Crispy Hot Honey Chicken with BBQ Potatoes and Buttery Broccoli

This dinner brings together all the classics: juicy chicken with a crispy panko crust, smoky barbecue-spiced potatoes and tender steamed broccoli. It’s a complete meal that satisfies every craving.

The real star is the hot honey drizzle-a blend of sweet and spicy that takes the dish from ordinary to extraordinary. Perfect for weeknights when you want something special without the fuss.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in upper and middle positions. Cut potatoes into ½-inch pieces. On a baking sheet, toss potatoes with a drizzle of olive oil, half the BBQ seasoning, salt and pepper. Set aside.
2. In a microwave-safe bowl, melt 2 tablespoons butter (30-45 seconds). Stir in 2 tablespoons olive oil, remaining BBQ seasoning, pepper and a pinch of salt. Add panko and stir until evenly coated.
3. Pat chicken dry; season with salt and pepper. Lightly oil a second baking sheet and place chicken on it. Spread sour cream over the tops, then press panko mixture onto the sour cream (leave undersides bare).
4. Place chicken on middle rack and potatoes on top rack. Bake until potatoes are crisp and chicken is cooked through (no longer pink), 20-25 minutes, tossing potatoes halfway. If potatoes finish first, remove and let chicken continue baking.
5. Meanwhile, cut large broccoli florets into bite-size pieces. Place in a microwave-safe bowl with 1 teaspoon water. Cover with plastic wrap, poke a few holes and microwave on high until tender, 2-3 minutes. Carefully remove wrap, drain excess water and toss 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. (Go easy on the honey for kids-it’s spicy.)

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

How do I make the hot honey less spicy for kids?

Serve the hot honey on the side so everyone can add their own amount. You can also mix it with regular honey to tone down the heat.

Can I prepare the panko topping ahead of time?

Yes, you can mix the panko with butter and seasonings up to a day in advance. Store in the refrigerator until ready to use.