Sheet Pan Thai Peanut Chicken with Roasted Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with a spicy-sweet Thai peanut sauce paired with tender broccoli florets for an easy one-pan meal. This thai-inspired chicken ready in about 40 minutes pairs broccoli florets, creamy peanut butter, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
  2. Step 2: In a medium bowl, whisk together 1/4 cup creamy peanut butter, 3 tbsp soy sauce, 2 tbsp honey, 2 tbsp fresh lime juice, 3 minced garlic cloves, 1 tbsp freshly grated ginger, 1/2 tsp red chili flakes, 2 tbsp vegetable oil, and 2 tbsp water until smooth and well combined.
  3. Step 3: Place 6 boneless skinless chicken thighs on the sheet pan and brush each piece generously with half of the peanut sauce. Season chicken with 1 tsp salt and 1/2 tsp black pepper.
  4. Step 4: Arrange 4 cups broccoli florets around the chicken, drizzle with remaining peanut sauce, and toss to coat evenly.
  5. Step 5: Roast in the preheated oven for 25-30 minutes, turning the broccoli halfway through, until chicken reaches an internal temperature of 165°F and broccoli is tender with slightly crispy edges.
  6. Step 6: Remove from oven and let rest for 5 minutes before serving. Spoon any extra peanut sauce from the pan over the top.

Frequently asked questions

How long does Sheet Pan Thai Peanut Chicken with Roasted Broccoli take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Thai Peanut Chicken with Roasted Broccoli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.

Can I substitute ingredients in Sheet Pan Thai Peanut Chicken with Roasted Broccoli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Thai Peanut Chicken with Roasted Broccoli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Thai Peanut Chicken with Roasted Broccoli?

Thai chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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