Name: Mediterranean Magic: Greek Garlic Chicken with Creamy Pesto Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek
Ingredients: Greek Herb-Marinated Chicken:; 2 boneless, skinless chicken breasts, sliced; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tbsp lemon juice; 1 tbsp fresh oregano, chopped; ½ tsp dried thyme; Salt & freshly cracked black pepper to taste; Roasted Garlic Rosemary Potatoes:; 2 medium Yukon Gold potatoes, cut into ½-inch cubes; 1 tbsp olive oil; 3 cloves garlic, minced; 1 tsp fresh rosemary, chopped; Salt & freshly cracked black pepper to taste; Creamy Mushroom-Garlic Basil Pesto:; 4 oz cremini mushrooms, finely chopped; 2 tbsp olive oil; 2 cloves garlic, minced; ¼ cup fresh basil leaves; 2 tbsp grated Parmesan cheese; 2 tbsp heavy cream; 1 tbsp lemon juice; Salt & freshly cracked black pepper to taste

Description

Greek Garlic Chicken with Roasted Potatoes & Creamy Mushroom Pesto is a Mediterranean-inspired dish featuring herb-marinated chicken, crispy rosemary potatoes, and a rich mushroom-garlic basil pesto.

Ingredients

Scale

Greek Herb-Marinated Chicken:
2 boneless, skinless chicken breasts, sliced
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp lemon juice
1 tbsp fresh oregano, chopped
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
Roasted Garlic Rosemary Potatoes:
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
3 cloves garlic, minced
1 tsp fresh rosemary, chopped
Salt & freshly cracked black pepper to taste
Creamy Mushroom-Garlic Basil Pesto:
4 oz cremini mushrooms, finely chopped
2 tbsp olive oil
2 cloves garlic, minced
¼ cup fresh basil leaves
2 tbsp grated Parmesan cheese
2 tbsp heavy cream
1 tbsp lemon juice
Salt & freshly cracked black pepper to taste

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Instructions

Marinate the Chicken: In a bowl, toss chicken slices with olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper. Let marinate for at least 15 minutes.
Prepare the Roasted Potatoes: Preheat oven to 425°F (220°C). In a bowl, toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender.
Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Grill or sauté chicken slices for 3–4 minutes per side, until cooked through and browned. Set aside.
Prepare the Creamy Mushroom-Garlic Basil Pesto: Heat olive oil in a skillet over medium heat. Add mushrooms and garlic. Cook 5–7 minutes until softened. Transfer to a food processor, add basil, Parmesan, cream, and lemon juice. Blend until smooth. Season to taste.
Assemble & Serve: Arrange roasted potatoes on plates, top with chicken slices, and drizzle with the mushroom-garlic basil pesto.

Notes

For a dairy-free version, substitute the cream and Parmesan with plant-based alternatives.
Serve with a side salad or warm pita bread for a complete meal.
The pesto can be made ahead and stored in the fridge for up to 3 days.
Use boneless thighs if you prefer juicier chicken.

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 4g
Sodium: 410mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 38g
Cholesterol: 105mg