Description
Indulge in the flavors of Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes, a comforting dish that combines tender chicken marinated in garlic and roasted chestnuts with crispy sage-infused potatoes. This delightful recipe is perfect for family dinners or special occasions, showcasing a rich chestnut mushroom Alfredo sauce blended with creamy basil pesto. The nutty sweetness and earthy herbs create an irresistible taste that will impress your guests while filling your kitchen with aromatic goodness. Prepare this dish easily with straightforward steps, making it suitable for both novice and experienced cooks. Enjoy a wholesome meal packed with lean protein and fresh ingredients that can be made for any occasion.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup roasted chestnuts, roughly chopped
- 1 tbsp fresh oregano, chopped
- ½ tsp dried thyme
- Salt & freshly cracked black pepper to taste
- 2 medium Yukon Gold potatoes, cut into ½-inch cubes
- 2 tbsp olive oil
- 1 tbsp fresh sage leaves, roughly chopped
- 2 cloves garlic, minced
- Salt & freshly cracked black pepper to taste
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- ¼ cup roasted chestnuts, roughly chopped
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil leaves
- 2 tbsp grated Parmesan cheese (for pesto)
- 2 tbsp olive oil (for pesto)
- Salt & freshly cracked black pepper to taste
Instructions
- Marinate chicken slices in olive oil, garlic, chopped chestnuts, oregano, thyme, salt, and pepper for at least 30 minutes. Grill over medium-high heat for 2-3 minutes per side until cooked through.
- Preheat oven to 400°F. Toss potato cubes with olive oil, sage, garlic, salt, and pepper. Roast on a baking sheet for 20-25 minutes until crispy.
- In a skillet, melt butter and sauté mushrooms and garlic until soft. Stir in chopped chestnuts, then add cream and Parmesan cheese; simmer until smooth.
- Blend basil leaves with Parmesan cheese and olive oil to make the pesto; mix into the Alfredo sauce.
- Serve chicken on plates topped with sauce alongside roasted potatoes.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Grilling, Roasting, Sauteing
- Cuisine: Greek/Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 650
- Sugar: 4g
- Sodium: 650mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg