Crispy Hot Honey Chicken with BBQ Potatoes and Buttery Broccoli

This crispy hot honey chicken recipe delivers a satisfying crunch with every bite. Coated in seasoned panko breadcrumbs and baked until golden, the chicken is paired with smoky barbecue-roasted potatoes and tender steamed broccoli. A final drizzle of hot honey brings sweet heat that elevates the whole plate.

Perfect for busy weeknights, this meal comes together in just 35 minutes using simple ingredients. The combination of crispy chicken, spiced potatoes and buttery broccoli is a classic trio that never fails to please.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in upper and middle positions. Wash and dry all produce. Cut potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, half the BBQ seasoning, a large pinch of salt and pepper. Set aside.
2. In a medium microwave-safe bowl, melt 1 tablespoon butter in the microwave (30-45 seconds). Stir in 1 tablespoon olive oil, remaining BBQ seasoning, pepper and a large pinch of salt. Add panko and stir until evenly coated.
3. Pat chicken dry with paper towels and season all over with salt and pepper. Lightly oil a second baking sheet and place chicken on it. Spread sour cream evenly over tops of chicken, then sprinkle panko mixture on top, pressing to adhere (no need to coat the underside).
4. Place sheet with chicken on middle rack and sheet with potatoes on top rack. Bake until potatoes are crisp and chicken is cooked through (no longer pink in center), 20-25 minutes, tossing potatoes halfway. If potatoes finish first, remove from oven and let chicken continue baking.
5. Meanwhile, cut large broccoli florets into bite-size pieces. Place in a large microwave-safe bowl with 1 teaspoon water. Cover with plastic wrap and poke a few holes. Microwave on high until tender, about 2 minutes. Carefully remove plastic wrap (watch for steam). Drain any water, then toss broccoli 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.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Is there a substitute for hot honey?

You can mix regular honey with a pinch of cayenne pepper or red pepper flakes to mimic the heat.

Can I make this recipe ahead of time?

The chicken is best served fresh for maximum crispiness. However, you can prep the potatoes and broccoli in advance.