Greek Hot Honey Garlic Chicken Alfredo with Roasted Potatoes & Fig-Balsamic Mushroom Cream—a truly exciting and indulgent fusion of sweet heat, tangy balsamic, savory richness, and a touch of Mediterranean flair! Crispy garlic chicken glazed with Greek hot honey, served alongside perfectly garlic Parmesan roasted potatoes, all embraced by a creamy fig-balsamic infused mushroom Alfredo cream sauce, generously finished with crumbled feta. A truly unforgettable and gourmet meal! ✨
Ingredients (Serves 2-3)
🐔🍯🌶️🌿 Crispy Garlic Chicken Glazed with Greek Hot Honey
2 boneless, skinless chicken breasts, cut into bite-sized pieces
½ cup all-purpose flour
1 tsp garlic powder
1 tsp dried oregano 🌿
½ tsp paprika
Salt & freshly cracked black pepper to taste
2 tbsp olive oil
3 cloves garlic, minced 🧄
¼ cup hot honey 🍯🌶️ (store-bought or mix honey with your favorite hot sauce)
1 tbsp fresh lemon juice 🍋 (for Greek flair)
🥔🧀🧄 Garlic Parmesan Roasted Potatoes
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
¼ cup grated Parmesan cheese 🧀
3 cloves garlic, minced
½ tsp dried Italian herbs (or a mix of oregano, basil, thyme)
Salt & freshly cracked black pepper to taste
🍇🍄🧀 Creamy Twist Fig-Balsamic Infused Mushroom Alfredo Cream Sauce with Feta Crumbles
2 tbsp butter 🧈
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
¼ cup fig jam (or finely chopped dried figs) 🍇
1 tbsp balsamic vinegar
1 ½ cups heavy cream
½ cup grated Parmesan cheese
4 oz feta cheese, crumbled 🧀 (for topping)
Salt & freshly cracked black pepper to taste
Optional Fresh basil leaves, for garnish
Instructions
Prepare Garlic Parmesan Roasted Potatoes Preheat oven to 200°C (400°F). In a large bowl, toss potato cubes with 2 tbsp olive oil, ¼ cup grated Parmesan cheese, 3 cloves minced garlic, Italian herbs, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
Prepare & Cook Crispy Hot Honey Garlic Chicken While potatoes roast, in a shallow dish, mix flour, garlic powder, oregano, paprika, salt, and pepper. Dredge chicken pieces in the flour mixture, shaking off any excess.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
In the same skillet, reduce heat to medium. Add 3 cloves minced garlic and sauté until fragrant (about 30 seconds). Stir in hot honey and lemon juice. Bring to a simmer and cook until slightly thickened (about 1-2 minutes). Return the chicken to the skillet and toss to coat with the glaze. Keep warm.
Prepare Fig-Balsamic Infused Mushroom Alfredo Cream Sauce In a separate medium skillet or saucepan, melt butter over medium heat. Add sliced mushrooms and 2 cloves minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
Stir in the fig jam and balsamic vinegar. Cook for 1 minute, stirring.
Pour in heavy cream and bring to a gentle simmer. Stir in ½ cup grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Assemble & Serve Divide the crispy garlic Parmesan roasted potatoes among plates or bowls. Top with the crispy garlic chicken glazed with Greek hot honey. Spoon the fig-balsamic infused mushroom Alfredo cream sauce generously over the chicken and potatoes. Finish by sprinkling generously with feta crumbles. Garnish with fresh basil, if desired. Serve immediately.
✨ A truly gourmet and satisfying meal that perfectly blends sweet heat, tangy balsamic, savory richness, and a touch of Mediterranean saltiness from the feta, all in a creamy sauce that complements the tender chicken and crispy potatoes.
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