This Sheet Pan Peanut Chicken with onions and peppers is easy, delicious and can be ready in 35 minutes or less! With an Asian-inspired peanut sauce that doubles as a marinade and a dipping sauce for serving, this flavorful tray bake dinner is guaranteed to be a weeknight dinner winner.
Can we talk about sheet pan meals for a fraction of a second?
I feel the need to shout out my love of them from the rooftops.
They are just so quick, easy and a great way to have a dinner on the table in flash.
Seriously, they should have their own hashtag… like, #SavingDinnerOneSheetPanAtATime.
One pan meals are definitely a weeknight staple in our house, and while half the population will stop using their oven during the summer, I will STILL be rockin’ those sheet pan dinners on the regular, like it’s my job. (<- Well, it kind of is my job, both as a food blogger and a doting wife. But, tiny details aside, I think you get the point.)
Today I’m sharing a delicious chicken tray bake dinner for you to add to your arsenal of quick and easy meals. And, I pinkie-promise it doesn’t disappoint!
Tender, bite sized pieces of white meat chicken coated in a silky, savory, subtly sweet, umami packed Thai peanut based marinade and roasted with tender crisp, sweet peppers and mild onions.
All that Asian flavored deliciousness gets served up with a creamy, smooth flavorful Thai peanut sauce perfect for dipping.
In case you are thinking, ugh, I have to dirty TWO bowls?! One for the marinade AND one for the sauce?! Don’t fret – the marinade DOUBLES as the sauce!
Hello one pan wonder + weeknight dinner winner!
This tray bake Thai Peanut Chicken is already paired with bell peppers and onions, and can be served on its own as a lighter, healthier meal.
However, if you are looking for a more complete, substantial meal with a carbohydrate, this Sheet Pan Asian Peanut Chicken would be delicious served with jasmine rice, or any variety of Asian noodles! If you are looking to keep things healthy, cauliflower rice or broccoli rice are also excellent options!
This Thai peanut butter sauce chicken tastes best when garnished! Finishing the dish off with crunchy, chopped peanuts, nutty sesame seeds, fresh cilantro and sliced scallions really enhances the flavor profile of this dish!
Notes, Tips and Tricks for Sheet Pan Thai Peanut Chicken with Onions and Peppers recipe:
1. You can prepare the Thai peanut sauce up to 3 days in advance. Store it in a container with a tight fitted lid in the refrigerator. When ready to use, microwave the sauce for 15-20 seconds to loosen it up if needed.
2. Make sure you are using a large sheet pan for this meal. If you do not have one, use two sheet pans and rotate the pans from top to bottom, and front to back halfway through baking.
3. When broiling the sheet pan dinner, make sure to watch over it carefully! Things can go from a lovely golden color to burnt very quickly.
4. There will be excess liquid from the onions and peppers in the sheet pan when baking is complete. Don’t stress about it. Make sure you use a slotted spoon or slotted spatula to transfer the chicken and veggies to a bowl before tossing with the sesame oil and vinegar.
- 1 ½ Pound Boneless Skinless Chicken Breasts cut into ¾ - 1’’ cubes
- ¼ Cup Creamy Peanut Butter
- 2 TBS Reduced Sodium Soy Sauce
- ¼ Cup Coconut Milk stirred
- 3 small Cloves Garlic minced
- 1 TBS Ginger grated
- 2 TBS Rice Wine Vinegar divided
- 1 ½ TBS Honey
- ½ tsp Crushed Red Pepper Flakes
- Kosher Salt and Freshly Ground Pepper to taste
- 3 Bell Peppers seeded and chopped
- 1 Yellow Onion peeled and chopped
- 1 TBS Vegetable Oil
- 1 tsp Sesame Oil or more to taste
- Optional Garnishes & Serving Options: Lime Wedges, Sesame Seeds, Chopped Peanuts, Sliced Green Onions, Cilantro, Jasmine Rice or Rice Noodles
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with non-stick foil or parchment paper for easy clean up.
- Prepare the chicken: In a large bowl, mix peanut butter, soy sauce, coconut milk, garlic, ginger, 1 tablespoon of vinegar, honey and pepper flakes*. Set aside ¼ cup of the sauce for serving. Add chicken to the bowl and toss to coat. Either, cover the bowl with plastic wrap and allow to marinate in the fridge for up to 8 hours, or continue with recipe.
- For onions & peppers: Spread the peppers and onions out on the baking sheet and drizzle with vegetable oil. Season generously with salt and pepper and toss to combine. Roast in oven for 8-10 minutes (they will continue to roast in step 5).
- Remove sheet pan from oven and drain (or wipe) off any excess liquid that has accumulated. Move the peppers and onions so they are on one side of the pan. Add the chicken to the empty side of the pan, spreading it out into an even layer. Season generously with salt and pepper.
- Return pan to the oven and roast for 12-15 minutes, or until the chicken is ALMOST cooked through. Switch the oven to BROIL and broil about 3-5 minutes*, or until chicken is cook to an internal temperature of 165 degrees F.
- To Serve: Remove from the oven and use a slotted spoon to transfer the chicken and veggies to a serving bowl. Toss with sesame oil and remaining tablespoon of vinegar. Serve the chicken and veggies with reserved sauce and optional garnishes. Enjoy!
Make sure you are using a large sheet pan for this meal. If you do not have one, use two sheet pans and rotate the pans from top to bottom, and front to back halfway through baking.
When broiling the sheet pan dinner, make sure to watch over it carefully! Things can go from a lovely golden color to burnt very quickly.
There will be excess liquid from the onions and peppers in the sheet pan when baking is complete. Don’t stress about it. Make sure you use a slotted spoon or slotted spatula to transfer the chicken and veggies to a bowl before tossing with the sesame oil and vinegar.