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; Nonstick cooking spray; 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

There’s something incredibly satisfying about a one-pan meal that hits all the right notes — juicy chicken, perfectly roasted broccoli, and a sauce that ties it all together. That’s exactly what you get with this Sheet Pan Chicken Thighs with Broccoli Recipe. Let's dig into why this simple dish has become my go-to for busy weeknights.

A white round plate holds three main layers of food arranged side by side. On the left, there is a green layer of roasted broccoli with slightly dark charred edges mixed with pieces of purple onion. In the middle, a golden-brown grilled chicken piece with visible grill marks is topped with thin drizzles of light beige sauce and small green herb leaves scattered on top. On the right, a portion of bright orange mashed sweet potatoes shows creamy texture with some light sauce drizzled over it as well. The plate sits on a light gray cloth on a white marbled surface with a gold fork and knife resting diagonally on the bottom right. In the top right corner, there is a white bowl filled with a creamy beige soup. 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’m a huge fan of recipes that save time without sacrificing flavor, and this one nails it. From the bold chipotle-spiced chicken to the caramelized broccoli and onions, everything cooks beautifully together on one pan. Plus, that honey-mustard sauce? Game changer.

Easy Cleanup: Cooking everything on a single sheet pan means you spend less time doing dishes and more time enjoying your meal.
Flavor Packed: The spice rub brings smoky warmth, while the honey-mustard sauce adds just the right touch of sweet tang.
Balanced & Nutritious: With chicken thighs for protein and broccoli for fiber and vitamins, it’s a well-rounded dinner you can feel good about.
Flexible & Customizable: You can easily swap vegetables or adjust spices to suit your taste or what you have on hand.

Ingredients & Why They Work

Every ingredient in this sheet pan chicken thighs with broccoli recipe has a role in creating that perfect dinner balance. The combination of spices, fresh produce, and a simple sauce works together to deliver big flavors without fuss.

Flat lay of fresh boneless skinless chicken thighs, bright green broccoli florets, thin slices of medium red onion, a few sprigs of dried thyme, a small mound of light brown sugar, small white ceramic bowls each containing ground cumin, chili powder, paprika, onion powder, garlic powder, fine salt, black pepper, chipotle powder, a small white bowl with golden avocado oil, a small white bowl with smooth mayonnaise, a small white bowl of bright yellow Dijon mustard, a small white bowl of clear amber honey, a small white bowl of dark coconut aminos, all arranged symmetrically 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

Chicken Thighs: I prefer boneless, skinless thighs here because they stay juicy and cook evenly, plus they absorb all that spice rub beautifully.
Broccoli Florets: Fresh is best for roasting – they caramelize nicely which adds a subtle sweetness that contrasts the smoky chicken.
Red Onion: Slices add a lovely mild sharpness that mellows out when roasted.
Avocado or Olive Oil: Helps everything crisp up and carry the spices.
Spice Rub (Brown Sugar, Cumin, Chili Powder, Paprika, Onion & Garlic Powders, Chipotle Powder): This blend is the heart of the dish, balancing sweetness, smokiness, and heat.
Mayonnaise & Dijon Mustard: For the creamy honey-mustard sauce that brightens the plate and complements the roasted flavors.
Honey & Coconut Aminos: Adds sweetness and umami to the sauce, with a nice depth from the coconut aminos.
Dried Thyme: A subtle herbaceous note that lifts the sauce.

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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

One of the reasons I love this sheet pan chicken thighs with broccoli recipe is how easy it is to personalize. I often tweak the spice level or swap in different veggies depending on what’s in the fridge.

Variation: Sometimes, I add sweet potatoes or bell peppers for added color and a hint of sweetness — it transforms the dish without any extra work.
Swap the Sauce: I’ve also swapped the honey-mustard sauce for a garlic yogurt sauce to keep it light and tangy, especially in warmer months.
Spice Adjustments: If you’re sensitive to heat, reduce or omit the chipotle powder — the dish still tastes fantastic with just the paprika and cumin.
Make it Paleo or Keto: Using avocado oil and ensuring your mayo is compliant helps keep it aligned with those diets.

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

The image shows a black metal tray filled with four pieces of cooked chicken, each with a golden brown, slightly shiny skin that looks tender. Surrounding the chicken pieces are many bright green broccoli florets that appear fresh and crisp. Thin slices of purple-red onion are spread evenly around the tray, adding a pop of color and texture between the green broccoli and brown chicken. The tray sits on a white marble surface, enhancing the fresh and clean look of the dish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Pan for Even Cooking

One trick I swear by is preheating the baking sheet itself. Place the metal pan in your oven and let it get hot as the oven reaches 450℉. This helps the chicken sear immediately when it hits the pan, locking in juices, and the veggies start roasting right away without steaming.

Step 2: Toss the Broccoli and Onion in Oil, Salt, and Pepper

While the oven does its thing, I mix the broccoli florets and sliced red onion in a bowl with a tablespoon of avocado or olive oil. Just a sprinkle of salt and pepper here goes a long way—don’t skip it. Toss until coated and set aside while you prepare the chicken.

Step 3: Mix and Rub on the Flavorful Spice Blend

I combine brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and a pinch of chipotle powder in a small bowl. Then, I rub this spice mixture all over the chicken thighs, making sure they’re fully coated for maximum flavor.

Step 4: Arrange and Roast Everything on the Hot Sheet Pan

Use an oven mitt to grab the hot pan and lightly spray it with nonstick cooking spray. Spread the veggies evenly on one side, leaving space to nestle the spiced chicken thighs on the other side. Pop it back into the oven and roast for 15 minutes.

Step 5: Stir Veggies and Finish Cooking

After 15 minutes, stir the broccoli and onions to ensure even roasting. Roast for another 5 minutes or so until the chicken reaches an internal temperature of 165℉. This timing might vary depending on your oven, but using a thermometer takes the guesswork out.

Step 6: Whip Up the Honey-Mustard Sauce

While the chicken cooks, I mix mayonnaise, Dijon mustard, honey, coconut aminos, thyme, garlic powder, and a pinch of salt and black pepper in a small bowl. Taste and adjust seasoning—this sauce makes the whole dish pop and adds just the right touch of creamy sweetness.

Top Tip

From countless attempts perfecting this sheet pan chicken thighs with broccoli recipe, these tips made all the difference for me. I want to save you time and frustration with what I learned along the way.

Preheat the Pan: A hot baking sheet gives you that golden crust and prevents soggy chicken and veggies.
Pat Chicken Dry: Before seasoning, drying the chicken thighs with a paper towel helps the rub stick and creates better browning.
Use a Thermometer: Checking the temperature ensures juicy chicken without overcooking — no more guesswork!
Don’t Overcrowd: Give the chicken and veggies space on the pan for proper roasting instead of steaming.

How to Serve Sheet Pan Chicken Thighs with Broccoli Recipe

sheet pan chicken thighs - Serving Suggestion

Garnishes

I love adding a sprinkle of freshly chopped parsley or a few shreds of parmesan cheese right before serving. It adds freshness and a subtle bite that complements the richness of the chicken and sauce.

Side Dishes

This recipe stands beautifully on its own, but I often pair it with a side of quinoa or some crusty bread to soak up that honey-mustard sauce. Mashed cauliflower works similarly well if you want something lighter.

Creative Ways to Present

For a dinner party, I like to plate the chicken atop a bed of herbed couscous with the roasted broccoli fanned out on the side, drizzling extra sauce over everything. It looks elegant but is so easy to pull off.

Make Ahead and Storage

Storing Leftovers

I place leftovers in an airtight container and refrigerate them for up to 4 days. The chicken stays juicy, and the broccoli keeps a nice texture — just avoid soggy storage by ensuring it cools before sealing.

Freezing

I’ve frozen this dish successfully by wrapping portions tightly in plastic wrap and storing in freezer bags. When thawed overnight in the fridge and reheated, the flavors still shine through nicely, though the broccoli softens a bit.

Reheating

Reheat leftovers in a hot oven or toaster oven around 350℉ until warmed through to preserve texture, rather than microwaving, which can make the broccoli soggy and the chicken rubbery.

Frequently Asked Questions:

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

You can use bone-in chicken thighs, but keep in mind they will take longer to cook—usually about 10 minutes extra. Also, the skin crisps up nicely if left on, adding extra texture and flavor. Just make sure the internal temperature reaches 165℉.

What if I don’t have chipotle powder?

If you don’t have chipotle powder, you can substitute smoked paprika for a similar smoky flavor without the heat, or omit it altogether for a milder dish. The other spices will still give great flavor.

Can I use frozen broccoli?

I recommend using fresh broccoli for roasting because frozen broccoli tends to release water and can become mushy. However, if using frozen, make sure to thaw and pat it very dry before roasting to help with caramelization.

Is this recipe suitable for meal prep?

Absolutely! This sheet pan chicken thighs with broccoli recipe is perfect for meal prepping. The leftovers store well in the fridge and can be reheated easily for quick lunches or dinners during the week.

Final Thoughts

I’ve made this Sheet Pan Chicken Thighs with Broccoli Recipe countless times, and it always delivers that comfort food feeling without the fuss. It’s a meal you can trust to impress your family or friends any night of the week — and the leftovers only get better! I hope you enjoy making and sharing it as much as I do.