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 truly satisfying about a wholesome meal you can throw together on one tray. This Sheet Pan Chicken Thighs with Broccoli Recipe is exactly that—juicy, spice-rubbed chicken paired with tender roasted broccoli that’s bursting with flavor and effortless to make.

A white plate holds three main layers: the top layer is a piece of grilled chicken with dark grill marks and light creamy sauce drizzled on top, garnished with green herbs; to the left side, there is a generous serving of cooked broccoli and slices of cooked red onion with a slightly charred texture; below the chicken and broccoli, there is a portion of smooth, orange mashed sweet potatoes with some light sauce drizzled over it and tiny herb pieces sprinkled on top. The plate is placed on a light gray cloth on a white marbled surface, with gold fork and knife on the right side, and a bowl of creamy sauce is partially visible in the upper right corner, 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

I’ve made this sheet pan dinner more times than I can count because it hits all the marks: fast, flavorful, and full of comforting textures. It’s one of those recipes that turns hectic weeknights into something you actually look forward to cooking.

Easy Cleanup: Using just one sheet pan means less time scrubbing and more time enjoying your meal.
Bold Flavor: The chipotle-spiced rub paired with a sweet honey-mustard sauce brings a perfect balance of smoky, sweet, and tangy notes.
Nutritious & Balanced: Tender chicken thighs with roasted broccoli give you protein plus fiber-rich veggies in every bite.
Customizable: You can easily swap veggies or tweak the spice levels to match your taste or pantry staples.

Ingredients & Why They Work

The ingredients in this Sheet Pan Chicken Thighs with Broccoli Recipe are simple but thoughtfully chosen to create a well-rounded, flavorful dinner. Using boneless skinless thighs keeps things juicy and tender while the broccoli adds a lovely roasted texture and crunch. Plus, the seasoning blend and sauce bring everything together beautifully.

Flat lay of four boneless, skinless chicken thighs with natural pink tones, a small white ceramic bowl of raw green broccoli florets, half a medium red onion sliced into thin crescents, a small white ceramic bowl containing a blend of brown sugar and colorful ground spices, a small white ceramic bowl with smooth pale mayonnaise, a small white ceramic bowl of bright yellow Dijon mustard, a small white ceramic bowl of golden honey, a small white ceramic bowl of dark amber coconut aminos, and a scattering of fresh dried thyme sprigs placed neatly, all arranged with perfect symmetry 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

Boneless skinless chicken thighs: They remain juicy and flavorful, with a nice texture that holds up well on the sheet pan.
Broccoli florets: Roasting brings out the natural sweetness and gives a slight char that adds depth.
Red onion: Adds subtle sharpness and a bit of sweetness as it caramelizes.
Avocado or olive oil: Helps the chicken and veggies roast beautifully without sticking.
Brown sugar: Adds just enough sweetness to balance the spices without overpowering.
Spices (cumin, chili powder, paprika, onion powder, garlic powder, chipotle powder): This blend lends smoky warmth and a little kick that’s irresistible.
Mayonnaise: Creates a creamy base for the honey-mustard sauce that feels indulgent yet light.
Dijon mustard, honey, coconut aminos: Together, they bring tang, sweetness, and umami to that signature sauce.
Dried thyme: A fragrant herb touch that brightens the sauce perfectly.

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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

I love this recipe as is, but sometimes I like to switch up the veggies or spice levels depending on the season or what’s in my fridge. Feel free to get creative—flexibility is one of the best parts.

Veggie Swap: I’ve swapped broccoli with cauliflower or Brussels sprouts, and it’s just as delicious—roasting brings out such great flavors in any cruciferous veg.
Spice It Up: For a heat lover’s boost, I’ll add an extra pinch of chipotle powder or a dash of cayenne to the chicken rub.
Dairy-Free Sauce: If you want to keep it dairy-free, vegan mayo works perfectly in the honey-mustard drizzle.

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

The image shows a black baking tray filled with four pieces of cooked chicken thighs, each golden brown and slightly shiny with spices. Around and between the chicken, there are many small broccoli florets in bright green and thin slices of red onion in light purple. The tray is set on a white marble textured surface, providing a clean and fresh look. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat for Even Roasting

First things first, place your large rimmed baking sheet in the oven and preheat to 450℉. This trick of preheating the pan itself really helps everything cook evenly and develop that perfect roast—especially with chicken thighs that can sometimes stick or cook unevenly.

Step 2: Toss the Veggies

While the oven warms up, toss your broccoli florets and sliced red onion with a tablespoon of oil, plus a little salt and pepper. This simple step adds flavor and helps the vegetables roast up nice and tender with golden edges.

Step 3: Mix the Spice Rub and Season Chicken

Mix your brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder in a small bowl. Rub a teaspoon of oil on the chicken thighs first, then coat them evenly with this spicy, smoky mix. This rub is the heart of the flavor here.

Step 4: Roast It All Together

Take the heated sheet pan out carefully (oven mitts are your friend here!), spritz it with a nonstick spray, then spread the veggies in a single layer. Nestle the seasoned chicken thighs among the vegetables. Pop it back in the oven and roast for 15 minutes. Then, stir the veggies to ensure even cooking and return it to the oven until chicken reaches 165℉, about 5 more minutes.

Step 5: Whip Up the Honey-Mustard Sauce

While the chicken is finishing, mix mayonnaise, Dijon mustard, honey, coconut aminos, thyme, garlic powder, salt, and pepper for the honey-mustard sauce. It’s creamy, tangy, and just slightly sweet—the perfect dipping partner for the savory chicken and roasted broccoli.

Top Tip

Over the years, I’ve learned a few tricks that make this Sheet Pan Chicken Thighs with Broccoli Recipe even better every time. Here’s what helps me nail it consistently:

Preheat the Sheet Pan: This simple step ensures the chicken skin crisps up nicely and veggies roast evenly without steaming.
Don’t overcrowd the pan: Giving everything enough space lets the hot air circulate, which is key to getting that perfect roasted texture.
Use a meat thermometer: Chicken thighs are forgiving, but checking for an internal temp of 165℉ guarantees juiciness and food safety.
Rest before serving: Let the chicken rest for 5 minutes after roasting to lock in those juices—it’s worth the wait!

How to Serve Sheet Pan Chicken Thighs with Broccoli Recipe

sheet pan chicken thighs - Serving Suggestion

Garnishes

I usually drizzle the warm honey-mustard sauce over everything, then sprinkle a handful of fresh chopped parsley or green onions for a pop of color and freshness. Sometimes a squeeze of fresh lemon juice brightens it all up beautifully if I have one on hand.

Side Dishes

While this recipe is great as a one-pan meal, I love pairing it with a simple quinoa salad or some fluffy garlic mashed potatoes to soak up that honey-mustard sauce. For a lighter option, a crisp green salad with a tangy vinaigrette works perfectly.

Creative Ways to Present

For a special occasion, I’ve arranged the chicken thighs on a bed of creamy polenta, topped with the roasted broccoli and a generous drizzle of the honey-mustard sauce. It makes for a stunning, dinner-party-worthy presentation that’s still simple and stress-free.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, keeping the chicken and veggies together. The flavors deepen overnight, making for a delicious next-day meal that reheats beautifully.

Freezing

This recipe freezes quite well. Just freeze the cooled leftovers in a airtight container and thaw overnight in the fridge before reheating. The texture of the broccoli changes slightly but still tastes great.

Reheating

I prefer reheating leftovers in the oven at 350℉ for about 10-15 minutes to help the chicken stay crispy. Microwave works in a pinch but can make the broccoli a bit soggy.

Frequently Asked Questions:

Can I use bone-in chicken thighs instead?

Yes, bone-in thighs can be used but will require a longer cooking time—usually about 25-30 minutes. Make sure to check the internal temperature to ensure they’re fully cooked.

Is this recipe gluten-free?

Absolutely! All the ingredients here are naturally gluten-free, especially if you use coconut aminos instead of soy sauce, making it safe for gluten-sensitive diets.

Can I make the sauce ahead of time?

Yes, the honey-mustard sauce can be prepared a day ahead and stored in the refrigerator. It actually tastes better after sitting a bit as the flavors meld.

What can I substitute for broccoli?

Cauliflower, Brussels sprouts, or green beans are all excellent substitutes. Just adjust roasting time slightly based on the vegetable you choose to ensure tender, caramelized results.

Final Thoughts

This Sheet Pan Chicken Thighs with Broccoli Recipe is one I always come back to when I want a meal that’s simple, satisfying, and packed with flavor. It’s the kind of dinner I recommend to friends because it delivers every single time, with minimal fuss and maximum taste. Give it a try—I bet it’ll become a weeknight favorite in your home too!