Sheet Pan Peanut Chicken and Vegetables

by Sabrina Snyder

Last Update:

41 Comments

5 from 4 votes
6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Sheet Pan Peanut Chicken and Vegetables is an easy, but authentic weeknight dinner with almost no cleanup! Serve over rice or with noodles.

A delicious one pan meal that the entire family will love. We make a lot of dishes on sheet pans these days including Sheet Pan Korean Chicken and Vegetables and my favorite Cashew Chicken from the Cheesecake Factory. There are lots more Sheet Pan Dinners on the blog to try!

Sabrina’s Sheet Pan Peanut Chicken and Vegetables Recipe

Most meals we serve in the house include roasted vegetables because its a surefire way to get the little ones to eat them. Since I roast them nightly we started experimenting with sheet pan meals so I wouldn’t have to actively cook during the hours of the night that all children seem to lose their minds. 

Recipe Card

Dinner, then Dessert

Sheet Pan Peanut Chicken and Vegetables Recipe

Sheet Pan Peanut Chicken and Vegetables is an easy, but authentic weeknight dinner with almost no cleanup! Serve over rice or with noodles.
Yield 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Author Sabrina Snyder
Cooked chicken and veggies in pan
PrintRate

Ingredients
 

  • 4 chicken breasts (boneless and skinless)
  • 7 ounces coconut milk
  • 1/3 cup peanut butter (smooth)
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 1 tablespoon ginger , minced
  • 1 tablespoon garlic , minced
  • 1 tablespoon vegetable oil
  • 1 pound baby carrots
  • 1 pound broccoli florets
  • cilantro for garnish

Instructions

  • Preheat the oven to 375 degrees.
  • In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic, and ginger.
  • Place the chicken into the middle of your cookie sheet, scraping the leftover marinade on top of the chicken.
  • Add the oil, carrots, and broccoli to the bowl, mix and add to the pan (don't worry about the small amounts of chicken sauce on it).
  • Cook for 25-30 minutes or until the chicken is cooked through (longer for larger pieces of chicken breast).

Nutrition

Calories: 340kcal | Carbohydrates: 22g | Protein: 23g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 430mg | Potassium: 886mg | Fiber: 5g | Sugar: 12g | Vitamin A: 10920IU | Vitamin C: 72mg | Calcium: 82mg | Iron: 3mg

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Table of Contents

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Ingredients

  • Sesame Oil: The flavor of sesame oil in this dish is unmistakable and not really able to be substituted. Some Asian grocery stores will try and sell less expensive options that aren’t actually sesame oil, so just be sure the one you’re buying is authentic sesame oil.
  • Coconut Milk: Coconut milk brings the perfect amount of creaminess to the dish.
  • Low Sodium Soy Sauce: I find regular soy sauce much too salty, remember you can always add salt but you can’t subtract it. Starting with low sodium allows you to alter to your tastes if necessary.

What to Pair With

If you are wanting to add a starch to this recipe cook some Brown Rice or Garlic Noodles. Either of those will taste great, add texture, and soak the delicious sauce in this recipe.

Variations

  • You can use lite coconut milk in this recipe and it will turn out just fine.
  • Agave can be used instead of honey too.
  • Powdered ginger and garlic will work, if necessary.
  • Add a bit of soy sauce to the oil with the veggies for even more flavor.

More Peanut Butter Recipes

Chicken and Vegetables in a sheet pan with sauce

These images were used in previous versions of this post:

Sheet Pan Peanut Chicken and Vegetables is an easy, but authentic weeknight dinner with almost no cleanup! Serve with rice or noodles.
Sheet Pan Peanut Chicken and Vegetables is an easy, but authentic weeknight dinner with almost no cleanup! Serve with rice or noodles.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. Hi can you marinate the chicken overnight? When putting in the oven the next day, should I still scrape the marinade onto the chicken?

    Reply

    1. You can definitely marinate the chicken overnight. You can also use the marinade as long as you cook it with the chicken and not reserve it to use as a sauce later (it needs to cook to the safe temperature as the chicken)

      Reply

  3. I made this today and it was wonderful! I doubled the ingredients for the peanut sauce so I could use the whole can of coconut milk, put half the peanut sauce in a jar in the fridge to use in another recipe later this week. Next time I will cut the vegetables into smaller pieces so they’ll cook faster – I had to take the chicken pieces out of the oven and put the veggies back in for another 15 minutes. This recipe is the closest I’ve come to duplicating the peanut sauce at our local Thai restaurant, which I love. Love your site!

    Reply

  4. I hadn’t used this oven method before but your recipes always turn out well,so I thought I’d give it a go. I’m so glad I did. It was very tasty, quick to prepare and (best of all), I didn’t need to be in the kitchen while it cooked.

    Reply

  6. This was, BY FAR, one of the most delicious things ever! It is DEFINITELY going to be one of my go-tos. So rich and creamy. 🙂

    Reply

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

      Reply

  9. Yes! The sheet pan dinner returns! You must be psychic, because since your Korean chicken sheet pan recipe, I have been searching for more low effort veggie-rich dinners. Thank you for making it even easier with the sheet pan! Looking forward to more editions of these. Baking this tonight.

    Reply

    2. Do You think I could cut the chicken breasts into chunks before cooking and follow the recipe the same way?

      Reply

      1. Yes though you might need less cook time so the chicken doesn’t dry out. I’d check it around 15-20 minutes and keep an eye on it after that. Enjoy!

        Reply

  12. I’m confused…..recipe says 1 cup coconut milk 14 ounces. Help!!! Can’t wait to try this recipe

    Reply

    1. So sorry about the confusing measurement. Looks like my recipe plug in had a glitch. I just edited so hopefully it sticks this time but it should read 1/2 can of coconut milk (7 ozs). Thank you for letting me know.

      Reply

      1. Hi Sabrina – I am still a little confused by the coconut milk measurement. Is this 1/2 of a 7 oz. can. Or 1/2 of a 14 oz. can (which would equal 7 oz.)?

        I took the measurement to mean the latter and I it looks like a lot of sauce on my baking pan.

        Reply

  15. I just love the sound of this sheet pan dinner! We adore peanut butter in our house, but we hardly ever use it in savory dishes. Clearly, this is going to change!

    Reply

  16. Such a fabulous way to get veggies and great flavors on a weeknight. That peanut sauce looks divine!

    Reply

  17. Sheet pan dinners rock my world! They are one of the only ways to get the boys to eat their veggies!

    Reply