Sheet Pan Chicken Thighs With Broccoli
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Sheet pan chicken thighs is a delicious, inexpensive dish you can whip up on busy days. Imagine perfectly seasoned chicken thighs with juicy centers and caramelized, slightly charred broccoli florets – all roasted to perfection in a single pan. Healthy, wholesome, and a breeze to cook, it’s weeknight dinner gold right here.
If there’s one kitchen hack I’ll never stop loving, it’s the magic of a good sheet pan meal. Whether it’s sheet pan omelet for breakfast or one-pan chicken fajitas for lunch or dinner, they’re the ultimate winner in culinary efficiency. I recently shared another favorite, sheet pan chicken with vegetables, which you all loved so much. I’m confident you’ll enjoy these sheet pan chicken thighs, too.
The chicken thighs always come out tender and juicy, and crisp broccoli florets and onions give a nice contrast. Minimal prep, minimal cleanup, and everything roasts together so you get all those savory flavors mixed perfectly. Serve it fresh out of the oven for a cozy dinner, or meal prep – it makes a generous batch and stores well, so you’ve got ready-to-go meals throughout the week.
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Why You’ll Love This Recipe
- Easy dinner option: Prep for only 10 minutes and leave the rest to your oven.
- Budget-friendly: Uses simple, everyday ingredients that are affordable and easily available.
- Easy cleanup: You’re going to need just a couple of bowls and a sheet pan.
- Balanced and wholesome: A complete meal with lean protein, fiber-rich veggies, and healthy fats all in one.
- Naturally low-carb and gluten-free: Great for those following low-carb, keto, or gluten-free lifestyles – no swaps needed.
- Endlessly customizable: Switch up the seasoning, toss in your favorite veggies, or drizzle with your go-to sauce.
How to Make Sheet Pan Chicken Thighs
This easy sheet pan chicken thighs recipe comes together in about 40 minutes from start to finish. Simply season the chicken, toss the broccoli with oil and seasonings, arrange everything on a baking sheet, and roast until golden, juicy, and irresistibly crispy.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chicken thighs: I use bone-in, skin-on chicken thighs, but you can also use boneless, skinless chicken breasts.
- Broccoli florets: Fresh works best, but you can use frozen in a pinch. If using frozen broccoli, roast straight from frozen and add a few extra minutes to the cook time to help evaporate excess moisture.
- Olive oil: Keeps the chicken juicy and tender while it cooks.
- Onion: Use red, yellow, or sweet onions depending on your flavor preference.
- Dijon mustard: Adds tang and helps emulsify the marinade.
- Lemon juice: I always use freshly-squeezed lemon juice, but bottled lemon juice works, too.
- Garlic cloves: Fresh garlic adds the best flavor, but jarred works if that’s what you have.
- Paprika, salt, and ground black pepper: The essentials for enhancing the flavor of the chicken.
Step-By-Step Instructions
Making a hearty, wholesome dinner has never been this easy because sheet pan chicken thighs basically cooks itself. Go about your day and come back in half an hour to enjoy this simple yet satisfying chicken dinner!
Step 1: Season chicken and broccoli
Preheat your oven to 425 F and line a sheet pan with parchment paper for easier clean up.
Mix 2 tablespoons olive oil with mustard, lemon juice, garlic, paprika, salt, and pepper. Toss the chicken thighs in this mixture until fully coated. In a separate bowl, toss the broccoli florets with the remaining olive oil, plus an extra pinch of salt and pepper.
Step 2: Bake
Arrange the chicken thighs on one side of the sheet pan and the broccoli on the other side. Try to get everything in an even layer, leaving space between each chicken thigh.
Bake for 30-35 minutes until the chicken reaches an internal temperature of 165 F and the skin is golden brown. Stir the broccoli halfway through cooking for even roasting.
Crisp the skin under the broiler for 1-2 minutes, watching carefully to avoid burning the broccoli. I usually remove the broccoli first, so I don’t have to worry about it burning.
Step 3: Garnish and serve
Garnish with lemon wedges and serve.
Substitutions
This recipe requires basic ingredients that you probably already have in your kitchen. If that’s not the case, feel free to substitute with what you prefer or have on hand. Here are my substitution recommendations:
- Chicken thighs: To switch things up or add to chicken thighs, try turkey breast or thighs, salmon fillets, or thin strips of beef or pork. For a vegetarian twist, try firm tofu, tempeh, or roasted chickpeas.
- Broccoli florets: Substitute with cauliflower, Brussels sprouts, green beans, or asparagus.
- Olive oil: Replace with avocado oil or any vegetable oil, or melted butter for extra richness.
- Onion: Substitute with shallots or leeks.
- Dijon mustard: Swap out with whole grain mustard, yellow mustard, or a dash of white wine vinegar.
- Lemon juice: Lime juice, white wine vinegar, or apple cider vinegar are ideal substitutes.
- Garlic cloves: Replace with garlic powder (1/4 tsp per clove), shallots, or roasted garlic paste.
- Paprika: Substitute regular paprika with smoked or sweet paprika, or chili powder for a bit of a kick.
Expert Tips
- Cut the broccoli evenly: Uniform florets ensure everything cooks at the same rate – no burnt bits or raw stems.
- Pat chicken dry before seasoning: This helps the skin crisp up and prevents the thighs from steaming in the oven.
- Marinate for a deeper flavor: If you have extra time, let the chicken sit in the marinade for 30 minutes or even overnight in the fridge.
- Roast in a single layer: Avoid overcrowding. Give the chicken and broccoli space to roast – otherwise, they’ll steam and turn soggy.
- Customize with add-ins: Mix things up by tossing in sliced bell peppers, zucchini, or cherry tomatoes for more color and variety. Fresh herbs like rosemary, thyme, or oregano can be added before roasting, while tender herbs like parsley or basil are best sprinkled on after for a burst of freshness.
- Double the marinade for dipping: Set some aside (before adding raw chicken!) and use it as a zesty dipping sauce or drizzle.
How to Store This Recipe
Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month. To reheat, spread everything on a lightly greased baking sheet and warm in a 350 F oven until heated through. If frozen, let it thaw overnight in the fridge first for best texture.
What to Serve with Sheet Pan Chicken Thighs
Sheet pan chicken thighs pair beautifully with a wide variety of sides, making them a versatile choice for lunch or dinner. For a well-rounded meal, serve over rice, quinoa, mashed potatoes or cauliflower mash, or cauliflower rice to catch all the savory juices. Warm psyllium husk bread or pita can also round out the plate. This dish also works great with grain bowls or tucked into wraps for an easy meal prep win.
More Easy Chicken Dinners To Try
- Pan seared chicken breast
- Blackened chicken tenders
- Keto chicken cordon bleu
- Keto chicken bacon ranch casserole
- Slow cooker crack chicken
Easy Sheet Pan Chicken Thighs Recipe
Ingredients
- 6 medium chicken thighs bone-in and skin-on
- 6 cups broccoli florets
- 4 tablespoons olive oil divided
- 1 medium onion sliced
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice plus lemon wedges for serving
- 3 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat your oven to 425 F and line a sheet pan with parchment paper for easier clean up.
- Mix 2 tablespoons olive oil with mustard, lemon juice, garlic, paprika, salt, and pepper. Toss the chicken thighs in this mixture until fully coated. In a separate bowl, toss the broccoli florets with the remaining olive oil, plus an extra pinch of salt and pepper.
- Arrange the chicken thighs on one side of the sheet pan and the broccoli on the other side. Try to get everything in an even layer, leaving space between each chicken thigh.
- Bake for 30-35 minutes until the chicken reaches an internal temperature of 165 F and the skin is golden brown. Stir the broccoli halfway through cooking for even roasting.
- Crisp the skin under the broiler for 1-2 minutes, watching carefully to avoid burning the broccoli. I usually remove the broccoli first, so I don’t have to worry about it burning.
- Garnish with lemon wedges and serve.
Notes
- Cut the broccoli evenly to make sure everything cooks at the same rate – no burnt bits or raw stems.
- Pat chicken dry before seasoning to the skin crisp up and prevent the thighs from steaming in the oven.
- If you have extra time, let the chicken sit in the marinade for 30 minutes (or overnight) in the fridge.
- Avoid overcrowding. Give the chicken and broccoli space to roast – otherwise, they’ll steam and turn soggy.
- Mix things up by tossing in your favorite veggies for more color and variety. Fresh herbs can be added before roasting, while tender herbs are best sprinkled on after for a burst of freshness.
- Set some aside (before adding raw chicken!) and use it as a zesty dipping sauce or drizzle.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
