Sheet Pan Chipotle Chicken with Sweet Potatoes and Broccoli
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An easy family dinner or meal prep, this sheet pan chipotle chicken is a one-pan dream with tender sweet potatoes and crisp broccoli roasted right alongside juicy chicken thighs. The spice rub is to die for, and a tangy chili-lime crema pulls everything together in the best way.
When your reserves of time and energy are dangerously low but you still have hungry mouths to feed, trust that these sheet pan chipotle chicken thighs will not disappoint. They are incredibly easy to make and the flavors are just so, so good!
Chicken thighs stay tender and juicy even at high oven temperatures and are the perfect vehicle for an irresistible spice rub, making them a true sheet pan MVP. Colorful sweet potatoes and broccoli round out the meal. You’ll have time while everything roasts to whip up a zippy drizzling sauce that takes the whole meal from great to outstanding.
Serve this as dinner, or make as many portions as you like for an easy meal prep—one that will definitely not get stale or boring by mid-week!
Why You’ll Love This Sheet Pan Chipotle Chicken
- One pan convenience simplifies both cooking and clean-up
- Massive flavor from a spice rub that bursts with brown sugar, cumin, paprika, and more
- An ultra-fast dry brine keeps the chicken juicy without adding any extra work—seriously
- Vibrant veggies baked right on the same tray
- Easy to package up for nutritious, enjoyable meals all week long
- You’ll want to eat (drink) the sauce by itself!
Ingredient Notes
The ingredient list in the recipe card may look longer than some of my recipes, but it’s overwhelmingly spices that you probably already have. Mainly you will just need to buy what you see: chicken, sweet potato, and broccoli.
Save that sauce!
This is the same chili-lime crema I recommend pairing with my quick fish tacos, chickpea tacos, and another sheet pan favorite, chipotle lime shrimp fajitas. Save any extra and plan to repurpose it with one of these recipes the following week—it keeps very well in the fridge.
How To Make Sheet Pan Chipotle Chicken
Sheet pan recipes always make life simpler, but this one involves a few simple tricks that guarantee a delicious result.
Give the chicken a very quick dry brine. This sounds fancy but is simple: pat the chicken very dry, sprinkle on kosher salt, and set aside while you prep the other ingredients. This simple step does so much to ensure the chicken is tender and flavorful!
Prep and start the sweet potatoes. Even when diced into small cubes, sweet potatoes need more time in the oven than the chicken and broccoli. Toss the peeled ‘taters with a light seasoning mix—similar to my favorite sweet potato black bean tacos—and give them a head start of 10-15 minutes at 425°F.
Prep the broccoli and chicken. Quickly toss the broccoli with olive oil and salt, then make the spice blend. Brown sugar, chili powder, cumin, paprika, onion powder, garlic powder, black pepper, and chipotle chili powder make the magic!
Pro Tip
If for any reason you skipped the dry brine, add 1 teaspoon kosher salt to the spice mixture that is rubbed onto the chicken!
Add a little olive oil to the spice mixture and rub it gently into the chicken on all sides.
Add chicken and broccoli to the sheet pan and return to the oven for another 15-20 minutes, until the chicken is cooked through to 165°F in the thickest part and the veggies are tender.
Whisk up your sauce and drizzle generously. Dinner is served—or lunch is ready to pack!
Make Ahead & Storage Tips
- To Make Ahead: Prepare and let the chicken soak up the dry rub for up to 24 hours in the refrigerator—the flavors will intensify the longer it sits. You can chop and prep the sweet potatoes and broccoli this far in advance, as well; store separately in the fridge, and season when ready to roast.
- To Store: Refrigerate leftovers in a tightly-covered container. They will keep for at least 3-4 days. Reheat as needed in the microwave on 50% power. Using half power in the microwave reduces the chance that chicken will dry out when reheated. Store leftover sauce separately in the fridge, whisk to smooth it out, and use cold.
Package like a pro!
If making this sheet pan chipotle chicken as a meal prep, I recommend packing up portions of broccoli, sweet potato, and a whole chicken thigh in one container, since they can all be warmed together for ease. These glass meal prep containers hold a perfect portion, are microwave-safe, and seal tightly every time. Keep the sauce separate until ready to eat.
More Tasty Sheet Pan Suppers
- (Reader Favorite!) Sheet Pan Chicken Gyros
- Chipotle Lime Sheet Pan Shrimp Fajitas
- Sheet Pan Chicken Sausage and Peppers
- Sheet Pan Chicken Sausage with Potatoes, Peppers, and Broccoli
- Sheet Pan Beef and Broccoli
- Super Easy Sheet Pan Shrimp and Veggies
Love how this recipe sets you up for success? Next week try my sheet pan balsamic chicken and veggies to enjoy all the same convenience with a different flavor profile—an Italian herb-infused marinade and rich, tangy balsamic glaze.
Sheet Pan Chipotle Chicken with Broccoli and Sweet Potatoes
Ingredients
For the Sheet Pan:
- 4-6 boneless, skinless chicken thighs
- kosher salt
- 1 medium-large sweet potato
- extra-virgin olive oil
- 1 and 1/2 teaspoons chili powder divided
- 1 and 1/2 teaspoons ground cumin divided
- 3-4 cups broccoli florets any thick stems removed
- 3 teaspoons brown sugar
- 1 teaspoon paprika sweet or smoked
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon chipotle chili powder optional
For the Sauce:
- 1/3 cup sour cream or plain Greek yogurt
- juice of 1/2 lime reserve other half for serving as wedges
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1-2 teaspoons water just enough to thin out the sauce as desired
Instructions
- Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper, or coat lightly with cooking spray.
- Remove chicken from the fridge and from all of its packaging. Pat each piece dry with paper towels, then sprinkle lightly with kosher salt and set aside.4-6 boneless, skinless chicken thighs, kosher salt
- Peel and chop the sweet potato into small cubes—about half an inch square—and toss in a bowl with 1 Tablespoon olive oil and ½ teaspoon each chili powder, ground cumin, and kosher salt. Once the potatoes are evenly coated, spread them out in a single layer on the baking sheet, leaving space in between them. Place in the oven for 10-15 minutes while you prep the broccoli and chicken.1 medium-large sweet potato, extra-virgin olive oil, 1 and 1/2 teaspoons chili powder, 1 and 1/2 teaspoons ground cumin
- Add broccoli florets to the same bowl used for the sweet potatoes. Drizzle with 1 teaspoon olive oil and sprinkle with another ¼ teaspoon kosher salt. Toss to combine.3-4 cups broccoli florets
- In a small bowl, combine 3 teaspoons brown sugar; 1 teaspoon each chili powder, ground cumin, and paprika; ½ teaspoon each garlic and onion powder; and ¼ teaspoon each black pepper and chipotle chili powder, if using. Add 1-2 teaspoons olive oil and stir into a thick paste. Rub this into the chicken on all sides.3 teaspoons brown sugar, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chili powder
- After the sweet potatoes have been in for about 15 minutes, remove the pan, toss the potato cubes, and add the broccoli florets in among them. Nestle the chicken in among the veggies.
- Roast for 15-20 minutes more, until all the veggies are tender and the chicken is cooked through (165°F on an instant read thermometer).
- While the chicken roasts, whisk together all of the sauce ingredients. Thin out with additional lime juice or water as desired.1/3 cup sour cream or plain Greek yogurt, juice of 1/2 lime, 1/2 teaspoon chili powder, 1/4 teaspoon kosher salt, 1-2 teaspoons water
- Serve chicken and veggies with extra lime wedges and drizzled with sauce, if desired. Enjoy!
Notes
- Chicken: Boneless, skinless chicken thighs tend to stay juicy even roasted at high temperatures. It’s fine to substitute chicken breasts, but make sure they are not thinly-sliced, and know that they may have a shorter cooking time. If the chicken is done before the veggies, don’t hesitate to pull it off of the pan so it doesn’t dry out.
- Salt/Dry Brine: If for any reason you skip the dry brine, be sure to add 1 teaspoon kosher salt to the spice mixture that is rubbed onto the chicken!
- Meal Prep: If making this as a meal prep, I recommend packing up portions of broccoli, sweet potato, and a whole chicken thigh in one container, since they can all be warmed together for ease. These glass meal prep containers hold a perfect portion, are microwave-safe, and seal tightly every time. Keep the sauce separate until ready to eat.
- Storage: Refrigerate leftovers in a tightly-covered container. They will keep for at least 3-4 days. Reheat as needed in the microwave on 50% power.
- Make Ahead: Prepare and let the chicken soak up the dry rub for up to 24 hours in the refrigerator—the flavors will intensify the longer it sits. You can chop and prep the sweet potatoes and broccoli this far in advance, as well; store separately in the fridge, and season when ready to roast.
- Keep It Going: Love how this recipe sets you up for success? Next week try my sheet pan balsamic chicken and veggies to enjoy all the same convenience with a different flavor profile—an Italian herb-infused marinade and rich, tangy balsamic glaze.
