Introduction

This Honey BBQ Chicken with Creamy Garlic Parmesan Potatoes is a comforting one-dish meal packed with flavor. Tender chicken thighs glazed in sweet and tangy barbecue sauce sit atop a bed of rich, garlicky potatoes with a cheesy parmesan sauce. It’s perfect for a cozy dinner that feels special but is easy to prepare.

The image shows a wooden plate with two main layers of food against a white marbled surface. The first layer on the left side features thick slices of grilled chicken breast, covered in a glossy, dark reddish-brown sauce with hints of char. The chicken is sprinkled with chopped green herbs. The second layer, on the right side, is small, whole yellow potatoes coated with a creamy white sauce and sprinkled with chopped green herbs. In the background, there is a white bowl filled with a pale food garnished with chopped greens. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless skinless chicken thighs

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground black pepper

½ teaspoon salt

1 tablespoon oil

1 cup honey barbecue sauce (store-bought or homemade)

6–7 Yukon gold potatoes, thinly sliced

2 tablespoons butter

6 cloves garlic, minced

2 tablespoons flour

2 cups milk

1 teaspoon salt

1 teaspoon garlic powder

½ teaspoon onion powder

1 ½ cups grated Parmesan cheese

½ cup shredded mozzarella cheese

Instructions

Step 1: In a large bowl, season the chicken thighs with paprika, onion powder, garlic powder, salt, and pepper. Drizzle with oil and toss until evenly coated. Let this sit while you prepare the potatoes to allow the spices to absorb.

Step 2: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Whisk in the flour and stir constantly for another minute to form a roux. Slowly whisk in the milk to avoid lumps. Add garlic powder, onion powder, and salt. Simmer for about 5 minutes until the sauce thickens slightly.

Step 3: Stir in the Parmesan cheese and a handful of mozzarella until smooth and creamy. Remove the sauce from heat.

Step 4: Grease a baking dish and layer the thinly sliced Yukon gold potatoes evenly. Pour the creamy garlic parmesan sauce over the potatoes, coating every slice.

Step 5: Nestle the seasoned chicken thighs on top of the potatoes. Brush each piece generously with honey barbecue sauce.

Step 6: Cover the dish with foil and bake at 400°F (200°C) for 40 minutes. Remove the foil and bake for another 15–20 minutes, until the chicken is caramelized and the potatoes are tender and bubbling.

Tips & Variations

For extra crispy chicken skin, broil the dish for 2–3 minutes after baking, watching carefully to prevent burning.

You can substitute baby red potatoes or fingerling potatoes for Yukon golds, but adjust slicing thickness for even cooking.

Use smoked paprika in the seasoning mix for a deeper smoky flavor that complements the BBQ sauce.

For a lighter version, swap half the milk with chicken broth in the creamy sauce.

If you like it spicy, add a pinch of cayenne pepper to the seasoning or drizzle hot sauce on the finished dish.

FAQs

Can I use chicken breasts instead of thighs?

Yes, boneless skinless chicken breasts can be used, but they may cook faster and can dry out more easily. Reduce baking time and monitor closely for doneness.

Can I prepare this dish ahead of time?

Absolutely! You can assemble the dish a few hours before baking. Keep it covered and refrigerated, then bake as directed when ready to serve. This allows flavors to meld even more.