Crispy Hot Honey Chicken with BBQ Potatoes and Buttery Broccoli

This crispy hot honey chicken is the ultimate weeknight dinner. Juicy chicken cutlets are coated in panko breadcrumbs and baked until golden and crunchy. Served alongside smoky barbecue-roasted potatoes and tender steamed broccoli, it’s a complete meal that’s both satisfying and easy to prepare.

The star of the show is the hot honey drizzle-a sweet and spicy sauce that takes the crispy chicken to the next level. With minimal prep and simple ingredients, this recipe is perfect for busy nights when you want something delicious without the fuss.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
2. Cut the potatoes into ½-inch wedges. Toss them with half of the BBQ seasoning and a drizzle of oil. Spread on one side of the baking sheet and roast for 20 minutes.
3. Meanwhile, place the panko breadcrumbs in a shallow dish. Pat the chicken cutlets dry, then coat each cutlet in panko, pressing gently to adhere. Place on the other side of the baking sheet.
4. After 20 minutes, flip the potatoes and add the chicken to the oven. Bake for 10-12 minutes, until the chicken is golden and cooked through (internal temp 165°F) and the potatoes are tender.
5. While the chicken and potatoes bake, steam the broccoli: place broccoli florets in a microwave-safe bowl with 2 tablespoons water. Cover and microwave on high for 2-3 minutes, until bright green and tender. Drain and toss with a pat of butter if desired.
6. In a small bowl, mix the sour cream with the remaining BBQ seasoning to make a dipping sauce.
7. Serve the crispy chicken with roasted potatoes and broccoli. Drizzle hot honey over the chicken and enjoy.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, just slice chicken breasts in half horizontally to create thin cutlets or pound them to an even thickness.

Can I make this recipe gluten-free?

Absolutely! Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers.

How do I store leftovers?

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