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 a no-fuss dinner that fills your kitchen with cozy aromas and comes together on just one pan. This Sheet Pan Chicken Thighs with Broccoli Recipe is exactly that—comfort on a baking sheet with bold flavors and minimal cleanup.

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

From my own kitchen to yours, this Sheet Pan Chicken Thighs with Broccoli Recipe is a staple because it’s delicious, easy, and fits into my busy weeknight routine like a charm. Plus, that honey-mustard drizzle? It’s magic.

One-pan simplicity: Everything cooks together evenly, making dinner fast and cleanup a breeze.
Bold flavor with minimal effort: The chipotle-spiced chicken paired with roasted broccoli and red onions hits all the right notes.
Versatile and customizable: You can easily switch up veggies or spice levels to match your mood or ingredients on hand.
Perfect weeknight winner: Ready in about 30 minutes, this recipe fits perfectly into a busy schedule without hiring a chef.

Ingredients & Why They Work

These ingredients are a winning combination because the chicken thighs stay juicy under that smoky rub, while the broccoli and onion bring vibrant freshness and a touch of sweetness. Choosing quality fresh broccoli and boneless, skinless thighs makes all the difference.

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 cook evenly and stay tender—plus, they absorb the seasoning beautifully.
Broccoli florets: Fresh, raw florets work best here, roasting until they’re tender but still bright green.
Red onion: Adds a mild sweetness and softness that balances the smoky chicken.
Avocado or olive oil: Helps everything roast evenly and brings out the natural flavors.
Brown sugar: A touch for caramelization and subtle sweetness that tones down the spices.
Spices (cumin, chili powder, paprika, onion powder, garlic powder, chipotle powder): Layered to build a smoky, slightly spicy rub that's full of depth.
Salt and pepper: Essential for enhancing every ingredient’s natural flavors.
Mayonnaise: Creates the base for the creamy honey-mustard sauce. Use vegan mayo or Greek yogurt as substitutes if you prefer.
Dijon mustard: Adds sharpness and tang, balancing the richness of the mayo and honey.
Honey: For that perfect sweet contrast in the sauce.
Coconut aminos or low-sodium soy sauce: Introduces umami without overpowering.
Dried thyme and garlic powder in sauce: The little touches that brighten and deepen the flavor profile.

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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 tweaking this recipe based on what I have or what I’m craving. You can easily switch out veggies or boost the heat if you like things spicy.

Veggie swap: Try cauliflower, Brussels sprouts, or even sliced carrots instead of broccoli for a different flavor and texture. I once did a combo of broccoli and sweet potatoes—deliciously sweet and savory.
Spice it up: Adding a pinch more chipotle powder or even a dash of cayenne turns up the heat nicely if you prefer bold flavors.
Herb twist: Fresh herbs like rosemary or thyme tossed with the veggies before roasting add an aromatic layer that’s fantastic.

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 the Oven and Prepare Veggies

Always start by preheating your oven to 450℉ with the baking sheet inside. This little trick makes sure the chicken gets that lovely sizzle and the veggies roast evenly. While the oven preheats, toss your broccoli florets and sliced red onion with a tablespoon of oil, salt, and pepper in a bowl. Set this aside for now—those flavors will develop as the oven heats up.

Step 2: Mix the Spice Rub and Season the Chicken

In a small bowl, whisk together brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder. Rub the chicken thighs with the remaining teaspoon of oil to help the rub stick, then coat them generously with the spice mixture. The rub gives the chicken a smoky, slightly sweet crunch after roasting.

Step 3: Roast Chicken and Veggies Together

Carefully remove the hot baking sheet (oven mitts are your best friend here) and spray it with nonstick cooking spray. Spread the broccoli and onions in an even layer, leaving little spaces for the chicken thighs. Nestle the chicken right in between the veggies for even roasting. Pop it back into the oven and roast for 15 minutes, then give the veggies a quick stir. Continue cooking until the chicken hits 165℉ on an instant-read thermometer—about 5 more minutes. This ensures juicy chicken and perfectly roasted broccoli every time.

Step 4: Whip Up the Honey-Mustard Sauce

While the chicken roasts, stir together mayonnaise, Dijon mustard, honey, coconut aminos, dried thyme, garlic powder, salt, and pepper. This sauce is the perfect partner—creamy, tangy, and just sweet enough to balance those smoky spices on the chicken. I like to taste and adjust the seasoning here to get it just right.

Step 5: Serve and Enjoy!

Once everything’s out of the oven, plate the chicken and veggies, and drizzle or serve the honey-mustard sauce on the side. It pairs perfectly, brightening the dish while adding a sumptuous creaminess. Trust me, you’ll find yourself coming back to this one again and again.

Top Tip

My experience with this recipe taught me that little details make a big difference. Here are my best tips to nailing that perfect roast every time.

Preheat the pan: Putting the baking sheet in the oven to heat before adding the chicken ensures a better sear and crispier edges on the chicken thighs.
Pat chicken dry: This helps the rub stick and promotes browning—wet chicken will steam and won’t get that delicious crust.
Use an instant-read thermometer: Don’t guess doneness—165℉ is your sweet spot for juicy, safe chicken thighs every time.
Don’t overcrowd the pan: Give the chicken and broccoli enough space to roast properly and avoid steaming from too much moisture.

How to Serve Sheet Pan Chicken Thighs with Broccoli Recipe

sheet pan chicken thighs - Serving Suggestion

Garnishes

I usually sprinkle fresh chopped parsley or cilantro on top just before serving—it adds a bright color and fresh aroma that lifts the dish beautifully. Sometimes a squeeze of lemon juice right over the chicken takes things to another level, cutting through the richness with a zing.

Side Dishes

Since this is a complete meal on its own, I often keep it simple with a side of fluffy quinoa or a warm slice of crusty bread to soak up any extra honey-mustard sauce. A light, refreshing salad with cucumber or tomatoes works great too when you want some crisp contrast.

Creative Ways to Present

For a dinner party, I’ve served this recipe on large platters with the chicken and broccoli artistically arranged and garnished with edible flowers and microgreens. It always impresses guests and feels a bit fancy, even if it’s the same simple sheet pan recipe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The chicken stays moist and the broccoli still tastes great reheated gently. Just be sure to pack the sauce separately if you plan to reheat to keep it fresh.

Freezing

I’ve frozen portions before (sans sauce) and found reheating works well if you thaw overnight in the fridge and then warm gently in the oven. Broccoli can get softer after freezing, so it’s better for the chicken and sauce if you want to freeze extras.

Reheating

To reheat, I prefer warming the chicken and veggies in a 350℉ oven for about 10-15 minutes so they heat evenly without drying out. Add the sauce after reheating to keep its creamy texture and vibrant flavor intact.

Frequently Asked Questions:

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

You absolutely can! Just be aware bone-in thighs take a little longer to cook—usually adding 5 to 10 minutes. Use a meat thermometer to check for doneness, aiming for 165℉ near the bone.

How do I make this recipe gluten-free?

This recipe is naturally gluten-free if you use coconut aminos instead of soy sauce in the honey-mustard sauce. Just double-check your spice blends to ensure no hidden gluten additives.

Can I make the sauce ahead of time?

Yes! The honey-mustard sauce actually tastes better after it sits for a few hours or overnight in the fridge. Just stir it well before serving and store it in an airtight container.

What can I serve instead of broccoli?

Cauliflower, Brussels sprouts, or green beans all roast beautifully and work well with the spice blend and honey-mustard sauce. Feel free to swap according to your pantry or preferences.

Final Thoughts

This Sheet Pan Chicken Thighs with Broccoli Recipe is one of those dishes I keep coming back to because it blends convenience with comfort so perfectly. It’s hearty but fresh, savory with just the right touch of sweet, and enough spice to keep things interesting. If you want a weeknight dinner that feels like a little treat and works without stress, this one’s for you. I hope you enjoy making it as much as I do!