Description
If you’re looking for a gourmet-level dinner idea that’s still easy enough for a weeknight, this Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is the ultimate comfort-meets-class combo. Juicy chicken marinated in Greek yogurt and chestnut purée meets a rich Alfredo sauce swirled with earthy mushrooms and fresh basil pesto. Roasted sage potatoes and caramelized mushrooms make it a complete and unforgettable meal. This easy recipe checks every box—from quick dinner ideas to elegant food ideas for guests. Great for those craving a hearty, creamy, and herby chicken dish with a rustic twist.
Ingredients
2 large boneless skinless chicken breasts
2 tablespoons chestnut purée (unsweetened)
3 tablespoons plain Greek yogurt
3 garlic cloves minced
1 tablespoon olive oil
1 teaspoon lemon juice
0.5 teaspoon smoked paprika
Salt and black pepper to taste
1 tablespoon butter
1 tablespoon olive oil
0.5 cup finely chopped mushrooms
1 cup heavy cream
0.75 cup grated Parmesan cheese
2 tablespoons basil pesto
Salt and black pepper to taste
2 cups baby potatoes halved
1.5 tablespoons olive oil
1 teaspoon dried sage or 1 tablespoon fresh finely chopped
1 garlic clove minced
Salt and pepper to taste
1 cup sliced mushrooms
1 tablespoon olive oil
0.5 teaspoon thyme optional
Salt and pepper to taste
Fresh parsley or basil finely chopped
Extra Parmesan cheese
Instructions
1. In a bowl, combine chestnut purée, Greek yogurt, garlic, olive oil, lemon juice, smoked paprika, salt, and pepper. Coat the chicken thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, garlic, sage, salt, and pepper. Spread on a hot baking sheet and roast for 25–30 minutes, flipping halfway.
3. Heat a skillet over medium-high. Add olive oil. Sear marinated chicken breasts 4–5 minutes per side. Reduce heat and cook until internal temp reaches 165°F. Rest for 5 minutes, then slice.
4. Toss mushrooms with olive oil, thyme, salt, and pepper. Roast for 12–15 minutes until tender and browned.
5. In a saucepan, melt butter and olive oil over medium. Add chopped mushrooms and cook until browned. Pour in cream and bring to a simmer. Stir in Parmesan, then pesto. Remove from heat and season to taste.
6. Plate sliced chicken with roasted potatoes and mushrooms. Spoon sauce over chicken. Garnish with parsley or extra cheese. Serve hot.
Notes
Always rest your chicken after cooking to keep it juicy.
Don’t overheat the Alfredo sauce—gentle heat keeps it creamy and smooth.
Use unsweetened chestnut purée—sweetened versions will completely alter the flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 140mg
Keywords: chicken alfredo, basil pesto, sage potatoes, comfort food, gourmet dinner, chestnut marinade, mushroom cream sauce, weeknight recipe