Description
A deliciously spicy and sweet Sheet Pan Honey Buffalo Chicken served with tender roasted broccoli. This recipe combines crispy baked chicken tossed in a homemade honey buffalo sauce, perfect as a satisfying weeknight dinner or game day treat. Simple one-pan preparation makes cleanup easy while delivering bold flavors and a balanced meal.
Ingredients
Chicken and Broccoli
- 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
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
To Serve
- Blue cheese or ranch dressing, for serving
- Sliced green onions, for garnish
Instructions
- Preheat and prepare the 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.
- Season and coat the chicken: On the sheet pan, toss together the cubed chicken, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Sprinkle the flour over the chicken and toss again to coat evenly. Drizzle 2 tablespoons of olive oil over the chicken and toss to coat thoroughly.
- Add broccoli and bake: Arrange the seasoned chicken on one side of the baking sheet. On the other side, spread the broccoli florets and toss them with the remaining 2 tablespoons of olive oil, salt, and pepper. Place the sheet pan in the oven and bake for 15-20 minutes until the chicken is cooked through and broccoli is tender-crisp.
- Prepare the honey buffalo sauce: While the chicken and broccoli bake, melt the butter in a medium saucepan over medium heat. Add the hot sauce, seasoned salt, and cayenne pepper. Stir until everything is melted and well combined. Remove from heat, then stir in the honey until fully incorporated.
- Toss chicken with sauce and bake again: Remove the broccoli from the sheet pan and set aside. Pour the honey buffalo sauce over the baked chicken and toss to coat evenly. Return the sheet pan to the oven and bake for an additional 5 minutes to allow the sauce to bake into the chicken.
- Serve: Plate the buffalo chicken and roasted broccoli. Garnish with sliced green onions and serve alongside blue cheese or ranch dressing. This dish pairs wonderfully with steamed rice or crispy French fries.
Notes
- Substitute chicken breasts with thighs for a juicier result.
- Adjust the cayenne pepper for your preferred spice level.
- Use gluten-free flour to make this recipe gluten-free.
- Serve immediately for best texture and flavor.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
