Hot Honey Garlic Chicken & Roasted Potatoes with Caramelized Shallot Mushroom Pesto Cream

Hot Honey Garlic Chicken & Roasted Potatoes with Caramelized Shallot Mushroom Pesto Cream is a bold and elegant dish that brings together spicy-sweet heat, crispy textures, and creamy umami richness. I roast tender, golden potatoes and pan-sear juicy chicken, then drizzle everything with sticky hot honey garlic sauce. A silky pesto cream with caramelized shallots and mushrooms rounds out the dish with earthy, herbal depth.

Why You’ll Love This Recipe

I love this recipe because it takes simple ingredients and turns them into something elevated and restaurant-worthy. The hot honey garlic sauce gives the chicken a fiery kick, balanced perfectly by the sweetness of roasted potatoes. The creamy mushroom pesto sauce adds richness and a layer of gourmet flavor. It’s hearty, vibrant, and deeply satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the hot honey garlic chicken:

• Boneless, skinless chicken breasts or thighs

• Salt and pepper

• Garlic powder

• Olive oil

• Garlic (minced)

• Honey

• Red chili flakes or hot sauce

• Apple cider vinegar or lemon juice

For the roasted potatoes:

• Baby potatoes or Yukon Gold potatoes (halved)

• Olive oil

• Salt and pepper

• Paprika

• Garlic powder

• Fresh thyme or rosemary (optional)

For the caramelized shallot mushroom pesto cream:

• Shallots (thinly sliced)

• Mushrooms (sliced, any variety)

• Butter or olive oil

• Heavy cream

• Prepared pesto (basil or spinach-based)

• Parmesan cheese (grated)

• Salt and black pepper

Directions

1. I preheat the oven to 425°F (220°C).

2. I toss the halved potatoes with olive oil, salt, pepper, paprika, garlic powder, and fresh herbs. I roast them for 25–30 minutes until golden and crispy.

3. While the potatoes roast, I season the chicken with salt, pepper, and garlic powder. I sear it in a hot skillet with olive oil until golden and cooked through, then set it aside to rest.

4. In the same skillet, I sauté garlic in a little more oil, add honey, chili flakes, and vinegar, and simmer until slightly thickened. I brush or drizzle this over the chicken.

5. In a separate pan, I caramelize the shallots in butter until soft and golden. I add mushrooms and cook until browned.

6. I stir in cream, pesto, and Parmesan cheese, then simmer until thick and smooth. I season with salt and pepper to taste.

7. I plate the chicken and roasted potatoes, spoon the mushroom pesto cream over or around, and garnish with fresh herbs or more cheese.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I use sweet potatoes instead of regular ones for a sweeter base. For a vegetarian version, I replace the chicken with grilled tofu or portobello mushrooms and use the same sauces. I also change the pesto—arugula, kale, or sun-dried tomato pesto all work beautifully. When I want even more richness, I add a splash of white wine to the cream sauce.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days. I reheat the chicken and potatoes in the oven at 350°F for 10–15 minutes to keep them crispy. The sauce should be warmed gently on the stovetop or in the microwave with a splash of cream if it thickens too much.

FAQs

Can I make the sauces ahead of time?

Yes, both the hot honey garlic glaze and the mushroom pesto cream can be made ahead and stored in the fridge. I just reheat them gently before serving.

What kind of mushrooms work best?

I usually go with cremini or baby bella for their meaty flavor, but shiitake or a mix of wild mushrooms adds even more depth.

How spicy is the hot honey?

It’s mildly spicy with a gentle heat. I adjust the amount of chili flakes or use hot sauce to control the kick.

Can I use store-bought pesto?

Yes, I use a good-quality pesto to save time. If I have homemade on hand, even better.

What sides go well with this?

I keep it simple with a green salad, sautéed greens, or steamed asparagus to lighten up the rich flavors.

Conclusion

Hot Honey Garlic Chicken & Roasted Potatoes with Caramelized Shallot Mushroom Pesto Cream is a next-level dinner that’s bold, comforting, and full of layered flavor. I love how the heat from the honey glaze contrasts with the creamy, herby sauce and the crisp, savory potatoes. It’s a memorable meal that’s just as great for weeknights as it is for special occasions.