Ingredients
Scale
- 2 pounds chicken breast
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons hot honey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound potatoes, diced
- 1 cup mushrooms, sliced
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken with salt, pepper, and oregano.
- In a large skillet, heat olive oil over medium heat and cook the chicken until golden brown.
- Remove the chicken and set aside. In the same skillet, add garlic and sauté until fragrant.
- Pour in the heavy cream, Parmesan cheese, and hot honey, stirring to combine.
- Return the chicken to the skillet and simmer until the sauce thickens.
- Meanwhile, toss the diced potatoes with olive oil, salt, and pepper, and roast in the oven for 25-30 minutes.
- In another pan, sauté the mushrooms with balsamic vinegar until they are tender.
- Serve the chicken over pasta, topped with mushrooms and parsley, alongside roasted potatoes.
Notes
- For added flavor, marinate the chicken in the hot honey before cooking.
- Feel free to use whole wheat pasta for a healthier option.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop and Oven
- Cuisine: Greek
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 10g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 50g
- Cholesterol: 150mg