Hot Honey Chicken Alfredo Brussels

This creamy hot honey chicken Alfredo is comfort food upgraded with bold flavor and golden crispy Brussels sprouts. Sweet and spicy caramelized chicken meets velvety Parmesan Alfredo and a cool whipped feta that ties everything together. Whether you want to impress guests or just jazz up chicken night, this recipe transforms simple ingredients into unforgettable bites.

On my first attempt I was amazed by the magic in the pan when balsamic and hot honey hit the golden chicken that gloss was perfection and now my friends always ask for seconds

Ingredients

• Chicken thighs or breasts: Choose thighs for juicier pieces or breasts for a leaner bite both work wonderfully when cut into chunks
• Hot honey: Brings sweet heat and a kick Opt for a brand with real honey and chili for best depth
• Balsamic glaze: Adds a tangy sweet layer that balances the honey Look for a thick syrupy consistency
• Garlic: Fresh cloves give punchy flavor Pre-mince for quick cooking later
• Butter: Adds richness and builds the Alfredo’s base Choose a good quality butter for best taste
• Heavy cream: Creates the classic creamy Alfredo sauce Go for full fat to ensure the sauce gets luxuriously thick
• Parmesan cheese: Gives nutty sharpness and helps thicken the sauce Always grate fresh for the best melt and taste
• Feta cheese: Whipped into a silky spread with tangy brightness Use block feta in brine for smoothest texture
• Greek yogurt: Lightens the feta and adds extra tang Whole milk Greek yogurt gives creaminess
• Olive oil: Helps sear chicken and roast Brussels Use extra virgin for more flavor
• Brussels sprouts: When roasted these turn caramelized and crispy Halve them evenly so they roast at the same rate
• Salt: Essential for seasoning chicken and veggies Taste as you go for perfect balance
• Black pepper: Brings a subtle bite Use freshly cracked if you have it
• Fresh chopped parsley: Adds color and a hint of herbal freshness Look for perky green leaves at the store

Step-by-Step Instructions

Prep the Chicken:

Cut chicken into even bite sized pieces Pat dry with a paper towel then season with salt and pepper to ensure each piece is flavorful once cooked

Sear the Chicken:

Heat olive oil in a large skillet over medium high Once the oil shimmers add chicken making sure not to crowd the pan Sear for six to eight minutes until golden brown and fully cooked turning as needed for even browning

Glaze the Chicken:

Lower the heat under the skillet Add minced garlic and let it sizzle for a brief moment then pour in hot honey and balsamic glaze Cook the mixture for about two minutes until it bubbles thickens and completely coats all the chicken pieces Set this aside in a warm place

Roast the Brussels Sprouts:

Preheat your oven to four hundred twenty five degrees Fahrenheit Line a baking sheet with parchment Toss halved Brussels in olive oil salt and pepper Arrange them cut side down for maximum crispness Roast for twenty to twenty five minutes until edges are deep golden and crisp

Make the Whipped Feta:

In a food processor combine feta Greek yogurt olive oil and a sprinkle of black pepper Blend until utterly smooth and fluffy scraping down the sides as needed Chill in the refrigerator to firm up while you finish the dish

Make the Alfredo Sauce:

In a saucepan melt butter over medium low heat Add minced garlic and gently sauté until fragrant about one minute Pour in heavy cream bring to just a simmer then lower the heat Stir in grated Parmesan cheese whisking constantly until the sauce is creamy smooth and thickened Season with salt and pepper to taste

Assemble and Serve:

Spread a generous spoonful of whipped feta on each serving plate Ladle hot Alfredo sauce over the feta Arrange glazed chicken over the sauce Finish with crispy roasted Brussels sprouts and a sprinkle of parsley

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Feta is my secret favorite in this recipe Its salty tangy character lifts the entire dish and my niece now loves feta because she first tasted it whipped and creamy on her plate She always asks for extra

Storage Tips

Store leftovers in airtight containers with chicken Alfredo and Brussels sprouts separated for best texture Whipped feta holds well in the fridge for up to three days just give it a quick stir after chilling The sauce may thicken when cold Simply reheat gently with a splash of cream to revive its creamy consistency

Ingredient Substitutions

If you cannot find hot honey combine pure honey with a pinch of red pepper flakes Balsamic vinegar mixed with a little brown sugar can mimic balsamic glaze Goat cheese can swap for feta in a pinch but will have a more pronounced tang Chicken can be swapped for turkey or even roasted cauliflower for a vegetarian spin

Serving Suggestions

Serve this dish over fettuccine linguine or even creamy polenta For a lighter version pile over cooked spaghetti squash or serve as a bowl with farro Add a handful of toasted pine nuts or extra fresh greens for more texture and color

Cultural and Historical Context

Classic Italian Alfredo is simply butter and Parmesan but this version draws inspiration from Southern US traditions where honey and hot sauce are pantry staples Hot honey is currently trending and brings a dash of Southern hospitality whipped feta and Brussels sprouts reflect a modern Mediterranean touch

Frequently Asked Questions

→ How do I get extra crispy Brussels sprouts?

Make sure Brussels are thoroughly dry before roasting and avoid overcrowding the pan. Roast cut-side down at high heat until golden.

→ Can I substitute chicken breasts for thighs?

Yes, both chicken breasts and thighs work well. Adjust cooking time as needed to keep the meat juicy and tender.

→ What's the best way to whip feta?

Blend feta with Greek yogurt and olive oil in a food processor until smooth and creamy. Chill before serving for best texture.

→ Can I add more spice to the dish?

Yes, add red pepper flakes to the hot honey glaze for an extra kick of heat.

→ How should I serve this dish?

Layer whipped feta on a plate, top with Alfredo sauce and glazed chicken, then pile on the roasted Brussels and finish with parsley.

→ Is there a lighter option for the Alfredo sauce?

You can substitute half-and-half for heavy cream or use a mix of Greek yogurt for a lighter sauce.