My sheet pan chicken and broccoli is such an easy weeknight dinner or make ahead lunch. I coat juicy chicken thighs and broccoli in a sweet and savory marinade before roasting them all in one pan. I love when simple ingredients come together so easily to create something so tasty! This baked chicken and broccoli recipe ticks all the boxes: healthy, hearty, versatile, and hassle-free!
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This was not only quick and easy but delicious!
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This was quite tasty! I needed an easy quick meal. Thank you
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One Pan Baked Chicken Thighs with Broccoli
I love that I can whip up this sheet pan chicken and broccoli dinner so quicky! The mouthwatering marinade is made of soy sauce, apple cider vinegar, mustard, maple syrup, garlic, and Italian seasoning. It’s sweet, savory, tangy, and sure to satisfy!
This is one of my favorite meal prep recipes because it’s so simple and versatile. I can easily change up the flavor of the chicken thighs before roasting by using different seasonings or marinades (like my favorite balsamic marinade). Paired with broccoli, this one pan recipe is perfectly healthy without sacrificing taste!
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Marinate for Maximum Flavor!
Marinating these sheet pan chicken thighs is how we infuse them with tons of incredible flavor. You can marinate as little or as long as you have time for. I recommend marinating for about 30 minutes, which can be done while preheating the oven and chopping the broccoli. But I often throw the chicken in the fridge to marinate overnight, so that I can get straight to roasting when dinner time rolls around.
Sheet Pan Chicken and Broccoli Recipe
Equipment
- Baking Sheet
- Instant-Read Thermometer (Optional)
Ingredients
- 2 pounds bone-in, skin-on chicken thighs (*)
- 6 cups broccoli florets
For the Marinade:
- 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
Instructions
- Whisk together the soy sauce, apple cider vinegar, olive oil, Dijon mustard, maple syrup, garlic, and Italian seasoning in a bowl.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
- Transfer about ½ cup of the marinade to a measuring cup.
- 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. Line a baking sheet with parchment paper.
- Place the chicken thighs on a sheet pan and roast for 15 minutes.
- Remove the sheet pan from the oven, and add the broccoli to the pan.6 cups broccoli florets
- 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.
- Drizzle any remaining marinade over the chicken and broccoli before serving.
Notes
- Line your baking sheet with foil or parchment paper 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.
- Change up the seasonings or marinade to your liking.
- Chicken thighs are done when the internal temp reaches 165F, but dark meat is best cooked to 175F. When checking the temp with an instant read thermometer, insert it at the thickest point of the thigh, and avoid hitting the bone.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Make it Your Own
Make this one pan chicken and broccoli meal your own with simple changes.
- Chicken: I usually use bone-in, skin-on chicken thighs. But you can use boneless thighs or chicken breast for this sheet pan recipe.
- Seasoning: Swap the Italian seasoning for chicken seasoning, BBQ seasoning, Furikake seasoning, or anything else you like.
- Marinades: Start with my favorite teriyaki marinade, or spice things up with this chipotle lime marinade.
- Veggies: Use veggies with similar roasting times to broccoli, such as carrots, cauliflower, mushrooms, asparagus, or Brussels sprouts.
How to Make Sheet Pan Chicken Thighs and Broccoli Step by Step
Marinate: In a large bowl, whisk together ½ cup of soy sauce, ½ cup of apple cider vinegar, 2 tablespoons of olive oil, 2 tablespoons of Dijon mustard, 2 tablespoons of pure maple syrup, 2 cloves of minced garlic, and ½ teaspoon of Italian seasoning. Transfer about ½ cup of the marinade to a measuring cup to use later. Then add 2 pounds of bone-in, skin-on chicken thighs to the bowl, and let them marinate for at least 30 minutes (or up to overnight in the fridge). While they marinate, preheat the oven to 400°F.
Roast: Place the marinated chicken thighs on a sheet pan and roast in the oven for 15 minutes. Next, remove them from the oven and add 6 cups of broccoli florets to the pan. Drizzle a couple tablespoons of the reserved marinade over the chicken and broccoli, and give it 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.
Serve: Drizzle any remaining marinade over the chicken and broccoli before serving. It’s a great meal as is, but you can also serve it with rice.
How to Store, Freeze, and Reheat
Store sheet pan chicken and broccoli in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in a 350°F oven until warmed through; or in the microwave in 30-second intervals for convenience.
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