Description
A rich, soul-warming dinner idea that combines creamy Alfredo with nutty roasted chestnuts, herbed Greek chicken, crispy sage potatoes, and a mushroom basil pesto cream. This easy recipe is full of bold flavors, perfect for a quick dinner or an elevated comfort food night. The tender marinated chicken, silky Alfredo sauce, and crispy roasted potatoes make it a must-try for anyone looking for healthy, satisfying food ideas. Great for both weeknight meals and special occasions, it’s a complete dish with layers of texture, freshness, and depth.
Ingredients
2 boneless skinless chicken breasts
4 cloves garlic minced
1 cup Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 pound baby potatoes halved
2 tablespoons fresh sage chopped
2 tablespoons olive oil (for roasting)
2 tablespoons butter
1½ cups cremini mushrooms sliced
½ cup roasted chestnuts chopped
1½ cups heavy cream
⅓ cup basil pesto
½ cup grated parmesan cheese
1 tablespoon lemon juice (for sauce)
Salt and pepper to taste
Extra olive oil and butter for sautéing
Instructions
1. In a bowl, combine Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Add the chicken breasts and coat thoroughly. Cover and refrigerate to marinate for at least 30 minutes or overnight.
2. Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, chopped sage, salt, and pepper. Spread on a baking sheet, cut side down, and roast for 25–30 minutes until golden and crispy.
3. Heat a grill pan or skillet over medium-high heat. Sear the marinated chicken for 5–6 minutes per side until fully cooked and golden. Let rest before slicing.
4. In the same pan, melt butter and sauté sliced mushrooms with a pinch of salt and pepper for 6–8 minutes until golden. Remove and set aside.
5. In a saucepan, melt butter and sauté minced garlic. Add chopped chestnuts and stir for 1 minute. Pour in heavy cream and simmer gently. Stir in parmesan, basil pesto, and lemon juice. Cook until smooth and thickened.
6. Slice the chicken and plate it. Spoon chestnut pesto Alfredo sauce over the top. Add roasted sage potatoes and sautéed mushrooms to the side. Garnish as desired and serve hot.
Notes
For extra crispy potatoes, place them cut-side down on a preheated baking sheet.
Use roasted chestnuts, not raw — they blend smoother into the sauce.
Don’t skip resting the chicken before slicing to keep it juicy and tender.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 120mg
Keywords: easy dinner, Greek chicken recipe, creamy Alfredo, roasted potatoes, pesto sauce