Description
A rich and cozy dinner featuring golden-seared chicken breasts, roasted baby potatoes, and a creamy garlic mushroom Alfredo sauce brightened with basil pesto. Perfect for both weeknight meals and special occasions.
Ingredients
2 large chicken breasts
1.5 lbs baby potatoes, halved
1 cup mushrooms, sliced
4 cloves garlic, minced
1 cup heavy cream
3/4 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons basil pesto
Salt and pepper, to taste
Instructions
1. Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until golden and crispy, flipping halfway.
2. Season chicken breasts with salt and pepper. Sear in olive oil over medium-high heat for 5-6 minutes per side, until golden and cooked through. Set aside.
3. In the same skillet, melt butter. Add sliced mushrooms and sauté for 6-8 minutes until tender. Add garlic and cook for 1 minute.
4. Pour in heavy cream and stir in Parmesan cheese. Let simmer for 5 minutes until thickened.
5. Stir in basil pesto and season to taste.
6. Return chicken to skillet, spoon sauce on top, and simmer for 2-3 minutes. Serve over roasted potatoes.
Notes
Pounding the chicken to even thickness ensures even cooking and a juicy interior.
Don’t overcrowd the pan when searing; work in batches if needed to get that golden crust.
If the sauce gets too thick when reheating, add a splash of milk or cream to bring it back.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 3g
- Sodium: 640mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 125mg
Keywords: Alfredo chicken, garlic mushroom sauce, pesto chicken, chicken and potatoes