There’s something deeply satisfying about pulling a hot, flavor-packed sheet pan out of the oven and knowing dinner is ready with almost zero cleanup. This Sheet Pan Honey Buffalo Chicken with Broccoli strikes the perfect balance between sweet and spicy, delivering juicy pieces of chicken enveloped in a glossy honey buffalo glaze, while the broccoli florets roast to tender-crisp perfection. Every bite offers that delightful contrast: the kick of hot sauce mellowed by honey, the earthy warmth of smoked paprika, and just enough garlic to keep things interesting. Whether you’ve had a long day at work or you’re juggling a million tasks at home, this recipe takes the stress out of weeknight cooking—one pan, one sauce, all the flavor.
What makes this dish truly shine is its simplicity. You’ll find yourself chatting with family or friends around the kitchen island rather than hovering over multiple pots and pans. While the chicken and broccoli roast, you’ll whip up a quick honey buffalo sauce on the stovetop. Then it’s just a matter of giving everything a generous toss, sliding it back under the heat to finish cooking, and sprinkling on fresh parsley and green onions for a pop of color. It’s a beginner-friendly recipe that feels gourmet, and it comes together in under 45 minutes, making it an ideal choice for bumpy evenings or whenever you crave something comforting and bold.
KEY INGREDIENTS IN SHEET PAN HONEY BUFFALO CHICKEN WITH BROCCOLI
Before we dive into the cooking process, let’s get to know the key players that make this sheet pan dinner so irresistible. Each ingredient contributes its own personality to the party—together, they create a harmonious medley of tastes and textures.
- Chicken breasts
Tender and lean, chicken breast chunks absorb the vibrant honey buffalo sauce beautifully. Cutting them into uniform pieces ensures even cooking and maximum saucy coverage.
- Broccoli florets
Crisp-tender with slightly charred edges, broccoli adds a fresh, green crunch that balances the richness of the chicken. Roasting intensifies its natural sweetness and creates a lovely caramelized exterior.
- Olive oil
A neutral-flavored cooking oil that helps the chicken and broccoli develop that coveted golden-brown finish. Divided between the two, it ensures each ingredient roasts to perfection without sticking.
- Salt and pepper
Simple seasonings that elevate every component. A generous pinch before roasting enhances the natural flavors and brings out the best in both chicken and veggies.
- Hot sauce
The backbone of our buffalo-style kick. It delivers tangy heat and a bright red color, setting the stage for the sweet notes to come.
- Honey
Balances the zesty heat of hot sauce with a natural, floral sweetness. It also helps create a glossy, slightly sticky glaze that clings to each chicken piece.
- Garlic
Minced garlic infuses the sauce with savory depth and aromatic warmth. It complements the honey buffalo profile without overpowering it.
- Apple cider vinegar
Adds a mild, fruity acidity that brightens the sauce and cuts through the richness of butter and honey, making every bite lively.
- Smoked paprika
Introduces a subtle smokiness and warm color. It deepens the overall flavor profile, giving the sauce a hint of campfire charm.
- Cayenne pepper (optional)
For those who crave extra heat, a small dash of cayenne brings a pronounced spicy kick without altering the sauce’s balance.
- Unsalted butter
Melts into the sauce for luscious creaminess. It rounds out the sharp vinegar and heat, creating a velvety texture.
- Fresh parsley
Finely chopped and sprinkled over the finished dish, parsley adds a burst of herbal freshness and vibrant green color.
- Sliced green onions
Offer a mild oniony crunch and a bright contrast in both taste and appearance, perfect for that final pop of flavor.
HOW TO MAKE SHEET PAN HONEY BUFFALO CHICKEN WITH BROCCOLI
This recipe comes together in just a few simple steps, transforming raw ingredients into a dinner that feels both gourmet and fuss-free. You’ll be roasting, saucing, and garnishing all on one sheet pan, so get ready to enjoy easy cleanup and even easier weeknight bliss.
1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking and simplify cleanup. Ensuring your oven reaches the full temperature before you begin is key for that perfect roast.
2. In a medium bowl, toss the chicken chunks with 1 tablespoon of olive oil, a generous pinch of salt, and freshly ground pepper. Make sure each piece is evenly coated so the seasoning adheres and the chicken roasts to a golden hue.
3. Spread the seasoned chicken in a single layer on one half of the prepared baking sheet. Leaving spaces between pieces helps them cook through and caramelize rather than steam.
4. In the same bowl, toss the broccoli florets with the remaining tablespoon of olive oil, plus salt and pepper to taste. Spread the florets on the other half of the baking sheet, again ensuring they’re sitting flat and apart for even roasting.
5. Roast the chicken and broccoli in the preheated oven for about 15 minutes, or until the broccoli edges begin to brown and the chicken starts to firm up.
6. While the chicken and broccoli are roasting, prepare the honey buffalo sauce. In a small saucepan set over medium heat, combine the hot sauce, honey, minced garlic, apple cider vinegar, smoked paprika, optional cayenne pepper, and unsalted butter. Stir continuously until the butter melts and the sauce is smooth and glossy. Remove from heat once fully combined.
7. After 15 minutes, remove the baking sheet from the oven. Drizzle half of the honey buffalo sauce over the chicken pieces, then gently toss them on the pan until each chunk is evenly coated. Set aside the remaining sauce for serving.
8. Return the baking sheet to the oven and continue to roast for another 10–12 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the broccoli should be tender with slightly caramelized tips.
9. Remove from the oven and let everything rest for a few minutes—this helps the juices redistribute. Garnish with fresh chopped parsley and sliced green onions for a vibrant finish, then serve alongside the reserved sauce for dipping or extra drizzle.
SERVING SUGGESTIONS FOR SHEET PAN HONEY BUFFALO CHICKEN WITH BROCCOLI
When your sheet pan emerges from the oven, hot and aromatic, you’ll want to present it just right. Serving this honey buffalo chicken and broccoli is all about balancing textures, temperatures, and complementary flavors. Grab a wooden board for a rustic family-style spread or dish up individual plates for a more refined touch. Consider pairing your main plate with simple side dishes or garnishes that complement the sweet heat of the sauce. From a fluffy grain base to a refreshing crunchy slaw, there’s a perfect match for every palate and occasion. Adding a variety of textures—creamy, crisp, and chewy—will elevate this sheet pan dinner into a complete, satisfying meal that looks as good as it tastes.
- Serve over whole grain rice or quinoa for a hearty foundation that soaks up extra sauce. Fluff the grains with a fork, then spoon the buffalo chicken and broccoli on top, drizzling with any lingering glaze.
- Pair with a cool cucumber-yogurt salad. A tangy, creamy side helps temper the dish’s heat and adds a refreshing crunch. Thinly slice cucumbers, toss them in Greek yogurt mixed with lemon juice and dill, and garnish with freshly cracked pepper.
- Wrap in tortilla or flatbread for a fun handheld option. Lay the roasted chicken and broccoli onto warmed tortillas, sprinkle with shredded cheese if you like, and roll them into buffalo wraps for a midday feast or casual party snack.
- Garnish with toasted sesame seeds and a squeeze of lime for an Asian-inspired twist. The nuttiness and acidity provide new layers of flavor that play beautifully against the honey buffalo profile.
HOW TO STORE SHEET PAN HONEY BUFFALO CHICKEN WITH BROCCOLI
Leftovers of this honey buffalo chicken and broccoli are just as delightful the next day, and knowing how to store them properly will keep those sweet-and-spicy flavors intact. Start by letting everything cool to room temperature—this prevents condensation inside your storage container, which can make the broccoli soggy and dilute the sauce. Use airtight containers to preserve the dish’s freshness, and if you’ve got extra sauce, store that separately to maintain the perfect texture on reheating. With the right approach, you can enjoy this flavorful sheet pan dinner all week long, whether you’re packing lunches or craving a quick family meal.
- Store in airtight glass containers in the refrigerator for up to 3–4 days. Glass traps less moisture than plastic and helps maintain the chicken’s juiciness and broccoli’s bite.
- Freeze individual portions in freezer-safe bags. Lay the chicken and broccoli flat in single layers to freeze quickly, then stack or store upright to save space. Thaw overnight in the fridge before reheating.
- Keep the reserve sauce in a separate small container. This prevents the chicken from becoming too saucy or soggy and lets you control the sauciness when you reheat.
- Reheat gently in the oven at 350°F (175°C) for 8–10 minutes or in a skillet over medium heat to bring back crisp edges. If using a microwave, heat in 30-second bursts, stirring in between to ensure even warmth.
CONCLUSION
This Sheet Pan Honey Buffalo Chicken with Broccoli demonstrates that dinner can be both impressive and incredibly easy. You’ve seen how simple ingredients—chicken, broccoli, a handful of spices, and a tangy-sweet sauce—can transform into a meal that’s loaded with flavor and minimal fuss. From preheating your oven to garnishing with fresh herbs, each step is designed to maximize taste and minimize stress. Whether you’re cooking for a busy weeknight dinner or a relaxed weekend lunch, this recipe delivers on both convenience and deliciousness. The combination of spicy hot sauce, smooth honey, zesty vinegar, and smoky paprika creates a sauce you’ll want to drizzle on everything, while the roasted broccoli brings an earthy crispness that balances each bite.
Feel free to print this article and save it for later—you’ll find it’s a fantastic go-to when you need a fast, crowd-pleasing meal. You can also bookmark it to consult the detailed Preparation Time, Cooking Time, and Rest Time at a glance. And for those little questions that pop up, don’t forget to scroll down to the FAQ section below. If you give this recipe a try, I’d love to hear how it turned out—drop a comment with your tweaks, questions, or any feedback. Your kitchen stories and cooking victories make this experience even more fun, and I’m here to help if you hit any bumps along the way. Don’t be shy—leave a note, and let’s swap tips for next time!
Sheet Pan Honey Buffalo Chicken with Broccoli
Description
Experience the vibrant combination of tender chicken coated in a honey buffalo sauce paired with perfectly roasted broccoli. A dish bursting with flavor that's simple to prepare!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
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In a medium bowl, toss the chicken chunks with 1 tablespoon of olive oil, a generous pinch of salt, and pepper. Spread them evenly on one half of the prepared baking sheet.
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Toss the broccoli florets with the remaining tablespoon of olive oil, and season with salt and pepper. Spread them on the other half of the baking sheet, ensuring they’re in a single layer.
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Roast the chicken and broccoli in the oven for about 15 minutes.
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While the chicken and broccoli are roasting, prepare the honey buffalo sauce. In a small saucepan over medium heat, combine the hot sauce, honey, minced garlic, apple cider vinegar, smoked paprika, cayenne pepper (if using), and unsalted butter. Stir until the butter melts and the ingredients are well combined. Once combined, remove from heat.
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After 15 minutes, remove the baking sheet from the oven. Drizzle half of the honey buffalo sauce over the chicken, tossing to coat well. Reserve the other half of the sauce for serving.
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Return the baking sheet to the oven and continue to roast for another 10-12 minutes, or until the chicken is cooked through and the broccoli is tender and slightly caramelized.
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Remove from the oven and let it rest for a few minutes. Garnish with fresh chopped parsley and sliced green onions.
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Serve the honey buffalo chicken and broccoli with the reserved sauce on the side, if desired.
Note
- For a spicier kick, increase the cayenne pepper or add a dash of your favorite hot sauce.
- This recipe can be made using thighs instead of breasts for juicier results.
- Consider serving with brown rice or quinoa for a more filling meal.
- Leftovers can be stored in an airtight container and reheated the next day for a quick meal.
- The sauce can be adjusted to taste; add more honey for sweetness or more hot sauce for heat.
