This curried chicken sheet pan dinner features chicken thighs and carrots seasoned with curry powder and lime juice, then baked for a simple and flavorful meal!
Sheet Pan Curried Chicken
My latest spin on the sheet pan meal is this curried chicken sheet pan dinner! It is actually based on this DELISH curried roasted cauliflower from earlier in the year. After tasting that recipe, I knew that the mixture we used to coat the cauliflower would be just as amazing on chicken!
For this curried chicken sheet pan dinner you’ll quickly marinate some boneless, skinless chicken thighs in a flavorful mixture of coconut cream, lime juice, and curry powder. This marinade will give the chicken a ton of flavor and lock in it’s moisture. Next, you’ll toss some halved carrots with lime and cumin, then bake them for a few minutes ahead of the chicken, just to make sure we don’t end up with under-cooked carrots or overcooked chicken. Once the carrots have cooked a bit, you’ll add the chicken to the sheet pan, and bake for 30 minutes until everything just begins to brown. Finally, you’ll garnish with cilantro and chopped peanuts for a bit of extra crunch!
This curried chicken sheet pan dinner is great as is, but if you’d like to stretch it a little further, you could easily add more veggies to this meal (think cauliflower, broccoli, potatoes, or even bell peppers) and bake them at the same time you put in the carrots. For a little extra starch, you could also serve this alongside some white rice, it’s totally up to you!
Curried Chicken Thigh Recipe Ingredients
- 1½ pounds boneless skinless chicken thighs
- 1 can’s worth of coconut cream from one can of coconut milk
- 2 tablespoons lime juice about one lime
- ½ teaspoon sea salt
- 1 tablespoon curry powder
- ½ teaspoon garlic powder
- 5Â medium carrots
- ½ tablespoon ghee melted, or extra virgin olive oil
- 1 tablespoon lime juice
- ¼ teaspoon sea salt
- ½ teaspoon cumin
- ¼ teaspoon black pepper
Curried Chicken Marinade
This marinade is a mixture of coconut cream, lime juice, sea salt, curry powder, and garlic powder. It’s simple and so delicious!
How to Make Baked Curry Chicken Thighs
This is a super simple recipe (as are most sheet pan dinners!). Here’s the full how-to:
- Preheat the oven to 375°F.
- Make the marinade – whisk together the ingredients for the chicken marinade, then place the chicken thighs in the marinade.
- Peel, cut, season, and bake the carrots – peel the carrots and then cut them in half lengthwise. Place the carrots on a rimmed baking sheet and toss them with ghee, lime juice, sea salt, cumin, and pepper. Bake for 10 minutes.
- Bake the chicken thighs – remove the carrots from the oven and place the chicken thighs on the baking sheet. Then return to the oven and bake for 30 minutes.
- Garnish and serve – remove the chicken and carrots from the oven, garnish with fresh cilantro, serve, and enjoy!
Serving Suggestions for Curried Baked Chicken
This sheet pan dinner is excellent (and filling) as is, but if you want to add another side, simple white rice is my personal preference. If you’re looking for a green veggie side, this simple arugula salad is a great choice!
Storing, Freezing, and Reheating Curried Chicken Thighs
Store your leftover curried chicken thighs and carrots in an airtight container in the refrigerator for up to 5 days. To reheat, simply microwave an individual serving until warmed through!
Curry Chicken FAQs
Video
Sheet Pan Curried Chicken Thighs
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken thighs
- 1 can’s worth of coconut cream from one can of coconut milk
- 2 tablespoons lime juice about one lime
- 1/2 teaspoon sea salt
- 1 tablespoon curry powder
- 1/2 teaspoon garlic powder
For the Carrots:
- 5 medium carrots
- 1/2 tablespoon ghee melted, or extra virgin olive oil
- 1 tablespoon lime juice
- 1/4 teaspoon sea salt
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375 F.
- Whisk together the ingredients for the chicken marinade, then place the chicken thighs in the marinade.
- Peel the carrots and cut in half lengthwise. Place carrots on a rimmed baking sheet and toss with ghee, lime juice, sea salt, cumin, and pepper. Bake for 10 minutes.
- Remove the carrots from the oven and place the chicken thighs on the baking sheet. Return to the oven and bake for 30 minutes.
- Remove chicken and carrots from oven, garnish with fresh cilantro, and serve!
Recipe Notes
Nutrition
What does one can’s worth of coconut cream mean exactly? Thanks!
Hi Kylie! You’ll use the coconut cream in one 13.5-ounce can of coconut milk.
My husband can’t have coconut cream due to a genetic cholesterol issue. Do you think mayo or some other substitute would work?
We haven’t tried it so can’t say for sure, but I think mayo would work!
I love that I can come here and find a quick, delicious recipe with pantry staples for the nights I didn’t plan very well. This recipe smelled delicious cooking, and even more delicious to eat! I used baby carrots because it’s what I had on hand & they worked out so well. It’s thanks to your team that I feel confident making substitutions in cooking!
Thank you so much for sharing this with us, Danielle. It means more than you know! We’re so glad you love this recipe.
This was my first time cooking with the coconut and curry combo, but it won’t be the last. Thank you for this tasty, one pan recipe!
I’m so glad you enjoyed it, Joni! Such a yummy combo!
Big hit at our house, super easy to get on the table and great flavors! I try new recipes all the time, but my husband specifically asked I print this one out and make it again, haha!