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 meal that hits all the right notes—crispy, tender, flavorful, and quick to clean up. This Sheet Pan Chicken Thighs with Broccoli Recipe is exactly that kind of dinner: simple, packed with bold spices, and made with minimal fuss—perfect for busy weeknights or casual weekend dinners.

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 don't say this lightly, but this recipe quickly became one of my go-to dinners when I want something hearty without turning the kitchen into a disaster zone. It’s a straightforward sheet pan meal that feels special but requires just one tray and a handful of ingredients.

Effortless Cleanup: Cooking everything on one sheet pan means less mess and more time enjoying your meal (or binge-watching your favorite show).
Bold, Balanced Flavor: The chipotle-spiced rub with brown sugar offers just the right sweet and smoky kick, balanced by tender roasted broccoli.
Juicy Chicken Every Time: The boneless, skinless chicken thighs stay moist and tender thanks to that quick sear on the hot pan and oven roasting.
Fun Honey-Mustard Sauce: That drizzle of tangy, sweet sauce takes this dish from good to unforgettable.

Ingredients & Why They Work

Every ingredient in this Sheet Pan Chicken Thighs with Broccoli Recipe plays a part in delivering flavor and texture that wow. Whether you're picking the freshest broccoli or balancing the spices, these tips will help you nail the dish.

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 have more flavor and stay juicier than chicken breasts—plus, they roast quickly and evenly.
Broccoli Florets: Fresh is best here to get that perfect char without turning mushy—look for firm, bright-green stems and tight florets.
Red Onion: Adds a little sweetness and crunch when roasted.
Avocado or Olive Oil: Both have a nice neutral flavor and handle high heat well for roasting.
Brown Sugar: Balances the smoky spices with a touch of caramel sweetness—don’t skip it!
Ground Cumin and Chili Powder: These give the chicken a warm earthiness and gentle heat.
Paprika, Onion, and Garlic Powder: Classic aromatics that layer the flavors beautifully.
Fine Salt and Black Pepper: Essential to season every bite just right.
Chipotle Powder: Adds smokiness and a subtle spicy punch—perfect for smoky depth.
Mayonnaise, Dijon Mustard, and Honey: Combine to create that luscious, tangy-sweet honey-mustard sauce that’s a total game-changer.
Coconut Aminos or Soy Sauce: Bring umami and a touch of salt to the sauce.
Dried Thyme and Garlic Powder (for sauce): Small touches that add complexity to the drizzle.

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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

This recipe is a perfect starting point, but I love mixing things up depending on what’s in my pantry or mood I’m in. Don’t hesitate to make it your own!

Variation: Sometimes I swap the broccoli for Brussels sprouts or cauliflower when those veggies are on sale or just to change things up. Roasting time is similar, so easy swaps are totally doable!
Spice it Up: If you like more heat, adding a pinch more chipotle powder or throwing in some crushed red pepper flakes to the rub works wonders.
Make it Dairy-Free: Use vegan mayo in the honey-mustard sauce to keep it creamy and allergy-friendly.
Extra Crunch: Toss some sliced almonds or toasted pumpkin seeds on top before serving for a bit of texture and nuttiness.

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 and Prep Your Pan

I always start by placing my rimmed baking sheet in the oven while I preheat to 450℉. This trick is a little secret: heating the pan before adding the chicken and veggies helps everything cook faster and get a nice sear, locking in juices and flavors.

Step 2: Toss the Veggies

While the oven’s heating, toss your broccoli florets and sliced red onion in a bowl with a tablespoon of oil, salt, and pepper. Give them a good toss so every floret has some love. Setting them aside while you prep the chicken helps keep things moving smoothly.

Step 3: Mix the Spice Rub and Coat the Chicken

In a small bowl, I whisk together all the spices—the brown sugar, cumin, chili and chipotle powders, paprika, onion and garlic powders, salt, and pepper. Then I rub a teaspoon of oil over the chicken thighs and coat them evenly in that spice blend. This rub is where the magic starts.

Step 4: Arrange and Roast

Using an oven mitt, carefully pull out the hot baking sheet and spray it with cooking spray. Spread the veggies out in an even layer, leaving room for the chicken. Nestle those beautifully seasoned thighs right among the broccoli and onions. Slide the sheet pan back into the oven and bake for 15 minutes, then stir the veggies and keep baking until the chicken hits 165℉—about another 5 minutes.

Step 5: Make the Honey-Mustard Sauce

While the chicken and veggies roast, whisk together mayonnaise, Dijon mustard, honey, coconut aminos (or soy sauce), thyme, and garlic powder. A little salt and pepper finishes it off. I love how the sauce is creamy, tangy, and just a touch sweet—such a perfect finishing touch.

Step 6: Serve and Enjoy

Serve the juicy chicken thigh and roasted veggies with a generous drizzle or side of that honey-mustard sauce. Honestly, I find myself spooning extra sauce on everything—it’s addictive!

Top Tip

Over time, I've learned that the key to nailing this Sheet Pan Chicken Thighs with Broccoli Recipe is that hot baking sheet and the spice rub. These small things make all the difference in juicy chicken and perfectly caramelized vegetables.

Hot Pan Magic: Preheating your sheet pan makes the chicken sizzle the moment it hits the surface, locking in juices and creating delightful crust.
Don’t Overcrowd: Give the chicken and broccoli some breathing room on the pan to roast instead of steam.
Season Generously: The spice rub looks like a lot, but trust me—it’s what makes the flavors explode.
Taste the Sauce: Always taste your honey-mustard sauce and adjust the salt and honey balance to your preference before serving.

How to Serve Sheet Pan Chicken Thighs with Broccoli Recipe

sheet pan chicken thighs - Serving Suggestion

Garnishes

I love finishing this dish with a sprinkle of chopped fresh parsley or cilantro for a fresh, herbaceous note. Sometimes, a squeeze of fresh lemon over the top adds a bright contrast that just wakes everything up.

Side Dishes

This recipe is pretty much a one-pan meal, but if you want to add something extra, I often pair it with a simple quinoa salad or a side of roasted sweet potatoes to add an extra layer of comfort. Some crusty bread works great, too, to mop up leftover honey-mustard sauce.

Creative Ways to Present

For a weekend dinner party, I spread the chicken and broccoli over a large platter, drizzle the sauce artfully, and scatter toasted nuts or seeds on top. It makes the dinner feel a little more special without extra work.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 4 days. I like to keep the sauce separate until serving to preserve its fresh flavor and texture.

Freezing

I’ve frozen this dish a couple of times when I meal prep. Just freeze the chicken and veggies in a freezer-safe container, leaving the sauce out to add fresh later. Thaw overnight in the fridge before reheating.

Reheating

To keep the chicken from drying out, I reheat leftovers gently in the oven at 350℉ for about 10-15 minutes. The broccoli can get a little softer but still tastes great. Add fresh sauce once warm.

Frequently Asked Questions:

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

You can absolutely swap boneless thighs for bone-in if that’s what you have on hand. Just increase the bake time by about 10 minutes and check the internal temperature to ensure they reach 165℉. Bone-in thighs often retain more flavor but also take longer to cook.

What if I don’t have chipotle powder?

No worries! You can substitute with smoked paprika for a milder smoky flavor or add a small pinch of cayenne pepper for heat. The spice rub is flexible, so feel free to adjust based on what you have in your spice rack.

How do I know when the chicken is done?

Using an instant-read thermometer is your best bet—look for an internal temperature of 165℉ inside the thickest part of the thigh. The juices should run clear, and the exterior should look golden and slightly crispy.

Can I make the honey-mustard sauce ahead of time?

Yes! You can make the sauce up to 4 days in advance and store it in an airtight container in the fridge. Just give it a quick stir before serving as ingredients may separate or thicken over time.

Final Thoughts

I genuinely love sharing the Sheet Pan Chicken Thighs with Broccoli Recipe because it’s a real crowd-pleaser that feels fancy but is shockingly easy. Whether you’re cooking for yourself, family, or friends, this dish will make the whole process—prep, cook, cleanup—feel like a breeze. Give it a try next time you want a comforting, flavorful meal with minimal hassle; I promise you’ll come back to it again and again.