When dinner needs to be quick, comforting, and full of flavor — this Sheet Pan Chicken Thighs with Broccoli hits the sweet spot. You’ve got juicy chicken thighs coated in a smoky spice rub, crisp-tender broccoli, caramelized red onions, and a dreamy drizzle of honey mustard sauce. Everything cooks on one pan, making cleanup a breeze.
This is the kind of weeknight meal that makes you feel like you’ve got it all together, even if your day was anything but. It’s satisfying, healthy, and comes together in 30 minutes flat.
Why You’ll Love This Recipe
You only need a handful of real ingredients — most of them pantry staples — and just one pan to make it all happen. The chipotle spice mix adds warmth without overpowering heat, and the honey mustard sauce is the perfect creamy, tangy finish.
Plus, it’s flexible. Use chicken breast if that’s what you have. Swap in cauliflower or green beans. Skip the sauce if you’re short on time (though I don’t recommend it — it’s that good).
Ingredients You’ll Need
For the Sheet Pan:
- Boneless, skinless chicken thighs – Juicy, flavorful, and quick-cooking. Breasts work too — just adjust for thickness.
- Broccoli florets – Fresh or pre-chopped for a shortcut.
- Red onion – Adds color and a mellow sweetness as it roasts.
- Avocado oil or olive oil – High heat-friendly and perfect for roasting.
- Brown sugar – Just a pinch to balance out the smoky heat.
- Chipotle spice rub: Ground cumin, chili powder, paprika, onion powder, garlic powder, chipotle powder, salt, black pepper.
For the Honey Mustard Sauce:
- Mayonnaise – Avocado oil-based or your favorite kind.
- Dijon mustard
- Honey
- Coconut aminos or low-sodium soy sauce
- Dried thyme, garlic powder, salt, and pepper
How to Make It
Prep the Sheet Pan:
Place your sheet pan in the oven and preheat it to 450°F. Starting with a hot pan helps everything crisp beautifully. While that’s happening, toss the broccoli and onion with oil in a bowl.
Season the Chicken:
Rub chicken thighs with oil, then coat generously with your spice mix. Set aside while the oven finishes preheating.
Roast:
Carefully remove the hot pan from the oven and spray it with nonstick spray. Spread out the broccoli and onion, then nestle the chicken thighs between them. Roast for 15 minutes, stir the veggies, then roast another 5–10 minutes, until the chicken is cooked through and golden.
Make the Sauce:
While everything roasts, whisk together the honey mustard ingredients in a bowl. Taste and adjust salt and pepper to your liking.
Serve:
Plate the chicken and vegetables, and drizzle generously with the sauce. A side of mashed sweet potatoes or cauliflower mash makes it even more comforting.
Meal Prep Tips
- Make-ahead shortcut: Chop the veggies, mix the spice rub, and prep the sauce a day or two in advance. Keep everything separate in the fridge.
- Full meal prep: Cook everything, cool completely, and store in divided meal prep containers. Store the sauce separately. Reheat and drizzle when ready to eat.
Storage Instructions
- Fridge: Store chicken, veggies, and sauce in separate airtight containers for up to 3 days.
- Reheat: Microwave in short bursts until warmed through, then drizzle with the sauce before serving.
- Freezer: This one isn’t ideal for freezing due to the texture of the roasted veggies and the mayo-based sauce.
Recipe FAQs
Can I use frozen broccoli?
Yes, but be sure to thaw and dry it thoroughly so it roasts instead of steaming.
Can I swap the chicken thighs for breasts?
Absolutely. Just make sure to adjust the cooking time depending on the size and thickness.
Is the honey mustard sauce spicy?
Nope! It’s creamy and slightly sweet with a little zing from the Dijon. If you want heat, add a pinch of chipotle powder or chili flakes.
Is this dish kid-friendly?
Very! The spices are warm but not too spicy, and the honey mustard sauce tends to win over picky eaters.
Can I leave out the sugar?
Yes — it helps round out the spice, but the dish still works without it if you prefer a lower sugar version.
Final Thoughts
This sheet pan chipotle chicken thighs recipe is one of those back-pocket meals I return to again and again. It’s unfussy, nourishing, and full of bold flavor. It checks all the boxes for a wholesome, low-stress dinner that tastes like way more effort than it actually took.
Sheet Pan Chicken Thighs with Broccoli
When dinner needs to be quick, comforting, and full of flavor — this Sheet Pan Chicken Thighs with Broccoli hits the sweet spot.
Ingredients
- 4 boneless, skinless chicken thighs (about 1¼ lbs), patted dry
- 1 (12-ounce) bag raw broccoli florets (6 to 7 cups)
- 1 tablespoon + 1 teaspoon avocado oil or olive oil, divided
- 2 teaspoons brown sugar
- ½ medium red onion, sliced (about 1 cup)
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon fine salt
- ½ teaspoon ground cumin
- ⅛ teaspoon black pepper
- ⅛ teaspoon chipotle powder
- Nonstick cooking spray
- 3 tablespoons mayonnaise (or use vegan mayo or plain Greek yogurt for an egg-free option)
- 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
Instructions
- Slide a rimmed baking sheet into the oven and preheat it to 450°F. Starting with a hot pan helps everything cook more evenly and get those delicious browned edges.
- While the oven heats, toss the broccoli florets and sliced red onion in a bowl with a tablespoon of oil, plus a little salt and pepper. Set that aside.
- In a small bowl, mix together the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, pepper, and chipotle powder to make your spice rub.
- Rub the chicken thighs with the remaining teaspoon of oil, then coat them all over with the spice blend.
- Once the oven’s hot, use oven mitts to carefully remove the sheet pan. Spray it with a bit of cooking spray, then spread the seasoned veggies across the pan, leaving space for the chicken. Nestle the thighs right into the pan between the broccoli and onion.
- Bake for 15 minutes. Then give the veggies a quick toss and continue baking for another 5 minutes or until the chicken reaches 165°F inside.
- While that’s roasting, stir together the honey mustard sauce ingredients in a small bowl. Taste and adjust the seasoning if you like.
- Serve the chicken and veggies with a spoonful of the sauce on the side or drizzled right on top. Leftover sauce can be stored in the fridge for up to four days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 341Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 17gCholesterol 141mgSodium 827mgCarbohydrates 11gFiber 1gSugar 8gProtein 28g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.