Hot Honey Garlic Chicken Alfredo with Crispy Parmesan Brussels Sprouts

• 2 tbsp butter
• 2 cloves garlic, minced
• 1½ cups heavy cream
• ½ cup grated Parmesan cheese
• Salt & freshly cracked black pepper, to taste

🥣 Whipped Feta Drizzle

• 4 oz feta cheese, crumbled
• 2 tbsp heavy cream
• 1 tsp lemon juice (optional, for brightness)

Instructions

1️⃣ Prepare the Crispy Hot Honey Garlic Chicken

1. In a shallow dish, combine flour, garlic powder, oregano, paprika, salt, and pepper. Dredge the chicken pieces in the seasoned flour until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
3. In the same skillet, reduce the heat slightly and add minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn it.
4. Stir in the hot honey and soy sauce, bringing the mixture to a simmer. Cook for 2–3 minutes, stirring occasionally, until the glaze slightly thickens and coats the back of a spoon.
5. Return the cooked chicken to the skillet and toss in the hot honey garlic glaze until evenly coated. Set aside and keep warm.

2️⃣ Roast the Parmesan Brussels Sprouts

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with olive oil, grated Parmesan, minced garlic, salt, and black pepper until evenly coated.
3. Arrange them cut side down on the prepared baking sheet for maximum crispiness.
4. Roast for 18–22 minutes, flipping halfway through, until the edges are golden brown and the cheese forms a crispy crust. Remove and keep warm.