Sheet Pan Honey Buffalo Chicken

A white bowl filled with rice and honey buffalo chicken with broccoli and peppers, garnished with sesame seeds.

5 from 1 vote

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.

Prep Time15

Cook Time25

Total Time40

Course: All Recipes, Main Course

Cuisine: American

Servings: servings

Calories: 507kcal

Author: Jeri Walker

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

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