Craving something bold, easy, and packed with flavor? This Sheet Pan Honey Buffalo Chicken with Broccoli is the weeknight dinner you didn’t know you needed. Juicy chunks of chicken are tossed in a sticky honey buffalo glaze, roasted to perfection alongside tender-crisp broccoli – all on one pan for easy cleanup!
🧡 Why You’ll Love This Sheet Pan Dinner
This recipe combines the zing of buffalo sauce with the sweetness of honey, creating an addictive glaze that clings to every bite. It’s:
✔️ Quick and easy – ready in about 30 minutes
✔️ One-pan meal – fewer dishes, more flavor
✔️ Sweet + spicy – balanced and bold
✔️ Great for meal prep or a no-fuss weeknight dinner
Serve it over rice, quinoa, or cauliflower rice for a complete and satisfying meal.
🛒 Ingredients You’ll Need
- Chicken breast or thighs – cubed for quick cooking
- Broccoli florets – fresh or frozen (thawed)
- Olive oil – helps everything roast beautifully
- Buffalo sauce – for that classic spicy kick
- Honey – balances the heat with sweetness
- Garlic powder + onion powder – simple seasonings
- Salt & pepper – to taste
- Optional: Green onions or ranch dressing for serving
🌡️ Pro Tips for Success
- Use parchment paper for easier cleanup
- Cut chicken and broccoli into uniform pieces for even cooking
- Roast at high heat (400°F/200°C) to get caramelized edges and crispy bits
- Toss halfway through roasting for even glaze distribution
🔄 Variations to Try
- Swap broccoli for cauliflower, zucchini, or bell peppers
- Add sweet potatoes or baby potatoes to make it heartier
- Want it spicier? Add a pinch of cayenne pepper or drizzle extra buffalo sauce at the end
- Make it dairy-free by skipping ranch or using a vegan option
🧊 Storage & Meal Prep
- Store leftovers in an airtight container for up to 4 days
- Reheat in a skillet or microwave
- Great for meal prep bowls with brown rice, quinoa, or greens
📖 Sheet Pan Honey Buffalo Chicken with Broccoli Recipe
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 4
Ingredients:
- 1 ½ lbs chicken breast or thighs, cut into 1-inch cubes
- 3 cups broccoli florets
- 2 tbsp olive oil, divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt & pepper to taste
For the Honey Buffalo Sauce:
- 1/3 cup buffalo sauce (like Frank’s RedHot)
- 3 tbsp honey
- Optional: 1 tbsp melted butter (for richness)
Instructions:
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a large bowl, toss chicken with 1 tbsp olive oil, garlic powder, onion powder, salt, and pepper. In another bowl, toss broccoli with the remaining 1 tbsp olive oil and a pinch of salt.
- Spread chicken and broccoli on the sheet pan in an even layer. Roast for 20–25 minutes, tossing halfway through, until chicken is cooked through and broccoli is slightly charred.
- While roasting, whisk together buffalo sauce, honey, and melted butter (if using) in a small bowl.
- Once the chicken is done, remove the pan from the oven and drizzle the honey buffalo sauce over everything. Toss to coat evenly. Return to the oven for 2–3 minutes to set the glaze.
- Serve hot, garnished with chopped green onions, ranch drizzle, or extra hot sauce if desired.