)
- 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.
- Sprinkle the vegetables with salt and pepper as desired.
- 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.
- Bake the two sheet pans for 25 minutes. Toss the ingredients to get even browning and place back in the oven for 10 more minutes, switching the position of the pans.
- Switch the oven to broil and cook the pans for 2-3 minutes each under the broiler, if desired.
- Put the chicken and vegetables over noodles or any grain if desired. Serve with additional peanut sauce, lime wedges, peanuts, and cilantro.
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 caculator to obtain the most accurate nutrition facts for your meal.
Nutrition Facts
I'd love to hear your thoughts!