Description
Chestnut Garlic Greek Chicken Alfredo with Sage Potatoes is a rich and flavorful dish that beautifully combines grilled chicken marinated in garlic and Greek herbs with crispy sage-garlic potatoes. The highlight of this meal is the decadent chestnut mushroom Alfredo sauce, which adds a luxurious touch to every bite. Perfect for entertaining or enjoying a gourmet night at home, this recipe balances sophistication and comfort, making it an ideal choice for any occasion.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 6 cloves garlic (3 for chicken, 3 for potatoes)
- ½ cup roasted chestnuts
- 2 medium Yukon Gold potatoes
- Fresh oregano and sage
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss potato cubes with olive oil, minced garlic, chopped sage, Parmesan, salt, and pepper. Spread on baking sheet and roast for 25-30 minutes until golden.
- Marinate chicken with olive oil, garlic, chestnuts, oregano, thyme, salt, and pepper for at least 15 minutes. Grill or sauté chicken for 2-3 minutes per side until cooked through.
- In a skillet, melt butter over medium heat; add mushrooms and garlic until softened. Stir in cream and Parmesan until smooth; mix in chestnut puree.
- Combine grilled chicken with Alfredo sauce; serve over crispy potatoes topped with parsley.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 120mg
Keywords: For added flavor, let the chicken marinate longer. Substitute roasted red peppers or spinach into the Alfredo sauce for extra veggies.