Honey Mustard Mushroom Chicken + Fried Potato Cubes


I have seen a few honey-mustard chicken recipes on pinterest, but I didn’t like the look of any of them. So I decided to take a crack at it and make my own. The honey-mustard mushroom cream sauce was really good, and this dinner was a real winner. As for the potatoes, I saw them on food network on some show and thought they looked so pretty. They ended up being super delicious, and may be my new favorite way to prepare potatoes.

Honey Mustard Mushroom Chicken

Serves 2


2 chicken breast (bone-in, skin-on)

2 garlic cloves, smashed

2 sprigs of thyme

2 Tbsp. butter

1 Tbsp. olive oil

5 mushrooms, sliced

¼ cup cream

1 Tbsp. mustard

1 Tbsp. honey


Preheat oven to 450 degrees. Heat skillet (one that can go in the oven) over high heat. Rub chicken with butter, oil, salt and pepper. When pan is hot add breast skin-side down for 3 minutes. Add garlic and thyme to pan, and place in oven. Cook for 15 to 20 minutes or till meat is 160F or juices run clear. Take skillet back to stove top to medium-high heat with all the juices. Remove garlic and thyme. Add mushrooms and cook for 5 minutes. Add cream, mustard and honey. Head until reduced, about 5 minutes. Add salt and pepper to taste. Serve sauce on top of chicken.

Fried Potato Cubes


1 russet potato, cut in small cubes

1 Tbsp. butter

1 Tbsp. oil

chopped parsley


Place potatoes in saucepan and cover with water. Bring a boil and cook for 15 minutes. Drain. Heat butter and oil in saucepan over medium heat. Add potatoes and cook till golden. Toss with salt and parsley.


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