Description
A rich and cozy chicken dinner featuring Chestnut Garlic Greek Chicken Alfredo with crispy sage potatoes and mushroom basil pesto. This Greek-inspired Alfredo recipe blends creamy textures with bold Mediterranean flavors, perfect for an elevated weeknight meal or a dinner party hit.
Ingredients
4 boneless skinless chicken thighs
1 cup cooked chestnuts
1 head roasted garlic
1 cup heavy cream
3/4 cup grated Parmesan cheese
1 1/2 pounds Yukon Gold potatoes, chopped
1 tablespoon fresh sage, chopped
1 cup mushrooms, sautéed
1/2 cup fresh basil leaves
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Whisk olive oil, lemon juice, garlic, salt, pepper, and oregano in a bowl to create a marinade. Coat chicken thighs, cover, and refrigerate for at least 30 minutes or overnight.
2. Preheat oven to 400°F. Toss chopped potatoes with olive oil, sage, salt, and pepper. Roast on a baking sheet for 30–35 minutes, flipping once until crispy.
3. Heat olive oil in a saucepan. Add roasted garlic and chestnuts. Sauté until fragrant, then pour in cream. Simmer gently, then blend until smooth. Return to pan, stir in Parmesan, and season to taste.
4. In a hot skillet, sear marinated chicken for 5–6 minutes per side until golden and cooked through. Let rest, then slice.
5. Blend sautéed mushrooms, basil, olive oil, and a little Parmesan into a pesto using a food processor. Pulse until chunky-smooth and season.
6. To serve, layer roasted potatoes, sliced chicken, pour Alfredo sauce on top, and spoon pesto over. Garnish with lemon zest or basil if desired.
Notes
This Alfredo sauce thickens as it cools—use a splash of cream when reheating.
You can swap Yukon Golds with red potatoes, but avoid russet as they break down.
Chicken breasts may be used instead of thighs but keep an eye on doneness to avoid drying.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting, Searing
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 3g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg