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This simple Sheet Pan Honey Buffalo Chicken with Broccoli is about to become your new go-to meal. Easy homemade, crispy chicken, tossed in a spicy-sweet honey buffalo sauce. Serve with broccoli cooked up right alongside the chicken and your favorite creamy ranch dressing. The easiest sheet pan dinner. Add a side of rice or homemade french fries and you’ve got all you need! This fun restaurant-style dinner is great any night of the week!
Oh my goodness, this meal is my favorite. Seriously, my favorite. There’s something I just love so much about oven-baked chicken served with rice. It’s so comforting to me. And even though it’s a more basic dinner, oven-baked chicken will always make me happy.
But you all? Add some buffalo sauce and a side of blue cheese dressing and I am sold. I think buffalo sauce is one of my all-time favorite sauces, my dad’s especially. But we all love a good buffalo chicken dinner.
Fun fact? I would make buffalo, baked up in the oven, long before I even began HBH. It’s a tried and true family staple that we all love.
When I decided I was making this, I didn’t really realize what I was making. I had just written out the recipe as a sheet pan chicken with broccoli in a spicy sauce.
It wasn’t until I was actually making the sauce that I was basically making my buffalo sauce, just with the addition of honey. So even better, right?
It turned out so, so, so yummy. Now the whole family loves this very simple sheet pan dinner!
The details
You want to start with the chicken. Cubed raw chicken, breasts or thighs, or use a mix of the two as I do. Toss the cubed chicken with a mix of seasonings: smoked paprika, onion powder, garlic powder, salt, and pepper. Add flour, then toss again.
The flour allows the chicken to get crispy in the oven. It’s a small amount, so a very light coating, but just perfect. Not a fully bready chicken, but breaded just enough so that the sauce can really stick nicely to the chicken.
Bake the chicken up with a side of broccoli. It takes maybe 20 minutes to cook.
Now the sauce. Hot sauce, Franks is my favorite. Add some salty butter and then a couple of teaspoons of seasoned salt and a pinch of black pepper. Melt this all together on the stove until just combined, Then, turn the heat off and mix in the honey.
The honey makes this buffalo sauce so special. The lightest bit of sweetness. Pour the sauce over the baked, crispy chicken and cook the chicken in the sauce. What happens is that the coating soaks up all the sauce – wow, so delish.
These are so yummy with home-baked french fries and ranch or blue cheese dressing!
Perfect dinner for everyone in the family!
Looking for other busy weeknight-night recipes? Try these!
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Lastly, if you make this Sheet Pan Honey Buffalo Chicken with Broccoli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Honey Buffalo Chicken with Broccoli
Servings: 6
Calories Per Serving: 441 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 pounds chicken breasts or thighs, cut into cubes
- 1 tablespoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- kosher salt and black pepper
- 1/4 cup flour or all-purpose gluten-free flour
- 4 tablespoons extra virgin olive oil
- 3 cups broccoli florets
- 1/2 cup hot sauce
- 6 tablespoons salted butter
- 1-2 teaspoons seasoned salt
- 1/2 teaspoon cayenne pepper
- 1/4 cup honey
- blue cheese or ranch dressing, for serving
- sliced green onions, or serving
Instructions
- 1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.2. On the sheet pan, toss together the chicken, paprika, onion powder, garlic powder, salt, and pepper. Add the flour and toss again. Add 2 tablespoons olive oil, tossing to coat. Arrange the chicken to one side of the baking sheet. Add the broccoli to the other side. Toss with olive oil, salt, and pepper. Bake 15-20 minutes until the chicken is cooked through. 3. Meanwhile, make the sauce. In a saucepan set over medium heat, melt together the hot sauce, butter, seasoned salt, and cayenne. Stir until melted and combined. Remove from the heat and mix in the honey. 4. Remove the broccoli from the sheet pan. Then pour the buffalo sauce over the chicken, toss the chicken up in the sauce. Bake another 5 minutes, until the buffalo sauce is baked onto the chicken. 5. Serve the chicken, broccoli, and buffalo sauce with green onions and blue cheese or ranch dressing. I love this over rice, but it's also great with french fries too!
Made this last night and it was delicious! I only used 2 tspns of honey and it was sweet enough for us. Everything fit perfectly on one sheet pan too. The only issue is that the broccoli “steamed” the chicken and it didn’t end up crispy at all. The flour had a bit of a mushy mouthfeel but the chicken was nice and tender. Next time I’d consider omitting the flour, unless you have any advice? I’d welcome any suggestions.
I haven’t made this recipe but at first glance I’d omit the flour, use boneless thighs (whole, not cubed) instead, and roast the chicken and broccoli on separate pans. 375-400 for 25-30 minutes for the broccoli and 40-45 for the thighs. Then after I’d chop up the thighs and add the sauce.
Hi Natasha,
Happy Friday!! ☘️🌈 So glad to hear that this recipe turned out well for you, thanks so much for trying it out! Next time, I would use a larger sheet pan or do the broccoli on a separate pan! xT
I only have sriracha or Tabasco hot sauce at home- which should I use and how much? Thanks!
Hi Stacy,
I would highly recommend buffalo sauce (like Frank’s) for this recipe, both of those are going to be very hot and not provide the correct flavor profile:) Let me know if you have any other questions! xx
I didn’t make the ranch or blue cheese but the chicken was delicious! Sometimes baked chicken gets tough but this stayed nice and tender, plus it felt a bit more healthy than fried chicken. I think next time I’d only put the broccoli in for the last 1/2 of the time, as it got really dried out in my oven, but it still had a nice “broccoli jerky” taste. Thanks for another great recipe! I had everything on hand so it was easy and fast.
Hey Holly,
Wonderful! I appreciate you making this dish and sharing your feedback, so glad to hear it turned out well for you! xx
Can you give a heat level estimate for this with the hot sauce? My husband loves it but my mouth’s pretty sensitive.
Hey Becky,
It really depends on the buffalo sauce that you purchase, I would just be sure to get something on the more mild side! I hope this helps, please let me know if you give this recipe a try! xx
I made it tonight for my husband and me, it was delicious! My husband loved it. Next time I make it for the whole family, I’m going to make it three ways (like when we get wings!) buffalo, sweet chili and bang bang! I shared the recipe and photos in the family text thread and my son made it food dinner too! So, it’s like we had dinner together!
Hi Lori,
Happy Thursday! I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx
This sounds amazing! Your picture doesn’t look like cubed chicken . . . when I think of cubed, I think of ‘square’. The cup up chicken on the baking sheet does look more like cubes than the display picture on the plate. The reason I am asking as bigger, cut up pieces of chicken will take longer to bake and no one wants to eat tough chicken. Also, a piece of advice to your audience . . . make sure to cut your chicken against the grain 😉 But even more important question is – skin or no skin on chicken? Thank you and can’t wait to try this recipe.
This recipe was super easy and tasted delicious! My husband and son, who are both picky eaters, gobbled it up. I’m sensitive to a lot of spice but this was just right. Perfect easy sheetpan recipe for busy week night.
Thanks so much Amy! So glad to hear that both your husband and son enjoyed the recipe as well! Happy Friday! xx
I made this recipe – its AMAZING! I took off one star because we eliminated all of the oil and sprayed our chicken and then cut the butter back to 1 tablespoon. More than enough! I used my air fryer and it was perfect. We made our own ranch with reduced fat mayo and tossed chick with a very, very good blue. It was amazing and fit in our lifestyle.
Hi Joslin,
Wonderful!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
I was honestly so skeptical about just tossing floured chicken in oil and baking, but it’s brilliantly easy and produces a delicious result for the effort required. And honey and buffalo sauce is a wonderful idea! Like a new take on honey mustard or something. I served with a side of baked sweet potato instead of rice for anyone who is looking for alternate serving ideas!
Hey Emily,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx
I’m making this tonight for dinner. I just realized that I only have hot honey! Can I use it and omit the cayenne?
Hi Lori,
Sure, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xx
Looks great. Could you do the chicken in the airfryer?
Thanks so much Carrie! Sure, I bet that would work well for you! Let me know if you give this recipe a try! xT
This looks delicious. The recipe calls for cubing the chicken but they don’t look like cubes in the photos (not a problem for me). Similar to the previous question, how did you cut the chicken? Thanks.
Hey Emma,
Thanks so much! I really just sliced the chicken up, they might not be in uniform cubes:) Let me know if you give this recipe a try! xx
How do you cube the chicken? Do you leave the skin on? Thank you!
Hi Carolyn,
I just cube the chicken using a knife and I used skinless chicken:) Please let me know if you have any other questions! I hope you love this recipe! xx
You have one of the best sites for photos of your food.
Your recipes always look so appealing from your savoury to sweets. They really do make you what to try them all and I have almost all of them
Thanks so much Bobbie! Let me know if you give this recipe a try! xT
Do you have a recipe you use for ranch dressing?
Hi Isla,
You an find the recipe for my ranch dressing located here:
https://www.halfbakedharvest.com/essentials/
Please let me know if you have any other questions! xT
This looks great! But you toss the olive oil onto the chicken after you put on the spices and flour?
Thanks so much Alicia! I do, that way the chicken can crisp up! Let me know if you have any other questions:) xT
I thought that was a little unconventional also but it turned out perfect!! So so good and extremely easy and quick!!
Thanks so much Suzanne!
Does this Buffalo sauce save well? Love your site and recipes! 😁
Thanks so much Nicole! Yes the buffalo sauce is good for 2 weeks in the fridge:) xx