Sheet pan chicken and broccoli is such an easy weeknight meal. I coated juicy baked chicken thighs and lightly roasted broccoli in a sweet and savory marinade. Delicious! I love it when simple ingredients come together so easily to create something so tasty! This baked chicken thighs and broccoli recipe ticks all the boxes– healthy, hearty, versatile, and hassle-free!
All whipped up in the oven, this sheet pan chicken and broccoli really delivers! I coat this baked chicken thighs and broccoli dinner in a unique marinade made of soy sauce, apple cider vinegar, mustard, maple syrup, garlic, and Italian seasoning. It’s sweet, savory, tangy, and sure to satisfy.
What’s in This Sheet Pan Chicken and Broccoli Recipe?
- Soy Sauce: Low-sodium soy sauce adds a punch of umami flavor.
- Apple Cider Vinegar: Adds great tanginess to the dish.
- Dijon Mustard: Adds acidity, warmth, and a bit of spice.
- Maple Syrup: Adds sweetness to cut all the tangy flavors.
- Garlic: Creates a savory base.
- Italian Seasoning: Adds classic Italian flavor.
- Chicken: Bone-in, skin-on chicken thighs stay nice and juicy! You can use chicken breasts instead, but they will take less time to cook.
- Broccoli: Pairs beautifully with the marinade.
Variations To Try
Feel free to change up the seasonings or the veggies in this dish.
- Seasoning: Swap the Italian seasoning for Poultry seasoning, BBQ seasoning, or Furikake seasoning.
- Veggies: Use veggies with similar roasting times to broccoli, such as carrots, cauliflower, mushrooms, asparagus, or Brussels sprouts.
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How to Store and Reheat
Store leftover sheet pan chicken and broccoli in an airtight container for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave or in a 350°F oven until warmed through.
Notes and Tips
- Line your baking sheet with foil or parchment for easy cleanup!
- Leave a bit of space around each chicken thigh and each piece of broccoli so that they crisp up beautifully instead of steaming.
- I like to broil at the end for a little extra browning!
Top Reader Review
“This was quite tasty! I needed an easy quick meal. Thank you” -DogMa in NJ
Sheet Pan Chicken and Broccoli Recipe
Ingredients
- ½ cup low-sodium soy sauce
- ½ cup apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 2 cloves garlic minced
- ½ teaspoon Italian seasoning
- 2 pounds bone-in, skin-on chicken thighs
- 6 cups broccoli florets
Equipment
- Instant-Read Thermometer Optional
Instructions
- Whisk together the soy sauce, apple cider vinegar, olive oil, Dijon mustard, maple syrup, garlic, and Italian seasoning in a bowl. Transfer about ½ cup of the marinade to a measuring cup.½ cup low-sodium soy sauce, ½ cup apple cider vinegar, 2 tablespoons olive oil, 2 tablespoons Dijon mustard, 2 tablespoons pure maple syrup, 2 cloves garlic, ½ teaspoon Italian seasoning
- Add the chicken thighs to the bowl, and let them marinate for at least 30 minutes or up to overnight.2 pounds bone-in, skin-on chicken thighs
- Preheat the oven to 400°F.
- Place the chicken thighs on a sheet pan and roast for 15 minutes.
- Remove the sheet pan from the oven, and add the broccoli onto the pan. Drizzle a couple tablespoons of the reserved marinade over the chicken and broccoli. Give the broccoli a gentle toss. Then, return the pan to the oven to cook for another 15 minutes, or until the broccoli is browned and crispy and the chicken registers 175°F internally. If you’d like to brown the chicken thighs a bit more, remove the broccoli from the pan and place the chicken under the broiler for 3 minutes.6 cups broccoli florets
- Drizzle any remaining marinade over the chicken and broccoli before serving.
This was quite tasty! I needed an easy quick meal. Thank you
Thanks so much for stopping by!
Question- why does the recipe call for boneless, skinless thighs but the video has bone in, skin on? Does that change the cook time?
I’m sorry, that’s an error on my part. The cook time should be correct!
This recipe tasted like vinegar. I think the amount of cider vinegar was wY too much! Could hardly eat it.
I’m sorry to hear you didn’t enjoy this recipe, Linda!
My husband and baby both did not care for this recipe.
I do not eat meat so I try to find recipes that sound good and fix them for him but he was not satisfied with the flavor profile. I tried one of the broccolis and it tasted weird. The flavor combo of maple syrup, soy sauce and mustard was strange but I thought I would give it a try.
I’m sorry this recipe wasn’t to your tastes, Britt!