Description
This Sheet Pan Honey Buffalo Chicken with Broccoli is a flavorful and easy one-pan meal featuring tender chicken coated in a smoky, spicy honey buffalo sauce, roasted alongside fresh broccoli. Perfect for a quick weeknight dinner, this recipe combines a crispy baked chicken with a tangy, buttery buffalo glaze and healthy greens, served best with a side of blue cheese or ranch dressing and green onions for added freshness.
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, 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
- Preheat and Prepare 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 and facilitate easy cleanup.
- Season and Coat Chicken: On the prepared sheet pan, combine the cubed chicken with smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Toss to evenly coat. Sprinkle the flour over the chicken and toss again to coat thoroughly. Drizzle with 2 tablespoons of olive oil and toss once more to ensure all pieces are coated well.
- Arrange Chicken and Broccoli: Push the chicken to one side of the baking sheet. On the other side, add the broccoli florets. Drizzle the broccoli with the remaining 2 tablespoons olive oil and season with salt and pepper. Toss gently to coat the broccoli evenly.
- Bake 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 no longer pink inside, and the broccoli is tender-crisp.
- Prepare 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 mixture is smooth. Remove from heat and stir in the honey to balance the heat with a touch of sweetness.
- Toss Chicken in Sauce and Finish Baking: Carefully remove the broccoli from the sheet pan and set aside. Pour the prepared buffalo sauce over the chicken on the sheet pan and toss to coat all pieces evenly in the sauce. Return the pan to the oven and bake for an additional 5 minutes, allowing the sauce to bake onto the chicken and develop flavor.
- 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 pairs wonderfully with rice or French fries for a satisfying meal.
Notes
- You can use either chicken breasts or thighs, depending on your preference for lean or more flavorful meat.
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
- If you prefer less heat, reduce the amount of cayenne pepper or hot sauce in the buffalo sauce.
- Blue cheese or ranch dressing adds a cool contrast to the spicy buffalo chicken; choose based on your taste.
- Leftover chicken and broccoli can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving (approx. 1 cup chicken and broccoli with sauce)
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg
