Description
This comforting dinner combines juicy chicken in a rich mushroom garlic Alfredo sauce with crispy baby potatoes drizzled in hot honey. It’s a flavor-packed meal with the perfect balance of creamy, savory, and spicy-sweet.
Ingredients
2 chicken breasts or thighs
1.5 lbs baby potatoes, halved
2 tablespoons olive oil
4 garlic cloves, minced
1 cup sliced mushrooms
1.25 cups heavy cream
0.75 cup freshly grated Parmesan cheese
2 tablespoons butter
1 tablespoon honey
0.5 teaspoon chili flakes or a few dashes of hot sauce
2 tablespoons chopped fresh parsley
Salt and pepper to taste
Instructions
1. Season the chicken with salt, pepper, and garlic powder. In a skillet, heat olive oil and butter over medium heat. Sear chicken until golden and cooked through. Set aside.
2. Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, pepper, and garlic. Roast for 25–30 minutes cut-side down until crisp.
3. Mix honey and chili flakes (or hot sauce). Drizzle over potatoes right before serving.
4. In the same skillet, sauté mushrooms in butter until browned. Add garlic and cook until fragrant. Pour in heavy cream and simmer gently.
5. Stir in Parmesan cheese until melted and the sauce is creamy.
6. Slice the chicken and return to the skillet with the sauce. Let simmer for 2–3 minutes.
7. Plate with hot honey potatoes and sprinkle everything with fresh parsley. Serve immediately.
Notes
For extra crisp potatoes, preheat the baking sheet before adding the potatoes.
Use freshly grated Parmesan for the smoothest Alfredo sauce.
Adjust the spice in the hot honey to your preferred heat level—start mild and build up.
Nutrition
- Serving Size: 1 plate
- Calories: 640
- Sugar: 7g
- Sodium: 540mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 145mg
Keywords: chicken alfredo, garlic mushroom, hot honey, roasted potatoes