Go Back
–+ servings
Sheet Pan Honey Buffalo Chicken with Broccoli

Sheet Pan Honey Buffalo Chicken with Broccoli Made Easy

A quick and healthy recipe for Sheet Pan Honey Buffalo Chicken with Broccoli, delivering a deliciously sweet and spicy flavor punch in under 45 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Breasts Can substitute with thighs for more tenderness
  • 2 tablespoons Olive Oil Can be replaced with avocado oil
  • to taste Salt
  • to taste Pepper
  • to taste Hot Sauce Choose according to desired heat
For the Sauce
  • 1/2 cup Honey Maple syrup can be used for a vegan alternative
  • 2 cloves Garlic Use garlic powder if fresh is not available
  • 1 tablespoon Apple Cider Vinegar Lemon can be used for similar tartness
  • 1 teaspoon Smoked Paprika Regular paprika may be substituted
  • 1/4 teaspoon Cayenne Pepper Optional; adjust according to spice tolerance
  • 2 tablespoons Unsalted Butter Dairy-free alternative can be used for vegan version
For the Vegetables
  • 4 cups Broccoli Can substitute with cauliflower
  • for garnish Fresh Parsley Chopped, adds brightness
  • for garnish Green Onions Chopped, adds color

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • Saucepan

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a bowl, toss chicken chunks with 1 tablespoon of olive oil and season with salt and pepper. Spread the chicken evenly on one side of the baking sheet.
  3. Toss broccoli florets in the remaining tablespoon of olive oil and season with salt and pepper. Place on the other half of the baking sheet.
  4. Roast in the preheated oven for about 15 minutes, keeping an eye on the chicken and broccoli.
  5. Prepare the honey buffalo sauce by combining hot sauce, honey, garlic, apple cider vinegar, smoked paprika, cayenne pepper (if using), and butter in a saucepan over medium heat until smooth.
  6. Drizzle half of the honey buffalo sauce over the roasted chicken, tossing gently to coat, and reserve the rest for serving.
  7. Return the baking sheet to the oven and roast for an additional 10-12 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the broccoli is tender.
  8. Let the dish rest for a few minutes, garnish with parsley and green onions, and serve with the reserved honey buffalo sauce.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 24gProtein: 36gFat: 20gSaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 15IUVitamin C: 120mgCalcium: 80mgIron: 2mg

Notes

For best results, use a meat thermometer to ensure chicken is fully cooked and avoid overcrowding on the baking sheet for perfect roasting.

Tried this recipe?

Let us know how it was!