Description
Savor the rich and creamy flavors of this Indulgent Chestnut Garlic Greek Chicken Alfredo Delight. Juicy seared chicken breasts are paired with a luscious chestnut garlic Alfredo sauce, sage-roasted baby potatoes, and a buttery mushroom basil pesto cream for a comforting and sophisticated meal perfect for dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 pieces Chicken Breast (Chicken thighs can be used for added juiciness)
- Salt, to taste
- Pepper, to taste
- 1 tablespoon Olive Oil (for searing chicken)
Chestnut Garlic Alfredo Sauce
- 1 head Roasted Garlic (roast ahead for a smoother flavor)
- 1 cup Roasted Chestnuts (or chestnut puree as substitute)
- 1 cup Heavy Cream (or a blend of cream and chicken broth for lighter option)
- 1/2 cup Parmesan Cheese (Grana Padano as alternative)
- 2 tablespoons Butter (unsalted recommended)
Roasted Baby Potatoes
- 1.5 pounds Baby Potatoes (small potatoes like fingerlings work as substitutes)
- 2 tablespoons Olive Oil (for coating potatoes)
- 2 tablespoons Fresh Sage (thyme or rosemary as alternatives)
- Salt, to taste
- Pepper, to taste
Mushroom Basil Pesto Cream
- 8 ounces Cremini & Button Mushrooms (mixed for texture)
- 2 tablespoons Butter (unsalted preferred)
- 1/4 cup Basil Pesto (fresh basil can be used instead)
- A splash of cream (optional, to coat mushrooms)
Instructions
- Prepare and Roast Potatoes: Preheat your oven to 400°F (200°C). Wash the baby potatoes thoroughly and toss them with olive oil, salt, pepper, and fresh sage. Spread the potatoes evenly on a baking sheet and roast in the oven for 30-35 minutes. Remember to turn them halfway through to ensure even roasting and crispy edges.
- Sear the Chicken: While the potatoes roast, season the chicken breasts with salt and pepper on both sides. Heat a skillet over medium-high heat and add a splash of olive oil. Sear the chicken breasts for 4-5 minutes per side until they are golden brown and cooked through. Once done, keep the chicken warm for serving.
- Make Chestnut Garlic Alfredo Sauce: In the same skillet, reduce the heat to low and add butter. Sauté the roasted garlic cloves and roasted chestnuts or chestnut puree for 1-2 minutes until fragrant. Pour in the heavy cream and let it simmer gently for 3-4 minutes, stirring occasionally. Add Parmesan cheese and stir until the sauce is smooth and creamy.
- Sauté Mushrooms with Basil Pesto: In a separate pan, melt butter over medium heat. Add the cremini and button mushrooms and sauté for about 5-7 minutes until they turn golden and soft. Stir in the basil pesto and a splash of cream if desired, coating the mushrooms evenly with the pesto cream mixture.
- Slice and Serve: Slice the seared chicken breasts into medallion-sized pieces. Arrange the chicken on plates, drizzle generously with the chestnut garlic Alfredo sauce, and serve alongside the crispy sage-roasted baby potatoes and the buttery mushroom basil pesto cream for a complete indulgent meal.
Notes
- Roasting the garlic ahead of time softens its flavor, making the Alfredo sauce smoother and less sharp.
- Chicken thighs can be substituted for breasts for a juicier texture.
- Chestnut puree can replace roasted chestnuts for easier blending in the sauce.
- A lighter version of the sauce can be made by blending heavy cream with chicken broth.
- Fresh herbs like thyme or rosemary can substitute fresh sage in the potatoes.
- Unsalted butter is recommended for better seasoning control throughout the recipe.
- This dish pairs wonderfully with a fresh green salad to balance richness.