One-Pan Sriracha Chicken and Veggies

One-Pan Sriracha Chicken and Veggies
  • PREP TIME
    20 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    4 People
  • VIEWS
    236

Experience a symphony of sweet and spicy flavors with this effortless one-pan wonder. Juicy chicken thighs mingle with tender vegetables, all glazed in a vibrant Sriracha-infused sauce. Perfect for a weeknight dinner with minimal cleanup!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    31 g
  • Cholesterol
    89 mg
  • Fiber
    2 g
  • Protein
    17 g
  • Saturated Fat
    10 g
  • Sodium
    1030 mg
  • Sugar
    20 g
  • Fat
    21 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 400 degrees F (200 degrees C).

Image Step 02
02 Step

Recipe View Season chicken thighs generously with salt and freshly ground black pepper.

Image Step 03
03 Step

Recipe View Melt 3 tablespoons of butter in a large, oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown and crispy, about 3 minutes. Flip and sear the other side for another 3-4 minutes. Transfer the chicken thighs to a plate and set aside. If necessary, drain any excess grease from the skillet.

Image Step 04
04 Step

Recipe View Add the remaining 1 tablespoon of butter to the skillet. Add the sliced red onion and minced garlic; cook and stir until fragrant and softened, about 2 minutes. Stir in the quartered baby red potatoes and diced red bell pepper; cook until the potatoes are slightly tender, about 5-10 minutes.

Image Step 05
05 Step

Recipe View In a small bowl, whisk together the Sriracha sauce and brown sugar until well combined. Pour the Sriracha mixture evenly over the chicken thighs and vegetables in the skillet.

Image Step 06
06 Step

Recipe View Transfer the skillet to the preheated oven and bake until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F (74 degrees C), and the potatoes are tender and browned, about 30 minutes.

For extra flavor, marinate the chicken thighs in a mixture of Sriracha, brown sugar, and soy sauce for at least 30 minutes before cooking.
Feel free to add other vegetables such as broccoli florets, carrots, or zucchini to the skillet along with the potatoes and bell pepper.
If the Sriracha glaze starts to darken too quickly in the oven, you can tent the skillet with foil to prevent burning.
Serve this dish with a side of rice or quinoa for a complete and satisfying meal.

Alvah Maggio

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 78 Ratings)
Total Reviews: (8)
  • Oda Hyatt

    This recipe is a lifesaver on busy weeknights!

  • Adelia Oberbrunner

    Easy to clean up since it's all cooked in one pan.

  • Candace Hoppe

    I added some pineapple chunks for extra sweetness and it was delicious!

  • Layne Mcclure

    Next time, I'll try using chicken drumsticks instead of thighs.

  • Marquise Reilly

    My family loves the balance of sweet and spicy flavors.

  • Justice Balistreri

    I'm not a fan of spicy food, so I reduced the amount of Sriracha.

  • Adrien Fritsch

    I've made this recipe several times and it's always a hit.

  • Megane Kutchmosciski

    The chicken was so juicy and flavorful.

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