Description
Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes & Mushroom Basil Pesto Cream is a savory and creamy chicken dinner recipe with roasted chestnuts, Greek-marinated chicken, crispy sage potatoes, and a luscious mushroom pesto sauce. Perfect for comfort food lovers craving Mediterranean flair.
Ingredients
1 lb chicken thighs
3 garlic cloves, minced
1 cup cooked chestnuts, chopped
1 cup heavy cream
4 tbsp butter
8 fresh sage leaves
1 lb baby potatoes
1 cup mushrooms, sliced
3 tbsp basil pesto
1/2 cup grated Parmesan cheese
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp lemon juice
1 tsp dried oregano
Instructions
1. Combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Marinate chicken thighs for 30 minutes.
2. Sear the chicken in a hot pan until golden brown and fully cooked. Set aside.
3. Boil baby potatoes until tender, then drain and gently smash.
4. In a skillet, melt butter and add sage leaves. Sauté potatoes in the sage-infused butter until golden.
5. In a saucepan, melt butter and sauté garlic. Add chopped chestnuts and cook for a few minutes.
6. Pour in heavy cream, simmer, then stir in Parmesan until melted and thick.
7. Sauté mushrooms in olive oil until browned. Add basil pesto and a splash of cream. Simmer briefly.
8. Plate the sage potatoes, top with sliced chicken, pour over Alfredo, then drizzle mushroom pesto cream. Garnish with Parmesan and basil.
Notes
Let chicken marinate for maximum flavor.
Use fresh chestnuts if available for deeper sweetness.
Don’t skip sage—it transforms the potatoes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 645
- Sugar: 4g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 135mg