🧄🧀🐔🥔🍄✨ Garlic Parmesan Chicken with Roasted Potatoes & Spinach-Mushroom Alfredo Pesto
This exquisitely rich and comforting bowl offers a symphony of savory flavors and delightful textures. Featuring perfectly crispy garlic Parmesan chicken and tender rosemary roasted potatoes, all generously enveloped in a luxurious double cream Alfredo sauce, uniquely blended with a vibrant spinach and mushroom pesto. A final flourish of bright, zesty lemon-herb gremolata elevates this gourmet meal to an unforgettable culinary delight.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken resting time)
Cook time: 30-35 minutes
Ingredients:
🍗 Crispy Garlic Parmesan 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 🧄
½ cup grated Parmesan cheese 🧀 (for crusting)
½ cup panko breadcrumbs (for extra crispiness, optional)
1 tsp dried Italian herbs (oregano, basil, thyme)
Salt & freshly cracked black pepper to taste
🥔 Crispy Rosemary Roasted Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
1 tbsp fresh rosemary, chopped 🌿 (or 1 tsp dried)
3 cloves garlic, minced 🧄
Salt & freshly cracked black pepper to taste
🍄🌿🧀 Sauce: Spinach-Mushroom Pesto in a Double Cream Alfredo Base:
For Spinach-Mushroom Pesto Base:
2 tbsp butter 🧈
8 oz cremini mushrooms, sliced 🍄
3 cloves garlic, minced 🧄
5 oz fresh spinach, packed
¼ cup fresh basil leaves 🌿
2 tbsp pine nuts (optional, or walnuts/almonds)
2 tbsp olive oil (for blending pesto)
Salt & freshly cracked black pepper to taste
For Double Cream Alfredo:
2 tbsp butter 🧈
2 cloves garlic, minced 🧄
1 ½ cups heavy cream (or 1 cup heavy cream + ½ cup half-and-half for "double cream" richness)
1 cup grated Parmesan cheese 🧀 (for sauce)
Salt & freshly cracked black pepper to taste
✨ Twist Garnish: Lemon-Herb Gremolata:
¼ cup fresh parsley, finely chopped 🌿
1 tbsp fresh lemon zest 🍋
1 clove garlic, minced 🧄
Instructions:
Prepare Crispy Rosemary 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, chopped fresh rosemary, 3 cloves minced garlic, 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 Crispy Garlic Parmesan Chicken:
While potatoes roast, in a bowl, toss chicken cutlets with 2 tbsp olive oil, 4 cloves minced garlic, Italian herbs, salt, and pepper.
In a shallow dish, combine ½ cup grated Parmesan cheese and ½ cup panko breadcrumbs (if using). Dredge each chicken slice in the mixture, pressing firmly to adhere.
Heat a large skillet over medium-high heat. Add chicken slices and cook for 3-4 minutes per side, or until golden brown, crusted, and cooked through (internal temp 165°F / 74°C). Remove from skillet and set aside.
Prepare Spinach-Mushroom Pesto Base:
In the same large skillet (no need to clean), melt 2 tbsp butter over medium heat.
Add sliced cremini mushrooms and 3 cloves minced garlic. Cook, stirring occasionally, for 8-10 minutes until mushrooms are deeply browned and tender.
Transfer the cooked mushrooms and garlic to a food processor along with packed fresh spinach, fresh basil leaves, and pine nuts (if using).
Pulse until finely chopped. With the processor running, slowly drizzle in 2 tbsp olive oil until a smooth or rustic pesto forms. Season with salt and pepper to taste. Set aside.
Prepare Double Cream Alfredo & Blend with Pesto:
In the same large skillet or saucepan, melt 2 tbsp butter over medium heat.
Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream (or 1 cup heavy cream + ½ cup half-and-half) and bring to a gentle simmer.
Stir in 1 cup grated Parmesan cheese until melted and smooth. Season with salt and freshly cracked black pepper.
Stir the prepared Spinach-Mushroom Pesto Base into the Alfredo sauce until well combined. Keep warm over very low heat.
Prepare Lemon-Herb Gremolata:
In a small bowl, combine finely chopped fresh parsley, fresh lemon zest, and 1 clove minced garlic. Stir well to combine.
Assemble & Serve:
Add the cooked crispy garlic Parmesan chicken to the Spinach-Mushroom Alfredo Pesto sauce and gently stir to coat.
Divide the crispy rosemary roasted potatoes among plates or bowls.
Spoon the cheesy, saucy Garlic Parmesan Chicken Alfredo mixture generously over the potatoes.
Finish each serving with a generous sprinkle of the vibrant lemon-herb gremolata.
Serve immediately and prepare for an ultimate, indulgent, and flavorful culinary experience!
Tips for Success:
Chicken Crispiness: For extra crispy chicken, ensure the chicken is patted very dry before coating, and cook in a single layer without overcrowding the pan.
Mushroom Browning: Don't rush the mushroom cooking in the pesto base step. Allowing them to brown deeply brings out their maximum umami flavor.
Gremolata Freshness: Make the gremolata just before serving to ensure its bright flavors and aromas are at their peak.
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.