Sheet Pan Chicken Thighs with Broccoli and Honey-Mustard Sauce Recipe
A flavorful and easy sheet pan meal featuring perfectly seasoned boneless, skinless chicken thighs roasted alongside tender broccoli florets and red onion. This recipe comes together quickly with a smoky, slightly sweet spice rub and a tangy honey-mustard sauce, making it a perfect weeknight dinner that requires minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
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
Spice 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 Oven and Sheet Pan: Place a large rimmed baking sheet in the oven and preheat the oven to 450℉ with the pan inside. Preheating the baking sheet ensures even cooking of the chicken and vegetables.
- Prepare Vegetables: While the oven heats, combine broccoli florets and sliced red onion in a medium bowl. Drizzle with 1 tablespoon of avocado or olive oil, season with salt and black pepper, then toss to coat evenly. Set aside.
- Make the Spice Rub: In a small bowl, mix together brown sugar, ground cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder until well combined.
- Season the Chicken: Rub the chicken thighs with the remaining 1 teaspoon of oil to evenly coat. Then sprinkle the prepared spice rub all over the chicken thighs, making sure each piece is fully coated.
- Arrange on Hot Sheet Pan: Remove the preheated baking sheet from the oven using oven mitts. Spray it lightly with nonstick cooking spray. Spread the seasoned broccoli and onions in an even layer on the sheet, leaving spaces to nestle the chicken thighs among the vegetables.
- Bake: Return the sheet pan to the oven and bake for 15 minutes. After 15 minutes, stir the vegetables gently to promote even roasting. Continue baking for another 5 minutes or until the chicken thighs reach an internal temperature of 165℉ and the vegetables are tender and slightly charred.
- Prepare Honey-Mustard Sauce: While the chicken is baking, whisk together mayonnaise, Dijon mustard, honey, coconut aminos, dried thyme, garlic powder, salt, and black pepper in a small bowl. Adjust seasoning to taste.
- Serve: Plate the roasted chicken thighs and vegetables together with a generous dollop of the honey-mustard sauce. Store any leftover sauce in an airtight container in the refrigerator for up to 4 days.
Notes
- Preheating the baking sheet helps the chicken and vegetables cook evenly and develop better browning.
- You can substitute the broccoli with other sturdy vegetables like cauliflower or Brussels sprouts if desired.
- For an egg-free option, use vegan mayonnaise or plain Greek yogurt in the honey-mustard sauce.
- Use an instant-read thermometer to ensure the chicken is safely cooked to 165℉.
- Leftover sauce keeps well refrigerated for up to 4 days.
- You can adjust the chipotle powder amount to control the heat level in the seasoning rub.
