Description
Looking for a gourmet dinner idea that’s comforting, rich, and packed with flavor? This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream delivers big on taste and elegance while still being doable in a home kitchen. It brings together marinated Greek-style chicken, a velvety chestnut-infused Alfredo sauce, crispy sage potatoes, and earthy mushroom pesto cream for a fully balanced meal. Perfect as an easy dinner or a fancy weekend treat, this recipe blends Mediterranean flavors with classic comfort food. Ideal for anyone searching for dinner ideas, easy recipe inspiration, or simply a new food idea that feels fresh and unique.
Ingredients
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. In a mixing bowl, combine Greek yogurt, olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken and coat well. Cover and refrigerate for at least 1 hour.
2. Preheat oven to 425°F (220°C). Boil halved baby potatoes in salted water for 6–8 minutes. Drain, pat dry, toss with oil, garlic powder, salt, pepper, and sage. Roast for 25–30 minutes.
3. Heat skillet over medium-high heat with olive oil. Let marinated chicken sit at room temp for 15 minutes. Sear 5–6 minutes per side until internal temp hits 165°F (74°C). Rest and slice.
4. In a pan, heat olive oil and butter over medium heat. Sauté mushrooms with salt and pepper for 8–10 minutes. Stir in pesto and cream. Cook 1–2 minutes. Set aside.
5. In a saucepan, heat butter and oil. Sauté minced garlic, add chestnuts. Stir in cream and simmer for 3–5 minutes. Add Parmesan, salt, pepper, and parsley. Keep warm.
6. Plate potatoes and mushrooms. Top with sliced chicken. Drizzle with Alfredo sauce. Garnish with parsley or shaved Parmesan.
Notes
Use pre-roasted chestnuts to save time and avoid peeling.
Parboiling the potatoes ensures they roast with a crispy edge and creamy center.
Let the cooked chicken rest for a few minutes before slicing to lock in juices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Pan-seared & roasted
- Cuisine: Fusion (Greek–Italian)
Nutrition
- Serving Size: 1 plate
- Calories: 635
- Sugar: 4g
- Sodium: 590mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 41g
- Cholesterol: 125mg
Keywords: dinner ideas, chicken alfredo, sage potatoes, mushroom pesto, easy recipe