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); ½ medium red onion, sliced (1 cup); 1 tablespoon + 1 teaspoon avocado oil or olive oil, divided; 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; 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; Nonstick cooking spray

There’s something so satisfying about tossing everything on one pan and popping it in the oven. This Sheet Pan Chicken Thighs with Broccoli Recipe is exactly that kind of dinner — juicy, flavorful chicken thighs paired with crisp-tender broccoli all baked together with a smoky, slightly sweet spice rub and a tangy honey-mustard sauce. It’s easy, comforting, and perfect for busy weeknights.

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

What makes this Sheet Pan Chicken Thighs with Broccoli Recipe a weekly favorite around my kitchen is how effortlessly delicious it is. It’s a classic case of minimal effort, maximum flavor — exactly what I want after a long day.

One-Pan Wonder: Everything cooks on a single sheet pan, meaning fewer dishes and stress.
Flavor Bomb: The chipotle-spice rub combined with a honey-mustard sauce adds a nice balance of smoky heat and sweetness.
Versatile Veggies: Broccoli stays crisp but tender and pairs perfectly with the savory chicken.
Quick to Prepare: From start to finish in about 30 minutes, it’s a lifesaver for busy nights or last-minute dinners.

Ingredients & Why They Work

The ingredient list for this Sheet Pan Chicken Thighs with Broccoli Recipe is simple but thoughtfully put together to create a harmony of textures and flavors. The spice rub packs a punch, while the sauce ties it all together with creamy tang and sweet notes.

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 stay juicy during cooking and absorb the spice rub beautifully. I prefer thighs over breasts for that richer flavor.
Broccoli florets: Using fresh broccoli ensures that nice crunch contrasts the tender chicken; plus, it roasts nicely right on the sheet pan.
Red onion: Adds a subtle sweetness and a bit of sharp flavor that rounds out the dish.
Avocado or olive oil: Helps everything roast evenly and locks in moisture.
Brown sugar and spices (cumin, chili powder, paprika, garlic and onion powders, chipotle powder, salt & pepper): These create that addictive smoky-sweet rub you’ll find yourself craving.
Mayonnaise, Dijon mustard, honey, coconut aminos, thyme: These combine for a luscious honey-mustard sauce that livens up each bite.

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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 Sheet Pan Chicken Thighs with Broccoli Recipe is a blank canvas, so you can easily tailor it to your tastes or what’s in your pantry. I love swapping out the broccoli for asparagus or adding some cherry tomatoes for a pop of color and acidity.

Spice it up: Once, I added smoked paprika and a pinch of cayenne to the rub for an extra spicy kick, and it was a hit with my spice-loving friends.
Make it dairy-free: Using vegan mayo or plain Greek yogurt in the sauce works beautifully if you're looking to avoid eggs.
Seasonal switch-up: Feel free to roast Brussels sprouts, cauliflower, or even sweet potato cubes instead of broccoli for a seasonal twist.

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 with Your Baking Sheet Inside

Start by placing a rimmed baking sheet in your oven and preheat it to 450℉. This little trick of heating the pan beforehand is a game changer — it helps everything cook evenly and crisps up the broccoli and chicken bottom just right. Be sure to use an oven mitt when removing the hot sheet later!

Step 2: Toss the Veggies with Oil and Seasoning

While the oven warms up, toss your broccoli florets and sliced red onion in 1 tablespoon of avocado or olive oil. Season with salt and pepper, then set aside. This lets the veggies soak up the oil and seasoning so they roast perfectly without drying out.

Step 3: Mix the Spicy-Sweet Rub and Coat the Chicken

Whisk together the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder. Rub your chicken thighs with the remaining teaspoon of oil, then sprinkle and pat the spice rub all over them. This rub is where the magic happens, giving the chicken that irresistible flavor.

Step 4: Arrange on the Hot Sheet Pan and Bake

Carefully pull the hot baking sheet from the oven and spray it with nonstick cooking spray. Arrange the broccoli and onions in an even layer, leaving some room to nestle the chicken thighs among the vegetables. This close proximity helps flavors mingle but also prevents overcrowding for nice roasting.

Pop the pan back into the oven and roast for 15 minutes. Then stir the veggies gently and continue baking for about 5 more minutes, or until your chicken reaches an internal temperature of 165℉. Keep an eye on the broccoli; it should be vibrant green with a bit of char without becoming mushy.

Step 5: Whip Up the Honey-Mustard Sauce

While everything is roasting, mix together mayonnaise, Dijon mustard, honey, coconut aminos, dried thyme, garlic powder, and a pinch of salt and pepper. The sauce is creamy, a little sweet, and tangy — it pairs perfectly with the smoky chicken and veggies. Taste and adjust seasoning to your liking.

Step 6: Serve and Enjoy

Serve the chicken and broccoli straight from the sheet pan topped or dipped in the honey-mustard sauce. This meal is best fresh, but it reheats well too — you'll love how the flavors deepen over time.

Top Tip

From my experience roasting chicken and veggies together, using a hot preheated baking sheet really ups the flavor and texture. It prevents the chicken from sticking and helps the broccoli crisp up instead of steaming. Here's what I've learned to get this recipe spot on every time:

Preheat the Baking Sheet: Placing the baking sheet in the oven while it heats gives the chicken and broccoli an instant sear when they hit the pan, locking in juices.
Don’t Overcrowd: Spread out the veggies and chicken so air can circulate—this keeps everything roasting instead of steaming.
Check Internal Temp: I always use an instant-read thermometer to avoid undercooked chicken — 165℉ is the safe zone.
Toss Veggies Midway: Stirring the broccoli after 15 minutes helps it cook evenly and prevents burning on one side.

How to Serve Sheet Pan Chicken Thighs with Broccoli Recipe

sheet pan chicken thighs - Serving Suggestion

Garnishes

I love sprinkling chopped fresh parsley or a squeeze of lemon juice over this dish to brighten it up just before serving. It adds a fresh herbal note that contrasts nicely with the smoky spices.

Side Dishes

Though this recipe is a meal on its own, I like serving it alongside some creamy mashed potatoes or a simple quinoa salad if I want to stretch it out or add extra veggies.

Creative Ways to Present

For dinner parties, plating the chicken sliced over a bed of roasted broccoli with a drizzle of the honey-mustard sauce and a garnish of toasted almonds makes a lovely presentation. Adding a side of crusty bread can elevate it even more.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and broccoli in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making the next day's lunch even better.

Freezing

This dish freezes quite well! I portion it out into freezer-safe containers and defrost overnight in the fridge before reheating. The texture of broccoli softens a bit after freezing, but the chicken stays tender.

Reheating

To reheat, I pop the leftovers in a 350℉ oven for about 10-15 minutes — that keeps the chicken juicy and the broccoli from getting soggy. Microwaving works too but can sometimes make the veggies mushy.

Frequently Asked Questions:

Can I use bone-in chicken thighs instead of boneless?

Yes, you can, but bone-in thighs may require a slightly longer cooking time (about 5-10 minutes more). Make sure the internal temperature reaches 165℉. Also, the skin crisps up nicely if you leave it on during roasting.

What can I substitute for coconut aminos in the sauce?

You can substitute low-sodium soy sauce or tamari for coconut aminos if you prefer. Both add that umami depth to the sauce, just adjust the quantity for saltiness to suit your taste.

Is this recipe gluten-free?

Yes! This Sheet Pan Chicken Thighs with Broccoli Recipe is gluten-free as long as you use gluten-free soy sauce or coconut aminos. It’s naturally free from gluten-containing grains.

Can I use frozen broccoli for this recipe?

While fresh broccoli yields the best texture and flavor here, you can use frozen broccoli florets if you thaw and pat them dry well before roasting to avoid sogginess. Keep in mind they may cook faster and can get softer.

Final Thoughts

This Sheet Pan Chicken Thighs with Broccoli Recipe combines ease, satisfaction, and incredible flavor into one simple pan. I’ve made it countless times for quick dinners and it never disappoints. Give it a try—you’ll find it’s the kind of recipe that feels special without all the fuss, perfect for sharing with friends or family any night of the week.