Description
Tuscan Garlic Chicken with Roasted Potatoes and Pesto is a delightful culinary journey to Italy, perfect for impressing guests or enjoying a cozy family dinner. This dish features tender, marinated chicken grilled to perfection and paired with rosemary-infused roasted potatoes. The creamy mushroom pesto, enriched with sun-dried tomatoes, adds a rich flavor that ties everything together beautifully. Easy to prepare yet incredibly satisfying, this recipe captures the essence of Italian cuisine and is sure to become a favorite in your home.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 tbsp olive oil
- 6 cloves garlic (3 minced for chicken, 3 for potatoes)
- Fresh rosemary
- 2 medium Yukon Gold potatoes
- 8 oz cremini mushrooms
- Sun-dried tomatoes
- Parmesan cheese
- Heavy cream
Instructions
- Marinate chicken in olive oil, minced garlic, rosemary, oregano, salt, and pepper. Grill on medium-high heat for 5-7 minutes per side until cooked through.
- Preheat oven to 425°F (220°C). Toss potato cubes with olive oil, garlic, rosemary, salt, and pepper. Roast for 20-25 minutes until golden brown.
- Sauté chopped mushrooms and garlic until softened. Blend with basil leaves, sun-dried tomatoes, Parmesan cheese, heavy cream, balsamic vinegar, salt, and pepper until smooth.
- Serve grilled chicken over roasted potatoes and drizzle with creamy mushroom pesto.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Grilling/Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 540
- Sugar: 2g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg
Keywords: Marinate the chicken for at least an hour for optimal flavor. Substitute different herbs based on personal preference. For added texture in the pesto, consider including nuts like pine nuts.