Sheet Pan Spicy Peanut Chicken and Broccoli

This sheet pan meal has everything I love in one amazingly easy recipe - a delicious sauce, crowd-pleasing protein, and veggies! That's a winning combination in our house. I also love that it uses ingredients I almost always have on hand. No extra grocery store trips.

The real secret to this recipe is the spicy peanut sauce. It's made with a combination of peanut butter, soy sauce, lime juice, honey, rice vinegar, chili paste, garlic, and ginger. While I use peanut sauce all the time in dishes like this Slow Cooker Thai Peanut Chicken and easy Peanut Noodles, I had never thought to use it in a sheet pan meal until now.

From there, the recipe is simple! Coat the chicken and broccoli in the sauce and bake. That's it! Serve it alongside some extra dipping sauce for a delicious Asian-inspired meal everyone will love.

Spicy Peanut Sauce + Tender Chicken = Perfection

This sheet pan meal will quickly become one of your favorites, and here's why:

• Healthy: With lean chicken breast, broccoli, and a sauce made without refined sugars - this recipe is pretty darn healthy.
• Versatile: This recipe works with different cuts of chicken or pork. Try it with different vegetables. Make the sauce sweeter or spicier. This recipe is easy to adapt.
• Quick and easy: This recipe cooks in just 20 minutes, including prep time! Serve it with some pre-cooked steamed rice, and it really couldn't be simpler.
• Affordable: Outside of the chicken breast and broccoli, this recipe is made with ingredients most people have on hand. No complicated, expensive, or hard-to-find ingredients.

Key Ingredients and Swaps

Here is everything you will need for this recipe and some easy swaps.

• Chicken breast: Make this with boneless skinless chicken breasts or chicken thighs. It would also work with boneless pork chops or tofu steaks.
• Peanut Sauce: This homemade peanut sauce is made with peanut butter, soy sauce, sweetener, rice vinegar, chili paste, and garlic. Feel free to use any nut butter in place of the peanut butter. Coconut aminos will work instead of soy sauce. Any sweetener works, and it can be made with or without the Sriracha. Fresh garlic has the best flavor, but minced, tubed, or powdered options work too. And of a little extra punch, add some freshly minced ginger as well.
• Broccoli: Broccoli, broccolini, or cauliflower all work great in this recipe. You could also use green beans, snap peas, snow peas, thinly sliced carrots, cabbage, or zucchini.

Picky eater tip: Make the sauce without the Sriracha and double the honey to make it sweeter.

Can I use regular peanut butter instead of reduced-fat peanut butter for the peanut sauce?

Yes, you can! While reduced-fat peanut butter helps keep things a bit lighter, regular peanut butter works just as well. Keep in mind that regular peanut butter will add a bit more fat and calories, but it will also give the sauce a richer, creamier texture.

How to Make Sheet Pan Peanut Chicken

To make this dish, start by making the peanut sauce. Taste the sauce and adjust the sweetness and spiciness to your preferences. Double the recipe if you want extra sauce for serving.

Toss bite-sized pieces of chicken breast in the peanut sauce. If you have time, marinate for 30-60 minutes for even more flavor.

After marinating the chicken in the peanut sauce, spread the chicken and broccoli in a single layer on a baking sheet lined with parchment paper for easy cleanup. Use two baking sheets if needed to ensure it cooks correctly!

Roast in the oven at 450 degrees or broil (our favorite way to make this dish) to achieve a nice caramelization, and avoid steaming the ingredients until the chicken is just cooked through and the broccoli is tender-crisp.

For added crunch and flavor, consider topping the dish with chopped peanuts or sesame seeds before serving

Pro Tips for Sheet Pan Meals

Everyone has tried a sheet pan meal where the protein is overcooked, and the veggies are mush. Follow these tips to make sure your sheet pan meal turns out great.

• Even sizing: Cut the chicken and vegetables into uniform sizes to ensure they cook evenly. This helps avoid having some pieces undercooked while others are overdone.
• Use parchment paper or foil: Lining your sheet pan with parchment paper or aluminum foil can make cleanup a cinch. It also prevents the food from sticking to the pan.
• Don't crowd the pan: For optimal roasting, spread the ingredients out in a single layer. Crowding the pan can lead to steaming instead of roasting, resulting in soggy food.
• High heat: Cooking at a high temperature (around 400°F to 425°F) helps to achieve a nice caramelization on the chicken and vegetables, enhancing the overall flavor.
• Staggered cooking times: Consider the cooking time of each item you are adding to the sheet pan. Add quicker cooking items later so they don't overcook.

Side Dish Ideas

This Peanut Chicken and Broccoli can be a meal on its own, or consider adding one of the following side dishes:

• Grains: Serve this with steamed white rice, quinoa fried rice, cauliflower rice, or cabbage rice.
• Noodles: Cook some rice noodles, soba noodles, Asian zucchini noodles, or spaghetti squash to serve with this dish.
• Veggies: Make some extra veggies on the side, like these Sauteed Snow Peas or some Roasted Bok Choy.

Variations

Feel free to get creative with this recipe! Here are a few variations you can try:

• Vegetables: Add more veggies such as bell peppers, snap peas, or carrots. Just make sure to adjust the cooking time for the different vegetables as needed.
• Protein Swaps: For a vegetarian or vegan option, substitute chicken with firm tofu or tempeh. Ensure to press the tofu to remove excess moisture for better browning.
• Adjust the Spice Level: If you prefer a milder dish, reduce the amount of sriracha or chili paste. For more heat, consider adding crushed red pepper flakes or fresh jalapeños.
• Almond, sesame, or cashew sauce: Swap in almond butter, tahini, or cashew butter for a slightly different and very delicious sauce.

Storage and Reheating Instructions

If you are making this for meal prep or have leftovers, follow these storage and reheating tips:

• Refrigeration: Store any leftovers in airtight containers in the refrigerator for up to 3-4 days. Be sure to allow the meal to cool to room temperature before sealing the container.
• Freezing: If you want to store it for a longer period, this dish can be frozen for up to 2-3 months. Separate the portions into freezer-safe containers and label them with the date.
• Reheating: When you're ready to enjoy your leftovers, reheat them in a hot skillet or the air fryer. You can also microwave individual portions on high for 1-2 minutes, stirring halfway to ensure even heating.
• Leftovers: If you are lucky enough to have leftovers, this chicken and broccoli are great for an Asian Noodle Salad.