Sheet-Pan Chicken Thighs with Rice and Broccoli
Juicy, golden-brown chicken thighs nestled on a bed of seasoned rice with tender roasted broccoli — all cooked together on one sheet pan. This fuss-free dinner delivers crispy-skinned chicken, fluffy rice, and perfectly charred florets with minimal cleanup. A weeknight hero that feels like a Sunday supper.
For 4 servings
- prep
Preheat the oven and prep the sheet pan.
1.Position an oven rack in the middle and preheat to 400°F (200°C).2.Line a large 18x13-inch rimmed sheet pan with aluminum foil. - prep
Season and sear the chicken thighs.
1.Pat chicken thighs completely dry with paper towels.2.In a small bowl, mix garlic powder, onion powder, smoked paprika, dried thyme, 0.25 tsp salt, and black pepper.3.Rub the spice mixture all over the chicken thighs, including under the skin.TIPDry skin is the secret to crispy, golden-brown chicken. Don't skip the pat-down. - mix
Combine the rice and aromatics.
1.Spread the rinsed basmati rice in an even layer on the prepared sheet pan.2.Scatter the sliced onion and minced garlic over the rice.3.Add the remaining 0.25 tsp salt and drizzle with 1 tbsp olive oil.4.Pour the hot water over the rice mixture and stir gently to distribute.TIPHot water jump-starts the rice cooking and helps it finish at the same time as the chicken. - assemble
Nestle the chicken onto the rice.
1.Place the seasoned chicken thighs skin-side up directly on top of the rice mixture, spacing them evenly.2.Arrange the broccoli florets around the chicken in the empty spaces. - bake · ~45 min
Bake until chicken is golden and rice is tender.
1.Drizzle the remaining 1 tbsp olive oil over the broccoli.2.Transfer the sheet pan to the oven and bake uncovered for 40 to 45 minutes.3.Check doneness: chicken should reach 165°F (74°C) internal temperature, rice should be tender, and broccoli should have charred edges.TIPIf the chicken skin needs more crisping, switch to broil for the final 2-3 minutes — watch closely so it doesn't burn. - rest · ~5 min
Rest the dish before serving.
Remove the sheet pan from the oven and let it rest for 5 minutes. The rice will finish absorbing any remaining liquid and the chicken juices will settle.
- serve
Serve with lemon wedges.
Fluff the rice with a fork, spoon generous portions onto plates, and serve each plate with a lemon wedge for squeezing over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chicken thighs bone-dry with paper towels before seasoning to ensure the skin crisps up nicely in the oven.
- 2Rinse the basmati rice until the water runs clear; this removes excess starch and prevents the rice from becoming gummy.
- 3Use hot water (just off the boil) for the rice so it starts cooking immediately and finishes in time with the chicken.
- 4Nestle the chicken skin-side up and avoid covering the rice completely so steam can escape, keeping the skin crispy.
- 5For extra-charred broccoli, toss the florets to the edges of the pan where heat is more intense.
- 6Let the pan rest 5 minutes after baking so the rice fully absorbs any remaining liquid and the chicken juices settle.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon total. Brush the chicken skin with oil instead of drizzling over broccoli; spray broccoli with cooking spray. Still yields crispy skin with less fat.
high proteinHigh-protein
Replace half the rice with an extra cup of broccoli or cauliflower florets. Serve with a side of Greek yogurt or cottage cheese for added protein.
jainJain
Omit onion and garlic. Use asafoetida (hing) and cumin seeds for aromatics. Replace chicken with paneer or tofu and broccoli with zucchini and bell peppers.
veganVegan
Substitute chicken with 4 portobello mushroom caps or 1.5 cups of chickpeas. Use vegetable broth instead of water for the rice and skip chicken seasoning — use smoked paprika and nutritional yeast instead.
spicySpicy
Add 1 teaspoon chili flakes or cayenne pepper to the spice rub. Include 2 sliced jalapeños scattered over the rice for a kick of heat throughout.
Why this is on our healthy list.
High in Lean Protein
Chicken thighs provide a good amount of protein that supports muscle maintenance and keeps you full longer.
Rich in Fiber and Vitamin C
Broccoli is packed with dietary fiber for digestion and vitamin C for immune support, especially when lightly roasted.
Whole Grain Carbohydrates
Basmati rice offers slow-digesting carbs for sustained energy, especially when rinsed to reduce starch.
Source of Antioxidants
Smoked paprika and onion powder add antioxidants and anti-inflammatory compounds to the dish.
Frequently asked questions
Yes, but reduce the baking time to 30-35 minutes and check internal temperature at 165°F. The skinless version won't be as crispy but will still be juicy.
