Description
Tender chicken in a luscious mushroom garlic Alfredo sauce, served with crispy hot honey roasted potatoes. This comforting yet gourmet dish is perfect for cozy dinners and special occasions alike.
Ingredients
2 large chicken breasts or 4 thighs
8 oz cremini mushrooms, sliced
3 garlic cloves, minced
1 cup heavy cream
1 cup Parmesan cheese, grated
2 tbsp olive oil
3 tbsp butter, divided
1 lb baby potatoes, halved
3 tbsp hot honey
2 tbsp fresh parsley, chopped
Salt and pepper to taste
Instructions
1. Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, salt, pepper, and hot honey. Spread on a baking sheet and roast 25–30 minutes, flipping halfway.
2. Season chicken with salt and pepper. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear chicken until golden, 5–6 minutes. Remove and set aside.
3. Add 1 tbsp butter to the same skillet. Sauté mushrooms until browned, then stir in garlic for 1–2 minutes.
4. Pour in heavy cream, stirring to deglaze. Reduce heat, add Parmesan, and stir until thickened. Season to taste.
5. Return chicken to skillet and simmer 3–4 minutes in the sauce.
6. Serve chicken Alfredo with roasted potatoes, garnished with parsley.
Notes
For deeper flavor, marinate chicken in olive oil, garlic, and herbs for 30 minutes before cooking.
Always flip potatoes halfway through roasting for even crispiness.
Let Alfredo sauce simmer gently — boiling can cause it to split.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 9g
- Sodium: 740mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 135mg