Description
A cozy and elegant meal that brings together grilled Greek chicken breast, creamy chestnut Alfredo sauce, golden sage-roasted potatoes, and a rich mushroom pesto cream. Perfect for a flavorful weeknight dinner or a guest-worthy presentation.
Ingredients
2 Chicken breasts (boneless, skinless)
1 cup Chestnut puree or blended roasted chestnuts
1 cup Heavy cream
1/2 cup Grated Parmesan cheese
1 head Roasted garlic
1 cup Sliced fresh mushrooms (cremini or baby bella)
1 tablespoon Basil or spinach pesto
1 pound Baby gold potatoes
1 tablespoon Fresh chopped sage
2 tablespoons Olive oil
2 tablespoons Butter
1 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder (for seasoning chicken)
Instructions
1. Preheat oven to 425°F. Toss halved baby potatoes with olive oil, salt, pepper, and chopped sage. Roast for 30–35 minutes, flipping halfway, until golden and crisp.
2. Season chicken breasts with salt, pepper, and garlic powder. In a skillet over medium heat, sear with olive oil for 6–7 minutes on each side until cooked through. Let rest, then slice.
3. In a separate tray or skillet, roast sliced mushrooms with olive oil and salt at 400°F for 15 minutes or until deeply golden and tender.
4. Blend roasted mushrooms with pesto. In a saucepan, melt butter, add roasted garlic and chestnut puree, then stir in heavy cream. Simmer, then mix in Parmesan and mushroom-pesto blend until smooth.
5. Arrange sliced chicken over roasted potatoes. Pour mushroom pesto Alfredo sauce over the top. Garnish with parsley or more sage and serve warm.
Notes
Let the chicken rest for 5 minutes before slicing to keep it juicy.
Add a splash of cream when reheating the sauce to restore its silkiness.
For a vegetarian twist, swap the chicken for roasted cauliflower steaks.
Nutrition
- Serving Size: 1 plate
- Calories: 740
- Sugar: 4g
- Sodium: 620mg
- Fat: 44g
- Saturated Fat: 20g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 160mg
Keywords: Chicken Alfredo, Mushroom Sauce, Chestnut Cream, Sage Potatoes