This crispy hot honey chicken is the ultimate weeknight dinner: juicy chicken cutlets coated in golden panko, paired with smoky BBQ-spiced roasted potatoes and tender green beans. Everything cooks on one sheet pan for minimal cleanup and maximum flavor.
The star of the show is the hot honey drizzle-a perfect balance of sweet and heat that takes this simple meal to the next level. Serve with a dollop of sour cream to cool things down.
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Recipe details
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Ingredients
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Cut the potatoes into ½-inch wedges or cubes. Trim the ends off the green beans. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
- In a small bowl, toss the potato pieces with half the BBQ seasoning and a drizzle of oil. Spread them on one side of the prepared baking sheet. Roast for 10 minutes.
- Meanwhile, place the panko breadcrumbs in a shallow dish. Press each chicken cutlet into the panko to coat evenly on both sides, shaking off excess.
- After 10 minutes, remove the baking sheet from the oven. Push the potatoes to one side and add the green beans to the other side. Drizzle the beans with a little oil and season with salt and pepper. Place the panko-coated chicken cutlets in the center of the sheet pan.
- Return the baking sheet to the oven and roast for 12-15 minutes, until the chicken is golden and cooked through (internal temperature of 165°F), the potatoes are tender and the green beans are crisp-tender.
- In a small bowl, mix the remaining BBQ seasoning with the hot honey. Drizzle the hot honey mixture over the cooked chicken. Serve with a dollop of sour cream on the side.
Recipe Tips
For extra crispy chicken, spray the panko-coated cutlets with cooking spray before roasting.
If you prefer spicier, add a pinch of cayenne to the hot honey mixture.
Swap green beans for broccoli or asparagus if desired.
FAQ
Can I use chicken breasts instead of cutlets?
Yes, slice chicken breasts horizontally to about ½-inch thickness to create cutlets or pound them even.
Can I make this dairy-free?
Replace sour cream with a dairy-free alternative like coconut yogurt or omit it entirely.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
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