Crispy Hot Honey Chicken with BBQ Potatoes and Buttery Broccoli

This crispy chicken dinner is a true crowd-pleaser. Juicy chicken breasts are coated in a crunchy panko crust, then roasted alongside smoky barbecue-spiced potatoes. A quick steam of broccoli tossed with butter rounds out the plate. The finishing touch? A drizzle of hot honey that brings just the right balance of sweet heat.

Perfect for busy weeknights, this meal comes together in about 35 minutes with minimal fuss. The combination of textures and flavors-crispy, tender, smoky and sweet-makes it a dinner that feels special without hours of effort.

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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 oven to 425°F with racks in the middle and top positions. Wash and dry all produce. 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 combined.
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. Evenly spread sour cream onto tops of chicken breasts, then mound with panko mixture, pressing to adhere (no need to coat the undersides).
4. Place sheet with chicken on middle rack and sheet with potatoes on top rack. Roast, tossing potatoes halfway through, until chicken is cooked through and potatoes are crispy, 20-25 minutes. If potatoes finish first, remove from oven and continue roasting chicken.
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, 1-2 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 chicken thighs instead of breasts?

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

What can I substitute for hot honey?

Mix regular honey with a pinch of cayenne pepper or red pepper flakes to mimic the heat.

Can I make this recipe dairy-free?

Use dairy-free butter and sour cream alternatives or omit the sour cream and brush chicken with oil before coating.