🌿🍄🐔🥔 Creamy Garlic Mushroom Chicken & Roasted Potatoes with Basil Pesto
This hearty and aromatic dish features tender chicken and savory mushrooms bathed in a rich garlic cream sauce, perfectly complemented by crispy, herb-infused roasted potatoes. The entire experience is elevated with a luxurious drizzle of rich basil pesto cream, bringing an earthy and fresh burst of flavor.
Yields: 2-3 servings
Prep time: 20 minutes
Cook time: 30-35 minutes
Ingredients:
🐔🍄🧄 Creamy Garlic Mushroom Chicken:
1 tbsp olive oil
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
8 oz cremini mushrooms, sliced
3 cloves garlic, minced 🧄
1 ½ cups heavy cream
½ cup grated Parmesan cheese 🧀
1 tbsp fresh parsley, chopped (for garnish, optional)
Salt & freshly cracked black pepper to taste
🥔🌿 Crispy Roasted Potatoes with Herbs:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
1 tbsp fresh rosemary, chopped 🌿 (or 1 tsp dried)
1 tsp dried oregano (or Italian seasoning)
Salt & freshly cracked black pepper to taste
🌿 Upgraded Sauce: Rich Basil Pesto Cream (Earthy & Fresh):
¼ cup basil pesto (store-bought or homemade)
¼ cup heavy cream
2 tbsp grated Parmesan cheese
1 clove garlic, minced (optional, for extra garlic punch)
Salt & freshly cracked black pepper to taste
Instructions:
Prepare Crispy Roasted Potatoes:
Preheat oven to 200°C (400°F).
In a large bowl, toss potato cubes with 2 tbsp olive oil, chopped fresh rosemary, dried oregano, salt, and pepper.
Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until golden brown, tender, and crispy, flipping halfway through.
Prepare Creamy Garlic Mushroom Chicken:
While potatoes roast, heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat.
Add chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
Add sliced mushrooms to the same skillet. Sauté for 5-7 minutes until softened and browned. Add 3 cloves minced garlic and cook for another 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream and bring to a gentle simmer. Stir in ½ cup grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Return the cooked chicken to the creamy mushroom sauce. Stir to combine and heat through. Keep warm over low heat.
Prepare Rich Basil Pesto Cream:
In a small bowl, whisk together the basil pesto, ¼ cup heavy cream, 2 tbsp grated Parmesan cheese, and optional minced garlic.
Season with salt and pepper to taste. The consistency should be a thick, pourable drizzle.
Assemble & Serve:
Divide the crispy roasted potatoes among plates or bowls.
Spoon the creamy garlic mushroom chicken generously over the potatoes.
Drizzle each serving with the rich basil pesto cream.
Garnish with fresh parsley if desired. Serve immediately and enjoy this comforting and flavorful meal!
Tips for Success:
Chicken Doneness: Ensure chicken is cooked through but not overcooked to keep it tender and juicy.
Mushroom Browning: Allow the mushrooms to brown nicely in the skillet; this adds depth of flavor to the sauce.
Pesto Quality: A good quality basil pesto (store-bought or homemade) will make a noticeable difference in the final taste.
Fresh Herbs for Potatoes: While dried herbs work, fresh rosemary adds an incredible aroma and flavor to the roasted potatoes.
Sauce Consistency: If the main chicken sauce becomes too thick, thin it with a splash of warm milk or broth.