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Sheet Pan Honey Buffalo Chicken with Broccoli

Sheet Pan Honey Buffalo Chicken with Broccoli: Quick and Spicy Delight

This Sheet Pan Honey Buffalo Chicken with Broccoli is a quick and healthy dinner option that balances sweet and spicy flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 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 Chicken thighs can also be used.
  • 1 tablespoon Olive Oil Avocado oil is a good substitute.
  • to taste Salt
  • to taste Pepper
  • ½ cup Hot Sauce Choose your favorite brand.
  • ¼ cup Honey Maple syrup can be used as an alternative.
  • 2 cloves Garlic (minced) Fresh garlic is preferable.
  • 2 tablespoons Apple Cider Vinegar Lemon juice can also work.
  • 1 teaspoon Smoked Paprika
  • ¼ teaspoon Cayenne Pepper (optional)
  • 1 tablespoon Unsalted Butter Can be omitted for a lighter version.
For the Broccoli
  • 4 cups Broccoli Cauliflower can be an alternative.
For Garnish
  • ¼ cup Fresh Parsley Chopped.
  • 2 tablespoons Green Onions Chopped.

Equipment

  • Baking Sheet
  • Saucepan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the chicken breasts with olive oil, salt, and pepper in a large bowl, then spread on one half of the baking sheet.
  3. Add broccoli florets to the same bowl, drizzle with remaining olive oil, season with salt and pepper, and spread on the other half of the baking sheet.
  4. Roast in the oven for 15 minutes until chicken is golden and broccoli is softening.
  5. In a saucepan, combine hot sauce, honey, minced garlic, apple cider vinegar, smoked paprika, cayenne pepper, and unsalted butter over medium heat until well combined.
  6. Drizzle half of the honey buffalo sauce over the chicken and toss to coat, reserving the rest for serving.
  7. Return the baking sheet to the oven and roast for an additional 10-12 minutes until chicken reaches 165°F (75°C) and broccoli is tender.
  8. Garnish with fresh parsley and sliced green onions before serving with reserved sauce on the side.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 22gProtein: 34gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1000mgPotassium: 800mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 120mgCalcium: 80mgIron: 2mg

Notes

Allow chicken to rest for a few minutes after cooking for juiciness. Use a meat thermometer for safe cooking.

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