Description
Craving something that tastes like it came out of a fine-dining kitchen but can be made right in your home? This *Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream* hits all the marks. Juicy marinated Greek chicken pairs with creamy chestnut-infused Alfredo, crispy sage-roasted potatoes, and an earthy mushroom pesto drizzle. Whether you’re looking for a cozy dinner idea, a unique twist on classic Alfredo, or just a hearty, easy recipe to impress—this dish brings together bold flavors, elegant textures, and comforting satisfaction in every bite. It’s perfect for easy dinners, weekend cooking, or when you need new food ideas that deliver serious flavor.
Ingredients
2 boneless skinless chicken breasts
1 cup Greek yogurt
3 tablespoons olive oil
2 tablespoons lemon juice
4 garlic cloves (2 minced, 2 roasted)
1 cup cooked chestnuts
1 cup heavy cream
1 cup grated Parmesan cheese
1 pound baby potatoes, halved
1 tablespoon chopped fresh sage
1 cup sliced mushrooms (cremini or baby bella)
2 tablespoons chopped fresh basil
2 tablespoons chopped parsley
Salt and black pepper to taste
Instructions
1. In a bowl, mix Greek yogurt, lemon juice, minced garlic, olive oil, salt, and pepper. Add chicken breasts and coat well. Marinate for at least 30 minutes.
2. Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, sage, salt, and pepper. Roast on a baking sheet for 25–30 minutes.
3. In a skillet, heat olive oil and sauté mushrooms until browned and tender, about 8–10 minutes. Reserve half.
4. Blend half of the mushrooms with basil, parsley, 1 garlic clove, a splash of cream, olive oil, and a tablespoon of Parmesan until smooth. Season to taste.
5. In a saucepan, combine roasted garlic, chopped chestnuts, and a drizzle of olive oil. Add cream and simmer gently. Stir in Parmesan and cook until thickened. Blend for a smoother texture.
6. Sear marinated chicken in a skillet over medium-high heat for 6–7 minutes per side, until golden and cooked through. Let rest before slicing.
7. Plate the dish: Layer sliced chicken with chestnut garlic Alfredo, add sage-roasted potatoes, top with sautéed mushrooms, and drizzle with mushroom pesto cream. Garnish with herbs.
Notes
Let the chicken rest before slicing to keep it juicy and tender.
Use vacuum-packed cooked chestnuts to save time without sacrificing flavor.
If reheating, warm sauces gently and add a splash of cream to restore their texture.
Nutrition
- Serving Size: 1 plated portion
- Calories: 620
- Sugar: 4g
- Sodium: 580mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 39g
- Cholesterol: 120mg
Keywords: easy dinner, creamy chicken, chestnut Alfredo, mushroom pesto, sage potatoes, Greek chicken