Description
This Sheet Pan Chicken Thighs with Broccoli recipe offers a quick, flavorful, and nutritious meal perfect for busy weeknights. Juicy boneless, skinless chicken thighs are seasoned with a smoky, slightly spicy rub and roasted alongside tender broccoli and red onions for a complete one-pan dinner. A honey-mustard sauce adds a creamy, tangy finish that complements the savory roasted flavors.
Ingredients
Chicken and Vegetables
- 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
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
Instructions
- Preheat and prepare pan: Place a large rimmed baking sheet in the oven and preheat to 450℉ with the pan inside. Preheating the sheet pan ensures even cooking of the ingredients.
- Toss vegetables: In a medium bowl, combine broccoli florets and sliced red onion. Drizzle with 1 tablespoon oil, season with salt and pepper, and toss to coat evenly. Set aside.
- Make the seasoning rub: In a small bowl, mix together brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder to create a flavorful rub.
- Season chicken: Rub chicken thighs with the remaining 1 teaspoon oil. Sprinkle the seasoning rub evenly over the chicken, coating all sides.
- Arrange on hot pan: Using oven mitts, carefully remove the preheated baking sheet from the oven. Spray it with nonstick cooking spray. Spread the coated vegetables in an even layer on the sheet, leaving space to nestle the chicken thighs among the vegetables.
- Roast: Return the sheet pan to the oven and bake for 15 minutes. Then stir the vegetables gently and continue roasting for about 5 more minutes, or until the chicken reaches an internal temperature of 165℉ and the vegetables are tender.
- Prepare honey-mustard sauce: While the chicken roasts, whisk together mayonnaise, Dijon mustard, honey, coconut aminos, dried thyme, garlic powder, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Serve: Plate the roasted chicken thighs with the broccoli and onion, and drizzle or serve alongside the honey-mustard sauce. Store any leftover sauce in an airtight container in the refrigerator for up to 4 days.
Notes
- For an egg-free honey-mustard sauce, use vegan mayonnaise or plain Greek yogurt as a substitute.
- Adjust the spice level by omitting or reducing the chipotle powder if you prefer less heat.
- Use an instant-read thermometer to ensure chicken is cooked safely to 165℉.
- This meal is easily doubled or tripled for larger gatherings using a bigger sheet pan or two pans.
- If you don’t have coconut aminos, low-sodium soy sauce is a suitable substitute.
- Ensure the baking sheet is rimmed to prevent juices from spilling during roasting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
