Sheet Pan Chicken Thighs with Broccoli and Honey Mustard Sauce Recipe

If you’re looking for a weeknight dinner that’s both fuss-free and packed with flavor, you’ve hit the jackpot with this Sheet Pan Chicken Thighs with Broccoli and Honey Mustard Sauce Recipe. Imagine juicy, perfectly seasoned chicken thighs roasting right alongside crisp-tender broccoli, all finished with a sweet and tangy honey mustard sauce that brings it all together. I absolutely love how this dish saves me time without sacrificing any of the deliciousness—plus, cleanup is a breeze!

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Ingredients You’ll Need

The magic here relies on simple, fresh ingredients that complement each other beautifully. I always recommend buying fresh broccoli florets and hearty chicken thighs for that combo of tender meat and crisp vegetables. The spice rub—don’t skip it!—is what really elevates this dish.

• Boneless, skinless chicken thighs: These stay juicy and absorb the spices better than breasts in my experience.
• Raw broccoli florets: Fresh and bright, broccoli brings crunch and nutrition.
• Red onion: Adds sweetness and a bit of bite; thin slicing helps it roast evenly.
• Avocado or olive oil: I use avocado oil for its high smoke point, which helps with roasting.
• Brown sugar: Gives just the right touch of sweetness to balance the spice rub.
• Ground cumin, chili powder, paprika, onion powder, garlic powder: These spices layer flavor beautifully—don’t skimp!
• Salt and black pepper: Essentials for seasoning; fine salt works best for even coverage.
• Chipotle powder: A subtle smoky heat that wakes up the dish.
• Nonstick cooking spray: Helps prevent sticking when roasting on the sheet pan.
• Mayonnaise (or vegan mayo/Greek yogurt): Creates a creamy base for the honey mustard sauce.
• Dijon mustard: Adds tang and depth.
• Honey: Sweetness that balances mustard’s tang.
• Coconut aminos or low-sodium soy sauce: Brings a lovely umami element to the sauce.
• Dried thyme and garlic powder: Subtle herbal and savory accents in the sauce.

Variations

One of the things I love about this Sheet Pan Chicken Thighs with Broccoli and Honey Mustard Sauce Recipe is how easy it is to switch things up. Whether you want to add a little extra heat, swap veggies, or tailor it to your diet, the recipe is flexible.

• Vegetable Swaps: I’ve swapped broccoli for asparagus or Brussels sprouts and loved how well they roast alongside the chicken.
• Spice Level: If you prefer a milder dish, simply reduce or omit the chipotle powder; for a kick, add a pinch of cayenne.
• Dairy-Free Sauce: Using vegan mayo keeps the honey mustard sauce creamy without eggs, perfect if you have sensitivities.
• Make it Paleo: Skip the mayo and use avocado oil-based dressing or blend avocado with mustard and honey for a rich sauce.

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

Step 1: Preheat the Oven with the Baking Sheet Inside

This is a trick I discovered that seriously improves roasting—place your rimmed baking sheet in the oven as it preheats to 450°F. That way, when you add the chicken and veggies, the hot pan sizzles everything right away, giving you better browning and more even cooking. Just be careful grabbing that hot pan with oven mitts!

Step 2: Toss the Broccoli and Onion

While the oven heats, toss your broccoli florets and sliced red onion in a bowl with 1 tablespoon of oil, salt, and pepper. This light coating helps them roast beautifully without drying out. Set aside and let those flavors sit while you prep the chicken.

Step 3: Mix and Apply the Spice Rub

Whisk together brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder. Then rub your chicken thighs with the remaining 1 teaspoon of oil before sprinkling the rub evenly all over. Don’t rush this step—massaging the rub in makes a real difference!

Step 4: Roast Chicken and Veggies Together

Carefully remove the preheated baking sheet from the oven and spray it with nonstick spray. Spread the broccoli and onion evenly, leaving room for the chicken thighs nestled in among the veggies. Pop the pan back into the oven and roast for 15 minutes. After that, give the vegetables a quick stir, then roast for about 5 more minutes until the chicken reaches 165°F and the veggies are tender-crisp with a bit of char.

Step 5: Whip up the Honey Mustard Sauce

While the chicken roasts, mix mayonnaise, Dijon mustard, honey, coconut aminos, thyme, garlic powder, salt, and pepper in a small bowl. This sauce is so simple yet elevates every bite with its richness and tang. Taste and adjust seasoning as needed.

Step 6: Serve and Enjoy

Plate the juicy chicken thighs with roasted broccoli and onion, and drizzle generously with that honey mustard sauce. Trust me, your taste buds will thank you!

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

Garnishes

I like to finish this dish with a sprinkle of fresh parsley or chopped green onions for a pop of color and freshness. Sometimes, a few lemon wedges on the side help brighten the plate with a quick squeeze of juice. These little touches make a big difference in presentation and flavor balance.

Side Dishes

Since this recipe is already packed with protein and veggies, I often serve it with a simple side of quinoa, rice, or even some crusty bread to soak up the honey mustard sauce. For a heartier meal, roasted sweet potatoes or garlic mashed potatoes complement everything wonderfully.

Creative Ways to Present

For a dinner party, I like to arrange the chicken thighs on a big platter surrounded by the broccoli and onion, drizzling the honey mustard sauce over everything right before serving. Pair it with a fresh green salad and some wine, and you’ve got an effortless but impressive meal that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, keeping the honey mustard sauce separate to avoid sogginess. The chicken and veggies stay flavorful for up to 4 days, making for a perfect next-day lunch or dinner.

Freezing

This recipe freezes well, too. After cooling completely, I portion the chicken and vegetables into freezer-safe containers and freeze for up to 2 months. Just thaw overnight in the fridge when you’re ready to enjoy again.

Reheating

To reheat, I prefer popping leftovers in the oven at 350°F for about 10-15 minutes to maintain crispness—microwaving can sometimes make the broccoli mushy. Add the honey mustard sauce after reheating for the freshest flavor.

FAQs

Final Thoughts

Honestly, this Sheet Pan Chicken Thighs with Broccoli and Honey Mustard Sauce Recipe has become one of my go-to dinners because it’s quick, satisfying, and downright delicious. Whether you’re cooking for busy weeknights or want something impressive but low-effort, this recipe delivers every time. I encourage you to give it a try—you might find yourself making it on repeat, just like I do!

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