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Hot Honey Chicken

Hot Honey Chicken

with BBQ-Roasted Potatoes & 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.

Tags:Calorie Smart

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
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


10 ounce

Chicken Cutlets

2 tablespoon

Sour Cream


8 ounce

Broccoli Florets

¾ ounce

Mike’s Hot Honey®

Not included in your delivery

1 tablespoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat28 g
Saturated Fat12 g
Carbohydrate58 g
Sugar15 g
Dietary Fiber7 g
Protein36 g
Cholesterol145 mg
Sodium390 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 top 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 BBQ Seasoning (you’ll use the rest in the next step), pepper, and a big pinch of salt. Set aside.


• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. • Stir in a large drizzle of olive oil, remaining BBQ Seasoning, pepper, and a big pinch of salt. Add panko and stir until evenly combined.


• Pat chicken* dry with paper towels; season all over with salt and pepper. • Lightly oil a second baking sheet; spread chicken out across sheet. Evenly spread sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).


• Roast potatoes on top rack until crispy, 20-25 minutes. • Once potatoes have roasted 5 minutes, add chicken to middle rack and roast until browned and cooked through, 15-18 minutes.


• Meanwhile, cut broccoli florets into bite-size pieces if necessary. Place in a large microwave-safe bowl with 1 tsp water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes. • Carefully remove plastic wrap (watch out for 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 as much hot honey as you like and serve.