Perfect for an easy weeknight dinner.
This Buffalo Chicken Sheet Pan Dinner is an easy weeknight meal packed with bold flavor and minimal cleanup. Chicken thighs roast alongside cauliflower and red onion before everything is tossed in buffalo sauce and finished with a drizzle of ranch or blue cheese dressing.
Chicken Thighs!
I always thought I didn’t like dark meat and that included chicken thighs. But it really came down to learning how to cook them and to expect their tenderness!
These buffalo chicken thighs are like big chicken wings! They taste so similar and are a bit of a healthier cut of chicken and more hearty as a dinner.
Throw on the broiler for a minute or two for extra crispiness.
Ingredients
Chicken thighs are the perfect choice for sheet pan dinners because they stay tender and juicy while roasting!
- boneless skinless chicken thighs – I prefer the smaller chicken thighs, they cook faster and tend to be less fatty
- cauliflower
- red onion – so good alongside the chicken and cauliflower since it caramelizes in the oven
- olive oil
- kosher salt – I use Diamond Crystal in all my recipes
- buffalo sauce
- melted butter
- honey
- blue cheese or ranch dressing – optional, but so good drizzled on top!
- green onions – also for topping, adds a bit of freshness
- black pepper
- garlic powder
- smoked paprika
How to Make Buffalo Chicken Sheet Pan Dinner
- Roast the Vegetables: Toss the cauliflower and red onion with the olive oil and seasonings, then roast until they begin to soften.
- Prep the Chicken: Whisk together the buffalo sauce mixture and toss the chicken thighs with oil, seasonings, and a few tablespoons of the sauce.
- Add the Chicken: Add the chicken to the sheet pan and continue roasting until cooked through and golden around the edges.
- Toss with Buffalo Sauce: Transfer the chicken and cauliflower to a bowl and gently toss with the remaining buffalo sauce until evenly coated.
- Garnish and Serve: Plate and finish with a drizzle of ranch or blue cheese dressing and sliced green onions before serving.
What to Serve with Buffalo Chicken Sheet Pan Dinner
No need to add anything else to this sheet pan dinner, but if you’re looking for something extra, I would serve it with:
- roasted baby gold potatoes
- celery and carrot sticks
- buttered rice
- french fries or tater tots
How to Make Buffalo Chicken Sheet Pan Dinner Ahead of Time
This recipe is best prepped instead of made fully ahead of time.
The chicken can be tossed with the seasonings and buffalo sauce several hours ahead of time and refrigerated until ready to cook. The cauliflower and onion can also be cut and stored in the refrigerator up to one day in advance.
If you love sheet pan dinners, you’ll love this Chicken Sausage Sheet Pan Dinner!
Watch Me Make Buffalo Chicken Sheet Pan Dinner
Equipment I Use to Make Buffalo Chicken Sheet Pan Dinner
- XL Baking Sheet – I love USA Pan, they always hold up great!
- Metal Condiment Cups – these are so fun for serving and really affordable, a great inexpensive hosting elevation
Frequently Asked Questions
Why roast the vegetables before adding the chicken?
Giving the cauliflower and onion a head start helps them develop better texture before the chicken releases moisture on the pan. They also take a bit longer to get tender than the chicken thighs.
Can I make this less spicy?
Use a mild buffalo sauce or reduce the amount of sauce used during the final toss. You could also add some extra honey. Taste as you go for preference!
Can I use chicken breasts instead of chicken thighs?
You can use thin sliced chicken breasts. They won’t be as tender and juicy as chicken thighs.
How do I make the chicken crispier?
Broil for 1-2 minutes watching closely for desired browning.
Print
Buffalo Chicken Sheet Pan Dinner
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
For the Sheet Pan
- 1½ pounds boneless skinless chicken thighs
- 1 large head cauliflower, cut into florets
- 1 medium red onion, cut into ½ inch thick slices
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
For the Topping
- ½ cup buffalo sauce
- 2 tablespoons melted butter
- 1 teaspoon honey
- Ranch or blue cheese dressing, for drizzling
- 2 green onions, thinly sliced
Instructions
- Preheat your oven to 425°F and line a large sheet pan with parchment paper.
- Add the cauliflower florets and red onion wedges to the sheet pan. Drizzle with 1 tablespoon olive oil and season with ½ teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder. Toss until evenly coated and spread into an even layer.
- Roast the vegetables for 12 minutes.
- While the vegetables roast, whisk together the buffalo sauce, melted butter, and honey in a small bowl.
- Add the chicken thighs to a separate bowl. Toss with the remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and 3 tablespoons of the buffalo sauce mixture.
- Remove the sheet pan from the oven and add the chicken thighs around the vegetables. Return to the oven and roast for 18-22 minutes, or until the chicken reaches 165°F.
- Transfer the chicken and cauliflower to a large bowl. Pour over the remaining buffalo sauce and toss lightly until glossy and evenly coated.
- Transfer back to the sheet pan or a serving platter. Drizzle lightly with ranch or blue cheese dressing and finish with sliced green onions before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Mains
- Method: Oven
Peach Crisp
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