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

By Olivia HayesAug 14, 2026

This healthy sheet pan recipe features tender, juicy chicken thighs seasoned with a robust chipotle rub, roasted alongside vibrant broccoli florets and sweet red onion. It's quick to prepare and cooks in just a short time, making it an ideal choice for busy weeknight dinners. The honey-mustard sauce adds a delightful touch, enhancing the dish's flavor and providing a satisfying finish that pairs wonderfully with sides like mashed sweet potatoes or cauliflower.

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Prep 10 minCook 20 minTotal 30 min4 servings

Instructions

Place a large rimmed baking sheet in the oven and preheat the oven to 450℉ with the pan in the oven.

While the oven preheats, place broccoli florets and onion in a medium bowl. Drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss to coat. Set aside.

In a small bowl, combine the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder to make the rub.

Rub the chicken thighs with the remaining 1 teaspoon of oil. Sprinkle all over with the seasoning rub.

When the oven is preheated, carefully remove the hot sheet pan from the oven. Spray the sheet pan with cooking spray.

Spread the vegetables in an even layer on the baking sheet, leaving spaces for the chicken thighs.

Nestle the chicken thighs among the vegetables.

Return the baking sheet to the oven and bake for 15 minutes.

Stir the vegetables and continue cooking until the chicken is cooked through and registers 165℉ on an instant read thermometer, about 5 minutes more.

While the chicken is cooking, prepare the Honey-Mustard Sauce by combining the mayonnaise, mustard, honey, coconut aminos, thyme, and garlic powder in a small bowl.

Taste and season with salt and pepper as desired.

Serve Honey-Mustard Sauce with chicken and vegetables.

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

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Dinner Chicken

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

Name: Sheet Pan Chipotle Chicken Thighs with Broccoli and Honey-Mustard Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 pieces boneless, skinless chicken thighs (patted dry); 12 ounces raw broccoli florets; 0.5 medium red onion (sliced); 1 tablespoon avocado oil or olive oil (divided); 1 teaspoon brown sugar; 0.5 teaspoon ground cumin; 0.5 teaspoon chili powder; 0.5 teaspoon paprika; 0.5 teaspoon onion powder; 0.5 teaspoon garlic powder; 0.5 teaspoon fine salt; 0.13 teaspoon black pepper; 0.13 teaspoon chipotle powder; Nonstick cooking spray; 3 tablespoons mayonnaise (use vegan mayo or plain Greek yogurt for egg-free); 2 tablespoons Dijon mustard; 1 tablespoon honey; 2 teaspoons coconut aminos or low-sodium soy sauce; 0.25 teaspoon dried thyme; 0.25 teaspoon garlic powder; pinch of fine salt and black pepper

By Olivia HayesAug 14, 2026

0(0)

Prep 10 minCook 20 minTotal 30 min4 servings

Ingredients

Servings4

•4 pieces boneless, skinless chicken thighs (patted dry)
•12 ounces raw broccoli florets
•0.5 medium red onion (sliced)
•1 tablespoon avocado oil or olive oil (divided)
•1 teaspoon brown sugar
•0.5 teaspoon ground cumin
•0.5 teaspoon chili powder
•0.5 teaspoon paprika
•0.5 teaspoon onion powder
•0.5 teaspoon garlic powder
•0.5 teaspoon fine salt
•0.13 teaspoon black pepper
•0.13 teaspoon chipotle powder
•Nonstick cooking spray
•3 tablespoons mayonnaise (use vegan mayo or plain Greek yogurt for egg-free)
•2 tablespoons Dijon mustard
•1 tablespoon honey
•2 teaspoons coconut aminos or low-sodium soy sauce
•0.25 teaspoon dried thyme
•0.25 teaspoon garlic powder
•pinch of fine salt and black pepper

Instructions

1
Place a large rimmed baking sheet in the oven and preheat the oven to 450℉ with the pan in the oven.
2
While the oven preheats, place broccoli florets and onion in a medium bowl. Drizzle with 1 tablespoon of oil. Sprinkle with salt and pepper and toss to coat. Set aside.
3
In a small bowl, combine the brown sugar, cumin, chili powder, paprika, onion powder, garlic powder, salt, black pepper, and chipotle powder to make the rub.
4
Rub the chicken thighs with the remaining 1 teaspoon of oil. Sprinkle all over with the seasoning rub.
5
When the oven is preheated, carefully remove the hot sheet pan from the oven. Spray the sheet pan with cooking spray.
6
Spread the vegetables in an even layer on the baking sheet, leaving spaces for the chicken thighs.
7
Nestle the chicken thighs among the vegetables.
8
Return the baking sheet to the oven and bake for 15 minutes.
9
Stir the vegetables and continue cooking until the chicken is cooked through and registers 165℉ on an instant read thermometer, about 5 minutes more.
10
While the chicken is cooking, prepare the Honey-Mustard Sauce by combining the mayonnaise, mustard, honey, coconut aminos, thyme, and garlic powder in a small bowl.
11
Taste and season with salt and pepper as desired.
12
Serve Honey-Mustard Sauce with chicken and vegetables.