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Honey BBQ Chicken and Creamy Garlic Potatoes

This recipe delivers a comforting and flavorful meal with tender honey BBQ glazed chicken paired with creamy, garlic-infused potatoes. It's an easy way to create a restaurant-quality dish at home, perfect for a cozy night in or a family gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup BBQ sauce
  • 1/4 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt to taste
  • Pepper to taste
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup milk
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Equipment

  • Medium bowl
  • whisk
  • baking sheet
  • parchment paper
  • large pot
  • small saucepan
  • Potato masher or ricer
  • Measuring cups
  • Measuring spoons
  • Oven
  • Stove

Method
 

  1. In a medium bowl, whisk together the BBQ sauce, honey, apple cider vinegar, olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
  2. Add the chicken pieces and toss to coat evenly. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. Preheat your oven to 400°F (200°C).
  4. Spread the marinated chicken in a single layer on a baking sheet lined with parchment paper.
  5. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  6. For extra caramelization, broil for the last 1-2 minutes, watching carefully to prevent burning.
  7. Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
  8. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
  9. While the potatoes are boiling, melt the butter in a small saucepan over medium heat.
  10. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
  11. Stir in the heavy cream and milk. Bring to a simmer and cook for 2-3 minutes, or until slightly thickened. Season with salt and pepper to taste.
  12. Drain the potatoes well and return them to the pot.
  13. Pour the creamy garlic sauce over the potatoes and gently mash until desired consistency is reached.
  14. Stir in the Parmesan cheese and parsley. Taste and adjust seasonings as needed.
  15. Serve the chicken and potatoes together.

Notes

Don't overcrowd the baking sheet when cooking the chicken. For the creamiest potatoes, use a potato ricer or food mill instead of a masher. Add a pinch of red pepper flakes to the potatoes for a subtle kick of heat. Let the chicken rest for a few minutes after baking before serving. Store the chicken and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Reheat potatoes in the microwave or on the stovetop over low heat, adding a splash of milk or cream if needed to restore the creamy consistency. For Spicy BBQ Chicken, add a tablespoon of sriracha or a pinch of cayenne pepper to the BBQ sauce mixture. For Cheesy Potatoes, stir in shredded cheddar or mozzarella cheese to the potatoes along with the Parmesan. Experiment with different herbs like thyme, rosemary, or chives in the potatoes. Substitute sweet potatoes for Yukon Golds for a sweeter side dish.