Sheet Pan Honey Buffalo Chicken with Broccoli Recipe
Introduction
Sheet Pan Honey Buffalo Chicken with Broccoli is a quick and flavorful weeknight dinner. This dish combines tender chicken coated in a sweet and spicy buffalo sauce, roasted alongside fresh broccoli for a perfect balance. It’s simple to prepare and delicious served with your favorite dressing or sides.
Ingredients
- 2 pounds chicken breasts or thighs, cut into cubes
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 1/4 cup flour or all-purpose gluten-free flour
- 4 tablespoons extra virgin olive oil
- 3 cups broccoli florets
- 1/2 cup hot sauce
- 6 tablespoons salted butter
- 1-2 teaspoons seasoned salt
- 1/2 teaspoon cayenne pepper
- 1/4 cup honey
- Blue cheese or ranch dressing, for serving
- Sliced green onions, for serving
Instructions
- Step 1: Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub it lightly with oil.
- Step 2: On the prepared sheet pan, toss the chicken cubes with smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Sprinkle the flour over the chicken and toss again to coat evenly.
- Step 3: Drizzle 2 tablespoons of olive oil over the chicken and toss to coat thoroughly. Arrange the chicken on one side of the baking sheet.
- Step 4: Place the broccoli florets on the other side of the baking sheet. Toss them with the remaining 2 tablespoons of olive oil, salt, and pepper.
- Step 5: Bake the chicken and broccoli for 15-20 minutes, or until the chicken is cooked through and broccoli is tender-crisp.
- Step 6: While the chicken and broccoli bake, make the honey buffalo sauce. In a saucepan over medium heat, melt together the hot sauce, butter, seasoned salt, and cayenne pepper, stirring until combined. Remove from heat and stir in the honey.
- Step 7: Remove the broccoli from the baking sheet and set aside. Pour the buffalo sauce over the chicken, tossing to coat it evenly.
- Step 8: Return the sauced chicken to the oven and bake for an additional 5 minutes to let the sauce set and caramelize slightly.
- Step 9: Serve the buffalo chicken and broccoli topped with sliced green onions and a side of blue cheese or ranch dressing. Enjoy it over rice or with french fries for a satisfying meal.
Tips & Variations
- For extra crispiness, broil the chicken for the last 1-2 minutes, watching carefully to avoid burning.
- Substitute chicken thighs for breasts to keep the meat juicier and more flavorful.
- Adjust the cayenne pepper to control the heat level of the buffalo sauce.
- Add other veggies like bell peppers or cauliflower to roast alongside the broccoli.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The sauce may thicken when chilled; stir in a splash of water if needed when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen broccoli for this recipe?
Yes, but be sure to thaw and drain the broccoli well to prevent excess moisture on the sheet pan, which can affect roasting.
What can I serve with honey buffalo chicken?
This dish pairs well with steamed rice, roasted potatoes, or crispy french fries. Adding a fresh salad on the side can balance the meal nicely.
PrintSheet Pan Honey Buffalo Chicken with Broccoli Recipe
Sheet Pan Honey Buffalo Chicken with Broccoli is a flavorful and easy one-pan meal featuring juicy chicken pieces coated in a smoky-spiced flour mix, roasted alongside tender broccoli florets, then tossed in a rich and tangy honey buffalo sauce. This recipe delivers a perfect balance of heat, sweetness, and savory flavors, making it an ideal weeknight dinner served with blue cheese or ranch dressing and garnished with fresh green onions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Chicken & Seasoning
- 2 pounds chicken breasts or thighs, cut into cubes
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 1/4 cup flour or all-purpose gluten-free flour
- 4 tablespoons extra virgin olive oil
Vegetables
- 3 cups broccoli florets
Honey Buffalo Sauce
- 1/2 cup hot sauce
- 6 tablespoons salted butter
- 1–2 teaspoons seasoned salt
- 1/2 teaspoon cayenne pepper
- 1/4 cup honey
Serving
- Blue cheese or ranch dressing, for serving
- Sliced green onions, for garnish
Instructions
- Preheat and Prepare Sheet Pan: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking and make cleanup easier.
- Season and Coat Chicken: On the prepared sheet pan, toss the cubed chicken with smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Add the flour and toss again to coat evenly. Drizzle 2 tablespoons of olive oil over the chicken and toss to ensure everything is well coated. Arrange the chicken on one side of the baking sheet.
- Prepare Broccoli: Place the broccoli florets on the opposite side of the baking sheet. Toss them with the remaining 2 tablespoons of olive oil, salt, and pepper to coat evenly.
- Bake Chicken and Broccoli: Bake the sheet pan with chicken and broccoli for 15-20 minutes, or until the chicken is cooked through and the broccoli is tender.
- Make the Honey Buffalo Sauce: While the chicken and broccoli bake, combine the hot sauce, salted butter, seasoned salt, and cayenne pepper in a saucepan over medium heat. Stir continuously until the butter melts and the sauce is well combined. Remove from heat and stir in the honey until mixed thoroughly.
- Toss Chicken with Sauce: Remove the broccoli from the sheet pan and set aside. Pour the prepared honey buffalo sauce over the baked chicken on the sheet pan. Toss the chicken pieces to coat them evenly in the sauce.
- Finish Baking: Return the sauced chicken to the oven and bake for an additional 5 minutes, allowing the honey buffalo sauce to bake onto the chicken for rich flavor and slight caramelization.
- Serve: Remove from oven, garnish with sliced green onions, and serve alongside the roasted broccoli. Include blue cheese or ranch dressing for dipping, and optionally pair with rice or french fries for a complete meal.
Notes
- For gluten-free option, use gluten-free all-purpose flour.
- Adjust cayenne pepper and hot sauce quantities to your preferred spice level.
- Chicken thighs will yield juicier meat, while breasts provide leaner protein.
- This recipe can be doubled but use two baking sheets to avoid overcrowding and ensure even cooking.
- Blue cheese crumbles can be added on top instead of dressing for extra flavor.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Keywords: honey buffalo chicken, sheet pan dinner, baked buffalo chicken, easy chicken recipe, healthy buffalo chicken, roasted broccoli, one pan meal
