Crispy Hot Honey Chicken with BBQ Roasted Potatoes and Buttery Broccoli

This crispy chicken dinner brings together crunchy panko-crusted chicken, smoky roasted potatoes and tender steamed broccoli, all finished with a drizzle of hot honey for a sweet and spicy kick. It’s a complete meal that’s both satisfying and easy to prepare.

The chicken gets its crunch from a panko coating seasoned with barbecue spices, while the potatoes are tossed in the same smoky blend and roasted until golden. A quick steam in the microwave makes the broccoli perfectly tender, then it’s tossed with butter for richness. Finish by drizzling the hot honey over the chicken for a burst of flavor.

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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 oven racks to upper and middle positions and preheat to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. On a baking sheet, toss 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. Place 1 tablespoon butter in a medium microwave-safe bowl and microwave until melted, 30-45 seconds. Stir in 1 tablespoon olive oil, remaining BBQ seasoning, pepper and a 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 evenly over the tops of the chicken breasts, then sprinkle the panko mixture on top, pressing gently to adhere. Do not coat the underside.
4. Place the baking sheet with chicken on the middle rack and the sheet with potatoes on the top rack. Bake until potatoes are crisp and chicken is cooked through (no longer pink in center), 20-25 minutes, tossing potatoes halfway through. If potatoes finish early, remove them 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 in the wrap. Microwave on high until broccoli is tender, about 2 minutes. Carefully remove plastic wrap (watch for steam). Drain any excess 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 regular honey instead of hot honey?

Yes, but you’ll miss the spicy kick. To mimic hot honey, stir a pinch of cayenne pepper or red pepper flakes into regular honey.

Can I substitute the broccoli with another vegetable?

Absolutely. Green beans, asparagus or roasted carrots would work well. Adjust cooking time as needed.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to maintain crispiness. Avoid microwaving the chicken as it will become soggy.