Name: Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 2 boneless, skinless chicken breasts; 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; 1 tbsp fresh sage leaves, roughly chopped; 2 cloves garlic, minced; 2 tbsp butter; 8 oz cremini mushrooms, sliced; ¼ cup roasted chestnuts, roughly chopped; 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); 2 tablespoons fresh parsley, finely chopped

Description

Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes is a hearty and flavorful dish that combines succulent grilled chicken marinated with roasted chestnuts and garlic, served alongside perfectly crispy sage-infused potatoes. This recipe is not only easy to prepare but also versatile enough for family dinners or special occasions. The rich, creamy Alfredo sauce blended with vibrant basil pesto elevates the dish, making it a comforting meal that warms the heart. With its enticing aroma and colorful presentation, this dish is sure to impress your guests while satisfying your taste buds.

Ingredients

Scale

2 boneless, skinless chicken breasts
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
1 tbsp fresh sage leaves, roughly chopped
2 cloves garlic, minced
2 tbsp butter
8 oz cremini mushrooms, sliced
¼ cup roasted chestnuts, roughly chopped
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)
2 tablespoons fresh parsley, finely chopped

Instructions

Marinate chicken slices in olive oil, minced garlic, chopped chestnuts, oregano, thyme, salt, and pepper for at least 30 minutes.
Grill the marinated chicken in a preheated grill pan until cooked through and charred (about 2-3 minutes per side). Set aside.
Toss potato cubes with olive oil, chopped sage, minced garlic, salt, and pepper; roast on a baking sheet at 400°F for 20-25 minutes until crispy.
In a skillet, melt butter; sauté mushrooms and garlic until softened. Add chopped chestnuts and heavy cream; simmer gently. Stir in grated Parmesan until smooth.
Blend fresh basil leaves with olive oil and Parmesan for the pesto; mix into the Alfredo sauce.
Serve chicken on plates topped with Alfredo sauce and alongside crispy roasted potatoes.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Main
Method: Grilling/Roasting
Cuisine: Greek

Nutrition

Serving Size: 1 plate (approximately 350g)
Calories: 650
Sugar: 3g
Sodium: 480mg
Fat: 38g
Saturated Fat: 17g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 32g
Cholesterol: 110mg

Keywords: For an extra kick of flavor, let the chicken marinate overnight. Feel free to swap out chestnuts for hazelnuts or walnuts if desired. For a vegetarian option, substitute chicken with grilled portobello mushrooms.