Instructions
1. Roast the Potatoes
• Preheat oven to 400°F (200°C).
• Toss diced potatoes with olive oil, minced garlic, rosemary, salt, and pepper.
• Roast for 25–30 minutes, flipping halfway, until golden and crispy.
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2. Cook the Chicken and Mushrooms
• Heat olive oil in a skillet over medium-high heat.
• Season chicken with salt and pepper, then sear until golden on both sides (about 4–5 minutes per side). Remove and set aside.
• In the same skillet, add a bit more oil if needed and sauté mushrooms until tender and golden.
• Stir in garlic and cook until fragrant.
• Pour in chicken broth and cream, then stir in Parmesan cheese.
• Return chicken to the skillet and simmer gently until the sauce thickens and coats the chicken beautifully.
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3. Make the Basil Pesto Cream Sauce
• In a small bowl, whisk together basil pesto, Greek yogurt (or cream), and Parmesan until creamy.
• Thin slightly with water or milk for an easy drizzle.
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4. Assemble the Plate
• Plate a serving of crispy roasted potatoes.
• Add creamy garlic mushroom chicken on the side.
• Drizzle everything generously with basil pesto cream sauce.
• Garnish with fresh herbs, extra Parmesan, and a crack of black pepper!
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Savory, creamy, herby, and fresh — the ultimate cozy-meets-elevated dinner
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