Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes
Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes. After making this dozens of times, I’ve perfected the crispy chicken and creamy potatoes that’ll make your family beg for more. The secret? Cooking the potatoes in the chicken drippings. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Garlic Butter Steak Bites and Potatoes and Creamy Crack Chicken Pasta That's Better Than Takeout.
Why This Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes Is Pure Comfort
- Crispy chicken skin with a tender, juicy interior
- Sweet, tangy BBQ sauce that's not too spicy
- Creamy, garlicky potatoes that soak up all the flavors
- Easy, one-pan cooking for less cleanup
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 thighs
- Baby potatoes
- Honey
- BBQ sauce
- Garlic
- Parmesan cheese
- Salt
- Pepper
- Paprika
- Garlic powder
- Onion powder
- Dried thyme
- Dried oregano
- Optional: Fresh parsley
- Optional: Green onions
📝 Ingredient Notes
- Chicken thighs: Bone-in, skin-on chicken thighs can be used instead.
- Baby potatoes: Red or Yukon Gold potatoes can be substituted.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for crispy chicken skin and perfect potatoes. → See on Amazon
- Instant-read meat thermometer — Prevents overcooked or undercooked chicken. → See on Amazon
How to Make Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes
- Step 1: Season chicken thighs with salt, pepper, paprika, garlic powder, onion powder, thyme, and oregano. Heat oil in a cast iron skillet over medium-high heat. Add chicken and cook until browned and crispy, about 5-7 minutes per side.
- Step 2: Remove chicken from skillet and set aside. Add potatoes to the skillet and cook until browned and tender, about 10-15 minutes. Stir occasionally to prevent burning.
- Step 3: In a small bowl, mix together honey, BBQ sauce, and minced garlic. Pour sauce over chicken and potatoes in the skillet. Stir to combine. Cook for an additional 5-7 minutes, until sauce has thickened.
- Step 4: Stir in minced garlic and cook for an additional 1-2 minutes. Remove from heat and stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Step 5: Garnish with fresh parsley and green onions. Serve hot and enjoy!
Cook's Tips for Perfect Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes
- Common mistake and fix: Don't overcrowd the skillet when cooking the chicken. Cook in batches if necessary to prevent steaming.
- Tip: For extra crispy chicken skin, pat the chicken dry with a paper towel before seasoning and cooking.
- Tip: For a spicier version, add a pinch of cayenne pepper to the chicken seasoning.
- Tip: For a smoother sauce, mix the honey and BBQ sauce together before adding the garlic.
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: Prepare the chicken and potatoes up to 1 day ahead. Store separately in the fridge. When ready to serve, reheat in the skillet over medium heat until warmed through. Add the sauce and continue with the recipe.
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, until heated through. Microwave: Reheat in the microwave for 1-2 minutes, until heated through. Add a splash of water to the skillet to prevent burning.
Recipe Notes
- Chef tip: For a one-pan meal, cook the potatoes in the chicken drippings. This adds extra flavor to the potatoes.
- Best substitution: Substitute chicken thighs for chicken breasts, if preferred. Adjust cooking time accordingly.
- Make-ahead: Prepare the chicken and potatoes up to 1 day ahead. Store separately in the fridge. When ready to serve, reheat in the skillet over medium heat until warmed through. Add the sauce and continue with the recipe.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a splash of water or chicken broth. If the sauce is too thin, cook it for a few more minutes to reduce and thicken.
Want to level up this recipe?
High-quality BBQ sauce — Makes all the difference in this dish. Try my favorite brand for the best flavor. → Check price on Amazon
Crispy Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes
Ingredients
Main Ingredients
- Boneless, skinless chicken thighs
- Baby potatoes
- Honey
- BBQ sauce
- Garlic
- Parmesan cheese
Seasonings
- Salt
- Pepper
- Paprika
- Garlic powder
- Onion powder
- Dried thyme
- Dried oregano
Optional Toppings
- Fresh parsley
- Green onions
Instructions
- Step 1: Season chicken thighs with salt, pepper, paprika, garlic powder, onion powder, thyme, and oregano. Heat oil in a cast iron skillet over medium-high heat. Add chicken and cook until browned and crispy, about 5-7 minutes per side.
- Step 2: Remove chicken from skillet and set aside. Add potatoes to the skillet and cook until browned and tender, about 10-15 minutes. Stir occasionally to prevent burning.
- Step 3: In a small bowl, mix together honey, BBQ sauce, and minced garlic. Pour sauce over chicken and potatoes in the skillet. Stir to combine. Cook for an additional 5-7 minutes, until sauce has thickened.
- Step 4: Stir in minced garlic and cook for an additional 1-2 minutes. Remove from heat and stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
- Step 5: Garnish with fresh parsley and green onions. Serve hot and enjoy!
Notes
- Chef tip: For a one-pan meal, cook the potatoes in the chicken drippings. This adds extra flavor to the potatoes.
- Best substitution: Substitute chicken thighs for chicken breasts, if preferred. Adjust cooking time accordingly.
- Make-ahead: Prepare the chicken and potatoes up to 1 day ahead. Store separately in the fridge. When ready to serve, reheat in the skillet over medium heat until warmed through. Add the sauce and continue with the recipe.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the sauce is too thick, thin it out with a splash of water or chicken broth. If the sauce is too thin, cook it for a few more minutes to reduce and thicken.
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, until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, until heated through. Add a splash of water to the skillet to prevent burning.
- Make ahead: Prepare the chicken and potatoes up to 1 day ahead. Store separately in the fridge. When ready to serve, reheat in the skillet over medium heat until warmed through. Add the sauce and continue with the recipe.
Nutrition Per Serving
- Calories: 650
- Protein: 40g
- Fat: 25g
- Carbs: 60g
- Fiber: 5g
- Sugar: 22g
- 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, prepare the chicken and potatoes up to 1 day ahead. Store separately in the fridge. When ready to serve, reheat in the skillet over medium heat until warmed through. Add the sauce and continue with the recipe.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).
Yes, freeze cooked chicken and potatoes separately for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, cook the chicken in the air fryer at 400°F (200°C) for 10-12 minutes, flipping halfway. Cook the potatoes separately in the air fryer at 375°F (190°C) for 15-20 minutes, shaking the basket halfway.
For a lower glycemic index option, substitute maple syrup or agave nectar for the honey.
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!
