Creamy Garlic Mushroom Chicken & Roasted Potatoes

Directions

1. Roast the potatoes: Preheat oven to 200°C (400°F). Toss diced potatoes with olive oil, minced garlic, rosemary or thyme, salt, and pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway, until golden and crispy.
2. Cook the chicken: Heat olive oil in a skillet over medium-high heat. Season chicken cutlets with salt and pepper, then sear 4–5 minutes per side until golden and cooked through. Remove and set aside.
3. Sauté mushrooms and garlic: In the same skillet, add mushrooms and cook 5 minutes until tender. Stir in garlic and cook 30 seconds until fragrant.
4. Make the creamy sauce: Pour in chicken broth and heavy cream, bringing to a simmer. Stir in Parmesan cheese until melted and the sauce thickens slightly. Return chicken to the pan and simmer 2–3 minutes, coating the chicken with the sauce.
5. Prepare basil pesto cream: In a small bowl, whisk together pesto, Greek yogurt or cream, and Parmesan. Thin with a splash of water or milk to a drizzleable consistency.
6. Assemble the plate: Serve chicken alongside roasted potatoes, drizzle with pesto cream, and garnish with fresh herbs, extra Parmesan, and crushed black pepper.

Recipe Details

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 2–3
Difficulty: Easy

Variations & Substitutions

• Swap chicken breasts for thighs for juicier meat.
• Use sweet potatoes or cauliflower instead of Yukon Gold for a twist.
• Add spinach or peas to the mushroom sauce for extra vegetables.
• Make the basil pesto cream with store-bought or homemade pesto.

Serving Suggestions