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Chicken Thighs slathered in peanut sauce on a sheet pan with green beans.

Easy Chicken Thighs in Peanut Sauce With Green Beans

These tender Easy Chicken Thighs in Peanut Sauce bring sweet, nutty, and savory flavors together in a snap. Add green beans to the pan and you've got a delicious dinner!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes


  • 2 TBSP olive oil, divided
  • 1/4 cup smooth peanut butter
  • 2 TBSP fresh-squeezed lemon juice
  • 4 TBSP orange juice (fresh-squeezed or a good bottled brand works)
  • 2 TBSP soy sauce
  • 2 TBSP Sriracha
  • 6 skinless, boneless chicken thighs
  • 3/4 lb green beans
  • Kosher salt and cracked black pepper, to taste


  • Preheat oven to 425ºF.
  • Mix 1 TBSP of the olive oil with the peanut butter, lemon juice, orange juice, soy sauce, and Sriracha in a bowl. Whisk the sauce well, until the peanut butter has dissolved and the mixture is cohesive. (This is easier if the peanut butter is warmed up for 20-30 seconds in the microwave beforehand, but that step is optional.)
  • Place the chicken thighs in the middle of a nonstick baking sheet, ensuring that the chicken thighs are fully flattened. Pour half of the sauce over the thighs; flip the thighs over, then pour the rest of the sauce over the thighs. Make sure the sauce is evenly distributed over the chicken.
  • Place the green beans around the chicken thighs in one layer. Drizzle the remaining olive oil over the beans and season with salt and pepper. Lightly toss with your hands or tongs to evenly coat.
  • Bake the chicken and green beans for 30 minutes or until the chicken thighs are cooked through with an internal temperature of 165ºF; the peanut sauce should also be thickened.
  • Serve with rice, or skip the rice and double the amount of green beans cooking them on a separate pan.


Something I tried with the green beans: I placed them in a bowl after washing them and I drizzled them with the remaining oil. I then sprinkled a few pinches of garlic salt over them, followed by a few cracks of black pepper, and tossed to coat with my hands. Then I spread them out on the baking sheet. They were garlicky and delicious!