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

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Hot Honey Garlic Chicken & Roasted Potatoes with Caramelized Shallot Mushroom Pesto Cream is a bold, elegant meal that balances spicy-sweet chicken, crispy roasted potatoes, and a creamy umami-rich sauce for a truly gourmet experience.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting and Searing
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 4 boneless, skinless chicken breasts or thighs
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 2 tbsp olive oil (divided)
  • 3 cloves garlic, minced
  • 3 tbsp honey
  • 1 tsp red chili flakes or 1 tbsp hot sauce
  • 1 tbsp apple cider vinegar or lemon juice
  • 1.5 lbs baby potatoes or Yukon Gold potatoes, halved
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp fresh thyme or rosemary (optional)
  • 2 shallots, thinly sliced
  • 1 cup mushrooms, sliced
  • 2 tbsp butter or olive oil
  • 1 cup heavy cream
  • 1/3 cup prepared pesto (basil or spinach-based)
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss halved potatoes with olive oil, salt, pepper, paprika, garlic powder, and herbs. Roast for 25–30 minutes until golden and crispy.
  3. Season chicken with salt, pepper, and garlic powder. Sear in a hot skillet with olive oil until golden and cooked through. Set aside.
  4. In the same skillet, sauté garlic, add honey, chili flakes, and vinegar. Simmer until slightly thickened. Drizzle over or brush onto the chicken.
  5. In another pan, caramelize shallots in butter until golden. Add mushrooms and cook until browned.
  6. Stir in cream, pesto, and Parmesan cheese. Simmer until thick and smooth. Season to taste.
  7. Plate chicken and potatoes. Spoon mushroom pesto cream over or around. Garnish with herbs or more cheese and serve hot.

Notes

  • Swap regular potatoes for sweet potatoes for added sweetness.
  • Use tofu or portobello mushrooms for a vegetarian version.
  • Try different pestos like arugula, kale, or sun-dried tomato.
  • Add a splash of white wine to the cream sauce for extra depth.
  • Reheat sauce gently with cream if it thickens too much.

Nutrition

Find it online: https://allcookedup.com/hot-honey-garlic-chicken-roasted-potatoes-with-caramelized-shallot-mushroom-pesto-cream/