Description
This Mediterranean-style chicken alfredo dish is a rich yet balanced dinner made with Greek yogurt-marinated chicken, chestnuts, garlic, and a creamy mushroom pesto sauce. Paired with crispy sage-roasted potatoes, it’s a comforting and elegant plate perfect for cozy nights or dinner guests. Great for those seeking healthy-ish dinner ideas with big flavors, this easy recipe also makes for a beautiful weeknight meal or weekend treat. A must-try for fans of bold fusion and creamy garlic dishes.
Ingredients
2 boneless skinless chicken breasts
1 cup Greek yogurt
3 cloves garlic minced
1/3 cup roasted chestnuts chopped
3 tablespoons olive oil
1 pound baby potatoes halved
1 tablespoon fresh sage chopped
1/3 cup parmesan cheese
1 cup mushrooms chopped
2 tablespoons fresh basil
1 tablespoon parsley
1/2 cup heavy cream or half-and-half
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Mix yogurt, garlic, salt, pepper, and olive oil in a bowl. Coat chicken and marinate 30 minutes.
2. Preheat oven to 425°F. Toss potatoes with olive oil, sage, salt, and pepper. Roast 30–35 minutes.
3. Sauté mushrooms in olive oil. Blend with parmesan, basil, parsley, chestnuts, garlic, and olive oil into a pesto.
4. Sear chicken in a skillet over medium heat 5–6 minutes per side until cooked through. Let rest and slice.
5. In the same skillet, reduce heat. Add cream and 2–3 tablespoons mushroom pesto. Simmer until thick.
6. Plate chicken with roasted potatoes. Top with pesto cream sauce and garnish with herbs or parmesan.
Notes
Let chicken rest before slicing to keep it juicy.
Use half-and-half for a lighter sauce option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 610mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 110mg