There’s something magical about the combination of sweet, tangy honey BBQ chicken paired with savory garlic parmesan potatoes. This dinner is what I call the perfect crowd-pleaser – satisfying enough for adults while remaining approachable for even the pickiest eaters at your table.
I developed this recipe on a busy weeknight when I needed something that would deliver big flavor without keeping me in the kitchen for hours. The chicken stays juicy with a sticky-sweet glaze, while the potatoes offer that perfect crispy exterior and fluffy interior that makes you reach for just one more.
Why You’ll Love This
- One-pan preparation means less cleanup and more family time
- Sweet and savory flavor combination satisfies multiple cravings
- Budget-friendly ingredients you likely already have in your pantry
- Perfectly portioned for a family of four with potential leftovers
- Ready in just 45 minutes from start to finish
Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 oz each)
- 1/2 cup honey (raw honey recommended for best flavor)
- 1/2 cup BBQ sauce (your favorite brand)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 medium Yukon Gold or Russet potatoes, diced into 1-inch cubes (about 2 pounds)
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Tips & Variations
- For spicier chicken, add a teaspoon of sriracha or hot sauce to your honey BBQ mixture
- Swap chicken breasts for thighs if you prefer darker, juicier meat (adjust cooking time accordingly)
- Make it vegetarian by replacing chicken with thick-cut cauliflower steaks
- For extra crispy potatoes, par-boil them for 5 minutes before seasoning and roasting
- Use smoked paprika in the potato seasoning for a subtle smoky flavor
- Meal prep tip: Double the recipe and use leftovers for lunch wraps or salad toppers
Serving Suggestions
This honey BBQ chicken and garlic parmesan potatoes pair beautifully with a simple green side salad dressed with lemon vinaigrette to cut through the richness. For a complete family meal, add some steamed broccoli or roasted asparagus to round out the nutritional profile.
For an extra special touch, serve with a side of additional warmed honey BBQ sauce for dipping or drizzling, and a sprinkle of extra parmesan over the hot potatoes just before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Chicken is done when it reaches an internal temperature of 165°F and juices run clear
- For meal prep, store chicken and potatoes separately to maintain their textures
- If potatoes are browning too quickly, cover that portion of the pan with foil
FAQs
Can I use bone-in chicken for this recipe?
Yes! Bone-in chicken pieces work well but will require about 10-15 minutes additional cooking time. Always check for an internal temperature of 165°F.
Can I make this dish ahead of time?
You can prepare the honey BBQ sauce and season the potatoes up to 24 hours in advance, but for best results, cook everything fresh before serving.
What if I don’t have fresh garlic?
Substitute 1/4 teaspoon garlic powder for each clove of fresh garlic in the potato mixture.
Can I use a different type of potato?
Absolutely! Russet or Yukon gold potatoes work well too. Just cut them into 1-inch cubes for even cooking.
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