Description
Creamy Garlic Mushroom Chicken with Roasted Potatoes and Basil Pesto is a comforting yet elegant dinner dish packed with rich, savory flavors. Juicy seared chicken, tender mushrooms in a creamy Parmesan garlic sauce, crispy herb-roasted potatoes, and a fresh basil pesto drizzle make this a restaurant-quality meal you can enjoy at home. Perfect for a cozy night in or a special weekend dinner!
Ingredients
Creamy Garlic Mushroom Chicken:
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2 boneless, skinless chicken breasts, sliced
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1 tbsp olive oil
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2 cloves garlic, minced
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1 cup sliced mushrooms (cremini or button)
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1/2 cup heavy cream
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1/4 cup chicken broth
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1/4 cup grated Parmesan cheese
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Salt & pepper, to taste
Herb-Roasted Crispy Potatoes:
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2 medium Yukon Gold potatoes, diced
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1 tbsp olive oil
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1 clove garlic, minced
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1 tsp dried rosemary or thyme
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Salt & pepper, to taste
Rich Basil Pesto Cream Sauce:
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2 tbsp basil pesto
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2 tbsp Greek yogurt or heavy cream
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1 tbsp Parmesan cheese
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Splash of water or milk, to thin (if needed)
Garnish:
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Fresh basil or parsley
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Extra Parmesan
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Crushed black pepper (optional)
Instructions
Roast the Potatoes:
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Preheat oven to 400°F (200°C).
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Toss diced potatoes with olive oil, minced garlic, rosemary, salt, and pepper.
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Spread on a baking sheet and roast for 25–30 minutes, flipping halfway until crispy and golden.
Cook the Chicken and Mushrooms:
4. Heat olive oil in a skillet over medium-high heat.
5. Season and sear the chicken on both sides until golden and cooked through (4–5 minutes per side). Remove and set aside.
6. In the same skillet, sauté mushrooms until tender and browned.
7. Add garlic, cook until fragrant.
8. Stir in chicken broth, heavy cream, and Parmesan.
9. Return chicken to skillet and simmer until sauce thickens.
Make the Basil Pesto Cream Sauce:
10. In a small bowl, whisk basil pesto, Greek yogurt or cream, and Parmesan.
11. Thin with water or milk as needed for drizzling.
Assemble and Serve:
12. Plate crispy roasted potatoes and creamy garlic mushroom chicken.
13. Drizzle with pesto cream sauce.
14. Garnish with fresh herbs, extra cheese, and pepper. Enjoy!
Notes
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Substitute sweet potatoes or baby potatoes for variety.
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Add spinach or sun-dried tomatoes for an extra layer of flavor.
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The pesto sauce can be made ahead and stored in the fridge for up to 3 days.