Creamy Garlic Mushroom Chicken with Herb-Roasted Potatoes & Basil Pesto Drizzle

Directions

Step 1: Roast the Potatoes

1. Preheat oven to 400°F (200°C).
2. Toss diced potatoes with olive oil, minced garlic, rosemary or thyme, salt, and pepper in a mixing bowl.
3. Spread potatoes in a single layer on a baking sheet.
4. Roast for 25–30 minutes, flipping halfway through, until golden brown, crispy, and tender.

Step 2: Cook the Chicken & Mushrooms

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken slices with salt and pepper, then sear 4–5 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Add mushrooms to the skillet and sauté for 5 minutes until tender and golden.
4. Stir in minced garlic and cook 30 seconds until fragrant.
5. Pour in chicken broth and heavy cream, bringing to a simmer.
6. Stir in Parmesan until melted and sauce thickens slightly (2–3 minutes).
7. Return chicken to the skillet, simmer 2–3 minutes to coat in the sauce.

Step 3: Make the Basil Pesto Cream Sauce

1. In a small bowl, whisk together basil pesto, Greek yogurt (or cream), and Parmesan until smooth.
2. Thin with a splash of water or milk to reach a drizzleable consistency.

Step 4: Assemble the Plate

1. Arrange roasted potatoes on each plate.
2. Place creamy garlic mushroom chicken alongside.
3. Drizzle generously with basil pesto cream sauce.
4. Garnish with fresh basil or parsley, extra Parmesan, and a sprinkle of crushed black pepper.

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