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Sheet Pan Honey Buffalo Chicken with Broccoli Recipe

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This Sheet Pan Honey Buffalo Chicken with Broccoli is a flavorful and easy-to-make meal that combines tender, paprika-seasoned chicken tossed in a spicy-sweet honey buffalo sauce with perfectly roasted broccoli. Prepared entirely on one baking sheet, this dish offers a quick, delicious dinner option that’s great served with blue cheese or ranch dressing and a sprinkle of fresh green onions.

Ingredients

Chicken & Seasonings

  • 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

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

Garnishes and Serving

  • Blue cheese or ranch dressing, for serving
  • Sliced green onions, for serving

Instructions

  1. Preheat and Prepare Sheet Pan: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly coat it with oil to prevent sticking.
  2. 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 the chicken evenly. Drizzle 2 tablespoons of olive oil over the chicken and toss to coat thoroughly. Arrange the chicken pieces on one side of the baking sheet.
  3. Prepare Broccoli: Add the broccoli florets to the opposite side of the baking sheet. Toss them with the remaining 2 tablespoons of olive oil, salt, and black pepper to season evenly.
  4. Bake Chicken and Broccoli: Place the baking sheet in the oven and bake for 15-20 minutes, or until the chicken is cooked through and the broccoli is tender and slightly roasted.
  5. Make 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 frequently until the butter is fully melted and the ingredients are well combined. Remove the saucepan from heat and stir in the honey until smooth.
  6. Apply Buffalo Sauce and Finish Baking: Remove the broccoli from the sheet pan and set aside. Pour the prepared honey buffalo sauce over the chicken on the baking sheet. Toss the chicken gently to coat all pieces in the sauce. Return the sheet pan to the oven and bake for an additional 5 minutes to allow the sauce to set and bake onto the chicken.
  7. Serve: Serve the buffalo chicken and roasted broccoli topped with sliced green onions and accompanied by blue cheese or ranch dressing. This dish pairs wonderfully with rice or french fries for a hearty meal.

Notes

  • You can substitute chicken thighs for breasts for juicier meat.
  • Adjust the cayenne pepper amount to control the heat level of the buffalo sauce.
  • For a gluten-free option, use gluten-free flour instead of all-purpose flour.
  • Serve with your choice of side, such as rice, fries, or a fresh salad to complete the meal.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture.

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