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Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream

  • Author: Alioui
  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Description

This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream is a delightful dance of taste sensations that will please your palate.

Ingredients

Scale
  • 3 tablespoons Greek yogurt
  • 2 large boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3 garlic cloves, finely minced
  • 1/2 cup roasted chestnuts, finely chopped or mashed
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon fresh parsley, chopped
  • 12 baby yellow potatoes, halved
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh sage, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups cremini mushrooms, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon basil pesto
  • 2 tablespoons cream (optional)
  • Extra chopped parsley for garnish
  • Shaved Parmesan (optional)

Instructions

  1. Begin by mixing the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper in a bowl to create a fragrant marinade for the chicken. Coat the chicken breasts thoroughly and let them refrigerate for at least an hour to absorb the essence of these flavors.
  2. Preheat your oven to 425°F (220°C). Parboil the halved baby potatoes in salted water for 6–8 minutes to soften them slightly. After draining and patting dry, season them with olive oil, garlic powder, sea salt, pepper, and the delightful aroma of fresh sage. Roast them in the oven for about 25–30 minutes until crispy and golden.
  3. Remove the marinated chicken from the fridge and allow it to rest at room temperature for around 15 minutes. Heat a skillet over medium-high heat, adding olive oil. Sear the chicken for 5 to 6 minutes on each side until the internal temperature reaches 165°F (74°C). Let it rest before slicing into tender pieces that capture the marinade’s essence.
  4. In another pan, heat olive oil and butter over medium heat. Sauté the sliced mushrooms with salt and pepper, allowing them to brown with rich umami. Stir in the basil pesto and cream, letting it cook for a few minutes before setting aside.
  5. In a separate saucepan, melt butter together with olive oil. Sauté the finely minced garlic until fragrant, then add in the mashed chestnuts. Pour in the heavy cream and allow it to simmer, then stir in Parmesan and freshly chopped parsley, seasoning to taste.
  6. On a serving plate, arrange the roasted potatoes and mushrooms, then top with slices of chicken. Drizzle generously with the creamy Alfredo sauce to bring everything together. Garnish with fresh parsley or shaved Parmesan for an added touch of elegance.

Notes

Ensure the chicken is evenly coated with the marinade for the best infusion of Greek flavors.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dinner

Nutrition

  • Calories: Approximately 650 per serving
  • Sodium: 550 mg
  • Protein: 45 g

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Find it online: https://corarecipes.com/chestnut-garlic-greek-chicken-alfredo-delight/