Name: Sheet Pan Chicken Thighs with Broccoli Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs (1 1/4 lbs), patted dry; 1 (12-ounce) bag raw broccoli florets (6-7 cups); 1/2 medium red onion, sliced (1 cup); 1 tablespoon + 1 teaspoon avocado oil or olive oil, divided; Nonstick cooking spray; 2 teaspoons brown sugar; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon fine salt; 1/8 teaspoon black pepper; 1/8 teaspoon chipotle powder; 3 tablespoons mayonnaise (for egg-free use vegan mayo or plain Greek yogurt); 2 tablespoons Dijon mustard; 1 tablespoon honey; 2 teaspoons coconut aminos (or 1 teaspoon low-sodium soy sauce); 1/4 teaspoon dried thyme; 1/4 teaspoon garlic powder; Pinch of fine salt and black pepper

Imagine a meal that’s bursting with flavor and takes hardly any cleanup—yep, that’s what makes this Sheet Pan Chicken Thighs with Broccoli Recipe a forever favorite in my kitchen. The smoky spices and honey-mustard sauce come together so beautifully, and roasting everything on one pan means more time to relax and less time scrubbing.

A white round plate holds three main layers of food arranged side by side. On the left, there is a green layer of roasted broccoli with slightly dark charred edges mixed with pieces of purple onion. In the middle, a golden-brown grilled chicken piece with visible grill marks is topped with thin drizzles of light beige sauce and small green herb leaves scattered on top. On the right, a portion of bright orange mashed sweet potatoes shows creamy texture with some light sauce drizzled over it as well. The plate sits on a light gray cloth on a white marbled surface with a gold fork and knife resting diagonally on the bottom right. In the top right corner, there is a white bowl filled with a creamy beige soup. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Chicken Thighs with Broccoli Recipe
Top Tip
How to Serve Sheet Pan Chicken Thighs with Broccoli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Chicken Thighs with Broccoli Recipe

Why You'll Love This Recipe

Honestly, this recipe checks all my boxes for busy weeknights—it’s simple, delicious, and packed with colorful veggies and juicy chicken. I love sharing it because it’s so approachable, even if you’re new to roasting or looking for a healthy, no-fuss dinner option.

Easy Cleanup: Cooking everything on one sheet pan means fewer dishes and less time scrubbing in the evening.
Bold Flavors: The chipotle spice rub and honey-mustard sauce bring just the right balance of smoky, sweet, and tangy to every bite.
Nutritious Boost: Broccoli adds vibrant color and fiber, making this meal both tasty and healthful.
Speedy Prep: From start to finish in about 30 minutes, perfect when life is busy but you still want homemade meals.

Ingredients & Why They Work

The ingredients in this Sheet Pan Chicken Thighs with Broccoli Recipe work beautifully together—spices that create warmth and depth, fresh broccoli for crunch, and a honey-mustard sauce that ties it all together. I always recommend buying fresh broccoli florets and high-quality chicken thighs for the best results.

Flat lay of fresh boneless skinless chicken thighs, bright green broccoli florets, thin slices of medium red onion, a few sprigs of dried thyme, a small mound of light brown sugar, small white ceramic bowls each containing ground cumin, chili powder, paprika, onion powder, garlic powder, fine salt, black pepper, chipotle powder, a small white bowl with golden avocado oil, a small white bowl with smooth mayonnaise, a small white bowl of bright yellow Dijon mustard, a small white bowl of clear amber honey, a small white bowl of dark coconut aminos, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: The perfect balance of juicy and tender; boneless, skinless ones cook evenly and quickly on the sheet pan.
Broccoli florets: Adds vibrant green color and a satisfying crunch; roasting brings out their natural sweetness.
Red onion: Offers a mild, sweet bite that caramelizes beautifully in the oven with the chicken.
Avocado or olive oil: Helps the chicken crisp up and coats the veggies for roasting.
Brown sugar: Adds a touch of sweetness to balance the smoky spices and chipotle heat.
Spices (cumin, chili powder, paprika, onion powder, garlic powder, chipotle powder): Layered flavors that give this dish its smoky, warm, and slightly spicy profile.
Mayonnaise, Dijon mustard, honey, coconut aminos: Combine for a creamy, tangy sauce that's a crowd-pleaser.
Dried thyme: Adds a subtle herbal note to the honey-mustard sauce, elevating the overall flavor.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I love this Sheet Pan Chicken Thighs with Broccoli Recipe is how easy it is to tweak to suit your taste or pantry. I often play around with different spice blends and veggies—feel free to make it your own!

Variation: Sometimes I swap out broccoli for asparagus or Brussels sprouts depending on what’s fresh and in season, and it always turns out fantastic.
Heat level: If you like it spicier, I add an extra pinch of chipotle powder or a little cayenne pepper to the rub.
Egg-free or dairy-free option: Swap mayonnaise in the sauce for your favorite vegan mayo or plain Greek yogurt to keep it creamy without eggs.

Step-by-Step: How I Make Sheet Pan Chicken Thighs with Broccoli Recipe

The image shows a black metal tray filled with four pieces of cooked chicken, each with a golden brown, slightly shiny skin that looks tender. Surrounding the chicken pieces are many bright green broccoli florets that appear fresh and crisp. Thin slices of purple-red onion are spread evenly around the tray, adding a pop of color and texture between the green broccoli and brown chicken. The tray sits on a white marble surface, enhancing the fresh and clean look of the dish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat Your Oven and Sheet Pan

I start by placing a large rimmed baking sheet in the oven and preheating it to 450℉. This step is a game-changer because a hot pan helps the chicken get that lovely crispy sear instead of steaming. Just be careful when handling the hot pan later—an oven mitt is a must!

Step 2: Prep Your Veggies

While the oven heats up, I toss the broccoli florets and sliced red onion in a bowl with 1 tablespoon of oil, a pinch of salt, and black pepper. This simple seasoning lets the natural flavors shine and caramelize during roasting. Set this aside while you make the chicken rub.

Step 3: Season the Chicken Thighs

Mix all the spices—brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder—in a small bowl to create a fragrant rub. Rub the chicken thighs lightly with the remaining teaspoon of oil, then coat them generously with the spice blend. This seasoning is what gives the chicken its irresistible smoky, slightly sweet flavor.

Step 4: Arrange and Roast

Carefully pull out the hot baking sheet, spray it with nonstick cooking spray, then evenly spread the broccoli and onion, leaving space for the chicken thighs. Nestle the chicken pieces among the veggies so everything cooks evenly. Then pop the sheet pan back in the oven for 15 minutes.

Step 5: Stir and Finish Cooking

After 15 minutes, give the vegetables a quick stir to ensure they roast evenly. Continue baking for another 5 minutes or until the chicken registers 165℉ on an instant-read thermometer. This method keeps the chicken juicy while giving the broccoli that perfect roasted bite.

Step 6: Whip Up the Honey-Mustard Sauce

While the chicken and veggies roast, mix mayonnaise, Dijon mustard, honey, coconut aminos, dried thyme, garlic powder, and a pinch of salt and pepper in a small bowl. This quick sauce adds creamy, tangy sweetness that complements the smoky chicken perfectly. Taste and adjust seasoning as needed.

Step 7: Serve and Enjoy

Serve the juicy chicken thighs and roasted broccoli with a generous dollop of the honey-mustard sauce on the side or drizzled on top. Trust me, it’s the little finishing touch that makes this sheet pan meal unforgettable.

Top Tip

I’ve made this Sheet Pan Chicken Thighs with Broccoli Recipe dozens of times, and a few tricks helped me get the best texture and flavor every time. Here are my top tips to make sure your dinner comes out perfect.

Preheat the pan: It speeds up cooking and helps the chicken skin get crisp and prevents soggy veggies.
Don’t overcrowd: Give the chicken and broccoli enough space on the pan so everything roasts properly instead of steaming.
Check doneness with a thermometer: This takes the guesswork out and ensures juicy, safe-to-eat chicken every time.
Toss veggies halfway: Stir the broccoli and onions mid-cook to avoid burnt edges and get even roasting.

How to Serve Sheet Pan Chicken Thighs with Broccoli Recipe

Sheet Pan Chicken Thighs - Serving Suggestion

Garnishes

I usually finish with a sprinkle of freshly chopped parsley or a twist of lemon zest—both add brightness and a pop of color that makes the meal feel special without extra fuss.

Side Dishes

This dish is hearty enough to stand on its own, but I often add some simple sides like garlic mashed potatoes, crusty bread to soak up sauce, or a light quinoa salad for extra texture and freshness.

Creative Ways to Present

For a dinner party, I love serving the chicken and broccoli over a bed of herby couscous and garnishing everything with toasted almonds and microgreens to elevate the presentation. It looks impressive but stays easy and approachable.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually keep well for up to 4 days. The chicken remains juicy, and the broccoli holds up nicely if you eat it within a couple of days.

Freezing

While I prefer fresh, if you want to freeze leftovers, wrap individual portions tightly and use within 2 months. Thaw overnight in the fridge before reheating to preserve texture.

Reheating

To reheat, I pop the chicken and broccoli in the oven at 350℉ for about 10-15 minutes or until warmed through. This keeps the chicken crispy and the veggies from getting mushy, unlike microwaving.

Frequently Asked Questions:

Can I use bone-in chicken thighs for this recipe?

You can definitely use bone-in chicken thighs, but keep in mind they may require a slightly longer cooking time—add about 5 to 10 minutes and check with a thermometer for doneness.

What can I substitute if I don’t have coconut aminos?

If you don’t have coconut aminos, low-sodium soy sauce is a great substitute for the honey-mustard sauce, adding a similar umami flavor with a little less sweetness.

Can I use frozen broccoli instead of fresh?

Fresh broccoli really works best here because it roasts up crispy and flavorful. If you use frozen, make sure to thaw and dry it thoroughly to avoid sogginess during roasting.

Is this recipe suitable for meal prep?

Absolutely! This recipe reheats beautifully and makes a great meal prep option for lunches or dinners throughout the week. Just store in airtight containers and reheat as needed.

Final Thoughts

This Sheet Pan Chicken Thighs with Broccoli Recipe has become my go-to for busy nights when I crave something comforting but don’t want to slave over the stove. It’s a recipe that feels cozy, satisfying, and totally doable—even for beginner cooks. I hope you love it as much as I do and that it becomes a staple in your meal rotation too!