Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes
Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes is a family favorite that’s better than takeout. After making it dozens of times, I’ve perfected the crispy chicken and creamy potatoes. The honey BBQ sauce is sweet and tangy, and the potatoes are melt-in-your-mouth creamy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Homemade Oatmeal Cream Pies and Raspberry Chocolate Chip Cookies.
Why This Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes Is Pure Comfort
- Crispy chicken with a sweet and tangy honey BBQ sauce
- Creamy garlic parmesan potatoes that melt in your mouth
- Easy to make and better than takeout
- Perfect for a family dinner or meal prep
What You'll Need for Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Potatoes
- Honey
- BBQ sauce
- Garlic
- Parmesan cheese
- Paprika
- Salt
- Pepper
- Garlic powder
- Onion powder
- Dried thyme
- Dried oregano
- Optional: Fresh parsley
- Optional: Green onions
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs.
- Potatoes: Russet potatoes work best for this recipe.
🛒 Tools & Equipment I Recommend
- Instant-read meat thermometer — Ensures chicken is cooked to a safe temperature → See on Amazon
- High-quality cast iron skillet — Gives the best sear and crispy texture → See on Amazon
How to Make Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes
- Step 1: Preheat oven to 425°F (220°C). Cut potatoes into 1-inch cubes and toss with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, and 1 tsp dried thyme. Spread on a baking sheet and bake for 20-25 minutes or until golden and tender.
- Step 2: While potatoes are baking, season chicken breasts with 1 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp dried oregano. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes on each side or until golden and cooked through. Remove from skillet and let rest.
- Step 3: In a small bowl, mix together 1/4 cup honey, 1/4 cup BBQ sauce, 1 tbsp apple cider vinegar, and 1 tsp Worcestershire sauce. Pour sauce into skillet and bring to a simmer. Add chicken back to skillet, spoon sauce over chicken, and let it cook for another 2-3 minutes.
- Step 4: Remove skillet from heat. In a small bowl, mix together 1/2 cup sour cream, 1/4 cup grated parmesan cheese, 1 clove minced garlic, and 1 tbsp chopped fresh parsley. Stir into potatoes and mix well. Serve chicken with potatoes and garnish with chopped green onions if desired.
Cook's Tips for Perfect Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes
- Common mistake and fix: The #1 reason this recipe fails is overcooking the chicken, making it dry. To prevent this, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Pro tip: For extra crispy chicken, pat chicken breasts dry with a paper towel before seasoning and cooking.
- Pro tip: Make sure your oven rack is in the middle position for even baking of the potatoes.
- Pro tip: For a spicier version, add 1/4 tsp cayenne pepper to the honey BBQ sauce.
Storing & Reheating Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Potatoes can be baked ahead of time and reheated in the oven. Chicken is best cooked fresh.
Freezing Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes
Freeze cooked chicken and potatoes separately for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Chicken may lose some crispiness.
Recipe Notes
- Chef tip: For a one-pan version, cook the potatoes first, then remove from the pan and set aside. Cook the chicken in the same pan, then deglaze with the sauce and add the potatoes back in to coat with the sauce.
- Best substitution: Substitute the sour cream in the potatoes with plain Greek yogurt for a lighter version.
- Make-ahead: Potatoes can be baked ahead of time and reheated in the oven. Chicken is best cooked fresh.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If potatoes are not tender, bake them for a few more minutes. If chicken is not cooking evenly, flip it and cook for a few more minutes on the other side.
Want to level up this recipe?
High-quality non-stick skillet — Makes it easy to flip the chicken and prevents sticking → Check price on Amazon
Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Potatoes
- Honey
- BBQ sauce
- Garlic
- Parmesan cheese
Seasonings
- Paprika
- Salt
- Pepper
- Garlic powder
- Onion powder
- Dried thyme
- Dried oregano
Optional Toppings
- Fresh parsley
- Green onions
Instructions
- Step 1: Preheat oven to 425°F (220°C). Cut potatoes into 1-inch cubes and toss with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, 1 tsp garlic powder, and 1 tsp dried thyme. Spread on a baking sheet and bake for 20-25 minutes or until golden and tender.
- Step 2: While potatoes are baking, season chicken breasts with 1 tsp paprika, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp dried oregano. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes on each side or until golden and cooked through. Remove from skillet and let rest.
- Step 3: In a small bowl, mix together 1/4 cup honey, 1/4 cup BBQ sauce, 1 tbsp apple cider vinegar, and 1 tsp Worcestershire sauce. Pour sauce into skillet and bring to a simmer. Add chicken back to skillet, spoon sauce over chicken, and let it cook for another 2-3 minutes.
- Step 4: Remove skillet from heat. In a small bowl, mix together 1/2 cup sour cream, 1/4 cup grated parmesan cheese, 1 clove minced garlic, and 1 tbsp chopped fresh parsley. Stir into potatoes and mix well. Serve chicken with potatoes and garnish with chopped green onions if desired.
Notes
- Chef tip: For a one-pan version, cook the potatoes first, then remove from the pan and set aside. Cook the chicken in the same pan, then deglaze with the sauce and add the potatoes back in to coat with the sauce.
- Best substitution: Substitute the sour cream in the potatoes with plain Greek yogurt for a lighter version.
- Make-ahead: Potatoes can be baked ahead of time and reheated in the oven. Chicken is best cooked fresh.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If potatoes are not tender, bake them for a few more minutes. If chicken is not cooking evenly, flip it and cook for a few more minutes on the other side.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken and potatoes separately for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Chicken may lose some crispiness.
- Make ahead: Potatoes can be baked ahead of time and reheated in the oven. Chicken is best cooked fresh.
Nutrition Per Serving
- Calories: 650
- Protein: 45g
- Fat: 25g
- Carbs: 65g
- Fiber: 5g
- Sugar: 18g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes FAQs
Yes, you can make the sauce up to 2 days ahead of time and store it in an airtight container in the fridge.
The #1 reason chicken turns out dry is overcooking. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Yes, you can freeze cooked chicken and potatoes separately for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, you can cook the chicken in the air fryer at 400°F (200°C) for 10-12 minutes or until cooked through. Bake the potatoes in the oven as directed.
Reheat in the oven at 350°F (180°C) for 10-15 minutes or until heated through. Chicken may lose some crispiness in the microwave.
A Warm Final Note
I can’t wait for you to try Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
