Ingredients:
– 3 boneless chicken breasts
– 1 lb baby potatoes, halved
– 3 tbsp olive oil
– 3 tbsp honey
– 3 tbsp soy sauce
– 4 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1/2 tsp red pepper flakes (optional)
– 1 tbsp butter
– 1 tbsp fresh parsley, chopped
Directions:
1. Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, pepper, and smoked paprika. Spread them on a baking sheet and roast for about 20 minutes, flipping halfway through.
2. While the potatoes are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and black pepper.
3. Sear the chicken for about 4-5 minutes per side until golden brown. Remove from the pan and set aside.
4. In the same pan, add the butter and minced garlic. Sauté for about 30 seconds until fragrant. Then stir in honey, soy sauce, and red pepper flakes. Let the sauce simmer for 2 minutes until slightly thickened.
5. Return the chicken to the pan, coating it with the sauce. Let it cook for another 5 minutes on low heat, occasionally spooning the glaze over the chicken until fully cooked.
6. Once the potatoes are golden and crispy, transfer them to the skillet with the chicken. Toss everything together gently to coat with the flavorful glaze.
7. Sprinkle fresh parsley over the top and serve warm.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 380 | Servings: 3
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