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 made with peanut butter, garlic, coconut milk, lime and honey for a peanut sauce that rivals your favorite version from your neighborhood thai restaurant. Aside from the Sheet Pan Korean Chicken and Vegetables we make a lot of dishes on sheet pans these days including my favorite cashew chicken from the Cheesecake Factory.
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.
Let’s talk customization because I know everyone wants to change things up:
- Yes, lite coconut milk is fine
- Agave instead of honey is fine 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
Please just remember the better the quality of your ingredients the better the meal will come out. So while substitutions will work, it will work the most successfully as written.
Looking for more savory dishes with peanut butter?
- CPK Thai Peanut Chicken Pasta
- Healthy Thai Peanut Chicken Zucchini Noodles
- 5 Minute Crunchy Asian Lime-Peanut Slaw
- 5 Ingredient Asian Peanut Noodles
Tools used in the making of this Sheet Pan Peanut Chicken and Vegetables recipe:
Sheet Pan: A classic, inexpensive sheet pan that is high quality and can hold up to high temperatures in the oven.
Sesame Oil: The flavor of sesame oil in this dish is unmistakeable 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: This coconut milk is the perfect size and has never let me down (and I am all for original coconut milk in this recipe), but for a lighter version I like this brand’s lite coconut milk better.
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.
- 4 chicken breasts boneless skinless
- 1/2 can coconut milk 7 ounces
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce low-sodium
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- 1 tablespoon lime juice
- 1/2 teaspoon sesame oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon canola oil
- 1 pound baby carrots
- 1 pound broccoli florets
- cilantro for garnish
- 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 canola 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).
Can this be made in an air fryer?
I haven’t tried that! I’m now curious though…
Hi can you marinate the chicken overnight? When putting in the oven the next day, should I still scrape the marinade onto the chicken?
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)
Thanks so much! I’m making it tonight!
Let me know how it turns out!
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!
So happy to hear that it came out good and that the sauce was so spot on. Thanks for sharing with me! 🙂
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.
I’m so glad you enjoyed it! Thanks for coming back to let me know!
Could chicken thighs be substituted for chicken breasts?
I’m out of cornstarch can I still make this?
This recipe doesn’t call for cornstarch so you’ll be fine. 🙂
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. 🙂
Yay!! So glad you loved it so much!
My daughter is allergic to peanuts, so I subbed almond butter and it was fabulous. Thanks!
So fantastic to hear!
please state nutrition value for ww points
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.
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.
Great minds think alike 😉 Enjoy!!
I am a sucker for a Thai chicken recipe in any form. This looks fantastic!
Me too!! Thank you!
Do You think I could cut the chicken breasts into chunks before cooking and follow the recipe the same way?
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!
Sheet pan meals save me so much time and headache! I love it!
They definitely are lifesavers at times!
I’m confused…..recipe says 1 cup coconut milk 14 ounces. Help!!! Can’t wait to try this recipe
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.
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.
LOVE that peanut sauce! There’s so much flavor in this dish!
Thank you Cathy!
That peanut sauce looks absolutely amazing!
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!
It’s an easy way to switch flavors up!
Such a fabulous way to get veggies and great flavors on a weeknight. That peanut sauce looks divine!
Sheet pan dinners rock my world! They are one of the only ways to get the boys to eat their veggies!