🧄🌿🐔🥔🍅🧀 Greek Garlic Chicken with Crispy Potatoes & Sun-Dried Tomato Artichoke Pesto Cream
This vibrant and intensely flavorful bowl brings the essence of the Mediterranean to your table. Featuring tender Greek-marinated chicken and perfectly crispy golden potatoes, all generously coated in a luxurious creamy artichoke and sun-dried tomato pesto blended with Parmesan. A final elegant garnish of shaved olives and fresh lemon zest 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-Marinated 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)
½ tsp dried thyme
Salt & freshly cracked black pepper to taste
🥔🧄 Crispy Golden Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tsp dried rosemary (or dried Italian herbs)
Salt & freshly cracked black pepper to taste
🍅🌿🧀 Creamy Sauce: Artichoke & Sun-Dried Tomato Pesto Cream:
For Artichoke & Sun-Dried Tomato Pesto:
1 cup marinated artichoke hearts (drained, roughly chopped)
½ cup oil-packed sun-dried tomatoes (drained, roughly chopped) 🍅
¼ cup fresh basil leaves 🌿
2 cloves garlic 🧄
2 tbsp pine nuts (optional, or walnuts/almonds)
2-3 tbsp olive oil (for blending pesto)
Salt & freshly cracked black pepper to taste
For Alfredo Base:
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 Garnish: Shaved Olives & Lemon Zest:
¼ cup Kalamata olives, pitted (for shaving)
Zest of 1 lemon 🍋
Fresh parsley or basil for garnish (optional)
Instructions:
Prepare Crispy Golden 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, 3 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-Marinated Chicken:
While potatoes roast, in a bowl, toss chicken with 2 tbsp olive oil, 4 cloves minced garlic, oregano, thyme, 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 Artichoke & Sun-Dried Tomato Pesto:
In a food processor, combine roughly chopped marinated artichoke hearts, roughly chopped sun-dried tomatoes, fresh basil leaves, pine nuts (if using), and 2 cloves garlic.
Pulse until finely chopped. With the processor running, slowly drizzle in 2-3 tbsp olive oil until a smooth or rustic pesto forms. Season with salt and pepper to taste. Set aside.
Prepare Creamy Alfredo Base & Infuse with Pesto:
In a large skillet or saucepan, melt butter over medium heat.
Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
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 Artichoke & Sun-Dried Tomato Pesto into the Alfredo sauce until well combined. Keep warm over very low heat.
Assemble & Serve:
Add the cooked Greek-marinated chicken to the Artichoke & Sun-Dried Tomato Pesto Cream sauce and gently stir to coat.
Divide the crispy golden potatoes among plates or bowls.
Spoon the creamy, flavorful Greek Chicken Alfredo mixture generously over the potatoes.
For the garnish: Using a vegetable peeler or microplane, carefully shave the pitted Kalamata olives directly over each serving. Sprinkle generously with fresh lemon zest. Add optional fresh parsley or basil.
Serve immediately and prepare for a vibrant and delicious Mediterranean feast!
Tips for Success:
Artichoke & Sun-Dried Tomato Quality: Using good quality marinated artichoke hearts and oil-packed sun-dried tomatoes will significantly enhance the pesto's flavor. Ensure they are well-drained.
Shaved Olives: Shaving the olives creates a delicate, intense burst of briny flavor without overpowering the dish.
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.