One-Pan Honey Buffalo Chicken with Roasted Vegetables
A simple, flavorful skillet dinner featuring tender chicken tossed in a honey buffalo sauce with roasted bell peppers and broccoli. This american-inspired chicken ready in about 40 minutes pairs boneless skinless chicken breasts, honey, buffalo hot sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless skinless chicken breasts
- 3 tbsp honey
- 2 tbsp buffalo hot sauce
- 2 tbsp olive oil
- 1 medium, sliced into strips red bell pepper
- 2 cups broccoli florets
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped, for garnish fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp honey and 2 tbsp buffalo hot sauce until smooth.
- Step 2: Pat dry 1 lb boneless skinless chicken breasts and cut into 1-inch chunks. Toss with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 3: Spread the chicken chunks onto a large rimmed baking sheet. Add 1 sliced medium red bell pepper and 2 cups broccoli florets around the chicken in a single layer.
- Step 4: Roast for 20 minutes, then remove from oven and drizzle the honey buffalo sauce evenly over the chicken and vegetables. Toss gently to coat.
- Step 5: Return the baking sheet to the oven and roast for an additional 8-10 minutes until chicken is cooked through and vegetables are tender with slightly crispy edges.
- Step 6: Remove from oven and garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does One-Pan Honey Buffalo Chicken with Roasted Vegetables take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Honey Buffalo Chicken with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep honey from drying out.
Can I substitute ingredients in One-Pan Honey Buffalo Chicken with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Honey Buffalo Chicken with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Honey Buffalo Chicken with Roasted Vegetables?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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