Description
A crowd-pleasing easy dinner that tastes restaurant-worthy: juicy pan-seared chicken swaddled in a silky mushroom garlic Alfredo sauce, paired with hot honey roasted potatoes that are crispy, sweet, and lightly spicy. Perfect for busy nights yet elegant enough for guests; great for weeknight meals, meal prep, and family-friendly dinner ideas.
Ingredients
For the Chicken Alfredo:
2 large boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1 cup sliced cremini mushrooms
4 cloves garlic, minced
2 tablespoons unsalted butter
1 cup heavy cream, warmed
1/2 cup freshly grated parmesan cheese
1 teaspoon dried Italian herbs
2 tablespoons fresh parsley, chopped
For the Hot Honey Roasted Potatoes:
1 pound baby potatoes, halved
2 tablespoons olive oil
1 tablespoon unsalted butter, melted
2 tablespoons hot honey (or honey + 1/2 teaspoon chili flakes)
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt (to taste)
1/4 teaspoon black pepper (to taste)
1 tablespoon fresh parsley, chopped
Instructions
1. Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, smoked paprika, salt, and pepper on a rimmed sheet pan. Arrange cut-side down and roast 20-25 minutes until golden and tender.
2. In a small saucepan over low heat, melt butter and stir in hot honey (or honey with chili flakes). Keep warm. When potatoes are done, drizzle with the hot honey butter and toss. Finish with chopped parsley.
3. Pat chicken dry; season both sides with salt and pepper. Heat olive oil in a heavy skillet over medium-high. Sear chicken 5-6 minutes per side until golden and the internal temp reaches 165°F (74°C). Transfer to a plate; tent with foil.
4. In the same skillet, melt butter over medium. Add mushrooms; saute 4-5 minutes until browned. Stir in garlic for 30 seconds.
5. Lower heat; add warmed heavy cream. Whisk in parmesan and Italian herbs until smooth and slightly thickened.
6. Slice chicken, return to skillet, and spoon sauce over to coat. Garnish with parsley and serve alongside the hot honey potatoes.
Notes
Warm the cream before adding to the pan to prevent splitting and keep the sauce ultra-silky.
Use freshly grated parmesan for smooth melting and a luxe texture.
Don’t crowd the potatoes — space equals crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 620
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 33 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 155 mg
Keywords: quick dinner, easy dinner, creamy chicken, hot honey potatoes, dinner ideas, easy recipe, food ideas, weeknight recipe, family dinner, healthy snack, quick breakfast