One-Pan Sweet Chili Chicken and Veggies: Your New Go-To Dinner

We all have those nights, don’t we? You’re juggling homework, work emails, and a serious hunger, and the last thing you want to do is create a mountain of dirty dishes. I get it. That’s exactly why this One-Pan Sweet Chili Chicken and Veggies is a lifesaver. It’s the kind of meal my whole family cheers for—a perfect blend of sweet, savory, and just a little bit of spice that comes together with minimal fuss. Your oven does most of the work, leaving you with one pan to wash and a happy, full belly. Honestly, it’s a weeknight dinner game-changer.

Top Reasons To Make It

Let’s be real: you need dinner ideas that actually work for real life. This one is a winner for so many reasons. First, that single pan means cleanup is a total breeze. Second, it’s incredibly flexible—use whatever veggies you have lurking in the crisper drawer. It’s also a fantastic healthy dinner idea that doesn’t sacrifice an ounce of flavor. The sweet chili glaze is sticky, glossy, and so, so good. And because it’s baked, the chicken stays juicy and the veggies get beautifully caramelized. It’s a lazy dinner that tastes anything but.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs: They stay moist and tender during baking.
• 1/3 cup sweet chili sauce: The star of the show for that perfect glaze.
• 2 tbsp soy sauce (or tamari): Adds a savory, umami depth.
• 1 tbsp olive oil: Helps everything crisp up and not stick.
• 1 lb broccoli, cut into florets: Holds its texture and soaks up the sauce.
• 1 large bell pepper, sliced: For a pop of color and sweetness.
• 1/2 red onion, sliced: Becomes wonderfully sweet when roasted.
• 2 cloves garlic, minced: Because a little garlic makes everything better.
• Salt and black pepper to taste: To season everything perfectly.

Instructions

1. Preheat your oven to 400°F (200°C). This high heat is key for getting that great caramelization.
2. In a large bowl, whisk together the sweet chili sauce, soy sauce, olive oil, and minced garlic.
3. Pat the chicken thighs dry with a paper towel and place them in the bowl with the sauce. Toss to coat thoroughly.
4. Add the broccoli florets, bell pepper, and red onion to the bowl. Give everything a really good toss until the veggies are glossy and coated. Don’t be shy!
5. Arrange the chicken and veggies in a single layer on a large, rimmed baking sheet. This ensures everything cooks evenly instead of steaming.
6. Season the entire pan generously with salt and black pepper.
7. Bake for 25-30 minutes, or until the chicken is cooked through (it should register 165°F on a thermometer) and the veggies are tender with slightly crispy edges.
8. For an extra glossy finish, you can brush the chicken with a little extra sweet chili sauce right when it comes out of the oven. Let it rest for 5 minutes before serving.

Variations & Substitutions

This recipe is a fantastic canvas. For kid friendly dinners, use a milder sweet chili sauce and maybe add some sweet potato chunks—they love the natural sweetness. Out of broccoli? Try cauliflower, green beans, or sliced carrots. You can easily swap the chicken thighs for breast (just reduce the cook time by a few minutes to prevent drying out) or even large chunks of firm tofu for a plant-based version. If you want to turn up the heat, a sprinkle of red pepper flakes with the sauce will do the trick.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but it also plays well with others. For a super easy dinner idea, serve it over a bed of fluffy white rice or quinoa to soak up every last drop of that delicious sauce. A simple side of quick buttered noodles or a light green salad with a tangy vinaigrette also平衡 it out perfectly. It’s one of those dinner dishes that feels both wholesome and indulgent at the same time.

Storage & Reheating

Let any leftovers cool completely before storing. They’ll keep in an airtight container in the fridge for up to 3 days. The best way to reheat is in the oven at 350°F until warmed through, which helps the chicken and veggies retain their texture instead of getting soggy. You can also use a skillet over medium heat. Honestly, the microwave will work in a pinch, but it’s my least favorite method for this particular meal.

Quick Dinner Ideas Using One-Pan

The one-pan method is your secret weapon for easy weeknight dinners. The concept is simple: a protein + veggies + a killer sauce, all roasted together. Think Italian-style with chicken sausage, zucchini, and cherry tomatoes tossed in pesto. Or a Tex-Mex version with chicken, black beans, corn, and a sprinkle of taco seasoning. It’s the ultimate way to get a healthy, satisfying supper on the table with almost no cleanup. These are the cheap dinners for a family that don’t taste like you cut any corners.

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Absolutely. Just keep a close eye on them, as they typically cook a few minutes faster and can dry out more easily. I recommend checking for doneness around the 20-minute mark.
• What other vegetables can I use? Almost any sturdy veggie works! Zucchini, yellow squash, cauliflower, carrots, and snap peas are all great options for dinner ideas recipes. Just try to cut them into similar sizes for even cooking.
• Is this recipe spicy? Most store-bought sweet chili sauces are very mild and kid-friendly. The spice level can vary by brand, so definitely taste your sauce first if you’re sensitive to heat. You can always add a pinch of red pepper flakes if you want more kick.
• How can I make this meal even faster? Use pre-cut fresh veggies from the produce section! It’s a tiny splurge that saves a ton of time on busy nights, making it one of the quickest dinner ideas in my rotation.