Description
A rich and elegant dinner recipe featuring juicy Greek-seasoned chicken breast, silky chestnut garlic Alfredo sauce, pan-crisped sage potatoes, and sautéed mushrooms tossed in basil pesto. Each bite is a comforting burst of earthy, herby, creamy goodness.
Ingredients
2 large chicken breasts
1 cup roasted chestnuts (or vacuum-packed)
3 cloves garlic, minced
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
2 tablespoons olive oil
1 pound baby potatoes
1 tablespoon fresh sage, chopped
1 cup mushrooms, sliced
2 tablespoons basil pesto
Salt, to taste
Black pepper, to taste
Instructions
1. Pat chicken dry and season with Greek herbs, salt, and pepper. Sear in a skillet with olive oil for 5–6 minutes per side until golden and cooked through. Let rest before slicing.
2. In a saucepan, sauté minced garlic in olive oil. Add chestnuts and lightly mash. Pour in heavy cream and bring to a simmer. Add Parmesan, stir until smooth. Blend if desired.
3. Parboil baby potatoes for 8–10 minutes until fork-tender. Drain and crisp in skillet with olive oil and chopped sage until golden.
4. In the same skillet, sauté sliced mushrooms until browned. Stir in basil pesto and cook until coated.
5. Plate the sliced chicken, spoon Alfredo sauce on top. Serve with sage potatoes and pesto mushrooms on the side. Garnish as desired.
Notes
Let the chicken rest before slicing to retain juiciness.
Blend the Alfredo sauce if you want it ultra-smooth.
Crisp potatoes in the same skillet used for chicken to boost flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 145mg
Keywords: Chicken Alfredo, Chestnut Sauce, Greek Chicken, Basil Pesto, Sage Potatoes