Description
This Sheet Pan Chicken Thighs with Broccoli recipe offers a flavorful and balanced weeknight dinner that comes together quickly using simple, wholesome ingredients. The chicken thighs are seasoned with a smoky chipotle rub and baked alongside tender-crisp broccoli and red onions. Served with a tangy honey-mustard sauce, this one-pan meal delivers satisfying taste and easy cleanup.
Ingredients
Scale
Main 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
Seasoning Rub
- 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
Honey-Mustard Sauce
- 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
Other
- Nonstick cooking spray
Instructions
- Preheat Oven and Prepare Baking Sheet: Place a large rimmed baking sheet in the oven and preheat the oven to 450℉ with the pan inside to ensure even cooking.
- Toss Vegetables: In a medium bowl, combine broccoli florets and sliced red onion. Drizzle with 1 tablespoon of oil, sprinkle with salt and pepper, and toss until evenly coated. Set aside.
- Make the Seasoning Rub: In a small bowl, mix together brown sugar, ground cumin, chili powder, paprika, onion powder, garlic powder, fine salt, black pepper, and chipotle powder.
- Season Chicken: Rub chicken thighs with the remaining 1 teaspoon of oil and evenly sprinkle the seasoning rub over all sides.
- Assemble on Hot Baking Sheet: Using oven mitts, carefully remove the heated baking sheet from the oven and spray with nonstick cooking spray. Spread the vegetables evenly on the sheet, leaving spaces for the chicken. Nestle the chicken thighs among the vegetables.
- Bake Chicken and Vegetables: Return the sheet pan to the oven and bake for 15 minutes. Then stir the vegetables gently and continue cooking for approximately 5 minutes more, or until the chicken reaches an internal temperature of 165℉ and is cooked through.
- Prepare Honey-Mustard Sauce: While the chicken is baking, whisk together mayonnaise, Dijon mustard, honey, coconut aminos, dried thyme, garlic powder, and a pinch of salt and pepper in a small bowl. Adjust seasoning to taste.
- Serve: Plate the chicken thighs with roasted broccoli and onions, and serve with the honey-mustard sauce. Store any leftover sauce in an airtight container in the refrigerator for up to 4 days.
Notes
- This recipe offers a quick and flavorful weeknight dinner using real-food ingredients and a simple sheet pan method.
- The chipotle powder adds a smoky heat; adjust or omit if you prefer less spice.
- For an egg-free sauce, substitute regular mayonnaise with vegan mayo or plain Greek yogurt.
- Preheating the baking sheet helps achieve even cooking and crispier vegetables.
- Use an instant-read thermometer to ensure chicken reaches safe internal temperature of 165℉ for perfect doneness.
- Leftover sauce keeps well for up to 4 days refrigerated; use it as a dip or dressing.
Nutrition
- Serving Size: 1/4 of the recipe with sauce
- Calories: 343 kcal
- Sugar: 8 g
- Sodium: 655 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 116 mg
