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Easy Sheet Pan Peanut Chicken

Quick weeknight dinners don’t have to be bland! This Easy Sheet Pan Peanut Chicken is a fast and flavorful meal to throw together with pantry staples! 

easy sheet pan peanut chicken on a plate with vegetables

I love any and all recipes that include peanut butter… sweet or savory. Give me a good chicken satay, Thai peanut noodles, or lettuce wraps any day and I’ll be a happy girl. It could be mild or spicy, I’m not picky. One of my favorites is Instant Pot peanut chicken, but this Easy Sheet Pan Peanut Chicken might just take the title of best peanut chicken ever. 

One-pot dinner recipes are my go-to when I’m cooking for my family. As someone who cooks a lot, I understand the need for dirtying as few dishes as possible. You can never have too many sheet pan chicken and veggies recipes and this one is going to be in my forever rotation from here on out.

If you’re a fan of my Easy Spicy Chicken Pad Thai, Easy Spicy Chicken Pad Thaithen you will LOVE this simple recipe!

Easy Sheet Pan Peanut Chicken Ingredients & Subs

Bone-in skin-on chicken thighs — I prefer sheet pan chicken thighs, but you’re welcome to use whatever cut of chicken you like!
honey — You can sub 2 tbsp brown sugar/
low sodium soy sauce — regular soy sauce is fine or Coconut aminos! 
fish sauce — My fave ingredient ever and possibly the only one you won’t have. It’s SO worth keeping around in my opinion, but if you don’t want to splash out the cash, you can omit it.
lime juice
rice vinegar
smooth peanut butter — The star! 
chili paste — Any chili paste will be fine. Gojuchang is great and I also like to use the Chili Onion Crunch from Trader Joe’s, even though it’s not a paste. 
Everything bagel seasoning
pepper
zucchini, carrot, and mushrooms — I love this combo but bok choy is also a great addition! Even broccoli would be great.
peanuts
Rice, lime, and green onions to serve

How to Make Easy Sheet Pan Peanut Chicken

To a large bowl, add the honey, soy sauce, fish sauce, lime juice, rice vinegar, peanut butter, chili paste, everything seasoning, and pepper. Whisk until smooth. Add the chicken and turn to coat. I like to use my hands and make sure that the marinade gets all over the chicken, including under the skin.
Cover and allow to marinate in the fridge for at least 30 minutes or overnight.
Place zucchini, carrots, and mushrooms on half of a sheet pan. Drizzle with olive oil, and season with salt and pepper, to taste. Toss so that everything is well coated.

Using tongs, place marinated chicken thighs skin side up on the empty side of the sheet pan. Bake uncovered at 400°F for 30-35 minutes. If needed, crisp the skin up and brown it under the broiler for a few minutes.

Top with chopped peanuts and green onions, and serve with the roasted vegetables, rice, and a squeeze of lime.                            

 easy sheet pan peanut chicken on a roasting pan with vegetables

Can I make Peanut Chicken on the stove?

Of course! I think you’ll love the ease of this sheet pan version, but I also love this recipe for peanut chicken

easy sheet pan peanut chicken on a plate with vegetables

Can I use Chicken Breast instead of Chicken thighs?

Sure thing! Although, I much prefer dark meat to white meat. The skin and the bones help keep things super moist, so I would recommend that for chicken breasts as well.  Just make sure you’re cooking the meat to an internal temperature of 165ºF. P.S. This marinade would make GREAT wings. 

easy sheet pan peanut chicken on a plate with vegetables

How much does this sheet pan chicken cost?

The great news is that you likely have everything you need to make the marinade in the pantry! I mean, you definitely have peanut butter, right? Plus, bone-in skin-on chicken thighs are one of the most affordable parts of the bird, as are the vegetables used. If you’re pinching pennies, this is the recipe for you! 

easy sheet pan peanut chicken on a plate with vegetables

How long does Easy Sheet Pan Peanut Chicken last in the refrigerator?

Leftovers can be stored in an airtight container in the fridge for up to 4 days and in the freezer for up to 3 months. You can let the chicken marinate for up to 8 hours in the fridge. 

easy sheet pan peanut chicken on a plate with vegetables

More Easy Weeknight Dinner Recipes

Easy Spicy Chicken Pad Thai

Hot Chicken Chili

Skillet Braised Chicken Thighs with Blue Cheese and Grapes

Tuscan Salmon Fettucini Alfredo

The Best Eggplant Parmesan Pizza

easy sheet pan peanut chicken on a plate with vegetables

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

Easy Sheet Pan Peanut Chicken

Easy Sheet Pan Peanut Chicken

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Quick weeknight dinners don't have to be bland! This Easy Sheet Pan Peanut Chicken is a fast and flavorful meal to throw together with pantry staples! 

Ingredients

  • 1.5 pounds bone-in skin-on chicken thighs
  • 2 tbsp honey
  • 1 tbsp low sodium soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 3 tbsp smooth peanut butter
  • 1 tbsp chili paste
  • 1 tbsp Everything bagel seasoning
  • 1/8 tsp pepper
  • 1 medium zucchini, cut into spears
  • 1 large carrot, cut into spears
  • 4 ounces baby Bella mushrooms
  • 1/4 cup unsalted peanuts, roughly chopped
  • Rice, lime, and green onions to serve

Instructions

To a large bowl, add the honey, soy sauce, fish sauce, lime juice, rice vinegar, peanut butter, chili paste, everything seasoning, and pepper. Whisk until smooth. Add the chicken and turn to coat. I like to use my hands and make sure that the marinade gets all over the chicken, including under the skin.

Cover and allow to marinate in the fridge for at least 30 minutes or overnight.

Place zucchini, carrots, and mushrooms on half of a sheet pan. Drizzle with olive oil, and season with salt and pepper, to taste. Toss so that everything is well coated.

Using tongs, place marinated chicken thighs skin side up on the empty side of the sheet pan. Bake uncovered at 400°F for 30-35 minutes. If needed, crisp the skin up and brown it under the broiler for a few minutes.
Top with chopped peanuts and green onions, and serve with the roasted vegetables, rice, and a squeeze of lime.

Notes

See the blog post above.

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