Crispy Hot Honey Chicken with BBQ Potatoes and Chili Lime Broccoli

This crispy chicken dinner is a total crowd-pleaser. Panko-coated chicken breasts are baked until golden and crunchy, served alongside smoky barbecue-spiced roasted potatoes and tender broccoli tossed with chili lime butter. The finishing touch? A drizzle of hot honey that brings sweet heat to every bite.

It’s a balanced meal with protein, carbs and veggies, all made in about 35 minutes. Perfect for busy weeknights when you want something satisfying without a lot of fuss.

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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

2 tablespoon Chili Lime ButterView 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 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView 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. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, half the BBQ seasoning, pepper and a big pinch of salt. Roast on top rack, tossing halfway, until crispy, 20-25 minutes.
2. Meanwhile, place half the chili lime 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 big 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. Spread sour cream evenly onto tops of chicken breasts; mound with panko mixture, pressing to adhere (no need to coat the undersides).
4. Roast chicken on middle rack until browned and cooked through, 15-20 minutes.
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 (watch out for steam). Drain any water, then toss broccoli with remaining chili lime 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 or red pepper flakes to taste.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to keep the chicken crispy. Avoid microwaving as it will soften the coating.