Sheet Pan Chicken Thighs with Broccoli and Honey-Mustard Sauce Recipe

If you’re looking for a dinner that’s simple, colorful, and bursting with flavor, trust me, this Sheet Pan Chicken Thighs with Broccoli and Honey-Mustard Sauce Recipe is going to become your new favorite. It’s one of those meals that feels like you put a lot of effort into it but actually comes together so easily—you just throw everything on one pan, bake, and let the oven do its magic. I absolutely love how the chicken turns out juicy and perfectly spiced, with the broccoli roasting up crisp-tender and coated in a sweet and tangy honey-mustard glaze. Keep reading—I’m sharing all my tips so you nail it right the first time.

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Ingredients You’ll Need

Before you dive in, it’s worth noting how each of these ingredients plays a role—the chicken thighs stay juicy due to their higher fat content, while broccoli adds freshness and crunch. And the honey-mustard sauce? It’s the little finishing touch that pulls everything together beautifully.

• Boneless, skinless chicken thighs: I prefer thighs over breasts here because they’re more forgiving and stay juicy even at high heat.
• Broccoli florets: Fresh is best! The florets roast up nicely keeping a little bite.
• Red onion: Adds a subtle sweetness and caramelizes perfectly with roasting.
• Avocado or olive oil: Helps everything roast evenly and enhances flavor.
• Brown sugar: Balances the spices with a gentle sweetness.
• Ground cumin, chili powder, paprika: These warm spices give the chicken a smoky depth.
• Onion and garlic powder, black pepper, chipotle powder: Offer extra layers of savory flavor and a hint of heat.
• Mayonnaise, Dijon mustard, honey: The base of the honey-mustard sauce – creamy, tangy, and sweet all at once.
• Coconut aminos or soy sauce: Adds a slight umami kick in the sauce.
• Dried thyme: A subtle herbal note that brightens the sauce.

Variations

I love making this recipe my own by swapping or adding veggies based on what’s in season or what I have on hand. Feel free to experiment—you’ll find that it’s a versatile baseline for tons of variations.

• Veggie Swap: Sometimes I swap broccoli for Brussels sprouts or add sweet potatoes for a heartier, sweeter touch.
• Heat It Up: Add a pinch more chipotle powder or a drizzle of hot sauce if you like things spicy—my family loves it with an extra kick.
• Dairy-Free Sauce: Using vegan mayo keeps the honey-mustard sauce creamy without eggs, perfect for friends with allergies.
• Herb Boost: Fresh herbs like parsley or cilantro sprinkled on top just before serving brighten the flavors and add a fresh pop.

How to Make Sheet Pan Chicken Thighs with Broccoli and Honey-Mustard Sauce Recipe

Step 1: Preheat Your Oven and Prepare the Pan

The trick I discovered that makes this recipe foolproof is preheating the baking sheet in the oven before adding the ingredients. This ensures the chicken sears slightly right away and everything cooks evenly. So, pop your rimmed sheet pan in the oven and set it to 450°F—then start prepping the veggies and chicken while the pan heats up.

Step 2: Season the Broccoli and Onion

While the oven preheats, toss the broccoli florets and sliced red onion in a medium bowl with a tablespoon of oil, plus a pinch of salt and pepper. This simple seasoning helps brown the veggies and brings out their natural sweetness. Set them aside until you’re ready to arrange everything on the hot baking sheet.

Step 3: Mix Up the Spice Rub and Coat the Chicken

In a small bowl, whisk together the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder. Rub the chicken thighs with the remaining teaspoon of oil, then generously coat them all over with this aromatic spice mix. I like to really massage the rub into the chicken so every bite is packed with flavor.

Step 4: Arrange and Roast Everything Together

Using oven mitts, carefully pull out the hot sheet pan and spray it lightly with cooking spray to keep everything from sticking. Spread your seasoned broccoli and onions evenly on one side of the pan, leaving space for the chicken thighs nestled among the veggies. Pop the pan back in the oven to roast for 15 minutes. Then, give the veggies a stir to promote even browning and continue cooking for about 5 more minutes, or until the chicken hits an internal temperature of 165°F. The smell around your kitchen? Absolutely irresistible.

Step 5: Whip Up the Honey-Mustard Sauce

While your chicken roasts, this is the perfect time to mix the honey-mustard sauce. Combine mayonnaise, Dijon mustard, honey, coconut aminos (or soy sauce), dried thyme, garlic powder, and a pinch of salt and pepper in a small bowl. Taste and tweak as needed—you want a nice balance of tangy, sweet, and savory. This sauce adds just the right finishing touch when you’re serving.

Step 6: Serve and Enjoy

Once the chicken is cooked and the veggies are tender, plate everything up and drizzle or dollop that luscious honey-mustard sauce on top. The contrast of textures and tastes—from smoky chicken to sweet, tangy sauce with crisp roasted broccoli—is what makes this meal so memorable.

How to Serve Sheet Pan Chicken Thighs with Broccoli and Honey-Mustard Sauce Recipe

Garnishes

I love finishing this dish with a sprinkle of chopped fresh parsley or a few thin lemon slices on the side—they add a fresh brightness that cuts through the richness. Sometimes, a little sprinkle of toasted sesame seeds adds a fun crunch, too. These small touches elevate the dish and make it feel a bit special without complicating things.

Side Dishes

This sheet pan chicken with broccoli and honey-mustard sauce is wonderful on its own, but if you want some extras, I suggest a simple quinoa salad or garlic butter rice. Roasted baby potatoes or warm crusty bread are also great if you want to soak up any extra sauce. Honestly, it’s versatile enough that you can switch the sides based on your mood or pantry stash.

Creative Ways to Present

For a fun twist on presentation, I sometimes serve this on a large wooden cutting board family-style, letting everyone dig in. For a special occasion, plating with microgreens and adding a drizzle of extra honey-mustard sauce around the plate gives it that restaurant feel. A handful of pickled red onions on the side also make a bright, tangy pairing that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for about 3-4 days. I usually separate the sauce in its own little dish to keep it fresh and dollop it on after reheating. The chicken stays moist and the broccoli maintains a nice texture if you reheat carefully.

Freezing

I’ve frozen this dish a couple of times—just make sure to cool it completely first and store in a freezer-safe container. Thaw overnight in the fridge before reheating. The texture of the broccoli softens a bit after freezing, so if you like it crisp, fresh broccoli is best.

Reheating

To reheat, I prefer using the oven or toaster oven at 350°F for about 10-15 minutes to keep the chicken skin a bit crisp. The microwave works in a pinch, but it can make the broccoli a touch soggy. Adding fresh sauce after reheating perks everything right back up.

FAQs

Final Thoughts

This Sheet Pan Chicken Thighs with Broccoli and Honey-Mustard Sauce Recipe holds a special place in my weeknight rotation because it’s the perfect mix of fuss-free and flavorful. Every time I make it, my family goes crazy—and honestly, I appreciate how little effort it takes for such a satisfying dinner. If you try it, let me know how it goes! Sometimes the simplest recipes become the ones you turn to over and over, and this one is definitely that kind of winner.

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