Hot Honey Chicken

Hot Honey Chicken

with Barbecue-Roasted Potatoes and Buttery Broccoli

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Crispy panko-coated chicken, smoky barbecue-spiced potatoes, and easy-peasy steamed broccoli are 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, making it 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 amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 tablespoon

Sweet and Smoky BBQ Seasoning

½ cup

Panko Breadcrumbs


12 ounce

Chicken Breasts

2 tablespoon

Sour Cream


8 ounce

Broccoli Florets

¾ ounce

Hot Honey

Not included in your delivery

4 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat30 g
Saturated Fat11 g
Carbohydrate58 g
Sugar15 g
Dietary Fiber7 g
Protein42 g
Cholesterol155 mg
Sodium1210 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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Adjust racks to upper and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, half the Barbecue Seasoning, pepper, and a large pinch of salt. Set aside.


Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl and microwave until melted, 30-45 seconds. Stir in 1 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 paper towels; 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 breasts, 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 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, about 2 minutes. Carefully remove plastic wrap (watch out for any steam). Drain any water left in bowl, then toss broccoli with 1 TBSP butter until melted. Season with salt and pepper.


Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with hot honey (to taste).