Honey BBQ Chicken + Garlic Parmesan Potatoes (Print Version)

# Ingredients:

→ For the Honey BBQ Chicken

01 - 4 boneless, skinless chicken breasts (about 6-8 oz each)
02 - 1/2 cup honey (raw honey recommended for best flavor)
03 - 1/2 cup BBQ sauce (your favorite brand)
04 - 1 tablespoon olive oil
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon freshly ground black pepper

→ For the Creamy Garlic Parmesan Potatoes

08 - 4 medium Yukon Gold or Russet potatoes, diced into 1-inch cubes (about 2 pounds)
09 - 2 tablespoons butter
10 - 3 garlic cloves, minced
11 - 1 cup heavy cream
12 - 1/2 cup freshly grated Parmesan cheese
13 - Salt and pepper to taste
14 - 2 tablespoons fresh parsley, chopped (for garnish)

# Instructions:

01 - Set your oven to 375°F (190°C) and allow it to preheat while you prepare the chicken. Line a baking dish or sheet pan with parchment paper or aluminum foil for easier cleanup.
02 - In a medium bowl, whisk together the honey, BBQ sauce, olive oil, garlic powder, salt, and pepper until well combined. The mixture should be smooth and glossy. Set aside about 1/4 cup of the sauce to use for basting later.
03 - Place the chicken breasts in the prepared baking dish. If the chicken breasts are very thick, you can butterfly them or pound them to an even thickness (about 3/4 inch) for more even cooking. Pour the honey BBQ sauce mixture over the chicken, turning each piece to ensure it's completely coated on all sides.
04 - Place the chicken in the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part. Baste the chicken with the reserved sauce halfway through the cooking time for extra flavor and moisture.
05 - For an extra layer of flavor and a beautiful caramelized finish, switch your oven to the broil setting for the last 2-3 minutes of cooking time. Watch carefully to prevent burning, as the honey in the sauce can caramelize quickly.
06 - While the chicken is baking, fill a large pot with cold water and add a generous pinch of salt. Add the diced potatoes to the pot. Bring the water to a boil over high heat, then reduce to a simmer. Cook the potatoes for 10-15 minutes, or until they are fork-tender but not falling apart.
07 - Once the potatoes are cooked, drain them thoroughly in a colander. Give them a gentle shake to remove excess water, which helps the sauce adhere better to the potatoes.
08 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown or burn it. Pour in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese and stir continuously until the cheese is melted and the sauce has slightly thickened, about 3-4 minutes.
09 - Add the drained potatoes to the skillet with the creamy garlic sauce. Gently toss or stir to coat all the potato pieces evenly with the sauce. Season with salt and pepper to taste. If the sauce seems too thick, you can add a splash more cream or a tablespoon of the potato cooking water to reach your desired consistency.
10 - Once the chicken is done, let it rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat moist. To serve, place a chicken breast on each plate alongside a generous scoop of the creamy garlic Parmesan potatoes. Garnish with freshly chopped parsley for a pop of color and fresh flavor.

# Notes:

01 - For meal prep, store in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or oven to prevent the chicken from drying out.
02 - You can substitute chicken thighs for the breasts for a juicier, more flavorful alternative - just adjust cooking time accordingly (thighs typically take a bit longer).
03 - For a vegetarian variation, try using pressed extra-firm tofu in place of the chicken, reducing the baking time to about 20 minutes.

Back