This Szechuan Chicken Sheet Pan Dinner plays all the right notes for me: Fast. Fabulous. Meltingly delicious. The chicken thighs, broccoli florets, and slices of red onion are first cloaked in a spicy-sweet marinade, and then baked together in the oven. Wanna eat something that will put a bounce in your step? Here’s the video and printable recipe:
Szechuan Chicken Sheet Pan Dinner: Video Recipe
Click the play arrow to watch the video recipe. There’s a short ad at the beginning of the video because…well, because a girl has to earn a living! (Scroll down for the printable recipe.)
As noted in the video, jasmine rice (or really, any kind of rice) is the ideal accompaniment for this dinner. You can make a big pot of the rice, just as I do, and then freeze it in zip-lock bags. To reheat, simply pour the frozen rice and 1 tablespoon of water into a bowl. Cover and microwave until hot — about 4 minutes.
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Looking for other sheet pan dinners to try? I’ve got you covered:
Salmon and Veggies Sheet Pan Dinner
Hoisin Tofu and Veggies Sheet Pan Dinner
Chicken and Veggies with Carrot Top Pesto
Asian Chicken and Veggies Sheet Pan Dinner
Dijon Pork Chops with Cabbage and Apples
Pork Tenderloin Sheet Pan Dinner
Szechuan Chicken Sheet Pan Dinner
Ingredients
The chicken marinade:
- 1/3 cup honey
- 1/4 cup Tamari sauce (or, use soy sauce)
- 1 tablespoon rice or white wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons (or more, to taste) garlic chili sauce
- 1 tablespoon minced ginger
- Grinds of black pepper
- 1 generous tablespoon cornstarch
- 4 skin-on, bone-in chicken thighs
The vegetables:
- 1 large red onion, thickly sliced into half moons
- 1 medium head of broccoli, cut into florets
- Olive oil -- a light sprinkling for the vegetables
For serving:
- Hot, cooked jasmine rice
Instructions
- In a medium bowl, whisk together the marinade ingredients. Add the chicken thighs, and let them marinate for at least 10 minutes. Meanwhile, preheat the oven to 425°F.
- Put the vegetables on a large baking sheet and drizzle them with olive oil. Toss the vegetables to coat. Nestle the chicken amongst the vegetables. Pour the remaining marinade over the chicken and vegetables.
- Bake until the vegetables have caramelized and the chicken is nicely browned -- the chicken should register 165°F when tested with an instant-read thermometer -- 20 to 25 minutes. Serve with jasmine rice.
Marie says
I’ll be trying the recipe soon but I’m so happy to see how Binky is growing from a sick little kitten into a healthy teenage cat. What ever happpened to her mother?
Kevin Lee Jacobs says
Hi Marie – We have not seen Binky’s mother in weeks. If she reappears we will trap, spay, and return her to our property.
Lyn says
I have loved doing sheet pan dinners for over 20 years now. I remember being on a treadmill about 8 years ago at my local gym looking up at the TV and they introduced someone with a new cookbook and a demo on sheet pan dinners. I literally almost fell off the treadmill – I said – hey, that was my idea!!! I will definitely try the Szechuan dinner. I haven’t used chicken thighs for a long time – looking forward to trying this one.
Kevin, I love your positivity – always enjoy your blog. Best wishes.
Cornelia Vick says
My oldest granddaughter was married last November…….All year I have been going through my
recipes that I have used all of my life…….Including all of the recipes that I have
printed off of the computer. I tried to pick my favorites and ones that I thought she would
enjoy and make. She has had a great time cooking and learning. I plan to make this this
Chicken Tikka Masala and also send a copy to her. Thank you so much for all of your good ideas
and delicious recipes. You are the best !!
Louise says
I’ve been missing great Chinese food. Few Chinese restrants were nearby before the pandemic. I doubt there will be one soon. So I’ll happily try this. Sheet pan dinners are so easy to do. Thanks.
kathy passie says
Dinner tonite!!!!! YUM!!
Other recipes sound great also.
SOOOO missing Chinese food!!
Thank you, Kevin
ReetaVeeda says
Can’t wait to try this…. but with boneless chicken breasts! Do you have any suggestions for adjusting the time in the oven? Thank you for your inspiring recipes!
Fran Ewing says
I enjoy learning new things from you, from gardening to cooking. I will try this recipe tonight. Thank you for sharing
Joanne in Zone 6b says
Must confess I really just wanted to see Binky. She is so big and beautiful! You will want to read Hannah Shaw’s wonderful book, Tiny but Mighty. Shaw is the Kittenlady on YouTube. She has devised the perfect manual for capturing newborn kittens and their mother and neutering and releasing or fostering for adoption. This is a fairly new but complete set of instructions for a method that actually really works to either establish a completely sterile colony or adopt them all out. It is comprehensive. Since Binky’s mother found your property for her last litter, she may very well come back to you for her next one, and this book offers a very clever way for you to deal effectively with that.
I will try your tofu sheet pan recipe, too, Kevin. Love you!
Kevin Lee Jacobs says
Hi JoAnne – Good info. Thank you!
Kevin Lee Jacobs says
Hi ReetaVeeda – Boneless chicken breasts should require just 18-20 minutes at 425°F. If in doubt, test with a digital thermometer. Internal temperature should read 165°F. Enjoy!!!
Peg says
Where’s the video on Binky?
Julia says
Yowza! Looks terrific Kevin.
We’re wimps when it comes to spice with heat. Any other suggestions to substitute the chili sauce with something more “tame”? Looking forward to trying this.
Your advice on the tinfoil was brilliant, cleaning up a sticky dinner is not that attractive after cooking.
I also use tinfoil on our grill and turn the grill up high and all of my meat gets the grill marks but there’s no clean up afterward.
Kevin Lee Jacobs says
Hi Peg – I’ll film a proper all-Binky video soon. Meantime, you can see Binky in the video above. Binky also appears in my recipe for Taco Casserole, which right now is only available on YouTube.
Hi Julia — Like you, I can’t bear spicy-hot food. The quantity of garlic chili sauce listed in the recipe will give the chicken terrific flavor. It will not, however, set one’s mouth on fire!
Sian says
We made this for a nice, warm, mid-day meal and it was perfect! I was a little light on broccoli, so added some carrots to the mix too, and they held up beautifully. We will definitely make this again!
Kevin Lee Jacobs says
Hi Sian – So glad you enjoyed this dish, and that you took the time to tell me so!
Pat Crosby says
Just last night I was wishing for a soy sauce replacement as my brother is gluten free. So will definitely try the Tamari sauce you used. Have a great day Kevin. I so enjoy your website and you!
Linda says
Wow. I made this last evening and followed instructions exactly. ( Not what I usually do ) It was delicious. Thx for introducing me to garlic chili sauce. Much better than plain siracha. This will be a save and repeat !!
Cissy says
Yep, once again five stars! Made this for dinner last night, also followed directions exactly (except for using 6 thighs) and we loved it. Adding this into the rotation, might up the garlic chili sauce as you suggested. Thank you for another delicious, unique and easy meal, Kevin!
Kevin Lee Jacobs says
Hi Cissy – So glad you enjoyed this meal as much as I did. Thanks for the 5 stars!!!
JoAnne says
Kevin,
Planned to make your Fricassee. But saw this recipe, and chose to make this with the chicken thighs. Love Asian food.
I made this for visitors on Monday. Definitely, a keeper! The ladies loved it.
The only thing I did was to buy Sweet Thai Chili sauce instead. I don’t like spicy (hot) things.
Thanks for another good recipe.
Kevin Lee Jacobs says
Hi JoAnne – I’m so glad!