🍅🌿🐔 Tuscan Garlic Chicken & Roasted Potatoes with Sun-Dried Tomato Mushroom Pesto Cream—a delightful taste of Tuscany with a rich and sweet twist! Tender garlic-herb grilled chicken bites served alongside perfectly crispy rosemary-roasted potatoes, all drizzled with a luscious sun-dried tomato infused mushroom pesto cream sauce for a wonderful sweet depth of flavor. A truly satisfying and flavorful meal! 🥔🧄🍄✨
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Ingredients (Serves 2–3)
🐔 Garlic-Herb Grilled Chicken Bites
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced 🧄
1 tbsp fresh rosemary, chopped 🌿
1 tsp dried oregano
Salt & freshly cracked black pepper to taste
🥔 Rosemary-Roasted Crispy Potatoes
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
1 tsp fresh rosemary, chopped 🌿
Salt & freshly cracked black pepper to taste
🍅🍄🌿 Sun-Dried Tomato Infused Mushroom Pesto Cream Sauce
8 oz cremini mushrooms, finely chopped
2 tbsp olive oil
2 cloves garlic, minced
¼ cup sun-dried tomatoes (oil-packed), drained and chopped
¼ cup fresh basil leaves 🌿
2 tbsp grated Parmesan cheese 🧀
¼ cup 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. Marinate & Grill the Chicken
In a bowl, toss chicken bites with olive oil, minced garlic, rosemary, oregano, salt, and pepper.
Heat a grill pan or outdoor grill to medium-high heat. Grill chicken for 3-4 minutes per side, or until cooked through and lightly charred. Set aside.
2. Prepare the Rosemary-Roasted Crispy Potatoes
Preheat oven to 425°F (220°C).
In a bowl, toss potato cubes with olive oil, rosemary, salt, and pepper.
Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, or until golden brown and crispy, flipping halfway through.
3. Prepare the Sun-Dried Tomato Infused Mushroom Pesto Cream Sauce
Heat olive oil in a skillet over medium heat. Add chopped mushrooms and minced garlic. Cook until mushrooms are softened and have released their liquid, about 5-7 minutes.
Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes to soften further.
Transfer the mushroom and sun-dried tomato mixture to a food processor or blender. Add basil leaves, Parmesan cheese, heavy cream, and balsamic vinegar. Add a pinch of sugar if desired.
Blend until smooth and creamy. Season with salt and pepper to taste.
4. Assemble & Serve
Arrange the crispy rosemary-roasted potatoes on plates or in a bowl.
Top with the garlic-herb grilled chicken bites.
Drizzle generously with the sun-dried tomato infused mushroom pesto cream sauce.
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A delightful Tuscan-inspired meal with a wonderful depth of flavor! The aromatic chicken, crispy potatoes, and the sweet and savory pesto cream create a truly satisfying culinary experience.
#tuscanchicken #roastedpotatoes #sundriedtomatopesto #mushroomcreamsauce #ItalianFlavors 🍅🌿🐔🥔🧄🍄✨