🥬🍄🧀🐔🥔🌶️ Greek Garlic Chicken & Crispy Potatoes with Spinach-Artichoke Mushroom Pesto Cream
This vibrant and intensely flavorful bowl captures the essence of the Mediterranean, featuring tender Greek-spiced chicken and perfectly crispy garlic butter roasted potatoes. Everything is generously enveloped in a luxurious creamy sauce, uniquely blended with a savory spinach-artichoke and mushroom pesto. A final, glorious topping of melted mozzarella and a hint of crushed red pepper elevates this gourmet meal to an unforgettable culinary delight.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 30-35 minutes
Ingredients:
🐔🌿🧄 Greek-Spiced Chicken:
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets or bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced 🧄
1 tbsp fresh oregano, chopped 🌿 (or 1 tsp dried)
1 tsp dried basil
½ tsp smoked paprika
Salt & freshly cracked black pepper to taste
🥔🧈🧄 Garlic Butter Roasted Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
2 tbsp butter, melted 🧈
4 cloves garlic, minced 🧄
1 tsp dried rosemary (or dried Italian herbs)
Salt & freshly cracked black pepper to taste
🥬🍄🧀 Creamy Sauce: Spinach-Artichoke Mushroom Pesto Cream:
For Spinach-Artichoke Mushroom Pesto Base:
1 cup fresh spinach, packed
1 cup marinated artichoke hearts (drained, roughly chopped)
8 oz cremini mushrooms, sliced 🍄
2 cloves garlic 🧄
¼ cup fresh basil leaves 🌿 (optional)
2 tbsp pine nuts (optional, or walnuts/almonds)
3 tbsp olive oil (for blending pesto)
Salt & freshly cracked black pepper to taste
For Cream Sauce:
2 tbsp butter 🧈
2 cloves garlic, minced 🧄
1 ½ cups heavy cream
¾ cup grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste
🧀🌶️ Twist Topping: Melted Mozzarella & Crushed Red Pepper:
½ cup shredded mozzarella cheese 🧀
¼ tsp crushed red pepper flakes (adjust to desired heat) 🌶️
Fresh basil leaves for garnish (optional)
Instructions:
Prepare Garlic Butter Roasted Potatoes:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss potato cubes with 2 tbsp olive oil, 2 tbsp melted butter, 4 cloves minced garlic, dried rosemary, salt, and pepper.
Spread in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until golden brown, tender, and crispy, flipping halfway through.
Prepare Greek-Spiced Chicken:
While potatoes roast, in a bowl, toss chicken with 2 tbsp olive oil, 4 cloves minced garlic, oregano, basil, smoked paprika, salt, and pepper. Let marinate for at least 15 minutes.
Heat a large skillet or grill pan over medium-high heat. Add chicken and cook for 5-7 minutes (for bites) or 2-3 minutes per side (for cutlets), stirring occasionally, until cooked through and nicely browned. Set aside.
Prepare Spinach-Artichoke Mushroom Pesto Base:
In the same skillet used for chicken (or a clean one), melt 2 tbsp butter over medium heat.
Add sliced cremini mushrooms and 2 cloves minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
Add the cooked mushrooms and garlic to a food processor along with packed fresh spinach, roughly chopped marinated artichoke hearts, fresh basil leaves (if using), pine nuts (if using).
Pulse until finely chopped. With the processor running, slowly drizzle in 3 tbsp olive oil until a smooth or rustic pesto forms. Season with salt and pepper to taste. Set aside.
Prepare Cream Sauce & Infuse with Pesto:
In the same large skillet/saucepan, add 2 tbsp butter (if needed) and 2 cloves minced garlic. Sauté for 30 seconds.
Pour in 1 ½ cups heavy cream. Bring to a gentle simmer.
Stir in ¾ cup grated Parmesan cheese until melted and smooth. Season with salt and freshly cracked black pepper.
Stir the prepared Spinach-Artichoke Mushroom Pesto Base into the cream sauce until well combined. Keep warm over very low heat.
Assemble & Broil (Twist):
Add the cooked Greek-spiced chicken to the Spinach-Artichoke Mushroom Pesto Cream sauce and gently stir to coat.
If your skillet is oven-safe, sprinkle the top generously with shredded mozzarella cheese. Place under a preheated broiler for 1-3 minutes, watching very carefully, until the cheese is melted, bubbly, and golden brown. If your skillet isn't oven-safe, transfer the chicken and sauce mixture to an oven-safe serving dish before broiling.
Serve:
Divide the crispy garlic butter roasted potatoes among plates or bowls.
Spoon the cheesy, saucy Greek Garlic Chicken Alfredo mixture generously over the potatoes, ensuring you get some of that glorious melted mozzarella crust.
Finish each serving with a sprinkle of crushed red pepper flakes and optional fresh basil leaves.
Serve immediately and enjoy this truly magnificent and satisfying Greek feast!
Tips for Success:
Artichoke Quality: Using good quality marinated artichoke hearts (drained well) will enhance the pesto's flavor.
Mozzarella Broil: The broiling step happens very quickly. Keep a close eye on it to prevent burning the cheese.
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Potato Crispiness: Ensure potatoes are in a single layer on the baking sheet and not overcrowded for maximum crispiness.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or milk.