Honey Butter BBQ Chicken with Mashed Purple Sweet Potatoes and Lemony Green Beans

This honey butter BBQ chicken is a restaurant-quality dish you can easily make at home. The secret? A simple honey butter that adds a sweet, savory finish to smoky BBQ-spiced chicken cutlets. Paired with creamy mashed purple sweet potatoes and bright lemony green beans, this meal is as colorful as it is delicious.

Purple sweet potatoes bring a vibrant hue and natural sweetness to the mash, while the green beans get a fresh lift from lemon zest and juice. The honey butter, made with just butter, honey and a pinch of salt, melts over the warm chicken for an irresistible glaze. It’s a complete dinner that feels special but comes together in under 30 minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce (except green beans). Peel and dice sweet potatoes into ½-inch pieces. Zest and quarter the lemon.
2. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Cover, bring to a boil and cook until tender, 15-20 minutes. Drain and return sweet potatoes to pot. Add sour cream and ½ tablespoon butter (1 tablespoon for 4 servings); mash until smooth. Season with salt and pepper. Keep covered off heat until ready to serve.
3. While sweet potatoes cook, place 2 tablespoons butter (4 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until softened, 10-15 seconds. Stir in honey and a pinch of salt.
4. Pat chicken cutlets dry with paper towels. Season lightly with salt and pepper, then rub all over with BBQ seasoning. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side.
5. While chicken cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (No microwave? Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer green beans to a medium bowl and toss with lemon zest, ½ tablespoon butter (1 tablespoon for 4 servings), a squeeze of lemon juice and a big pinch of salt and pepper.
6. Divide mashed sweet potatoes and green beans between plates. Top mashed sweet potatoes with chicken. Dollop chicken with honey butter and sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular sweet potatoes instead of purple?

Yes, regular orange sweet potatoes work well, though the color and flavor will be slightly different.

How do I know when the chicken cutlets are fully cooked?

Chicken cutlets are done when they reach an internal temperature of 165°F and the juices run clear. They should be golden brown on both sides.

Can I prepare the honey butter ahead of time?

Absolutely. Make the honey butter and store it in the refrigerator. Let it come to room temperature before using so it spreads easily.