Irresistible Sheet Pan Chicken Thighs with Broccoli and Honey Mustard Sauce

Name: Irresistible Sheet Pan Chicken Thighs with Broccoli and Honey Mustard Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 2 cups broccoli florets; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp honey; 2 tbsp Dijon mustard; 1 tbsp whole grain mustard; 1 clove garlic, minced; 1/2 tsp paprika

By:

Christina R. Jones

October 10, 2025

sheet pan chicken thighs with broccoli and honey mustard sauce recipe

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Oh my gosh, let me tell you about my absolute lifesaver of a weeknight dinner – these sheet pan chicken thighs with broccoli and honey mustard sauce! When I’m scrambling to get food on the table after work, this is my go-to. One pan, minimal cleanup, and the most amazing sweet-tangy flavors that make everyone at the table happy. I’ve made this recipe so many times I could probably do it in my sleep (and honestly, some nights I feel like I am!). The chicken gets perfectly crispy while the broccoli caramelizes underneath, and that honey mustard sauce? Absolute magic. It’s the kind of meal that makes people think you spent hours cooking when really, you just threw everything on a pan and let the oven do the work. My kids actually cheer when they smell it roasting – and that’s saying something!

sheet pan chicken thighs with broccoli and honey mustard sauce recipe - detail 1

Ingredients for Sheet Pan Chicken Thighs with Broccoli and Honey Mustard Sauce

Okay, let’s gather our goodies! Here’s everything you’ll need for this flavor-packed sheet pan miracle:

4 bone-in, skin-on chicken thighs (trust me, the skin makes all the difference for crispiness!)
2 cups broccoli florets (fresh is best – they’ll get perfectly caramelized)
2 tbsp olive oil (divided – we’ll use half for the broccoli)
1/2 tsp salt (I use kosher salt for even seasoning)
1/4 tsp black pepper (freshly cracked if you’ve got it)
2 tbsp honey (the good stuff – none of that fake syrup business)
2 tbsp Dijon mustard (this gives our sauce that perfect tang)
1 tbsp whole grain mustard (for little pops of texture)
1 clove garlic, minced (fresh only – powdered won’t give the same punch)
1/2 tsp paprika (smoked paprika adds a nice depth if you have it)

See? Nothing fancy – just simple ingredients that work magic together. Now let’s get cooking!

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

Alright, let’s make some magic happen! This recipe comes together so easily, but I’ve learned a few tricks over the years to make it absolutely perfect every time. The key is that two-step sauce application – trust me, it makes all the difference between good chicken and “oh wow this is incredible” chicken.

Preparing the Sheet Pan

First, crank that oven to 400°F (200°C) – we want it nice and hot! Grab your biggest sheet pan (I use a half-sheet) and give it a quick wipe. Toss those beautiful broccoli florets with 1 tbsp olive oil, salt, and pepper until they’re lightly coated. Spread them out on one side of the pan, then arrange the chicken thighs skin-side up on the other side with some space between them – nobody likes steamed chicken skin!

Making the Honey Mustard Sauce

While the oven heats, whisk together the honey, both mustards, minced garlic, and paprika in a small bowl. Taste it (yum!) and if it’s too thick, add a teaspoon of water. Too sweet? A splash of lemon juice balances it right out.

Roasting the Chicken and Broccoli

Now the fun part! Brush half the sauce over the chicken (save the rest!) and pop the pan in the oven for 25 minutes. When you pull it out, the broccoli should be getting golden at the edges and the chicken skins will be crisping up beautifully. Brush the remaining sauce on the chicken and roast another 10 minutes until the chicken hits 165°F (75°C) inside – use a thermometer, don’t guess! Watch the broccoli doesn’t get too dark (though a little char is delicious). Done!

Why You’ll Love This Sheet Pan Chicken Thighs Recipe

Oh honey, let me count the ways this recipe will become your new best friend:

One pan wonder – Dinner AND cleanup in under an hour? Yes please!
Flavor bomb – That honey mustard sauce transforms basic ingredients into something magical
Crispy meets tender – Juicy chicken with crackly skin alongside perfectly roasted broccoli
Weeknight hero – Simple enough for busy nights but fancy enough for company
Kid-approved – Even picky eaters gobble up that sweet-tangy combo

Seriously, this recipe checks all the boxes – easy, delicious, and minimal mess. What’s not to love?

Tips for Perfect Sheet Pan Chicken Thighs with Broccoli

Want that restaurant-quality crispiness every time? Pat those chicken thighs DRY with a paper towel before they hit the pan – it’s the secret to golden, crackly skin! And always use fresh broccoli; frozen will steam and get soggy. If your sauce gets too thick, just whisk in a teaspoon of warm water. Feeling adventurous? Swap the paprika for a pinch of cayenne for a little kick. Trust me, these small tweaks make a huge difference!

Substitutions for Sheet Pan Chicken Thighs with Broccoli

Out of chicken thighs? No problem! Skinless boneless chicken breasts work (reduce cook time by 5-7 minutes), though they won’t get quite as crispy. For veggies, cauliflower florets roast beautifully instead of broccoli – just cut them smaller so they cook through. Vegetarian? Try thick slices of tofu (press it first!) or portobello mushrooms. The sauce is naturally gluten-free, but if you’re avoiding honey, pure maple syrup makes a lovely substitute – just add an extra pinch of salt to balance the sweetness.

Serving Suggestions for Sheet Pan Chicken Thighs

This dish shines all on its own, but if you want to stretch it further, here’s how I love to serve it! A scoop of fluffy jasmine rice soaks up that glorious honey mustard sauce beautifully. For healthier nights, quinoa or roasted baby potatoes work wonders. My husband always begs for extra sauce on the side for dipping – smart man! A simple green salad with lemon vinaigrette cuts through the richness perfectly. Honestly though? Sometimes we just eat it straight off the pan with forks – no shame in my weeknight dinner game!

Storing and Reheating Sheet Pan Chicken Thighs

Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days – just keep the chicken and broccoli separate to maintain that perfect texture. When reheating, skip the microwave (it’ll make the skin soggy!) and use the oven at 350°F (175°C) for about 10 minutes. That way, the chicken stays crispy and the broccoli gets a little caramelized again. Trust me, it’s worth the extra few minutes!

Nutritional Information for Sheet Pan Chicken Thighs with Broccoli

Let’s talk numbers! Each serving (2 thighs + 1 cup broccoli) packs about 420 calories with 38g protein to keep you full. You’re looking at 22g fat (mostly the good kind from olive oil and chicken skin), 18g carbs, and 3g fiber from that glorious roasted broccoli. The honey mustard sauce adds about 9g sugar per serving – just enough sweetness to balance the tang. Remember, exact numbers can vary based on your chicken size or how much sauce you lick off the spoon (I won’t judge!).

Common Questions About Sheet Pan Chicken Thighs with Broccoli

I get asked about this recipe ALL the time, so let me answer the big ones:

“Can I use boneless chicken thighs?” Sure thing! They’ll cook faster – check them at 20 minutes instead of 25. But honestly? The bone keeps them juicier, and that crispy skin? Worth it.

“My sauce is too thick – help!” Easy fix! Just whisk in a teaspoon of warm water at a time until it’s pourable. Too thin? More mustard to the rescue.

“What other veggies work?” Oh honey, get creative! Brussels sprouts (halved), cauliflower florets, or even thick carrot coins roast beautifully. Just cut them so they’ll cook in about 35 minutes.

“Can I make this ahead?” Absolutely! Prep the sauce and chop the broccoli the night before. Keep the chicken wrapped in the fridge, then just assemble and roast when you’re ready.