One Pan Chicken Thighs Recipe
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One pan chicken thighs is a no-fuss dinner that tastes like you tried way harder than you did. The chicken comes out tender and full of flavor, while the broccoli and onions roast up with those perfect crispy edges. Everything cooks together in one pan, which means less cleanup and more time to just eat and enjoy. It’s healthy, affordable, and exactly what you need on a busy night.
If there’s one thing I count on in the kitchen, it’s one-pan recipes. I love one-pan honey glazed pork chops and one-pan marry me chicken, but this chicken thigh dinner is a family favorite.
The flavor is great, the prep is easy, and it makes enough to stretch into leftovers. Whether you’re feeding a crowd or just stocking the fridge for the week, this one always comes through.
Why You’ll Love This Recipe
- Easy on the wallet: Made with simple ingredients that are both affordable and easy to find.
- Hands-off cooking: Just 10 minutes of prep, then let the oven take care of the rest.
- Minimal mess: You’ll only need a sheet pan and a couple of bowls.
- Make it your own: Change up the spices, add different veggies, or finish with your favorite sauce.
- Nutritious and satisfying
How to Make One Pan Chicken Thighs
This one pan chicken thighs make dinner simple from start to finish. It takes about 40 minutes total. Just season the chicken, toss the broccoli with oil and your favorite spices, lay everything out on a sheet pan, and roast until the chicken is juicy and the edges are golden and crisp.
Scroll to the bottom of this post for the printable recipe card with ingredients, exact amounts, and simple step-by-step instructions.
Ingredients You Need
- Chicken thighs: I prefer bone-in, skin-on chicken thighs. Boneless chicken breasts also work.
- Broccoli florets: Fresh broccoli gives the best texture, but frozen can step in if needed. Just roast it straight from the freezer and tack on a few extra minutes to help it crisp up.
- Olive oil: Helps the chicken stay juicy and gives everything a nice, golden finish.
- Onion: Red, yellow, or sweet onions all work.
- Dijon mustard: Adds a little tang and helps pull the marinade together.
- Lemon juice: Freshly squeezed is always my first choice, but bottled works fine
- Garlic: Fresh garlic is great for bold flavor, but pre-minced garlic from the jar will still do the job.
- Paprika, salt, and black pepper
Step-By-Step Instructions
Making dinner feels effortless with one pan chicken thighs. Just season, pop everything in the oven, and carry on with your evening. In about 30 minutes, you’ll have a warm, hearty meal ready to serve.
Step 1: Prep and season
Start by preheating your oven to 425 F. Line a sheet pan with parchment paper for easy cleanup.
In a bowl, mix together 2 tablespoons of olive oil, Dijon mustard, lemon juice, minced garlic, paprika, salt, and pepper. Coat the chicken thighs in this mixture until fully covered. In another bowl, toss the broccoli with the remaining olive oil and a little extra salt and pepper.
Step 2: Bake
Place the chicken on one side of the pan and spread the broccoli on the other. Give the pieces space so they roast, not steam.
Bake for 30 to 35 minutes, until the chicken is cooked through and the skin is golden brown. Halfway through, give the broccoli a quick toss to help it cook evenly. If you want the chicken skin extra crispy, broil for 1 to 2 minutes at the end. I like to take the broccoli off first to keep it from overcooking.
Step 3: Serve
Add a few lemon wedges on the side and serve while hot.
Substitutions
- Chicken thighs: Try turkey (breast or thigh), salmon fillets, or thin-cut beef or pork. For a vegetarian option, go with tofu, tempeh, or even roasted chickpeas.
- Broccoli florets: Cauliflower, Brussels sprouts, green beans, or asparagus all roast up beautifully.
- Olive oil: Avocado oil, any neutral vegetable oil, or melted butter will get the job done. Butter adds a little extra richness too.
- Onion: Shallots or leeks make a great swap with a slightly milder flavor.
- Dijon mustard: You can use whole grain or yellow mustard, or even a splash of white wine vinegar if you want a similar tang.
- Lemon juice: Lime juice works well, or try white wine vinegar or apple cider vinegar.
- Garlic cloves: Use 1/4 teaspoon of garlic powder per clove, or sub in finely chopped shallots or a bit of garlic paste.
- Paprika: Smoked or sweet paprika both work, or use chili powder.
Expert Tips
- Let it marinate: If you have a little extra time, marinate the chicken for 30 minutes or longer in the fridge.
- Keep broccoli pieces even: Cut the florets into similar sizes so they roast evenly and you don’t end up with some too raw and others too crispy.
- Don’t crowd the pan: Spread everything out in a single layer so the chicken and broccoli roast properly instead of steaming.
- Add your own twist: Toss in extras like sliced peppers, zucchini, or cherry tomatoes for more color and texture. Sturdier herbs like thyme or rosemary can go in before roasting, while delicate ones like basil or parsley are great sprinkled on top after baking.
How to Store This Recipe
Keep any leftovers in an airtight container in the fridge for up to 3 days, or freeze them for up to 1 month. When you’re ready to reheat, spread the chicken and veggies on a lightly greased baking sheet and warm them in a 350 F oven until everything is hot.
If frozen, let it thaw in the fridge overnight first. Then, proceed with heating in the oven.
What to Serve with One Pan Chicken Thighs
One pan chicken thighs are super easy to pair with whatever you’ve got on hand. Scoop them over rice, quinoa, or mashed potatoes to catch all those flavorful juices.
Want something to mop up the sauce? Grab a slice of warm crusty bread or pita. They’re also great chopped into a grain bowl or stuffed into a wrap when you’re putting together lunches for the week.
More Easy Dinner Recipes To Try
- Pork chops and applesauce
- Instant pot barbacoa
- Baby back ribs
- Herb-crusted chicken
- Slow cooker taco soup
One Pan Chicken Thighs and Broccoli Recipe
Ingredients
- 6 medium chicken thighs bone-in and skin-on
- 6 cups broccoli florets
- 4 tablespoons olive oil divided
- 1 medium onion sliced
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice plus lemon wedges for serving
- 3 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Start by preheating your oven to 425 F. Line a sheet pan with parchment paper for easy cleanup.
- In a bowl, mix together 2 tablespoons of olive oil, Dijon mustard, lemon juice, minced garlic, paprika, salt, and pepper. Coat the chicken thighs in this mixture until fully covered. In another bowl, toss the broccoli with the remaining olive oil and a little extra salt and pepper.
- Place the chicken on one side of the pan and spread the broccoli on the other. Give the pieces space so they roast, not steam.
- Bake for 30 to 35 minutes, until the chicken is cooked through and the skin is golden brown. Halfway through, give the broccoli a quick toss to help it cook evenly. If you want the chicken skin extra crispy, broil for 1 to 2 minutes at the end. I like to take the broccoli off first to keep it from overcooking.
- Add a few lemon wedges on the side and serve while hot.
Notes
- If you have a little extra time, marinate the chicken for 30 minutes or longer in the fridge.
- Cut the florets into similar sizes so they roast evenly and you don’t end up with some too raw and others too crispy.
- Spread everything out in a single layer so the chicken and broccoli roast properly instead of steaming.
- Toss in extras like sliced peppers, zucchini, or cherry tomatoes for more color and texture. Sturdier herbs like thyme or rosemary can go in before roasting, while delicate ones like basil or parsley are great sprinkled on top after baking.
