Creamy Mushroom Chicken Hot Honey Potatoes

If you enjoy food that feels like it came from a cozy Canadian diner that married a fancy bistro and then got a spicy text from the South, meet Creamy Mushroom Chicken Hot Honey Potatoes. It’s basically comfort food with a tiny attitude problem: rich mushroom cream coats tender chicken, hot honey brings the drama, and roasted potatoes mop up every last bit like it’s their job (because it is). Try it because it’s ridiculously satisfying, slightly show-offy, and gives you leftovers that make lunch jealous.

Once, I tried to be elegant and served this to company. My husband, who thinks “plating” means stacking things until gravity asks for a break, shoved two potatoes into his napkin like a squirrel hiding snacks. Our kid decided the hot honey drizzle was a hat and wore it proudly for five minutes before eating it. I laughed, cried a little on the inside, and then double-checked the spice level for future hat-wearing incidents. Also: yes, the pan was too small. No, I did not wash fewer dishes.

Time-Saving Hacks

– Use pre-sliced mushrooms. Yes, you’ll feel slightly judged by chefs, but you’ll also be eating in 10 fewer minutes. Win-win.
– Roast potatoes on the baking sheet you plan to serve from. Fewer dishes, more smugness.
– Buy rotisserie chicken in a pinch—rip the meat, fold it into the sauce, and call it efficiency.
– Skip the step of browning every single piece of chicken if you’re in a hurry; sear the outsides and finish in the sauce. It still tastes like you tried.

Serving Ideas

– Pair with a simple green salad—because you should pretend you care about balance.
– Serve with crusty bread or extra potatoes to sop up the sauce like civilized animals.
– Open a bottle of something red and slightly dramatic if the day was chaotic. Serve with wine if the kids drove you nuts.
– For the kids: cut the chicken small and call them “dippers.” They’ll eat anything with a name.
– Keep it simple: meat, sauce, potatoes. Nobody complains when the sauce is good.

What to Serve It With

– Steamed green beans or roasted Brussels sprouts (roast with bacon if you want to feel luxurious).
– A crisp, acidic salad to cut through the creaminess—my go-to is arugula with lemon.
– Garlic bread if you’re ignoring nutrition labels and any form of restraint.

✔Tips & Mistakes

– Don’t overcrowd the pan when browning chicken. You’ll steam, not sear, and that’s how sad texture happens.
– If the sauce splits, whisk in a splash of cream or a pat of cold butter off heat to bring it back together. I’ve made it cry; I’ve fixed it with butter.
– Taste as you go. Also taste again. Then maybe taste once more because you’ll keep adding things.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep sauce and potatoes in the same container for maximum reheating joy. Reheat gently on low to avoid drying out the chicken.
– Freeze in portions if you want to be the future self who thanks you. Defrost overnight in the fridge.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it dairy-free: use coconut cream or a neutral nut cream and switch butter to oil.
– Add greens like spinach at the end for a vitamin boost someone in your family will pretend to appreciate.
– Amp up the heat with chili flakes or a little sriracha in the hot honey if you enjoy living on the edge.

Frequently Asked Questions

Creamy Mushroom Chicken Hot Honey Potatoes

A savory dish combining chicken, mushrooms, and a sweet touch of hot honey served over crispy potatoes.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.2 lb chicken thighs boneless, skinless
• ▢ 8 oz cremini mushrooms sliced
• ▢ 4 medium red potatoes cubed
• ▢ 1 cup heavy cream
• ▢ 2 tbsp hot honey add more for heat
• ▢ 1 tbsp olive oil
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp salt to taste
• ▢ 0.5 tsp black pepper to taste

Instructions

Preparation Steps

• Preheat the oven to 400°F (200°C).
• Toss the cubed potatoes with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet.
• Roast the potatoes for about 25 minutes until golden and tender.
• Meanwhile, season the chicken with salt and pepper. Heat a skillet over medium-high heat and add the chicken.
• Cook the chicken for about 6-7 minutes per side until cooked through. Remove and set aside.
• In the same skillet, add the sliced mushrooms and sauté until browned about 5 minutes.
• Pour in the heavy cream and hot honey, stirring until combined and heated through.
• Slice the chicken and return it to the skillet, allowing it to soak in the creamy sauce.
• Serve the chicken and sauce over the roasted potatoes.

Notes

Add a sprinkle of fresh herbs for extra flavor. Perfect with a side of steamed vegetables.