Ingredients
🍗 For the Honey BBQ Chicken:
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4 boneless, skinless chicken breasts (or thighs, if preferred)
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½ cup honey
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½ cup BBQ sauce (your favorite brand or homemade)
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1 tablespoon olive oil
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1 teaspoon garlic powder
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1 teaspoon smoked paprika (adds a beautiful depth and subtle smokiness)
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Salt and freshly cracked black pepper, to taste
🥔 For the Creamy Garlic Parmesan Potatoes:
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1½ lbs baby potatoes (halved) or russet potatoes (cubed)
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2 tablespoons butter
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1 tablespoon olive oil
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4 garlic cloves, finely minced or pressed
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½ cup heavy cream (or substitute with half-and-half for a lighter option)
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½ cup freshly grated Parmesan cheese
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Salt and black pepper, to taste
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1 tablespoon chopped fresh parsley (optional, for garnish and freshness)
Instructions
✅ Step 1: Prepare the Honey BBQ Chicken
1. Whisk Together the Glaze
In a small mixing bowl, combine honey, BBQ sauce, garlic powder, and smoked paprika. Stir until fully blended into a smooth, glossy glaze. This blend offers a balance of sticky sweetness from the honey and a bold tang from the BBQ sauce.
2. Season the Chicken
Pat the chicken breasts dry with paper towels. This helps them sear better. Season both sides generously with salt and freshly ground black pepper.
3. Sear the Chicken
In a large skillet or grill pan, heat olive oil over medium-high heat. Once shimmering, place the chicken breasts in the pan. Sear for 2–3 minutes per side until golden brown. The goal isn’t to cook them through yet—just to develop a flavorful crust.
4. Add the Sauce
Reduce the heat to medium-low. Pour the honey BBQ glaze over the chicken, making sure to coat each piece thoroughly. Use a spoon to baste the tops for extra flavor.
5. Simmer and Glaze
Cover the pan and let the chicken simmer in the glaze for 12–15 minutes, flipping halfway through. The sauce will reduce slightly and cling to the chicken as a sticky glaze.
6. Broil for Caramelization (Optional)
Transfer the chicken to a foil-lined baking sheet and broil in the oven for 2–3 minutes. This creates a deliciously caramelized, slightly charred glaze layer that elevates the texture and presentation.
✅ Step 2: Make the Creamy Garlic Parmesan Potatoes
1. Boil the Potatoes
Bring a large pot of salted water to a boil. Add halved baby potatoes (or cubed russets) and cook for about 10–12 minutes until just fork-tender. Do not overcook—they should be soft but not falling apart. Drain and set aside.
2. Sauté the Garlic
In a large skillet, heat butter and olive oil over medium heat. Add the minced garlic and sauté for 30 seconds to 1 minute until fragrant but not browned. Garlic can burn quickly, so stir constantly.
3. Build the Cream Sauce
Pour in the heavy cream and reduce the heat to low. Stir gently and bring to a simmer.
4. Combine with Potatoes
Return the cooked potatoes to the skillet. Toss gently in the cream sauce until they’re fully coated.
5. Add Cheese and Season
Stir in the freshly grated Parmesan cheese. Season with salt and black pepper to taste. Simmer for another 2–3 minutes until the sauce thickens and becomes rich and velvety.
6. Garnish and Serve
Finish with chopped parsley for a pop of color and freshness. You can also sprinkle a touch more Parmesan on top for extra flair.
Notes
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When searing the chicken, resist the urge to move it around too much—let it form a crust.
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For the best texture, use freshly grated Parmesan cheese. Pre-shredded varieties often include anti-caking agents that prevent smooth melting.
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If the sauce reduces too quickly, add a tablespoon or two of water to loosen it slightly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 540 kcal
- Sugar: 14g
- Sodium: 750mg
- Fat: 29g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 38g