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.
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.
- 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.
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
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
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:
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.
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.
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.
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!
Print
Sheet Pan Chicken Thighs with Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This flavorful sheet pan chicken thighs recipe pairs tender, seasoned chicken with roasted broccoli and red onion, all cooked together for an easy and delicious weeknight dinner. The meal is finished with a tangy honey-mustard sauce, making it a perfect balance of smoky, sweet, and savory flavors with minimal cleanup.
Ingredients
Chicken and Vegetables
- 4 boneless, skinless chicken thighs (1 ¼ lbs), patted dry
- 1 (12-ounce) bag raw broccoli florets (6-7 cups)
- ½ medium red onion, sliced (1 cup)
- 1 tablespoon + 1 teaspoon avocado oil or olive oil, divided
- Nonstick cooking spray
Seasoning Rub
- 2 teaspoons brown sugar
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon fine salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon chipotle powder
Honey-Mustard Sauce
- 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)
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- Pinch of fine salt and black pepper
Instructions
- Preheat Oven and Prepare Baking Sheet: Place a large rimmed baking sheet in the oven and preheat to 450℉ with the pan inside. This helps the ingredients to cook evenly.
- Prepare Vegetables: While the oven preheats, toss the broccoli florets and sliced red onion in a medium bowl with 1 tablespoon of oil, salt, and pepper. Set aside to marinate.
- Make the Seasoning Rub: In a small bowl, combine brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder.
- Season Chicken: Rub the chicken thighs with the remaining 1 teaspoon oil and sprinkle all over with the prepared seasoning rub.
- Arrange on Hot Baking Sheet: Using an oven mitt, carefully remove the hot baking sheet from the oven. Spray it with cooking spray. Spread the vegetables evenly on the sheet, leaving spaces to nestle the chicken thighs among the vegetables.
- Bake Chicken and Vegetables: Return the sheet to the oven and bake for 15 minutes. Stir the vegetables and continue roasting for about 5 more minutes until the chicken is cooked through and registers 165℉ on an instant-read thermometer.
- Prepare Honey-Mustard Sauce: While chicken cooks, whisk together mayonnaise, Dijon mustard, honey, coconut aminos, dried thyme, garlic powder, and a pinch of salt and pepper in a small bowl. Adjust seasoning to taste.
- Serve: Serve the chicken and roasted vegetables with the honey-mustard sauce on the side. Store any leftover sauce in an airtight container in the refrigerator for up to 4 days.
Notes
- This sheet pan meal is ideal for busy weeknights as it requires minimal prep and cleanup.
- If avoiding eggs, substitute vegan mayonnaise or plain Greek yogurt in the sauce.
- Make sure the baking sheet is hot before adding ingredients to ensure even roasting and crispy edges.
- To check doneness, use an instant-read thermometer to ensure chicken reaches 165℉ for safe consumption.
- Store leftover sauce separately to maintain freshness.
Nutrition
- Serving Size: ¼ of the recipe with sauce
- Calories: 343 kcal
- Sugar: 8 g
- Sodium: 655 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 116 mg
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