Crispy Hot Honey Chicken with BBQ Potatoes and Buttery Broccoli

This crispy chicken dinner is a true crowd-pleaser, featuring juicy chicken cutlets coated in a crunchy panko crust, roasted until golden. Paired with smoky barbecue-spiced potatoes and tender steamed broccoli tossed in butter, every bite hits the perfect balance of savory, sweet and spicy.

The real star is the hot honey drizzle-a combination of sweet honey and a kick of heat that elevates the entire dish. It’s an easy, satisfying meal that brings restaurant-quality flavor to your home kitchen.

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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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.75 ounce Mike’s Hot Honey®View ingredient guideLike ingredientDislike ingredient

1 tablespoon 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. Adjust oven racks to top and middle positions and preheat to 425°F. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, half the BBQ seasoning, pepper and a pinch of salt. Set aside.
2. Place 1 tablespoon butter in a medium microwave-safe bowl; microwave until melted, about 30 seconds. Stir in a large drizzle of olive oil, remaining BBQ seasoning, pepper and a pinch of salt. Add panko and stir until evenly combined.
3. Pat chicken dry with paper towels; season all over with salt and pepper. Lightly oil a second baking sheet and spread chicken out. Spread sour cream onto tops 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 potatoes have roasted 5 minutes, add chicken to middle rack and roast until browned and cooked through, 15-18 minutes.
5. Meanwhile, cut broccoli into bite-size pieces if needed. Place in a large microwave-safe bowl with 1 teaspoon water. Cover with plastic wrap, poke a few holes and microwave until tender, 1-2 minutes. Carefully remove plastic, drain any water and toss broccoli with 1 tablespoon butter until melted. Season with salt and pepper.
6. Divide chicken, potatoes and broccoli between plates. Drizzle chicken with hot honey to taste and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, just slice them in half horizontally to create thinner cutlets or pound them to an even thickness for even cooking.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to keep the chicken crispy. Avoid microwaving, as it will soften the coating.

Can I make this dish dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream or skip the sour cream and use a thin layer of mustard instead.