Buffalo-Spiced Crispy Chicken Breasts
with Mashed Potatoes, Buttery Broccoli, & a Honey Drizzle
- Milk
- Wheat
Are you the type of person who only goes to events because of the fact that buffalo wings may be present? We’re with you, and that’s why our chefs took the beloved dish from messy app to epic weeknight dinner. First, chicken is coated in a cheesy, Frank’s Red Hot spiced panko mixture. It’s roasted to juicy, crunchy perfection, then drizzled with creamy buffalo-style sauce. Oh, and did we mention there’s buttery roasted broccoli and sour cream and scallion mashed potatoes on the side?! Yeah, it’s safe to say this dish is a slam dunk/home run/total dinner goals.
Ingredients
12 ounce
Potatoes
4 tablespoon
Sour Cream
8 ounce
Broccoli
2 teaspoon
Honey
¼ ounce
Frank's Seasoning Blend
¼ cup
Monterey Jack Cheese
(Contains: Milk)
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
12 ounce
Chicken Cutlets
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning (1 tsp for 4), and a big pinch of salt. (You’ll use the rest of the sour cream and seasoning later.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave safe bowl; microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack, remaining Frank’s Seasoning, and a big pinch of salt and pepper.
• Dice potatoes into ½-inch pieces. • Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return empty pot to low heat. Add a drizzle of oil and scallion whites; cook until softened, 1-2 minutes. • Return potatoes to pot. Mash with 1 TBSP butter (2 TBSP for 4 servings) and remaining sour cream until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Remove from heat; keep covered until ready to serve.
• While potatoes cook, pat chicken* dry with paper towels and season all over with salt and pepper. • Place on one side of a lightly oiled baking sheet. (For 4 servings, spread chicken out across entire sheet.) Mound tops of chicken breasts with panko mixture, pressing firmly to adhere (no need to coat the undersides).
• Toss broccoli on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, add broccoli to a second baking sheet; roast chicken on top rack and broccoli on middle rack.) • Roast on top rack until chicken is golden brown and cooked through and broccoli is slightly crispy, 18-22 minutes. TIP: If broccoli is done before chicken, remove from sheet and continue roasting chicken.
• Transfer roasted broccoli to a large bowl; toss with 1 TBSP butter. • Divide potatoes, chicken, and broccoli between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve both on the side for dipping). Sprinkle potatoes and chicken with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy combo of buffalo seasoning and honey drizzle on the crispy chicken 🍗.
- Ease of prep: Some found prep time longer than expected, but most agreed it was easy to make with clear instructions.
- Suggestions: Consider adding blue cheese or ranch to cool the spice; some preferred less salt in the seasoning.
- Portions: Several mentioned not having enough potatoes for the mashed side; a few wanted more broccoli.
- Texture: Customers raved about the juicy chicken with crispy panko coating, though some had trouble with it sticking.
Reviews from our home cooks
At first I was a little apprehensive because one of my first meals was also a buffalo-spiced chicken recipe, but I was very excited to see that there were some big positive/delicious differences between the two. I really enjoyed this recipe. The cheese mixed in with the panko covering was what I enjoyed the most!
I couldn't say enough about how this chicken turned out. I am a big fan of Buffalo spice and this was amazing. The mashed potatoes were really good. We opted not for the scallions, and i loved the broccoli.
I love how easy and delicious this buffalo-spiced panko chicken is... one of my favorties!! I left the cheese out of the breading because an earlier version I made didnt have the cheese. I also like when this panko chicken is paired with broccholi and potatoes, though my preference is the seasoned oven roasted potatoes because thats easier than mashed. But I sometimes make oven roasted instead and save the sour cream.
The kick of the Buffalo with the sweet of honey was fantastic. Only suggestion would be to be more specific about mashing potatoes (letting people know if they want smashed potatoes or more mashed). Chicken i will be making again for sure...easy and tasty!!!
"Buffalo-Spiced" is a but of an overstatement, i think. "Buffalo" is a distinctive flavor and there's none of that in this recipe; there is a small amount of Frank's Red Hot seasoning, but not enough to live up to the name of the dish. It all tasted fine, it just didn't taste the way it should've considering its name.
Wonderful! I am not a fan of hot & spicy foods, but despite the 'Buffalo' in the name, the level of heat in the chicken was perfect - spice, but not flamethrower style. My spouse likes things with more heat, and that was easy, I just drizzled extra sriracha over his portion.
The potatoes & broccoli were so simple yet delicious. And the chicken!! Wow the flavor of the spice & honey together was a great combination. one of my favorite meals by far.
Flavorful, crunchy, and juicy, and easy to modify to leave the heat out for the kids. Honey drizzle with the Buffalo spices was so good.
Another easy recipe that is full of flavor and ready in no time. I thought the buffalo spice might be too spicy but the honey and creme kept it from going over the top.
My husband does not like broccoli but after baking it and drizzling honey on it, his comment was, "Gee, this broccoli is good." I am not a fan of spicy food so i left the Frank's spice off of my piece of chicken but used it on the second chicken breast. I like the way everything is individually packed so there is leeway in preparing the meal.
