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Easy Sheet Pan Thai Chicken Dinner

  • Author: Sara McKenney
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

Craving something bold, quick, and comforting? This Easy Sheet Pan Thai Chicken Dinner is your weeknight answer. Packed with vibrant vegetables, tender chunks of marinated chicken, and a sweet-spicy Thai glaze, this one-pan meal is everything a busy cook dreams of — fast prep, easy cleanup, and seriously irresistible flavor. Whether you’re looking for a quick dinner idea, a healthy sheet pan recipe, or meal prep inspiration, this dish has it all. Serve it over rice, noodles, or enjoy it as is — every bite bursts with Thai-inspired goodness and comforting texture.

Perfect for anyone hunting down easy dinner ideas, flavorful food ideas, or a smart way to impress guests without spending hours in the kitchen.

Ingredients

For the Chicken & Vegetables:

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 cup broccoli florets
  • 1 medium red onion, sliced
  • 1 cup sliced carrots
  • 1 tablespoon olive oil
  • Fresh cilantro or Thai basil, chopped (for garnish)

For the Thai Marinade/Sauce:

  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon Sriracha or Thai chili sauce
  • 2 teaspoons grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • Zest of 1 lime (optional)

Optional Add-Ons:

  • Crushed peanuts
  • Cooked jasmine rice or rice noodles
  • Chili flakes

Instructions

  1. In a bowl, whisk together all marinade ingredients. Reserve 1/3 of it for glazing.
  2. Toss chicken with 2/3 of the marinade and let sit for at least 15–30 minutes (or up to overnight).
  3. Preheat oven to 425°F (220°C). Line a sheet pan with parchment or foil.
  4. Chop vegetables into bite-sized pieces. Toss them in olive oil.
  5. Spread marinated chicken and vegetables on the hot sheet pan in a single layer.
  6. Roast for 25–30 minutes, stirring halfway through.
  7. In the last 5 minutes, drizzle reserved marinade over everything and toss.
  8. Optional: Broil for 2–3 minutes for caramelization.
  9. Remove from oven, garnish with herbs and crushed peanuts.
  10. Serve hot with rice, noodles, or enjoy on its own.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

SAVE THIS RECIPE ON PINTEREST

Find it online: https://cookcraze.com/easy-sheet-pan-thai-chicken-dinner/