Sweet and Spicy Chicken with Cheesy Garlic Potato Wedges and Roasted Carrots

This chicken dish brings together the best of both worlds: a sticky, sweet honey glaze balanced with a kick of hot sauce. Coated in a buttery, spicy sauce, the chicken cutlets are pan-seared to perfection. On the side, crispy potato wedges get a cheesy, garlicky upgrade, while carrots roast until tender and caramelized.

It’s a complete dinner that feels indulgent but comes together quickly. The combination of flavors and textures-savory chicken, creamy potatoes and sweet carrots-makes this a weeknight winner. No need to choose between sweet and spicy; this recipe gives you both.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry potatoes, then cut into wedges. Toss with 2 tsp oil, garlic powder, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. Meanwhile, peel and slice carrots into ½-inch thick rounds. Toss with 1 tsp oil, salt and pepper. Spread on another baking sheet and roast for 15-20 minutes, until tender and lightly browned.
3. Pat chicken cutlets dry and season both sides with Frank’s Seasoning Blend, salt and pepper. Heat 1 tsp oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side, until golden and cooked through (165°F internal). Remove from skillet and set aside.
4. In the same skillet, reduce heat to low. Add butter, honey, Frank’s Hot Sauce and chicken stock concentrate. Stir until butter is melted and sauce is smooth. Return chicken to skillet, turning to coat in the sauce. Cook for 1 minute, then remove from heat.
5. When potato wedges are done, sprinkle with pepper jack cheese and return to oven for 2-3 minutes, until cheese is melted. Serve chicken with cheesy potato wedges, roasted carrots and a drizzle of buttermilk ranch dressing.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time to 5-6 minutes per side, until internal temperature reaches 165°F.

What can I substitute for pepper jack cheese?

Monterey Jack or mozzarella with a pinch of red pepper flakes will give a similar creamy, mild heat.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and cheese alternatives and check that your ranch dressing is dairy-free.