🥘 Creamy Garlic Mushroom Chicken & Roasted Potatoes with Basil Pesto
📖 Description:
This rich and flavorful dish features tender pan-seared chicken breasts smothered in a luscious creamy garlic mushroom sauce, paired with golden roasted potatoes tossed in vibrant basil pesto. It’s a comforting yet elegant dinner that’s perfect for weeknights or special occasions.
🍗 Ingredients:
For the Chicken & Sauce:
- 2 large boneless, skinless chicken breasts (or thighs)
- Salt & pepper to taste
- 1 tsp paprika (optional)
- 2 tbsp olive oil or butter
- 4 cloves garlic, minced
- 1 cup mushrooms, sliced (cremini or button work well)
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Fresh parsley or basil for garnish (optional)
For the Roasted Potatoes:
- 3-4 medium Yukon Gold or red potatoes, cubed
- 2 tbsp olive oil
- Salt & pepper to taste
- 1/2 tsp garlic powder
- 2 tbsp basil pesto (store-bought or homemade)
👩🍳 Instructions:
1. Roast the Potatoes:
- Preheat oven to 400°F (200°C).
- Toss cubed potatoes with olive oil, salt, pepper, and garlic powder.
- Spread on a baking sheet and roast for 25–30 minutes, flipping halfway until crispy and golden.
- Once out of the oven, toss with basil pesto and set aside.
2. Cook the Chicken:
- Season chicken with salt, pepper, and paprika.
- Heat oil or butter in a skillet over medium heat. Sear chicken 5–7 minutes per side until golden and cooked through. Remove and set aside.
3. Make the Creamy Garlic Mushroom Sauce:
- In the same skillet, add garlic and mushrooms. Sauté for 4–5 minutes until mushrooms are browned.
- Add chicken broth and let it reduce slightly.
- Stir in cream, Parmesan, and Italian seasoning. Simmer for 3–4 minutes until thickened.
- Return chicken to the pan and coat with sauce. Simmer 2 more minutes.
4. Serve:
Plate chicken with the creamy mushroom sauce and serve alongside roasted pesto potatoes. Garnish with fresh herbs.
🍽 Servings:
Serves: 2–3 people
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~45 minutes
🧠 Benefits:
- Protein-Rich: Chicken provides lean protein to support muscle health.
- Immune Support: Garlic and mushrooms are packed with antioxidants and antimicrobial compounds.
- Heart Health: Basil and olive oil offer anti-inflammatory benefits.
- Comfort Food With Balance: Creamy yet veggie-packed and satisfying without being too heavy.
🧮 Nutritional Info (Per Serving — Approximate):
- Calories: 580–650 kcal
- Protein: 35–40g
- Fat: 35g
- Carbohydrates: 25–30g
- Fiber: 3–4g
- Sugar: 3g
- Sodium: 550–700mg
💡 Tips:
- Use boneless chicken thighs for a juicier texture.
- For a lighter version, swap heavy cream with Greek yogurt or half & half.
- Add spinach or kale to the sauce for extra nutrients.
- To save time, make the pesto roasted potatoes ahead.
- Mushrooms shrink when cooked — use more than you think you need!
❓ Q&A:
Q: Can I make this dish ahead of time?
A: Yes! You can cook the chicken and sauce up to a day ahead. Reheat gently on the stove and make the roasted potatoes fresh for best texture.
Q: What can I use instead of cream?
A: Try full-fat coconut milk for a dairy-free option or use a mix of milk and cornstarch for a lighter version.
Q: Can I use store-bought pesto?
A: Absolutely. Store-bought pesto works great, though homemade gives a fresher flavor.
Q: What sides go well with this dish?
A: A simple green salad, sautéed green beans, or roasted asparagus are great additions.
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