Description
A rich and flavorful Greek-inspired dish combining grilled marinated chicken breasts with a creamy chestnut garlic Alfredo sauce infused with mushroom basil pesto, served alongside oven-roasted sage potatoes. This meal balances savory herbs and creamy textures, perfect for a hearty yet elegant dinner.
Ingredients
Scale
Chicken & Marinade
- 2 large chicken breasts, boneless and skinless
- 2 tablespoons olive oil (divided)
- 1 tablespoon Greek herb blend (oregano, thyme, rosemary, marjoram)
- Salt and pepper to taste
Chestnut Garlic Mushroom Basil Pesto Alfredo Sauce
- 6 cloves chestnut garlic, roasted and minced
- 1 cup cremini mushrooms, sliced
- 1 tablespoon butter
- 1 1/4 cups heavy cream
- 1/2 cup Parmesan cheese, grated
- 1/3 cup basil pesto
- Salt and pepper to taste
Roasted Sage Potatoes
- 1 pound baby potatoes, halved
- 1 tablespoon fresh sage, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a bowl, combine the chicken breasts with olive oil, Greek herb blend, salt, and pepper. Mix well and allow to marinate for 30 minutes to infuse flavors.
- Grill the Chicken: Heat a grill to medium-high heat. Grill the marinated chicken breasts for 6 to 7 minutes on each side until fully cooked through and charred on the outside. Remove from heat, slice, and set aside.
- Roast the Sage Potatoes: Preheat the oven to 425°F. Toss the halved baby potatoes with olive oil, chopped sage, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 25 to 30 minutes, flipping them halfway through to ensure even browning and tenderness.
- Cook Mushrooms and Garlic: In a pan over medium heat, melt the butter. Add the sliced mushrooms and sauté for 6 to 8 minutes until browned. Stir in the roasted minced chestnut garlic and cook until fragrant, about 1-2 minutes more.
- Prepare the Alfredo Sauce: Pour the heavy cream into the pan with the mushrooms and garlic. Bring to a gentle simmer, stirring occasionally. Add the grated Parmesan cheese and stir until the cheese melts completely and the sauce becomes smooth.
- Add Pesto and Season: Swirl the basil pesto into the Alfredo sauce and season with salt and pepper to taste. Allow the sauce to simmer gently until it thickens slightly, enhancing the flavors.
- Assemble and Serve: On plates, arrange the sliced grilled chicken alongside the roasted sage potatoes. Spoon the chestnut garlic mushroom basil pesto Alfredo sauce generously over the chicken. Serve immediately for a delicious and comforting meal.
Notes
- For extra flavor, allow the chicken to marinate longer, up to 2 hours in the refrigerator.
- Chestnut garlic can be substituted with roasted regular garlic if unavailable, but chestnut garlic adds a unique, rich flavor.
- Use fresh basil pesto or high-quality store-bought for best taste.
- Roasting the potatoes with sage imparts an aromatic earthiness that complements the creamy Alfredo sauce perfectly.
- Ensure chicken breasts are cooked to an internal temperature of 165°F for safe consumption.
