There’s something incredibly satisfying about a one-pan meal that’s bursting with flavor and comes together in a flash. This Sheet Pan Chicken Thighs with Broccoli Recipe is one of those gems — tender, juicy chicken and perfectly roasted broccoli all cooked on a single sheet pan for easy cleanup and maximum taste.

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 can’t tell you how many times this Sheet Pan Chicken Thighs with Broccoli Recipe has saved my weeknight dinners. It's quick, flavorful, and the chicken turns out perfectly juicy every single time. Plus, roasting everything together means you get those delicious caramelized bits on both chicken and veggies.

Effortless Cleanup: Using just one sheet pan means less mess in the kitchen — always a win!
Big Flavor: The chipotle spice rub paired with a tangy honey-mustard sauce really makes the dish pop.
Juicy Chicken Thighs: The bone-in, skinless thighs stay tender and juicy, even with a quick cook time.
Nutritious and Balanced: You get protein-packed chicken alongside fresh broccoli roasted to perfection.

Ingredients & Why They Work

Every ingredient in this Sheet Pan Chicken Thighs with Broccoli Recipe plays an important role in balancing flavor, texture, and nutrition. The combination of aromatic spices with fresh broccoli and juicy chicken thighs is simple, but the result is anything but.

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—they cook faster and are easy to eat, but bone-in works too if that's what you have.
Broccoli florets: Fresh, raw broccoli gets beautifully roasted right on the pan for great texture and flavor.
Red onion: Adds sweetness and a bit of sharpness to balance the spice rub.
Avocado or olive oil: Helps everything roast evenly and brings out that crispy charm.
Brown sugar & spices (cumin, chili powder, paprika, garlic, onion powder, chipotle powder): This combo is where the magic happens—sweet, smoky, and spicy layers that coat the chicken perfectly.
Mayonnaise: Creates a creamy base for the honey-mustard sauce, but you can also swap in Greek yogurt for a lighter twist.
Dijon mustard & honey: These add tanginess with just the right touch of sweetness in the sauce.
Coconut aminos or soy sauce: Adds umami and balances the sauce flavors.
Dried thyme and seasoning: Boost flavor complexity without overpowering the main ingredients.

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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 my favorite things about this Sheet Pan Chicken Thighs with Broccoli Recipe is how easy it is to tweak based on what you love or have on hand. Feel free to get creative and make it your own.

Spice it up: I sometimes add a pinch of cayenne or extra chipotle powder for a spicier kick that really wakes up the dish.
Swap the veggies: If broccoli isn’t your thing, green beans, cauliflower, or Brussels sprouts all roast beautifully alongside the chicken.
Make it dairy-free: Just use vegan mayo in the honey-mustard sauce to keep it creamy without dairy.
Add crunch: Toasted almonds or pumpkin seeds sprinkled on top before serving add a nice texture contrast.

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 the Pan and Prep the Veggies

The trick that always helps me get that perfect roast is preheating the baking sheet along with the oven at 450°F. This step helps both chicken and broccoli start cooking immediately when they hit the pan. While that’s happening, toss your broccoli and sliced red onion with a tablespoon of oil, salt, and pepper. Give them a good mix so every floret is coated—this ensures crispy, delicious veggies.

Step 2: Season the Chicken Thighs

Next up, I rub the chicken thighs with the remaining teaspoon of oil, then coat them evenly with the brown sugar and spice mixture. This rub creates a beautiful caramelized crust that's both smoky and sweet. Don’t rush this part—getting every bit covered means more flavor in every bite!

Step 3: Arrange and Roast

When your pan is sizzling hot, carefully take it out and spray it with cooking spray. Spread the veggies evenly over the pan, leaving some room for the chicken thighs. I like to nestle the chicken right among the broccoli and onions so all the flavors mingle. Bake the pan for 15 minutes, then stir the veggies gently. Continue cooking for about 5 more minutes until the chicken reaches 165°F on a meat thermometer.

Step 4: Whip Up the Honey-Mustard Sauce

While everything roasts, mix together the mayonnaise, Dijon mustard, honey, coconut aminos, thyme, garlic powder, salt, and pepper. This sauce ties the whole dish together with creaminess and a tangy-sweet finish. I always taste and adjust the honey or salt slightly at the end so it’s just right.

Step 5: Serve and Enjoy!

Spoon the sauce over your hot chicken and broccoli and dig in. The sauce keeps well too, so I save the leftovers for quick lunches during the week.

Top Tip

I've made this Sheet Pan Chicken Thighs with Broccoli Recipe dozens of times, and these tips have saved me from common pitfalls. Keeping these in mind will help you get restaurant-quality results at home.

Preheat the baking sheet: It’s a simple step, but it guarantees a better sear on the chicken and nicely roasted veggies without sogginess.
Don’t overcrowd the pan: Give your chicken and broccoli room to breathe so everything crisps up rather than steams.
Use a meat thermometer: Chicken thighs can be tricky—check for 165°F to avoid drying them out while making sure they’re safe to eat.
Stir the veggies halfway: This keeps the broccoli from burning and promotes even roasting on all sides.

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 over the top just before serving. The brightness really balances the richness of the sauce and adds a fresh pop of color.

Side Dishes

This dish is hearty on its own, but my go-to sides include a simple quinoa salad or garlic mashed potatoes. Sometimes, I’ll even add crusty bread to mop up that luscious honey-mustard sauce — super satisfying!

Creative Ways to Present

For a special occasion, I’ve served this recipe plated on a long wooden board with extra sauce in small bowls for guests to dip. It’s also fun to serve over a bed of herbed rice or with a side of roasted sweet potatoes for an autumn twist.

Make Ahead and Storage

Storing Leftovers

I like to store leftover chicken and broccoli in airtight containers in the fridge, and they keep well for about 3 to 4 days. Keeping the sauce separate helps maintain the best texture when reheating.

Freezing

This recipe freezes well if you want to make extra. Pop cooled leftovers into freezer-safe containers and use within 2-3 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To keep everything juicy, I reheat in a 350°F oven until warmed through, about 10-15 minutes. If you’re in a hurry, the microwave works too—cover loosely to prevent drying out. Add fresh sauce after reheating to revive the flavors.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

You can absolutely swap chicken thighs for breasts, but keep in mind that breasts cook a little faster and can dry out more easily. Adjust your cooking time and check temperature frequently to avoid overcooking.

What’s the best way to get crispy broccoli in this sheet pan recipe?

Make sure to toss the broccoli florets with enough oil and spread them out in a single layer on the hot baking sheet. Stir the vegetables halfway through cooking, and don’t overcrowd the pan so they have room to roast rather than steam.

Is there a dairy-free option for the honey-mustard sauce?

Yes! To keep the sauce dairy-free, simply use vegan mayonnaise instead of regular mayo. The rest of the sauce ingredients remain the same and taste just as delicious.

Can I prepare this recipe ahead of time?

You can prep the broccoli, onion, and spice rub a day ahead and store them separately in the fridge. I recommend seasoning the chicken just before roasting for the best texture, but everything else is very make-ahead friendly.

Final Thoughts

This Sheet Pan Chicken Thighs with Broccoli Recipe has become a staple in my kitchen for a reason — it's easy, flavorful, and feels like a little win at the end of a busy day. I hope you enjoy making it as much as I do, and that it brings a bit of warmth and delicious simplicity to your dinner table. Give it a try and let me know how it turns out!