Sheet Pan Chicken Thighs and Broccoli with Sriracha Glaze

This sheet pan boneless chicken thighs and broccoli recipe is the perfect weeknight dinner. Coated in a simple sriracha glaze, this sheet pan meal is sweet, spicy, sticky, and savory. This sheet pan chicken thigh recipe is full of flavor and clean-up is a breeze.

If you want to make an easy dinner but don’t want to skimp on flavor, then try this delicious sheet pan boneless chicken thighs and broccoli recipe! It’s baked to perfection in the oven and coated in a simple sriracha glaze, making for a dish full of sweet and spicy flavor.

Why You’ll Love This Recipe

• The sriracha glaze adds a ton of flavor to this sheet pan meal. You can drizzle it over the chicken while it’s still in the oven or save it for the end and drizzle it on before serving.
• This recipe keeps wonderfully in the fridge, making for an easy and delicious meal prep for the week. All you have to do is add a carb of your choice, and you’ve got a full meal. I usually pack it with some jasmine rice.
• It’s pretty easy to make. Season the chicken and broccoli and pop it in the oven!

Ingredients You’ll Need

For the Sheet Pan Chicken and Broccoli

• chicken thighs — I use boneless, skinless chicken thighs. If there is moisture on the chicken, pat it dry.
• oil — you’ll need oil for the chicken and broccoli. I use olive oil.
• seasoning — I season the chicken with brown sugar, garlic powder, onion powder, and salt. You’ll need salt and pepper for the broccoli.
• broccoli crowns — I prefer buying broccoli crowns to cut into florets, but you can purchase pre-cut broccoli to reduce your prep time.

For the Sriracha Glaze

• sriracha — for a deliciously spicy kick, I use sriracha.
• honey — I use honey, but if you prefer, you can swap it for maple syrup.
• sesame oil — just a bit. You can use pure sesame oil or toasted sesame oil.
• rice vinegar — this adds a sweet, acidic taste to the sauce.

How to Make Sheet Pan Chicken Thighs and Broccoli

• Heat the oven to 425F.
• To a bowl, add the chicken thighs, oil, brown sugar, garlic powder, onion powder, and salt. Toss to combine.
• In another bowl, add the broccoli, oil, salt, and pepper. Toss to combine.

• Add the chicken thighs to half of a lined sheet pan and broccoli to the other half. Bake in the oven for 20 minutes.
• Meanwhile, in a small bowl, combine the sriracha, honey, sesame oil, and rice vinegar. Set aside.

• Spoon a couple of spoonfuls of the sriracha glaze onto the chicken at the 20 minute mark if desired, and bake for another 5 minutes. Or, hold off on the sriracha glaze and just drizzle it over the chicken afterward.
• When ready to enjoy, serve the chicken and broccoli with the sriracha glaze.

Recipe Tips and Notes

• Chicken thighs are done when they’ve reached an internal temperature of 165F/74C. Use an instant read thermometer to check.
• Broccoli can be swapped for cauliflower, carrots, asparagus, etc.
• Add extra red chili flakes or sriracha to increase the heat of the glaze.
• This chicken sheet pan meal can be doubled or tripled, just use a larger sheet pan or multiple.
• I like tinfoil for this to make clean up easier. Feel free to just use your sheet pan greased or with parchment paper if you prefer.
• I like to garnish the chicken and broccoli with some green onions and sesame seeds.
• You can save yourself from cleaning another bowl by seasoning and preparing the broccoli first, then use the same bowl for the chicken after.

Make Ahead Tips

• Meal prep: store the cooked meal in an airtight container for up to 4 days in the fridge.
• Freezer: allow the baked chicken thighs to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months.

More Sheet Pan Meals to Try

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