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Greek Hot Honey Chicken with Broccoli & Garlic Parmesan Whipped Pesto Cream

Greek Hot Honey Chicken with Broccoli & Garlic Parmesan Whipped Pesto Cream
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Indulge in the delightful flavors of Greek Hot Honey Chicken with Broccoli & Garlic Parmesan Whipped Pesto Cream. This dish is a harmonious blend of tender chicken bites glazed with the spicy sweetness of hot honey, accompanied by perfectly roasted broccoli and garlic potatoes. The creamy sauce, a fusion of rich Alfredo and vibrant whipped basil pesto, elevates this meal to a gourmet experience right at your dining table. Whether it’s date night or a cozy family dinner, each bite promises an explosion of flavor that will leave everyone craving more.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts
  • ¼ cup hot honey
  • 2 tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 large head of broccoli (cut into florets)
  • 2 medium Yukon Gold potatoes (cubed)
  • ½ cup grated Parmesan cheese
  • 2 cups fresh basil leaves
  • 1½ cups heavy cream

Instructions

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. In a bowl, toss cubed potatoes with olive oil, minced garlic, salt, and pepper. Spread on one baking sheet.
  3. Toss broccoli florets with olive oil, salt, and pepper on the second baking sheet.
  4. Roast both trays in the oven for about 25-30 minutes until golden and crispy.
  5. Marinate chicken pieces in olive oil, minced garlic, oregano, smoked paprika, salt, and pepper for at least 15 minutes.
  6. Heat a skillet over medium-high heat and cook marinated chicken until browned and cooked through (about 5-7 minutes).
  7. In a food processor, blend basil leaves, pine nuts (if using), garlic, Parmesan cheese, and olive oil until smooth to make whipped pesto.
  8. In the skillet with the chicken, stir in hot honey and lemon juice; simmer for a couple of minutes.
  9. In another pan, melt butter over low heat; add garlic and sauté briefly before adding heavy cream and Parmesan cheese to create Alfredo sauce.
  10. Mix whipped pesto into Alfredo sauce until combined; then add chicken to coat evenly.
  11. Serve over roasted vegetables; sprinkle with crumbled feta cheese and crushed red pepper flakes.

Nutrition

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