Crispy Hot Honey Chicken with BBQ Potatoes and Buttery Broccoli

This crispy chicken dinner is a surefire hit, featuring panko-crusted chicken breasts baked to golden perfection alongside smoky barbecue-spiced potatoes. The trio is completed with tender steamed broccoli tossed in butter, making for a well-rounded meal that’s both comforting and exciting.

The real star is the hot honey drizzle-a perfect balance of sweet and spicy that elevates every bite. Whether you’re looking for a quick weeknight solution or a crowd-pleasing dish, this recipe delivers big flavor with minimal fuss.

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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. Adjust racks to top and middle positions and preheat oven 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 large pinch of salt. Set aside.
2. Place 1 tablespoon butter in a medium microwave-safe bowl. Microwave until melted, 30-45 seconds. Stir in a large drizzle of 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; season all over with salt and pepper. Lightly oil a second baking sheet and place chicken on it. Spread sour cream onto tops of chicken breasts, then sprinkle with panko mixture, 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, tossing potatoes halfway through, until chicken is cooked through and potatoes are crisp, 20-25 minutes. If potatoes finish first, remove from oven and continue baking chicken until done.
5. Meanwhile, cut any large broccoli florets into bite-size pieces. Place in a large microwave-safe bowl with 1 teaspoon water. Cover bowl with plastic wrap and poke a few holes. Microwave until broccoli is tender, about 2 minutes. Carefully remove plastic wrap. Drain any water, then 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.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with other waxy potatoes like red potatoes or fingerlings. Avoid starchy potatoes like Russets as they may not crisp up as well.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.

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.