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Hot Honey Garlic Chicken Bread Ingredients For the Chicken 1 lb boneless, skinless chicken breast, cut into small bite-size pieces 1 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1/2 tsp chili powder 1/2 tsp black pepper Salt to taste 1 tsp cornstarch For the Hot Honey 1/3 cup honey 2 tbsp hot sauce 1/2 tsp red pepper flakes 1/2 tsp smoked paprika 1 tsp butter 1 tsp lemon juice Pinch of salt For the Garlic Butter 4 tbsp salted butter, softened 1 tbsp fresh garlic, finely minced 1 tbsp fresh parsley, finely chopped 1/2 tsp garlic powder 1/4 tsp salt 1 tbsp grated Parmesan For the Garlic Bread 1 large French or Italian loaf 2 cups shredded mozzarella 1/4 cup grated Parmesan Fresh parsley, for garnish For the Hot Honey Garlic Aioli 1/2 cup mayonnaise 2 tbsp hot honey 1 small garlic clove, finely grated 1 tsp lemon juice 1/4 tsp smoked paprika Pinch of salt Instructions Add honey, hot sauce, red pepper flakes, smoked paprika, butter, lemon juice, and salt to a small saucepan. Heat over low heat for 1–2 minutes, stirring until combined and glossy. Set aside. Add chicken, oil, garlic powder, onion powder, smoked paprika, chili powder, black pepper, salt, and cornstarch to a bowl. Toss to coat. Heat a large skillet over medium-high heat. Add a little oil and cook chicken for 5–7 minutes, stirring occasionally, until browned and cooked through. Mix softened butter, garlic, parsley, garlic powder, salt, and Parmesan until combined. Mix mayonnaise, hot honey, garlic, lemon juice, smoked paprika, and salt until smooth. Refrigerate until ready to serve.Preheat oven to 375°F. Slice the loaf in half lengthwise and spread generously with garlic butter. Top with half the mozzarella, hot honey chicken, remaining mozzarella, and Parmesan. Bake for 10–15 minutes, until the cheese is melted and bubbly and the edges are golden. Broil for 1–2 minutes if desired, watching closely. Remove from the oven and drizzle generously with the remaining hot honey. Garnish with fresh parsley and Parmesan. Slice and serve warm with the hot honey garlic aioli for dipping. Tip: Keep most of the hot honey for after baking. It gives you that glossy finish and keeps the fresh sweet-spicy flavor instead of letting the honey burn in the oven.

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