🇮🇹🌿🐔 Tuscan Garlic Mushroom Chicken with Sun-Dried Tomato Pesto and Roasted Garlic Rosemary Potatoes—a delightful taste of Tuscany! Tender chicken bites bathed in a creamy garlic mushroom sauce, served alongside fragrant roasted garlic rosemary potatoes, all elevated by a luscious sun-dried tomato pesto cream sauce with a sweet and savory depth. A truly satisfying and flavorful meal! 🥔🧄🍅✨
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Ingredients (Serves 2–3)
🐔 Chicken Bites in Creamy Garlic Mushroom Sauce
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
3 cloves garlic, minced 🧄
8 oz cremini mushrooms, sliced
1 cup heavy cream
¼ cup grated Parmesan cheese 🧀
½ tsp dried oregano
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
1 head of garlic, cloves separated and smashed
1 tsp fresh rosemary, chopped 🌿
Salt & freshly cracked black pepper to taste
🍅 Sun-Dried Tomato Pesto Cream Sauce
¼ cup sun-dried tomatoes (oil-packed), drained
¼ cup fresh basil leaves 🌿
2 tbsp grated Parmesan cheese 🧀
1 tbsp olive oil (optional, if sun-dried tomatoes are very oily)
2 tbsp heavy cream
1 tbsp balsamic vinegar
Pinch of sugar (optional, to balance acidity)
Salt & freshly cracked black pepper to taste
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Instructions
1. Roast the Garlic Rosemary Potatoes
Preheat oven to 425°F (220°C).
In a bowl, toss potato cubes with olive oil, smashed garlic cloves, rosemary, salt, and pepper.
Spread potatoes and garlic in a single layer on a baking sheet and roast for 20–25 minutes, or until golden brown and tender, flipping halfway through. Discard the roasted garlic cloves after roasting.
2. Sauté the Garlic Mushroom Chicken
Heat olive oil in a large skillet over medium-high heat.
Add chicken bites and cook until browned and cooked through. Remove chicken from the skillet and set aside.
Add minced garlic to the skillet and sauté until fragrant.
Add sliced mushrooms and cook until softened and lightly browned.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and oregano. Season with salt and pepper.
Return the cooked chicken to the skillet and toss to coat with the creamy mushroom sauce.
3. Prepare the Sun-Dried Tomato Pesto Cream Sauce
In a food processor or blender, combine drained sun-dried tomatoes, basil leaves, Parmesan cheese, and olive oil (if using). Blend until mostly smooth.
Stir in heavy cream and balsamic vinegar. Taste and add a pinch of sugar if needed. Season with salt and pepper.
4. Assemble & Serve
Arrange the roasted garlic rosemary potatoes on plates or in a bowl.
Top with the creamy garlic mushroom chicken.
Drizzle generously with the sun-dried tomato pesto cream sauce.
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A delightful Tuscan-inspired meal with a wonderful combination of creamy, earthy, and sweet-savory flavors. The tender chicken, fragrant potatoes, and vibrant pesto sauce create a truly satisfying dish!
#tuscanchicken #mushroomsauce #sundriedtomatopesto #RoastedPotatoes #ItalianFlavors 🇮🇹🌿🐔🥔🧄🍅✨