Preheat your oven to 450° F. Line a baking sheet with parchment paper or rub with oil to prevent sticking. It’s important to get the oven nice and hot; this will help the chicken get that great texture!
On the sheet pan, toss together the chicken, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Make sure each piece is coated well. Then, add the flour and toss again. This will help create that crispy exterior while it bakes.
Drizzle on 2 tablespoons of olive oil, tossing to coat all the pieces evenly. Arrange the chicken to one side of the baking sheet, leaving space for the broccoli. Toss the broccoli florets with the remaining olive oil, kosher salt, and black pepper, then place them on the other side of the baking sheet.
Now, pop the baking sheet into the oven and bake for 15 to 20 minutes. You’ll know the chicken is cooked through when it’s no longer pink inside. Keep an eye on the broccoli too; it should be bright green and slightly crispy!
While that’s baking, it’s time to make the sauce. In a saucepan set over medium heat, melt together the hot sauce, butter, seasoned salt, and cayenne pepper. Stir until everything is melted and combined beautifully. Once it’s ready, remove it from the heat and mix in the honey for that sweet balance.
After baking, remove the broccoli from the sheet pan. Pour the buffalo sauce over the chicken and toss it to coat well. Return it to the oven for an additional 5 minutes. This allows the sauce to bake into the chicken and caramelize a bit.
Finally, serve your Sheet Pan Honey Buffalo Chicken with Broccoli hot, garnished with sliced green onions and a side of blue cheese or ranch dressing. I love this dish over rice, but it’s equally great paired with french fries!
