Description
A skillet full of cozy: seared, juicy chicken thighs, buttery baby potatoes, and garlicky mushrooms swirled in a lush Alfredo sauce, finished with bright basil pesto. This easy recipe checks all the boxes for quick dinner wins—weeknight-friendly, creamy chicken perfection, and serious comfort food vibes—while still fitting healthy-ish dinner ideas thanks to built-in veggies and protein. Whether you need a quick breakfast-for-dinner twist (hello leftovers with eggs), easy dinner for guests, or crave-worthy food ideas for busy nights, this dish delivers.
Ingredients
1 1/2 lb boneless skinless chicken thighs
1 lb baby gold potatoes, halved
8 oz cremini mushrooms, sliced
4 cloves garlic, minced
2 tbsp unsalted butter
1 tbsp olive oil
1 cup heavy cream
3/4 cup grated Parmesan cheese
1/2 cup low-sodium chicken broth
1/4 cup basil pesto
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Instructions
1. Pat chicken dry; season both sides with salt and pepper. Heat olive oil in a large skillet over medium‑high. Sear chicken 4–5 minutes per side until deeply golden; transfer to a plate.
2. Melt butter in the same skillet. Add garlic; cook 30 seconds until fragrant. Stir in mushrooms; cook 4–5 minutes until they release moisture and start to brown.
3. Add potatoes; toss to coat. Pour in chicken broth and scrape up browned bits.
4. Return chicken to the pan, nestling among potatoes and mushrooms. Cover and simmer over medium heat about 12–15 minutes, until potatoes are fork‑tender and chicken reaches 165°F (74°C).
5. Reduce heat to low. Stir in heavy cream and Parmesan; simmer 3–4 minutes, stirring, until the sauce thickens and coats the back of a spoon.
6. Swirl in basil pesto. Taste and adjust seasoning. Garnish with thyme and serve.
Notes
Sear with patience: a deep golden crust on the chicken builds the base of flavor for the whole sauce.
Keep the simmer gentle once dairy is in the pan to prevent splitting and maintain a silky texture.
Salt at the end: Parmesan and pesto vary in saltiness, so finish seasoning after they’re stirred in.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 580
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 155 mg
Keywords: quick dinner, easy recipe, weeknight dinner, creamy chicken, mushroom alfredo, basil pesto, dinner ideas, food ideas