Description
Looking for an easy dinner idea that feels both cozy and gourmet? This Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Pesto Cream brings Mediterranean comfort and elegance to your table. Juicy, marinated chicken bursts with garlic and chestnut flavor, then gets blanketed in creamy Alfredo sauce. It’s paired with crispy sage-roasted potatoes and mushrooms swimming in a dreamy pesto cream. This dish is perfect for a comforting weeknight dinner, healthy-ish indulgence, or impressing guests with minimal effort. Ideal for anyone craving food ideas that balance hearty textures, creamy richness, and herby depth. Whether you’re looking for quick dinner recipes or new ways to enjoy Greek-style chicken, this is one of those must-try meals.
Ingredients
2 large boneless skinless chicken breasts
2 tablespoons chestnut purée
3 garlic cloves minced
1 tablespoon Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
0.5 teaspoon ground cumin
Salt and black pepper to taste
1 tablespoon butter
2 garlic cloves minced
1 cup heavy cream
0.75 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1 pound baby yellow potatoes halved
2 tablespoons olive oil
1.5 teaspoons dried or fresh sage
0.5 teaspoon smoked paprika
Salt and pepper to taste
2 cups cremini or button mushrooms sliced
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons basil pesto
0.25 cup heavy cream
Salt to taste
Optional: Extra chopped parsley, lemon zest, extra virgin olive oil
Instructions
1. In a bowl, mix chestnut purée, minced garlic, yogurt, olive oil, lemon juice, oregano, cumin, salt, and pepper. Add chicken breasts and coat well. Cover and refrigerate for 2 hours or overnight.
2. Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, sage, smoked paprika, salt, and pepper. Roast cut-side down on a sheet pan for 25–30 minutes, flipping halfway.
3. Remove marinated chicken from the fridge and pat dry. Heat a skillet or grill pan over medium-high. Sear chicken for 5–7 minutes per side until cooked through. Rest for 5 minutes before slicing.
4. In a saucepan, melt butter and sauté garlic for 1 minute. Add cream and bring to a gentle simmer. Stir in parmesan and parsley. Simmer 3–4 minutes until thick. Season with salt and pepper.
5. In another skillet, heat butter and oil. Add mushrooms in a single layer and cook undisturbed for 3 minutes. Stir and cook another 4–5 minutes until golden. Stir in pesto and cream. Simmer slightly and remove from heat.
6. Slice the chicken and plate. Spoon Alfredo sauce over it. Add roasted potatoes and pesto mushrooms. Garnish with parsley or lemon zest if desired.
Notes
Use pre-cooked chestnuts or canned purée to save time.
Don’t overcrowd mushrooms when sautéing — give them space to brown properly.
Let the chicken rest before slicing to lock in juices and avoid dryness.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 3g
- Sodium: 510mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 140mg
Keywords: dinner ideas, easy dinner, Greek chicken, alfredo, mushroom pesto, healthy dinner, comfort food, Mediterranean recipe