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Sheet Pan Honey Buffalo Chicken with Broccoli Recipe

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3.9 from 4 reviews

This Sheet Pan Honey Buffalo Chicken with Broccoli is a quick and delicious meal that combines tender chicken coated in a smoky, spicy honey buffalo sauce with roasted broccoli. Perfect for a weeknight dinner, this recipe uses a single baking sheet for easy prep and cleanup, delivering bold flavors with minimal effort.

Ingredients

Chicken and Vegetables

  • 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, divided
  • 3 cups broccoli florets

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

To Serve

  • Blue cheese or ranch dressing
  • Sliced green onions

Instructions

  1. Preheat and Prepare Sheet Pan: Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
  2. Season and Coat Chicken: On the baking sheet, toss the cubed chicken with smoked paprika, onion powder, garlic powder, kosher salt, and black pepper until evenly coated. Sprinkle the flour over the chicken and toss again to coat the pieces thoroughly.
  3. Add Oil and Arrange on Sheet Pan: Drizzle 2 tablespoons of olive oil over the seasoned chicken and toss to coat well. Arrange the chicken on one side of the baking sheet. On the other side, place the broccoli florets. Toss the broccoli with the remaining 2 tablespoons olive oil, salt, and pepper.
  4. Bake Chicken and Broccoli: Bake the chicken and broccoli in the preheated oven for 15-20 minutes, or until the chicken is cooked through and broccoli is tender-crisp.
  5. Prepare Buffalo Sauce: While baking, heat a saucepan over medium heat. Combine hot sauce, butter, seasoned salt, and cayenne pepper. Stir continuously until butter melts and ingredients are fully combined. Remove from heat and stir in the honey to create a smooth, sweet-spicy buffalo sauce.
  6. Apply Buffalo Sauce and Finish Baking: Remove the broccoli from the sheet pan and set aside. Pour the honey buffalo sauce over the baked chicken, tossing to coat all pieces evenly. Return the sheet pan to the oven and bake for an additional 5 minutes to allow the sauce to bake onto the chicken.
  7. Serve: Plate the buffalo chicken alongside the roasted broccoli. Garnish with sliced green onions and serve with blue cheese or ranch dressing on the side. This dish is excellent served over rice or alongside fries for a satisfying meal.

Notes

  • You can use chicken breasts or thighs depending on your preference; thighs tend to stay moister.
  • Adjust cayenne pepper according to your spice tolerance.
  • For a gluten-free option, use gluten-free flour.
  • Leftovers can be refrigerated for up to 3 days and reheated well in the oven or microwave.
  • For extra crispiness, broil for 1-2 minutes at the end of baking, watching carefully to avoid burning.

Find it online: https://recipefeastful.com/sheet-pan-honey-buffalo-chicken-with-broccoli-recipe/