Crispy Hot Honey Chicken with BBQ Potatoes and Buttery Broccoli

This dish brings together all the comfort food favorites: crunchy chicken, smoky potatoes and tender broccoli. The chicken gets a crispy panko crust with a hint of BBQ seasoning, while the potatoes roast up golden and flavorful. A final drizzle of hot honey adds the perfect sweet and spicy kick.

It’s a complete meal that’s easy enough for a weeknight but impressive enough for company. The contrast of textures and flavors makes every bite exciting.

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Ingredients

0.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, half the BBQ seasoning, pepper and a big pinch of salt. Set aside.
2. In a medium microwave-safe bowl, melt 1 tablespoon butter (30 seconds). Stir in a large drizzle of olive oil, remaining BBQ seasoning, salt and pepper. Add panko and stir until combined.
3. Pat chicken dry; season with salt and pepper. Lightly oil a second baking sheet; place chicken on sheet. Spread sour cream on top of chicken; mound with panko mixture, pressing to adhere (no need to coat undersides).
4. Roast potatoes on top rack until crispy, 20-25 minutes. After 5 minutes, add chicken sheet to middle rack; roast until chicken is browned and cooked through, 15-18 minutes.
5. Meanwhile, cut broccoli into bite-size pieces. Place in a large microwave-safe bowl with 1 teaspoon water. Cover with plastic wrap, poke holes and microwave until tender, 1-2 minutes. Carefully remove wrap, drain water and toss with 1 tablespoon butter until melted. Season with salt and pepper.
6. Divide chicken, potatoes and broccoli among plates. Drizzle chicken with hot honey to taste. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking.

Can I make this dish ahead of time?

The chicken and potatoes are best fresh, but you can prep the veggies and seasoning mix in advance.

What can I substitute for hot honey?

Regular honey mixed with a pinch of cayenne pepper works well.