My sheet pan honey buffalo chicken with broccoli is an easy dinner recipe perfect for any night of the week. Chicken, broccoli, and peppers are roasted in one pan for a quick dinner ready in less than 30 minutes.
If you love this recipe, check out my beef and broccoli stir fry and sheet pan honey garlic shrimp with asparagus next!
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Sheet Pan Buffalo Chicken and Broccoli
I love trying new recipes, and this sheet pan chicken dinner has quickly become a new favorite! I've been so caught up with my air fryer and Instant Pot that I almost forgot how amazing sheet pan dinners can be!
I used to make sheet pan meals all the time when my kids were little. The convenience of cooking everything in one pan and having it ready at the same time is like dinner magic!
The best part? Only one pan to clean up! That's a win-win in my book. This dinner recipe tastes just as good as anything you'd get from a restaurant, and it's ready in just 30 minutes!
Ingredients You'll Need
You'll need the following to create this yummy one-pan dinner. The recipe card below has exact measurements.
- Boneless skinless chicken breasts (or chicken thighs)
- Broccoli florets
- Bell peppers
- Red onion
- Olive oil
- Garlic powder
- Onion powder
- Smoked paprika
- Flour
- Salt and pepper
- Frank's RedHot Original Hot Sauce
- Honey
- Unsalted butter
How to Make Sheet Pan Honey Buffalo Chicken
Step 1: Prepare the Chicken
Whisk olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper in a large bowl. Add the cubed chicken and toss to coat. Sprinkle with flour and toss until each piece is lightly coated.
Step 2: Prepare the Vegetables
Combine broccoli, bell peppers, and red onion in a separate bowl or on a sheet pan. Drizzle with olive oil, salt, and black pepper and toss to coat evenly. Spread the vegetables on a parchment-paper-lined sheet pan.
Step 3: Bake
Spread the chicken pieces on a baking sheet. Bake in a 400-degree F oven for 10 minutes. Toss the chicken and place it back in the oven. Add the veggies to the oven as well and bake for another 15-20 minutes until the chicken is cooked through and the vegetables are fork tender.
If you like, you can push the chicken to one side of the sheet pan and place the seasoned veggies on the other side so you only use one sheet pan.
Step 4: Make the Honey Buffalo Sauce
While the chicken and veggies are baking, melt the butter in a small saucepan over medium heat. Add Frank's RedHot sauce and honey. Stir until hot. Keep warm until the chicken is ready.
Step 5: Toss and Serve
Once the chicken is cooked and golden brown (with an internal temperature of 165°F), transfer it to a large bowl. Pour the hot honey buffalo sauce over top and toss until each piece is evenly coated. Serve immediately with the roasted vegetables and a side of rice. If you like, garnish with sliced green onions and sesame seeds and enjoy!
Serving Suggestions
I love to serve this dish with my Instant Pot white rice, but it also goes great with quinoa, brown rice, wild rice, or cauliflower rice. Other favorites are air fryer home fries, french fries, or oven roasted potatoes.
If you find it too spicy, cool it down with a drizzle of ranch dressing.
Variations
- Spicy BBQ Chicken. Swap the hot sauce for your favorite barbecue sauce with a touch of hot sauce.
- Teriyaki Chicken. Use teriyaki sauce instead of the honey buffalo sauce.
- Buffalo Cauliflower and Chicken. Add cauliflower and toss it in the same sauce as the chicken.
Jeri's Top Tips
- Cut the chicken into similar sizes so it cooks evenly. The same goes for the vegetables.
- If you love extra sauce, double the honey buffalo sauce. Perfect for pouring on rice!
- You can swap the broccoli for cauliflower, green beans, carrots, sweet potatoes, or squash.
Storage and Make Ahead Instructions
To Store: Store leftovers in an airtight container in the refrigerator for 3-4 days.
To Reheat: Reheat in the oven at 350°F for 10-15 minutes or until heated through. You can also reheat in the microwave or air fryer.
Make Ahead: You can cut up the chicken and vegetables ahead of time and toss them with oil and seasonings. Store them in separate containers in the refrigerator. When ready to cook, just place them on the sheet pan and bake.
Frequently Asked Questions (FAQ's)
Yes, substitute the all-purpose flour with gluten-free flour.
Of course! Use whatever vegetables you have on hand!
Yes! Just reduce the amount of hot sauce, or use a milder hot sauce.
More Easy Dinner Recipes You Might Like
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Printable Recipe
Sheet Pan Honey Buffalo Chicken
Ingredients
For the Chicken
- 1½ pounds boneless skinless chicken breasts (or thighs) cut into 1-inch chunks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
For the Honey Buffalo Sauce
- ¼ cup Frank's RedHot Original Hot Sauce or your favorite hot sauce
- ¼ cup honey
- 1 tablespoon unsalted butter
For the Vegetables
- 3 cups broccoli florets
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 medium red onion sliced
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
For Garnish
- fresh parsley optional
- green onions optional
- sesame seeds optional
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the cubed chicken and toss to coat. Sprinkle with flour and toss until each piece is lightly coated.
- Combine broccoli, bell peppers, and red onion in a separate bowl or directly on a sheet pan. Drizzle with olive oil, salt, and black pepper, and toss to coat evenly. Spread the vegetables on a parchment paper-lined sheet pan.
- Spread the chicken pieces on a parchment paper-lined sheet pan. Bake in a preheated 400°F oven for 10 minutes. Toss the chicken, then return it to the oven. Place the veggies in the oven and bake for another 15-20 minutes until the chicken is cooked through and the vegetables are fork-tender. Alternatively, you can push the chicken to one side of the sheet pan and place the seasoned veggies on the other side to use just one sheet pan.
- While the chicken and veggies are baking, melt butter in a small saucepan over medium heat. Add Frank's RedHot sauce and honey, stirring until hot. Keep warm until the chicken is ready.
- Once the chicken is cooked and golden brown (with an internal temperature of 165℉), transfer it to a large bowl. Pour the hot honey buffalo sauce over top and toss until each piece is evenly coated.
- Serve immediately with the roasted vegetables and a side of rice. Garnish with sliced green onions and sesame seeds, if desired. Enjoy!
Video
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Notes
- Adjust the Heat: For a milder sauce, reduce the amount of hot sauce.
- Vegetables: Use any vegetables you like such as baby carrots, zucchini, cauliflower, or sweet potatoes.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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