HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHot Honey Chicken
Hot Honey Chicken

Hot Honey Chicken

with Barbecue-Roasted Potatoes and Buttery Broccoli

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Chicken coated in crispy panko breadcrumbs, smoky barbecue-spiced potatoes, and easy-peasy steamed broccoli is a pretty obvious recipe for dinnertime success. It’s got your classic trifecta of meat, potatoes, and veg—could you ask for much more? How about a drizzle of hot honey? The stuff combines sweet sensations with spicy good vibrations—perfect for taking things beyond ordinary.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

24 ounce

Yukon Gold Potatoes

2 tablespoon

Sweet and Smoky BBQ Seasoning

1 cup

Panko Breadcrumbs


24 ounce

Chicken Breasts

4 tablespoon

Sour Cream


16 ounce

Broccoli Florets

1.5 ounce

Hot Honey

Not included in your delivery

7 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat31 g
Saturated Fat12 g
Carbohydrate58 g
Sugar15 g
Dietary Fiber7 g
Protein42 g
Cholesterol160 mg
Sodium270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Bowl
Paper Towel
Large Bowl
Plastic Wrap
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust oven racks to upper and middle positions and preheat oven to 425 degrees. Cut potatoes into ½-inch pieces and toss on a baking sheet with a drizzle of olive oil, half the barbecue seasoning (1 packet), a large pinch of salt, and pepper. Set aside.


Place 2 TBSP butter in a medium, microwave-safe bowl and microwave until melted, 30-45 seconds. Stir in 2 TBSP olive oil, remaining barbecue seasoning, pepper, and a large pinch of salt. Add panko and stir again until evenly coated.


Pat chicken dry with a paper towel and season all over with salt and pepper. Lightly oil a second baking sheet and place chicken on it. Evenly spread sour cream onto tops of chicken, then sprinkle panko mixture on top, pressing to adhere (no need to coat the underside).


Place sheet with chicken on middle rack and sheet with potatoes on top rack of oven. Bake until potatoes are crisp and chicken is no longer pink in center, 20-25 minutes, tossing potatoes halfway through. TIP: If the potatoes finish first, remove from oven and let chicken bake until done.


Meanwhile, cut any large broccoli florets into bite-size pieces. Place in a large, microwave-safe bowl with 1 tsp water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until broccoli is tender, 2-3 minutes. Carefully remove plastic wrap (watch out for any steam). Drain any water left in bowl, then toss broccoli with 1 TBSP butter, allowing butter to melt. Season with salt and pepper.


Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with hot honey, to taste. TIP: You may want go easy on the honey for the kids— it’s spicy.