This Sheet-pan Szechuan Chicken takes only 20 minutes of hands-on time before baking in the oven. A full-flavored weeknight dinner your whole family will love! Vegan and gluten-free adaptable!
Here’s a quick and easy weeknight dinner that doesn’t lack in flavor! Szechuan Chicken baked on a sheet pan along with healthy Brussels sprouts bathed in flavorful Szechuan Sauce. Serve it over jasmine rice, cauliflower rice, or just on its own (like we do here). So yummy!
A full-flavored weeknight dinner your whole family will love! Plus + 25 Best Sheet-Pan Dinners!
What you’ll need (ingredients)
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- Chicken thighs (bone-in, skin on) or feel free to sub chicken breast, or tofu – see notes for more options!
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- Brussels sprouts, halved ( or use other veggies; broccoli, bell pepper, carrots, asparagus)
Szechuan Marinade:
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- Honey or agave or maple syrup ( honey tastes best)
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- Rice wine vinegar (or use black vinegar)
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- Garlic Chili Paste
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- Fresh Garlic and ginger
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- Szechuan peppercorns, (sichuan peppercorns) toasted, crushed (or substitute black peppercorn, see notes) have their signature “numbing effect” on the tongue.
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- Chinese five-spice (optional, but elevates)
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- Cornstarch
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- Dried red chillies- just for “looks” – optional, or sub red bell pepper
Garnish with: green onions, peanuts, and serve on its own, over jasmine rice, cauliflower rice, or with a whole grain.
How to make Sheet Pan Szechuan chicken (instructions)
Step one: It starts with the simple Szechuan marinade, just mix the ingredients together in a bowl. You could do this ahead and refrigerate for up to 4 days.
For a boost of authentic Szechuan flavor, try adding Szechuan peppercorns, or keep it simple with regular pepper.
Step two: Pour half of the marinade over the chicken, and let this sit while you prep the Brussels sprouts, or feel free to marinate it overnight for even more flavor.
Step three: Cut the dark ends off the Brussels sprouts, then cut them in half.
Step four: Pour the remaining Szechuan marinade over the Brussels sprouts and give it a good toss.
Add a few dried hot chilies, mainly just for looks!
Step five: Spread out the Brussels sprouts onto a parchment-lined sheet pan, open side down.
Nestle in the chicken ( or tofu), pouring the remaining marinade over the chicken.
TIP: FOR EXTRA CRISPY SKIN, pan-sear the chicken skin in a skillet before nestling on the sheet pan.
***Sprinkle each chicken thigh (or tofu) with a little salt.
Step six: And then bake in a 425 F oven. After 20 minutes, rotate the sheet pan if need be, and spoon little of the pan sauce over the chicken, and bake 10 more mins.
Make sure the Szechuan chicken thighs are cooked to 170 F. To give a little more color to the skin, broil for a few minutes.
Expert Tips
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- Make the Szechuan sauce ahead for a quick weeknight meal.
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- Sear the skin side of the chicken in a skillet for extra crispy skin before placing it on the sheet pan.
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- Place the Brussels sprouts, cut side down on the sheet pan for the most even cooking.
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- Feel free to add other veggies- bell pepper, onion, etc.
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- Do not cook on aluminum foil (these are really old photos!); please use parchment paper.
Serving Suggestions and Storage
Serve over jasmine rice, black rice, cauliflower rice or on its own. Top with chili crisp, for a crunchy extra spice kick.
Leftovers will keep up to 4 days in the refrigerator fridge and can be reheated in a 350 oven.
Dish it up and enjoy!
More Favorite Chicken Recipes!
Baked Szechuan Chicken Recipe
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 4
- Category: main, vegan main, chicken , sheet pan dinner
- Method: baked
- Cuisine: Chinese
Description
This baked, Sheet-Pan Szechuan Chicken recipe takes only 15-20 minutes of hands-on time before baking in the oven. A full-flavored weeknight dinner your whole family will love!
Ingredients
- 2 lbs chicken thighs ( bone-in, skin on) or tofu – see notes for more options!
- 1 – 1 1/2 lbs medium brussel sprouts, halved ( see notes)
Szechuan Marinade:
- 1/4 cup honey or agave or maple syrup ( honey tastes best)
- 1/4 cup soy sauce (or use GF soy sauce like Braggs)
- 1 tablespoon rice vinegar (or use black vinegar)
- 1 tablespoon sesame oil
- 2–3 teaspoons Garlic Chili Paste (more for more spicy, or sub sriracha)
- 4 fat garlic cloves, finely minced ( use a garlic press)
- 1 tablespoon fresh ginger, finely minced or ginger paste
- 1 teaspoon salt, more for sprinkling
- 1/2 –1 teaspoon Szechuan peppercorns, toasted, crushed (or substitute black pepper, see notes)
- 1/2 teaspoon five-spice (optional, but elevates)
- 2 teaspoons cornstarch (optional, but thickens the sauce)
- a few dried red chilies- just for “looks” – optional
Garnish with scallions, serve on its own, over rice, cauliflower rice, or with a whole grain.
Instructions
- Preheat oven to 425F ( If you don’t have a broiler, see notes)
- Make the Szechuan marinade by stirring all ingredients together in a medium bowl. Pour half of the marinade over the chicken, either in a bowl or zip lock bag. Let chicken marinate while you prep the brussel sprouts, or marinate overnight (for even more flavor!)
- Cut the brussels sprouts in half. The brussels sprouts pictured here are ping-pong ball sized, so depending on size, you may need to quarter, or leave them whole. If using very very small Brussels sprouts, leave them whole. If extra- large, like a golf ball, then quarter.
- Place brussel sprouts in a bowl and pour the remaining marinade over brussel sprouts and toss. Add a few dried chilies if you like ( just for looks) and spread them out on a large, parchment or foil-lined sheet pan. Nestle the chicken thighs (or tofu) in between, and spoon any remaining marinade over the chicken. ***Season the chicken or tofu with a little salt (especially if not marinating overnight!).
- Bake it in the hot oven, for 30 minutes, checking at 20 minutes, rotating if need be, and spooning a little of the pan juices over the chicken or tofu. After 30 minutes, double-check for doneness ( either use a thermometer, should read 170 F) or cut into one.
- Broil for a few minutes to get the chicken skin deeply golden and crispy.
- If using a different cut of chicken see notes.
- Serve by dividing the brussel sprouts and top with the chicken. Sprinkle with scallions and serve with more chili paste for extra spicy.
Notes
If you don’t have a broiler and are using skin on chicken thighs, pan-sear the skin side over medium-high heat for 4-5 minutes (or until golden) before nestling in the sheet pan.
If using tofu, either cut into “filets” ( a square or rectangular slab) about a ¾ inch thick, strips or cubes. Marinate the tofu, in a bowl for 10 minutes, or in a bag overnight. Season with extra salt.
You can use skinless boneless thighs, or even chicken breast (reducing calories significantly) but cooking times will shorten. Check after 15- 20 minutes, and if chicken is done but brussels sprouts need longer, just remove the chicken (and foil) letting brussels sprouts cook until tender, probably the full 30 mins.
I also really like this recipe with Black Cod, baking the cod for only 10-15 minutes, letting the brussel sprouts continue cooking until done.
You can cook both chicken and tofu for mixed households, keeping the chicken on one side of the pan and the tofu on the other side of the pan.
****To ensure good flavor -it is important to give the chicken and tofu extra sprinkling of salt.
Szechuan Peppercorns add a unique flavor, but using to much will overpower. If unfamiliar, start with ½ teaspoon. If you’ve never tired one, just plop one in in your mouth and taste it. It has a very perfumy flavor and numbing effect on the tongue, adding interesting complexity! This may be very pleasant, or very unpleasant to you. This, for me was an acquired taste. You can absolutely leave these out and sub black peppercorns.
Nutrition
- Serving Size: – Using Chicken Thighs with Skin
- Calories: 650
- Sugar: 24.5 g
- Sodium: 722.2 mg
- Fat: 36.3 g
- Saturated Fat: 9.4 g
- Carbohydrates: 44.1 g
- Fiber: 9.9 g
- Protein: 41.9 g
- Cholesterol: 189.1 mg
Made this recipe with chicken drumsticks and black peppercorns instead of the Szechuan peppers (we LOVE the tingle on your mouth but our kids wouldn’t). My husband who cooks like a Michelin-stared chef only stated that he would have increased the cook time on the drumsticks. in order to do that, I would have had to put in the drumsticks earlier (without the brussel sprouts) or the brussel sprouts would have deteriorated. He loved the flavors and the recipe in general though as did my kids! Thank you!
Awesome! Glad you liked this. 🙌
Made this a number of times now and have used bok choy when I didn’t have brussel sprouts. Very tasty!
I’ve never tried brussel sprouts before but I was getting sick of broccoli and asparagus sides. This was so good! Made it with chicken breast instead. My partner said its a “definite make again”
Very tasty
This recipe is absolutely delicious!! And healthy!! I made this for the first time tonight. I did marinate the chicken over night. I did the Brussel sprouts and added asparagus bc I had it in the fridge. I put the asparagus in at the halfway point. My kids are scarfing it down. Cannot wait to make again! Thanks so this amazing recipe!
Yay Sara! Thanks!
This looks great! I’m going to try this tonight. What would you recommend as a sub for honey if making it vegan?
agave or maple!
Hi, Sylvia,
Your fantastic receipes have inspired me for making this meal with Black Cod leftover in the freezer. Does it mean that after defrosting the fish can be marinating overnight or it is better to reduce the time?
I think it would be great marinated overnight! Thanks Irina!
This recipe was easy and good. The Brussels sprouts were very tasty, although not caramelized. I marinated the chicken a good hour before baking but wished they could have gone longer. I couldn’t find garlic chili paste so I subbed in garlic chili sauce, using a few teaspoons extra. I also added a teaspoon of brown sugar. I definitely plan to make this again but will probably plan for a longer cooking time to suit our tastes. The chicken was definitely done but overall I would have like more caramelization, and I’ll probably season the chicken with salt and pepper first if I can’t marinate overnight. But honestly a very good dish as-is!
Another winner of a dinner for a busy weeknight ! I didn’t have time to pre-marinate the chicken but it still turned out super delicious. Will definitely make this again.
This was amazing. All my kiddos loved it. My 10 year old said you can make this kind of chicken every night!!
I love this blog, and I have cooked many fantastic meals using your recipes. But this one did not turn out well for me – the only time I’ve had this happen. I’ve tried this recipe twice – once exactly as written, and a second time using only brussel sprouts and cauliflower (no chicken). The marinade is very flavorful, but the veggies seem to braise in all the liquid instead of carmelizing and roasting as I expected. Did I misuse the recipe, or is this the expected outcome? I was really hoping for carmelized veggies with a stickier glaze, and that’s not how it turned out.
Any guidance, or maybe this one recipe is just not for me. In any case, I love this blog and will continue expermenting with your other recipes.
I wonder if there was too much sauce? It should have mostly baked off.
We are visiting our daughter in Dallas where the AC and fans run nonstop and the temp can easily top 100°. I could not face turning on her oven even for 30 mins so turned to her Air Fryer instead. I marinated chicken thighs and scraped off the garlic, ginger, and pepper before Air Frying for 25 mins, re-basted the chicken at 22 mins, and roasted broccoli separately. It was my first outing with an AirPot, and I think I’m gonna like the thing…I got moist, tender chicken with crispy skin and dinner in a cool kitchen. Truly an adaptable meal!
I love that you made this in an air-fryer! Brilliant! thanks for sharing!
This is easy and excellent.
Awesome, thanks for sharing!
That was delicious! I just made it. My Kids and I both loved it. Thanks for the recipe!
The brussel sprouts were amazing but I thought the chicken was a bit tasteless. Maybe more spices and longer marinating next time round. Thanks for the recipe. Love your site.
Yes, perhaps important to season the chicken well with salt and pepper, if not not marinating over night.
I made this for dinner last night and the flavors were so goood. It has earned a place on my meals to make again pinterest board!
I really liked this recipe.
I generally have to double sauces/marinades because I add extra protein+rice+veggies but this one left me with extra which was nice.
I had to limit the garlic in this recipe due to a sensitivity, would using a pinch or two of hing work here as an alternative?
I really liked this recipe.
I have to double sauces/marinades because I add extra protein+rice+veggies but this one left me with extra after doubling which was nice.
I had to limit the garlic in this recipe due to a sensitivity, would using a pinch or two of hing work here as an alternative?
Michelle, that is actually a really a great idea! I’ve never thought of using Hing (or Asafoetida ) as a substitute for garlic, so if you do try it, let me know what you think! Very curious!
This was really good, I used Sambal Olek instead of the garlic chili paste since I have a sensitivity to garlic. I also doubled the marinade since the amount of veggies + rice + protein I cook generally requires it – this recipe probably only really needed about 1.25-1.5x the marinade for ‘appropriate sauce level.’ The extra sauce can just make the next time I make this faster.
I was disappointed that after only 20 minutes all of the sauce burned. And I did have the temp set correctly and always use an oven thermometer.
Wow, I’m so sorry and that seems so strange! Lets figure this out. Do you have an electric or gas oven…. and was it set to convection by chance? I use a gas oven and place sheet tray in the middle of the oven.
Hi Sylvia! Thanks for sharing this recipe with us. I will definitely try it on weekend.
I made this the other night and it was delicious. I used a combo of brussels sprouts and cauliflower (because I needed to use up a head of cauliflower) with chicken and it was so so good. Thanks for the great recipes Sylvia.
sounds perfect! Glad you liked it!
Love this recipe! Another winner
Oh great! Im so so glad you liked it! Didi you make it with Chicken or Tofu? And if chicken what cut?
Great recipe !! Very easy to prepare using only the oven. Love the szechuan peppercornns.
Awesome Eric, glad you liked it! Did you use chicken thighs?
Hi Sylvia…this looks yummy!!! I am keto. Suggestions for subbing the honey? Ty!
Hi Susan, you could try cutting the honey by half, but this really does need a little sweetness to balance the flavors. Of course you could try it without…. but maybe do a “tester” without the honey- just cooking one piece first?? You can always add.