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Hearty Honey BBQ Chicken & Creamy Garlic Parmesan Potatoes

A comforting dish featuring tender chicken in a sweet honey BBQ glaze paired with creamy garlic Parmesan potatoes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts Can substitute with chicken thighs if preferred.
  • 1/2 cup honey
  • 1/2 cup BBQ sauce (Halal-compliant)
  • 2 tablespoons olive oil For searing chicken.
For the Creamy Potatoes
  • 4 cloves garlic, minced
  • 2 pounds potatoes, peeled and cubed
  • 1/2 cup heavy cream
  • 1 cup grated Parmesan cheese Divided, for the creamy potatoes and garnish.

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add cubed potatoes and cook for 15-20 minutes or until fork-tender. Drain and set aside.
  2. In a bowl, mix together honey and BBQ sauce until well combined. Set aside half of the sauce for later.
Cooking the Chicken
  1. Preheat oven to 400°F (200°C). Season chicken breasts with salt and pepper.
  2. In an oven-safe skillet, heat olive oil over medium-high heat. Add seasoned chicken and sear for 4-5 minutes on each side until golden brown.
  3. Pour BBQ sauce mixture over chicken and transfer skillet to preheated oven. Bake for 20-25 minutes, until chicken is fully cooked (internal temperature of 165°F or 75°C).
Making the Creamy Potatoes
  1. Return drained potatoes to the pot. Stir in heavy cream, minced garlic, and half of the grated Parmesan cheese. Mash until creamy and smooth. Season with salt and pepper to taste.
Serving Up
  1. Remove chicken from oven and let it sit for a few minutes. Plate creamy garlic Parmesan potatoes alongside BBQ chicken, drizzling any remaining sauce over the top. Finish with a sprinkle of remaining Parmesan cheese.

Notes

If there are leftovers, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. When reheating, thaw in the fridge overnight and reheat in the oven at 350°F (175°C) until warmed through.