Description
A restaurant-worthy dish featuring juicy grilled Greek-seasoned chicken, creamy chestnut garlic Alfredo sauce, golden sage-roasted baby potatoes, and sautéed mushrooms in basil pesto cream. Perfect for an elevated weeknight dinner or special occasion.
Ingredients
2 large chicken breasts
1 tablespoon Greek seasoning
1 tablespoon olive oil
3 tablespoons butter
3 cloves chestnut garlic, minced
1 1/4 cups heavy cream
1 cup freshly grated Parmesan cheese
Salt and pepper to taste
1 1/2 pounds baby gold potatoes, halved
1 1/2 tablespoons olive oil
1 tablespoon fresh sage leaves, finely chopped
Salt and pepper to taste
1 tablespoon butter
1 tablespoon olive oil
8 ounces cremini mushrooms, sliced
2 tablespoons basil pesto
1/4 cup heavy cream
Salt and pepper to taste
Instructions
1. 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 until golden and crispy.
2. Season chicken breasts with Greek seasoning, salt, and pepper. Grill over medium-high heat for 6–7 minutes per side or until fully cooked. Let rest before slicing.
3. In a saucepan, melt butter and sauté minced chestnut garlic. Stir in heavy cream, bring to a simmer, and add Parmesan. Stir until melted and smooth. Season with salt and pepper.
4. In a skillet, heat butter and olive oil. Add mushrooms and cook until browned. Reduce heat, stir in basil pesto and cream. Simmer until slightly thickened.
5. Assemble the plate: lay sliced chicken, pour Alfredo over it, add roasted potatoes and mushrooms with pesto cream. Garnish and serve warm.
Notes
Let the chicken rest before slicing to keep it juicy.
Add a splash of cream when reheating to maintain the sauce’s texture.
For extra depth, roast the garlic before adding to the Alfredo.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilled / Roasted / Sautéed
- Cuisine: Greek-inspired Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 720
- Sugar: 5g
- Sodium: 620mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 165mg
Keywords: chicken alfredo, Greek chicken, basil pesto, sage potatoes, mushroom cream