Description

A comforting, creamy Chestnut Garlic Greek Chicken Alfredo with sage-roasted potatoes and a mushroom basil pesto cream. Perfect for cozy dinners, this rich and hearty chicken dish features Mediterranean flavor, nutty chestnuts, and a silky Alfredo sauce that everyone will love. Great for meal prep, special occasions, or family nights.

Ingredients

500g Boneless skinless chicken thighs

1 cup Roasted and peeled chestnuts

4 cloves Fresh garlic, minced

1 tbsp Greek seasoning blend

4 medium Yukon Gold potatoes, cubed

1 tbsp Fresh sage leaves, chopped

2 tbsp Olive oil

2 tbsp Salted butter

1 ½ cups Heavy cream

1 cup Parmesan cheese, freshly grated

1 ½ cups Cremini or baby bella mushrooms, sliced

½ cup Fresh basil leaves

1 tbsp Lemon juice

1 cup Alfredo sauce

1 tsp Salt

½ tsp Black pepper

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Instructions

1. Preheat oven to 400°F. Toss potatoes with olive oil, salt, pepper, and chopped sage. Roast for 30–35 minutes until crispy.

2. Season chicken thighs with Greek seasoning, salt, and pepper. Sear in a skillet over medium heat for 6–7 minutes per side until golden. Set aside.

3. In the same skillet, melt butter and sauté mushrooms with a pinch of salt until browned. Add garlic and cook for another minute.

4. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese and Alfredo sauce. Simmer for 5–7 minutes until thickened.

5. Blend chestnuts, basil, lemon juice, and a splash of Alfredo base into a smooth pesto cream. Stir it back into the skillet.

6. Add the sliced chicken back to the sauce and warm through. Serve over roasted sage potatoes. Garnish with basil or Parmesan.

Notes

Use rotisserie chicken if you’re short on time.

For a lighter version, substitute half-and-half for heavy cream.

You can make the pesto cream ahead and refrigerate for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Skillet + Oven
Cuisine: Fusion / Mediterranean-Inspired

Nutrition

Serving Size: 1 generous plate
Calories: 630
Sugar: 3g
Sodium: 520mg
Fat: 41g
Saturated Fat: 19g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 38g
Cholesterol: 130mg