Jump to Recipe Print RecipeAs I stood in the kitchen, the warmth of the spices brought me back to my last visit to a bustling Thai market, where the vibrant colors and enticing aromas mingled in the air. This Sheet Pan Thai Chicken Dinner captures that same spirit with its vibrant hues and mouthwatering flavors, showcasing tender marinated chicken paired with a rainbow of fresh vegetables. The beauty of this dish lies in its simplicity—perfect for busy weeknights, it’s an effortless way to whip up a gluten-free and dairy-free meal that doesn’t compromise on taste. And let’s not forget the homemade peanut sauce that ties everything together, adding a creamy richness you won’t want to miss. Intrigued to find out how easy this all comes together? Let’s dive in! Why is this meal a weeknight winner? Simplicity: With everything cooked on one sheet pan, cleanup is a breeze—perfect for those hectic evenings. Flavor Explosion: The homemade peanut sauce elevates each bite, bursting with nutty richness and a hint of spice. Nutritious: Packed with lean protein and colorful vegetables, this dish proves healthy eating can be delicious. Versatility: Swap chicken for shrimp or tofu depending on your protein preference, ensuring everyone at the table is happy. Crowd-Pleasing: Whether it’s a family dinner or a gathering with friends, this vibrant dish is sure to impress, just like my Hawaiian Chicken Salad or Cheesy Chicken Enchiladas. Thai Chicken Dinner Ingredients For the Chicken Marinade • Chicken Breast – the main protein source providing texture; consider using thighs for juiciness or tofu for a vegetarian alternative. • Unsweetened Coconut Milk – adds creaminess and moisture to the marinade; substitute with almond or soy milk for a lighter option. • Red Curry Paste – introduces depth and heat; adjust quantity to taste or swap for yellow curry paste for a milder flavor. • Garlic – enhances the overall flavor profile; garlic powder can be used if fresh is unavailable. • Dark Soy Sauce – provides umami and color to the marinade; regular soy sauce with a bit of molasses is a great substitute. • Ginger Powder – adds warmth and spice; use fresh ginger for a more potent flavor (1 tsp = 2 tsp fresh). • Turmeric – lends color and anti-inflammatory properties; may be omitted if unavailable, as it’s primarily for color. • Coarse Salt & Black Pepper – essential for seasoning and flavor enhancement; lower-sodium versions can be used if needed. For the Vegetables • Bell Peppers, Broccoli, Red Onion – provide color, crunch, and nutrition; substitute seasonal vegetables like zucchini or snap peas as desired. • Extra Virgin Olive Oil & Sesame Oil – help roast veggies for flavor and moisture; any cooking oil can work for roasting. For the Peanut Sauce • Natural Peanut Butter – serves as the base for the peanut sauce, providing richness; almond butter or tahini can be delicious alternatives. • Rice Vinegar – adds acidity to balance flavors; apple cider vinegar works well as a substitute. • Fresh Lime Juice – brightens the sauce and uplifts flavors; lemon juice is a good alternative if necessary. • Honey – provides sweetness to the sauce; use maple syrup for a vegan option. • Sriracha – adds heat; adjust quantity or replace with chili flakes for a milder kick. This delightful Thai Chicken Dinner is sure to bring vibrant flavors to your table! Step‑by‑Step Instructions for Sheet Pan Thai Chicken Dinner Step 1: Marinate Chicken In a mixing bowl, whisk together coconut milk, red curry paste, minced garlic, dark soy sauce, ginger powder, turmeric, coarse salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are thoroughly coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes or up to overnight for maximum flavor absorption. Step 2: Prepare Peanut Sauce While the chicken marinates, combine natural peanut butter, rice vinegar, fresh lime juice, honey, and sriracha in a bowl or blender. Blend until smooth and creamy, then taste and adjust flavors if necessary. Chill the peanut sauce in the refrigerator to allow the flavors to meld while you prepare the vegetables. Step 3: Preheat Oven Preheat your oven to 400°F (200°C). While it’s heating, line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking. This step is crucial for ensuring your Sheet Pan Thai Chicken Dinner cooks evenly and easily releases once baked. Step 4: Toss Veggies In a large mixing bowl, combine chopped bell peppers, broccoli florets, and sliced red onion. Drizzle extra virgin olive oil and sesame oil over the vegetables, then season with a pinch of salt and pepper. Toss everything well with your hands or a spatula until the veggies are evenly coated, ensuring a flavorful roast. Step 5: Bake Arrange the marinated chicken on one side of the prepared baking sheet and the tossed vegetables on the other side. Place the sheet pan in your preheated oven and bake for 30 minutes. The chicken should reach an internal temperature of 165°F, and the veggies should be tender and slightly caramelized. Step 6: Serve Once cooked, carefully remove the baking sheet from the oven. Drizzle the homemade peanut sauce over the chicken and vegetables, then sprinkle with chopped green onions, cilantro, and sesame seeds for added texture and flavor. Serve your vibrant Sheet Pan Thai Chicken Dinner over rice or noodles, and enjoy the deliciousness! What to Serve with Sheet Pan Thai Chicken Dinner Indulge in a complete dining experience with delightful accompaniments that enhance the flavors of this vibrant dish. Jasmine Rice: This fragrant rice absorbs all the delicious sauce, providing a perfectly balanced base for the meal. Fresh Cucumber Salad: Crisp cucumbers dressed in a tangy vinegar dressing provide a refreshing contrast to the rich peanut sauce. Thai Spring Rolls: These light, crunchy rolls filled with fresh herbs and vegetables offer a delightful texture and flavor contrast. Roasted Sweet Potatoes: Slightly sweet, these potatoes bring a comforting warmth that pairs perfectly with the savory spices of the chicken. Coconut Rice: Creamy and subtly sweet, coconut rice complements the spices in the chicken while adding a tropical touch. To quench your thirst, consider a Thai Iced Tea—its rich, creamy sweetness pairs beautifully with the savory chicken. For dessert, a refreshing Mango Sticky Rice can be the perfect sweet ending, marrying tropical flavors with a delightful chewiness. Thai Chicken Dinner Variations Feel free to customize this delicious dish to fit your preferences and dietary needs! Protein Swap: Replace chicken with shrimp or tofu for a different protein profile. Each option brings its unique texture and flavor to the dish. Seasonal Veggies: Use any fresh vegetables available to you, such as zucchini, snap peas, or asparagus, for a tasty twist. There’s something special about using what’s in season! Nutty Crunch: Add roasted peanuts or sesame seeds on top for an extra crunch and delicious nutty flavor. It’s a simple addition that elevates the whole meal! Coconut-Free: If coconut milk isn’t your thing, swap it out for almond or soy milk for a lighter base, while still keeping that creamy texture. Heat Level: Adjust the amount of sriracha to suit your spice tolerance. For a mild version, simply use a dash of chili flakes instead! Sauce Variations: Switch natural peanut butter for almond butter or tahini to change up the sauce flavor profile. Both options will add a unique taste that’s worth exploring! Vegan Delight: Omit honey and replace it with maple syrup for a completely vegan-friendly dish that still satisfies every palate. The sweetness will balance the flavors beautifully! Rice Alternatives: Serve it with jasmine rice, quinoa, or cauliflower rice to suit your carb preferences. This dish is versatile enough to cater to any grain lover! For more flavor-packed ideas, you can also try serving alongside dishes like my Sticky Chicken and Rice Bowls or even add a side of Chicken Bacon Ranch to round out your meal. Happy cooking! Make Ahead Options This Sheet Pan Thai Chicken Dinner is a dream for busy cooks looking for time-saving meal prep solutions! You can marinate the chicken up to 24 hours in advance, ensuring a deeper flavor when cooked. To do this, simply whisk together the marinade ingredients, add the chicken, and refrigerate it overnight. Additionally, pre-chop the bell peppers, broccoli, and red onion, tossing them with oil and seasonings for easy roasting later—keep these veggies in an airtight container in the fridge for up to 3 days. When you’re ready to serve, simply bake the marinated chicken and prepared vegetables, queuing up a delicious meal with minimal effort, just as if you cooked it fresh! Expert Tips for Sheet Pan Thai Chicken Dinner Marinate Longer: Allow chicken to marinate for at least an hour or even overnight to deepen the flavor of your Thai Chicken Dinner. Check Temperature: Use a meat thermometer to ensure chicken reaches 165°F internally, preventing undercooking or dryness—your taste buds will thank you! Veggie Variations: Feel free to mix in any seasonal vegetables; just avoid overcooking delicate greens like spinach which can lose their vibrant color and texture. Smooth Peanut Sauce: For a creamier texture, blend the peanut sauce in a food processor instead of mixing by hand; you’ll enjoy a luxurious finish! Batch Cooking: This recipe is perfect for batch cooking; leftovers can be reheated for a quick and satisfying meal, saving time on busy nights. How to Store and Freeze Thai Chicken Dinner Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to maintain the chicken’s tenderness. Freezer: For longer storage, freeze the fully cooked Thai Chicken Dinner in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Reheating: Reheat in the oven at 350°F (175°C) for about 20 minutes, or until heated through, ensuring the chicken reaches a safe temperature of 165°F again before serving. Meal Prep: Consider splitting the meal into individual portions for easy grab-and-go options throughout the week, making your Thai Chicken Dinner a quick, delicious solution for busy days! Sheet Pan Thai Chicken Dinner Recipe FAQs What type of chicken should I use for the marinade? I recommend using boneless, skinless chicken breasts for a lean protein option, but for a juicier result, chicken thighs work wonderfully. If you prefer a vegetarian alternative, tofu is an excellent substitute—just make sure to press it to remove excess moisture! How should I store leftovers? Absolutely! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently in the microwave or on the stovetop to retain the chicken’s tenderness, making it just as delightful as when it was freshly cooked. Can I freeze the Sheet Pan Thai Chicken Dinner? Yes! You can freeze the entire cooked dish in a freezer-safe container for up to 2 months. It’s best to thaw it overnight in the refrigerator before reheating. To reheat, set your oven to 350°F (175°C) and warm it for about 20 minutes or until heated through, ensuring the chicken reaches an internal temperature of 165°F. What should I do if my vegetables are overcooked? If you find your vegetables have become mushy, next time, try cutting them into larger pieces to help them retain their texture. Additionally, you can roast them for a shorter amount of time, checking them about 5 minutes earlier than the recommended bake time to monitor doneness. Are there any dietary restrictions to consider for this dish? This recipe is naturally gluten-free and dairy-free. However, if you’re preparing it for someone with allergies, be mindful of potential cross-contamination with ingredients like soy sauce (for soy allergies). Always double-check your product labels to ensure safety! How do I make the peanut sauce smoother? For an extra creamy and luxurious peanut sauce, blend the ingredients in a food processor instead of mixing by hand. Start with the peanut butter, then gradually add the other ingredients while it’s running. This method ensures a velvety consistency that will coat your meal beautifully! Delicious Thai Chicken Dinner on a Sheet Pan for Easy Cleanup Enjoy a vibrant and flavorful Thai Chicken Dinner, perfect for busy weeknights and packed with nutritious ingredients. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 30 minutes minsMarinating Time 30 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 4 servingsCourse: ChickenCuisine: ThaiCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken Marinade1 pound Chicken Breast or thighs for juiciness1 cup Unsweetened Coconut Milk or almond/soy milk2 tablespoons Red Curry Paste adjust to taste3 cloves Garlic minced2 tablespoons Dark Soy Sauce or regular soy sauce1 teaspoon Ginger Powder or 2 tsp fresh ginger1/2 teaspoon Turmeric optional1 teaspoon Coarse Salt1/2 teaspoon Black PepperFor the Vegetables2 cups Bell Peppers chopped2 cups Broccoli florets1 cup Red Onion sliced2 tablespoons Extra Virgin Olive Oil1 tablespoon Sesame OilFor the Peanut Sauce1/2 cup Natural Peanut Butter or almond butter2 tablespoons Rice Vinegar or apple cider vinegar2 tablespoons Fresh Lime Juice or lemon juice1 tablespoon Honey or maple syrup for vegan1 teaspoon Sriracha adjust to taste Equipment mixing bowlbaking sheetBlenderMeat Thermometer Method Step-by-Step InstructionsIn a mixing bowl, whisk together coconut milk, red curry paste, minced garlic, dark soy sauce, ginger powder, turmeric, coarse salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are thoroughly coated. Cover and let the chicken marinate in the refrigerator for at least 30 minutes or up to overnight.While the chicken marinates, combine natural peanut butter, rice vinegar, fresh lime juice, honey, and sriracha in a bowl or blender. Blend until smooth and creamy, then chill in the refrigerator.Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.In a large mixing bowl, combine chopped bell peppers, broccoli florets, and sliced red onion. Drizzle extra virgin olive oil and sesame oil over the vegetables, then season with salt and pepper. Toss until coated.Arrange the marinated chicken on one side of the prepared baking sheet and the tossed vegetables on the other side. Bake for 30 minutes.Once cooked, remove the baking sheet. Drizzle the homemade peanut sauce over the chicken and vegetables, and garnish with green onions, cilantro, and sesame seeds. Serve over rice or noodles. Nutrition Serving: 1mealCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 100mgCalcium: 60mgIron: 2mg NotesAllow chicken to marinate longer for better flavor. This dish is versatile with seasonal vegetables and perfect for batch cooking. Tried this recipe?Let us know how it was!
