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Sheet Pan Honey Buffalo Chicken with Broccoli Recipe

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4.2 from 10 reviews

This Sheet Pan Honey Buffalo Chicken with Broccoli is a flavorful, easy-to-make meal that combines tender chicken pieces coated in a smoky spice mix and baked alongside crisp broccoli. The chicken is tossed in a spicy, buttery honey buffalo sauce and baked to perfection for a deliciously tangy and sweet finish. Perfect for a quick weeknight dinner, served with a side of creamy blue cheese or ranch dressing.

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

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

For Serving

  • Blue cheese or ranch dressing
  • Sliced green onions

Instructions

  1. Preheat and prepare the sheet pan: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly rub it with oil to prevent sticking.
  2. Season and toss the chicken: On the sheet pan, combine the cubed chicken with smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Sprinkle the flour over the chicken and toss again to evenly coat. Drizzle 2 tablespoons of olive oil over the chicken and toss until coated. Arrange the chicken on one side of the baking sheet.
  3. Prepare the broccoli: Toss the broccoli florets with the remaining 2 tablespoons of olive oil, salt, and pepper. Place the broccoli on the other side of the baking sheet beside the chicken.
  4. Bake the chicken and broccoli: Place the sheet pan in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the broccoli is tender crisp.
  5. Make the honey buffalo sauce: While the chicken bakes, melt the butter in a medium saucepan over medium heat. Add the hot sauce, seasoned salt, and cayenne pepper, stirring until combined and melted together. Remove from heat and stir in the honey until fully incorporated.
  6. Toss chicken in sauce and finish baking: Remove the broccoli from the sheet pan and set aside. Pour the buffalo sauce over the baked chicken on the sheet pan, tossing well to coat the chicken pieces. Return the sauced chicken to the oven and bake for an additional 5 minutes, allowing 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 pairs well with rice or french fries for a complete meal.

Notes

  • Use chicken thighs for a juicier, more flavorful result, or chicken breasts for a leaner option.
  • If you prefer less heat, reduce the amount of cayenne pepper or swap hot sauce with a milder variety.
  • Make sure to evenly coat the chicken with flour to help achieve a crispy texture.
  • For gluten-free preparation, use gluten-free flour specifically.
  • Leftover chicken is great for wraps or salads the next day.
  • Adjust baking times based on your oven as temperatures may vary.

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