Crispy Hot Honey Chicken with BBQ Potatoes and Buttery Broccoli

This crispy chicken dinner is all about contrast: crunchy panko coating, tender juicy meat and a sweet-spicy hot honey finish. Paired with smoky barbecue-seasoned potatoes and buttery steamed broccoli, it’s a complete meal that hits every note.

The secret to the perfect crust? A sour cream base that helps the seasoned panko stick, then a quick roast until golden. While the chicken bakes, the potatoes get crispy on a separate rack and the broccoli steams in the microwave in just minutes. Drizzle everything with hot honey and dinner is served.

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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

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. Preheat the oven to 425°F with racks in the middle and top positions. Wash and dry all produce. Dice the potatoes into ½-inch pieces. On a baking sheet, toss the potatoes with a drizzle of olive oil, half the BBQ seasoning, pepper and a generous pinch of salt. Spread in an even layer and set aside.
2. In a medium microwave-safe bowl, melt 1 tablespoon of the butter in the microwave (30-45 seconds). Stir in a large drizzle of olive oil, the remaining BBQ seasoning, pepper and a pinch of salt. Add the panko and stir until evenly coated.
3. Pat the chicken dry with paper towels and season all over with salt and pepper. Lightly oil a second baking sheet and place the chicken on it. Spread the sour cream evenly over the tops of the chicken breasts, then mound the panko mixture on top, pressing gently to adhere. (No need to coat the undersides.)
4. Place the chicken on the middle rack and the potatoes on the top rack. Roast until the chicken is cooked through and the potatoes are crispy, 20-25 minutes, tossing the potatoes halfway through. If the potatoes finish first, remove them from the oven and continue roasting the chicken.
5. Meanwhile, cut any large broccoli florets into bite-size pieces. Place in a large microwave-safe bowl with 1 teaspoon of water. Cover the bowl with plastic wrap and poke a few holes in it. Microwave until tender, 1-2 minutes. Carefully remove the plastic wrap (watch out for steam). Drain any remaining water, then toss the broccoli with the remaining 1 tablespoon of butter until melted. Season with salt and pepper.
6. Divide the chicken, potatoes and broccoli among plates. Drizzle the chicken with as much hot honey as you like.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, any waxy potato like red or baby potatoes work well. Just dice them into small, even pieces for consistent roasting.

How do I know when the chicken is fully cooked?

The chicken is done when its internal temperature reaches 165°F (74°C) or when the juices run clear when pierced with a knife.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure your BBQ seasoning is gluten-free. The rest of the ingredients are naturally gluten-free.