We’ve been in a bit of a dinner rut with how busy our evenings have been, and I finally had the opportunity to try a new recipe – Sheet Pan Buffalo Chicken with Broccoli. It was so good and easy to make. I modified the original recipe to use what I had on had and it worked out perfectly. I’ll definitely be making it again!
The chicken is lightly breaded and baked, then tossed in buffalo sauce or whatever sauce you prefer. Add in roasted broccoli over a bowl of rice….drizzle with ranch or blue cheese and you have a bowl of deliciousness!
2 lb chicken breasts, cut into cubes
1 Tbsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
salt and fresh ground pepper
1/4 cup flour
4 Tbsp extra virgin olive oil
3 cups broccoli florets
1/2 cup hot sauce (I used a premade buffalo wing sauce)
blue cheese or ranch dressing
Preheat your oven to 450 degrees. Line a baking sheet with parchment paper. Place the chicken on the baking sheet and toss with paprika, onion and garlic powder, salt and pepper. Add in the flour and toss again. Drizzle with half the olive oil and toss to coat. Place the chicken on one half of the baking sheet. Add the broccoli florets on the other side and toss with the remaining olive oil. Season with salt and fresh ground pepper.
Bake for 15 to 20 minutes or until the chicken is cooked through. Remove the pan from the oven, and transfer the broccoli to a bowl and cover to keep warm. Pour the wing sauce over the chicken and toss to coat. Return the pan to the oven and bake for another 5 minutes. Serve the chicken over white rice with broccoli. Drizzle with your desired dressing and enjoy!
Source: Half Baked Harvest
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