Honey BBQ Chicken with Garlic Parmesan Potatoes
A one-pan meal featuring tender, saucy chicken breasts paired with golden, garlicky potatoes, perfect for busy weeknights or casual gatherings.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 6–8 oz each) Use thighs if you prefer richer flavor.
- 1 cup Honey BBQ sauce Store-bought or homemade; reserve a little extra for serving.
For the Potatoes
- 1 pound baby potatoes, halved Yukon or red baby potatoes work well.
- 2 tablespoons olive oil For sautéing; use butter for extra richness.
- 1/2 cup grated Parmesan cheese Finely grated melts and adheres best.
- 2 cloves garlic, minced More if you love garlicky potatoes.
- 1 teaspoon salt Divided as needed.
- 1 teaspoon black pepper Divided as needed.
- Fresh parsley for garnish Optional.
Instructions
Preparation
- Preheat the grill to medium (about 350–400°F / 175–200°C) or heat a grill pan over medium-high with a little oil.
- Pat the chicken breasts dry, season both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Brush each breast with honey BBQ sauce, reserving about 1/4 cup for later.
Cooking
- Place chicken on the grill and cook about 6–7 minutes per side, brushing once near the end with more sauce until the internal temperature reaches 165°F (74°C).
- While the chicken grills, halve the baby potatoes. Place them in a pot of salted water, bring to a boil, and simmer until fork-tender, about 10–15 minutes. Drain well.
- In a large bowl, combine drained potatoes, olive oil, minced garlic, remaining salt, pepper, and grated Parmesan. Toss gently to coat.
- Heat a large skillet over medium-high heat, add a splash of oil, then add the potato mixture. Sauté, turning occasionally, until the edges are golden and crispy — about 6–8 minutes.
Serving
- Remove chicken from the grill and let rest for 4–5 minutes. Serve each breast with a generous portion of garlic Parmesan potatoes, garnished with chopped parsley if desired.
Notes
For make-ahead, par-cook potatoes and refrigerate; sauté when ready. To ensure potatoes are crispy, shake them in a colander to rough up edges after boiling, and use a hot skillet.