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

There’s something so satisfying about one-pan meals, especially when they're as flavorful and fuss-free as this Sheet Pan Chicken Thighs with Broccoli Recipe. The combination of juicy, spiced chicken thighs roasted alongside tender broccoli makes dinner a breeze—and the kitchen smells incredible while it cooks!

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

This recipe quickly became one of my go-to weeknight dinners because it's reliable, delicious, and uses just one sheet pan for minimal clean-up. Plus, the honey-mustard sauce adds a bright, tangy twist that keeps every bite exciting.

Effortless Cooking: Toss everything on one pan, pop it in the oven, and walk away while it does its magic.
Flavor-Packed: The chipotle spice rub brings a subtle smoky heat, perfectly balanced with the sweetness in the honey-mustard sauce.
Healthy and Balanced: With protein-rich chicken and nutrient-packed broccoli, it’s a nourishing meal you can feel good about.
Flexible and Customizable: You can easily swap veggies or adjust spices to match your mood or what’s in your fridge.

Ingredients & Why They Work

Each ingredient in this Sheet Pan Chicken Thighs with Broccoli Recipe plays a part in creating a balanced flavor and texture profile. The spices give depth, the broccoli offers crunch and color, and the honey-mustard sauce ties it all together beautifully. When you shop, aim for fresh broccoli and good-quality chicken for 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: I love boneless, skinless thighs here—they cook evenly and stay juicy.
Broccoli florets: Fresh works best for roasting; it crisps up and caramelizes nicely.
Red onion: Adds a mild sweetness and color contrast that brightens the dish.
Avocado or olive oil: Helps everything roast beautifully without sticking.
Brown sugar: Gives a gentle sweetness that balances the smoky spices.
Ground cumin, chili powder, paprika: These spices layer on warmth and a subtle smoky depth.
Garlic and onion powder: Classic seasoning base to enhance flavor complexity.
Salt and pepper: Essential for seasoning every element perfectly.
Chipotle powder: Adds a mild kick and smokiness that I find irresistible.
Mayonnaise: Creates a creamy base for the honey-mustard sauce; vegan mayo works if you prefer.
Dijon mustard: Brings tangy sharpness to brighten the sauce.
Honey: Sweetens the sauce just enough to complement the spices.
Coconut aminos or soy sauce: Adds umami richness and depth to the sauce.
Dried thyme and garlic powder: Adds a savory herbal note to the sauce.

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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 best things about this Sheet Pan Chicken Thighs with Broccoli Recipe? You can easily tweak it to fit your taste or what's on hand. I've played around with spice levels and veggies, and each version has been a hit!

Variation: Sometimes I swap broccoli for green beans or asparagus, which roast just as well and change things up.
Spice it up: If I want more heat, I add extra chipotle powder or a pinch of cayenne—be careful, a little goes a long way!
Dairy-free twist: Using vegan mayo in the sauce keeps it creamy without dairy, making it allergy-friendly.

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 Prepare the Pan

Always start by placing your rimmed baking sheet in the oven and preheating to 450°F with the pan inside. This preheating trick isn’t just for show—it ensures the pan is hot, so the chicken and veggies start roasting instantly, which helps develop that fantastic caramelized crust.

Step 2: Season the Broccoli and Onions

While your oven heats up, toss the broccoli florets and sliced red onions in a bowl with a tablespoon of oil, plus a pinch of salt and pepper. I like to really coat every piece so they roast evenly and get those beautifully browned edges.

Step 3: Mix the Spice Rub and Coat the Chicken

This spice mix—brown sugar, cumin, chili powder, paprika, onion and garlic powders, salt, black pepper, and chipotle powder—is my secret weapon. It’s got a lovely balance of sweet, smoky, and mildly spicy. Rub this all over your chicken thighs after coating them with the remaining teaspoon of oil.

Step 4: Arrange and Roast on the Hot Sheet Pan

With some oven mitts, pull out that hot baking sheet and spray it lightly with cooking spray. Spread the veggies in an even layer, leaving spaces for the chicken. Nestle the chicken among the broccoli and onions. Then slide it all back in the oven for about 15 minutes.

Step 5: Stir and Finish Cooking

After the first 15 minutes, stir the vegetables to promote even cooking. Continue roasting until your chicken reaches 165°F with a meat thermometer—usually about 5 more minutes. You want the chicken juicy and fully cooked, and the broccoli tender but still with some bite.

Step 6: Whip Up the Honey-Mustard Sauce

While your chicken and veggies bake, mix mayonnaise, Dijon mustard, honey, coconut aminos, dried thyme, garlic powder, salt, and pepper in a small bowl. This sauce adds a creamy, tangy finish that complements the smoky spices perfectly—trust me, don’t skip it!

Top Tip

From my experience making this Sheet Pan Chicken Thighs with Broccoli Recipe, small details make a big difference. The preheated pan and properly seasoned chicken ensure great texture and flavor every time.

Preheat the Sheet Pan: It’s a game changer. Don’t skip warming your baking sheet—it gives your chicken and broccoli a gorgeous sear.
Pat Dry Chicken: Removing moisture from the chicken skin before oil and spices stick helps you get a crispy finish.
Use a Meat Thermometer: To avoid under- or overcooking, check for an internal temp of 165°F. It’s foolproof.
Don’t Overcrowd the Pan: Give veggies and chicken some breathing room so they roast instead of steam.

How to Serve Sheet Pan Chicken Thighs with Broccoli Recipe

sheet pan chicken thighs - Serving Suggestion

Garnishes

I love topping this dish with a sprinkle of fresh chopped parsley or cilantro for a splash of color and freshness. Sometimes a little squeeze of lemon juice over the top really brightens the whole meal—it’s subtle but makes a difference.

Side Dishes

This sheet pan meal is often enough on its own, but I sometimes serve it with a simple side of quinoa or fluffy basmati rice to soak up the honey-mustard sauce. A crusty slice of bread on the side also works beautifully if you like that homey touch.

Creative Ways to Present

For a special occasion, I like plating the chicken and roasted veggies over a bed of creamy mashed potatoes or cauliflower puree. Drizzle the honey-mustard sauce artistically on top and add a sprinkling of toasted nuts for an extra crunch—your guests will think you spent hours in the kitchen!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and broccoli in an airtight container in the fridge. It keeps well for up to 3-4 days, which is perfect for quick lunches or dinners later in the week.

Freezing

If I know I won’t eat leftovers soon enough, I portion out the chicken and vegetables into freezer-safe containers or bags. When thawed, the chicken might be a bit softer, but it’s still tasty and great for meal prep.

Reheating

To keep the chicken juicy and the broccoli from getting too soggy, I reheat leftovers in a 350°F oven for about 10-12 minutes instead of the microwave. It revives some of the crispiness without drying out the meat.

Frequently Asked Questions:

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

Yes, you can use bone-in chicken thighs, but you’ll need to increase the cooking time by about 5-10 minutes to ensure they’re fully cooked. Also, watch the temperature closely and use a meat thermometer to confirm they reach 165°F internally.

What’s the best way to get crispy chicken without skin?

Patting the chicken thighs dry before applying oil and seasoning is key. Also, preheating the sheet pan helps create a sear on contact, which promotes crispiness. Make sure there’s enough space around each piece to avoid steaming.

Can I swap broccoli for other vegetables?

Absolutely! Veggies like green beans, asparagus, Brussels sprouts, or even cauliflower work well with this recipe and roasting time. Just cut them into similar-sized pieces to ensure even cooking.

Is the honey-mustard sauce necessary?

While the chicken and broccoli are delicious on their own, the honey-mustard sauce adds a wonderful creamy tang and sweetness that complements the smoky spices perfectly. I highly recommend making it to elevate the dish!

Final Thoughts

This Sheet Pan Chicken Thighs with Broccoli Recipe is just the kind of meal I keep coming back to when I want something flavorful, hearty, and quick without any extra fuss. Its simple ingredients combine into something cozy and special, perfect when life gets busy but you still want dinner to feel like a real treat. I can’t wait for you to make it and see how much you enjoy the balance of spices, texture, and that addictive honey-mustard sauce—trust me, it’s a winner!