Description
This Sheet Pan Honey Buffalo Chicken with Broccoli is a delicious and easy one-pan meal that combines tender chicken chunks and roasted broccoli with a sweet and spicy honey buffalo sauce. Perfectly roasted in the oven, this dish balances heat with a touch of sweetness and is garnished with fresh parsley and green onions for a burst of freshness.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ pounds chicken breasts, cut into 1-inch chunks
- 1 head of broccoli, cut into florets
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
Honey Buffalo Sauce
- ½ cup hot sauce
- ¼ cup honey
- 3 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 2 tablespoons unsalted butter
Garnish
- Fresh parsley, chopped
- Sliced green onions
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Chicken: In a medium bowl, toss the chicken chunks with 1 tablespoon of olive oil, along with a generous pinch of salt and pepper. Spread the chicken evenly on one half of the prepared baking sheet to ensure even cooking.
- Prepare Broccoli: Toss the broccoli florets with the remaining tablespoon of olive oil and season with salt and pepper. Spread them out in a single layer on the other half of the baking sheet to roast evenly.
- Roast Initial: Place the baking sheet in the preheated oven and roast the chicken and broccoli for about 15 minutes. This will start the cooking and roasting process for both ingredients.
- Make Honey Buffalo Sauce: While the chicken and broccoli cook, combine the hot sauce, honey, minced garlic, apple cider vinegar, smoked paprika, cayenne pepper (if using), and unsalted butter in a small saucepan over medium heat. Stir until the butter melts and the sauce is well combined, then remove from heat.
- Coat Chicken: Remove the baking sheet from the oven after 15 minutes. Drizzle half of the honey buffalo sauce over the chicken and toss gently to coat it well in the flavorful sauce. Reserve the remaining sauce for serving.
- Finish Roasting: Return the baking sheet to the oven and roast for an additional 10-12 minutes, until the chicken is fully cooked through and the broccoli is tender with some caramelized edges.
- Rest and Garnish: Remove the baking sheet from the oven and let the chicken and broccoli rest for a few minutes. Garnish with freshly chopped parsley and sliced green onions to add a fresh, vibrant finish.
- Serve: Serve the honey buffalo chicken and broccoli warm, with the reserved sauce on the side for extra flavor if desired.
Notes
- You can adjust the cayenne pepper or hot sauce quantity to control the spiciness based on your preference.
- Use parchment paper or a silicone baking mat for easier cleanup and to prevent sticking.
- Chicken breasts can be substituted with chicken thighs if preferred; cooking time might vary slightly.
- This recipe can be doubled but use two baking sheets instead of overcrowding one.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
