Description
This Sheet Pan Honey Buffalo Chicken with Broccoli is a flavorful, easy-to-make dinner that combines juicy, spice-coated chicken cubes with tender roasted broccoli. The chicken is baked on a sheet pan and then tossed in a homemade honey buffalo sauce for the perfect balance of heat and sweetness. Served with blue cheese or ranch dressing and sliced green onions, this recipe is a crowd-pleaser that’s perfect for busy weeknights.
Ingredients
Scale
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
- 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
- Preheat and Prepare Pan: Preheat your oven to 450°F. Line a baking sheet with parchment paper or lightly rub it with oil to prevent sticking.
- Toss Chicken with Spices and Flour: On the prepared sheet pan, combine 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. Drizzle 2 tablespoons of olive oil over the chicken and toss to coat thoroughly. Arrange the seasoned chicken on one side of the baking sheet.
- Prepare Broccoli: On the opposite side of the pan, place the broccoli florets. Toss them with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Make sure the broccoli is evenly coated.
- Bake Chicken and Broccoli: Place the sheet pan in the oven and bake for 15-20 minutes, or until the chicken is cooked through and broccoli is tender.
- Make Honey Buffalo Sauce: While the chicken and broccoli bake, melt the butter in a saucepan over medium heat. Add the hot sauce, seasoned salt, and cayenne pepper. Stir until fully melted and combined. Remove from heat and stir in the honey to balance the heat with sweetness.
- Toss Chicken in Buffalo Sauce and Bake More: Remove the broccoli from the sheet pan. Pour the honey buffalo sauce over the cooked chicken and toss to coat all pieces evenly. Return the chicken to the oven and bake for an additional 5 minutes, allowing the sauce to bake onto the chicken.
- Serve: Plate the buffalo chicken and roasted broccoli. Garnish with sliced green onions and serve with blue cheese or ranch dressing on the side. This dish is delicious over rice or paired with french fries.
Notes
- Use either chicken breasts or thighs depending on your preference; thighs will be juicier.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour.
- If you prefer less spice, reduce the amount of hot sauce and cayenne pepper.
- The sauce can be adjusted to taste by adding more honey for sweetness or more cayenne for heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe)
- Calories: 380
- Sugar: 7g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
