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Throw all the Thai Chicken Tray Bake ingredients into one pot for an easy peasy, delicious midweek dinner. It’s a perfect low effort, maximum results family favourite, with rice, chicken and vegetables all in there.
When life’s busy and I’m juggling the school run, homework and being a Mum taxi, I LOVE dinners that don’t need much hands on time. This Thai Chicken Tray Bake is a total winner and fits the bill perfectly.
There’s no need for extra ingredients on the side as it’s all included here.
With one pot recipes, all we need to know is how long it takes so we know when to prep for. This one is about 35 minutes in the oven. Done!
Why you’ll love this Easy Thai Chicken recipe
⭐️ One pan full meal with chicken, rice and veggies
⭐️ Simple ingredients, quick and easy
⭐️ Leftovers for lunch the next day!
Sarah’s Notes
On the busiest days during the week, I always try to plan at least one or two tray bakes/one pot meals that I can throw in the oven and leave alone.
I love my popular classics like Sausage Tray Bake and Broccoli Orzo Bake, because they’re such a big hit with the whole family (especially the kids), but I wanted something a little different – this Thai Chicken sheet pan dinner with rice and veggies cooked together ticked all the boxes!
Thai Chicken Tray Bake Ingredients
- Chicken – This recipe uses 4 breasts, cubed. You can either cut them up yourself or buy pre-chopped for reducing the prep time even more.
- Red thai curry paste – For quantities, follow your packet guidance.
- Lime – Just the juice.
- Jasmine rice – This type gives you a lovely texture and flavour but you could use any white rice you like.
- Coconut milk – Any brand, full or half fat.
- Veggies – I go for baby corn and mange tout in this dish but you can use whichever vegetables you prefer. Green beans or sugar snap peas would also work well.
- To garnish – Chopped peanuts, lime wedges and coriander leaves.
- Sea salt and freshly ground black pepper – Season a little, to taste.
How to make Thai Chicken Tray Bake
1. Mix all of the ingredients, apart from the mange tout and baby corn, in a baking dish. Season then cover with foil and bake as per the recipe below.
2. Take the foil off, nestle in the mangetout and baby corn then bake, uncovered. Scatter over the peanuts, lime wedges and coriander leaves, then serve.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days.
In the freezer You can freeze this. Just wait until it’s totally cold and then put it into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or or the hob. It may need a little extra water.
Be sure to follow cooked rice food safety guidelines (i.e. do not leave it hanging about at room temperature, cool it very quickly and then reheat fully until piping hot before serving). If you’re thawing frozen rice, make sure it’s fully defrosted.
Spice level
Different curry pastes have different levels of heat so keep an eye on what your packet says and adjust if necessary.
For guidance, if you’re a spice lover, add an extra tablespoon of curry paste, or if you’re a little more cautious, take one away.
More Tray bake Recipes…
Family Dinner Ideas
Spanish Chicken and Chorizo Tray Bake {One Pan}
Air Fryer
Air Fryer Greek Chicken Traybake
Vegetarian Pasta
Easy Gnocchi Bake
FAQs
Yes! Tray bakes are perfect for when you are low on time or energy, but if you want to reduce the cooking time and effort even more at dinner time, you could chop everything and put it into your pan (apart from the liquid), then keep it in the fridge, covered, until it’s time to cook (cooking time may need a little longer if the ingredients are chilled). Add the liquid just before cooking.
Keep your chopped veggies separate as these go in slightly later than the other ingredients.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Thai Chicken & Rice {Dump & Bake}
Ingredients
- 4 Chicken breasts, Cubed
- 4 tbsp Red thai curry paste
- 1 Lime, Juice only
- 300 g (1.75 cups) Jasmine rice
- 400 g (14 oz) Coconut milk, 1x tin
- 200 ml (1 cups) Boiling water
- 100 g (1.00 cups) Mange tout
- 100 g (0.5 cups) Baby corn, Halved
- Sea salt and freshly ground black pepper, Season to taste.
To garnish:
- 40 g (0.3 cups) Peanuts, Chopped
- 1 Lime, Cut into wedges
- Coriander leaves, (Cilantro)
Instructions
- Preheat the oven to 180℃ fan/350F, 200℃/400F or Gas Mark 6.
- Mix all of the ingredients, apart from the mange tout and baby corn, together in a baking dish then, season with some salt and pepper then cover with foil and bake for 25 minutes.
- Take the foil off, nestle in the mangetout and baby corn then bake, uncovered for 10 more minutes.
- Scatter over the peanuts, lime wedges and coriander leaves then serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on October 5, 2025 and updated later to make improvements.
Fantastic recipe, thanks Sarah!