Crispy Hot Honey Chicken with BBQ Potatoes and Buttery Broccoli

This crispy chicken dinner brings together crunchy panko-coated cutlets, smoky barbecue-spiced potatoes and tender steamed broccoli for a satisfying meal. The star of the show is a drizzle of hot honey that adds a perfect balance of sweetness and heat.

With minimal prep and straightforward steps, you can have a restaurant-quality plate on the table in about 35 minutes. The potatoes roast until golden and crispy, while the chicken bakes to a golden brown. A pat of butter finishes the broccoli, making every bite delicious.

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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. 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. 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 on it. Spread sour cream evenly over the tops of the chicken, then mound the panko mixture on top, pressing gently to adhere (no need to coat the undersides).
4. Roast potatoes on the top rack until crispy, 20-25 minutes. After the potatoes have roasted for 5 minutes, add the chicken to the middle rack and roast until browned and cooked through, 15-18 minutes.
5. Meanwhile, cut any 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 until tender, 1-2 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 chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking. Adjust roasting time accordingly.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream. The panko mixture may need a bit more oil to bind.

How do I reheat leftovers?

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