Easy Sheet Pan Thai Chicken Dinner Recipe

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Imagine coming home after a long day and having a vibrant, flavorful dinner ready with minimal effort. This Easy Sheet Pan Thai Chicken Dinner is everything you dream of on a busy weeknight: juicy, tender chicken pieces roasted alongside a medley of colorful, crisp vegetables, all tossed in a savory, slightly sweet Thai-inspired sauce. It’s a one-pan wonder that fills your kitchen with an irresistible aroma and delivers restaurant-quality flavor in the comfort of your own home.

Perfect for meal prep, family dinners, or a casual get-together, this dish brings together the balance of bold Thai flavors — garlic, ginger, soy, and a touch of sweetness — paired with the satisfying textures of roasted veggies. Plus, clean-up is a breeze! Whether you’re seeking new easy dinner ideas or a healthy sheet pan meal, this recipe will soon become a go-to favorite in your rotation.

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Ingredients for Easy Sheet Pan Thai Chicken Dinner

• 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into chunks
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 small red onion, sliced
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 3 tablespoons soy sauce
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• Fresh cilantro, chopped, for garnish
• Salt and pepper, to taste
• Cooked rice, for serving (optional)

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Step 1: Marinate the Chicken

In a large bowl, combine the soy sauce, sweet chili sauce, honey, rice vinegar, minced garlic, grated ginger, and crushed red pepper flakes. Whisk everything together until smooth. Add the chopped chicken pieces to the marinade and toss well to coat. Let it sit for at least 15 minutes to soak up all those bold, delicious flavors. (If you have extra time, marinate for up to 2 hours in the fridge for an even deeper flavor!)

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Step 2: Prep the Vegetables

While the chicken marinates, prepare your vegetables. Chop the red and green bell peppers, slice the red onion, and cut the broccoli into bite-sized florets. Place all the vegetables into a large mixing bowl and drizzle with olive oil. Season with a pinch of salt and pepper, then toss everything together until evenly coated.

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Step 3: Assemble on the Sheet Pan

Preheat your oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper for easier cleanup. Arrange the marinated chicken pieces and vegetables in a single layer on the sheet pan. Make sure the chicken isn’t crowded — giving each piece space will help it caramelize beautifully.

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Step 4: Roast to Perfection

Place the sheet pan in the preheated oven and roast for about 20–25 minutes, stirring halfway through. Keep an eye on it toward the end — you want the chicken to be cooked through (internal temperature should be 165°F/74°C) and slightly caramelized, with the vegetables tender-crisp and slightly charred at the edges.

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Step 5: Garnish and Serve

Once roasted, remove the pan from the oven and sprinkle fresh chopped cilantro over the top for a burst of color and freshness. Serve hot, spooned over a bed of fluffy cooked rice if desired, and enjoy your vibrant, satisfying meal!

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Storage Instructions

Leftovers from your Easy Sheet Pan Thai Chicken Dinner store beautifully and taste just as amazing the next day! Allow the chicken and vegetables to cool completely before transferring them into airtight containers. Refrigerate for up to 4 days.

For freezing, place the cooled portions in freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. To reheat, simply microwave in 30-second intervals until heated through, or rewarm gently in a skillet over medium heat for a few minutes.

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Estimated Nutrition

Here’s a general estimate per serving (based on 4 servings total):

• Calories: 370
• Protein: 32g
• Fat: 15g
• Carbohydrates: 26g
• Fiber: 4g
• Sugar: 10g
• Sodium: 780mg

(Nutrition may vary depending on exact ingredients and portion sizes.)

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Frequently Asked Questions

What type of chicken is best for this recipe?

Both chicken breasts and thighs work wonderfully! Thighs offer a juicier texture, while breasts are leaner.

Can I make this recipe ahead of time?

Yes! You can marinate the chicken and chop the veggies a day in advance to make dinner assembly super quick.

How do I prevent the vegetables from getting soggy?

Make sure the vegetables and chicken are spread out in a single layer with enough space between them to roast rather than steam.

Is this dish spicy?

It has a mild kick from the crushed red pepper flakes. If you prefer less heat, simply omit them!

Can I add other vegetables?

Absolutely! Zucchini, snap peas, mushrooms, or carrots would all be delicious additions.

How do I know when the chicken is cooked through?

Use a meat thermometer — chicken is done when it reaches an internal temperature of 165°F (74°C).

What can I serve with this dish?

It’s perfect over steamed jasmine rice, brown rice, quinoa, or even cauliflower rice for a lighter option.

Can I double this recipe?

Yes, but use two sheet pans to avoid overcrowding and rotate them halfway through cooking for even roasting.

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