Greek Garlic Chicken Delight

This hearty Greek Garlic Chicken with Roasted Potatoes & Creamy Mushroom Pesto brings together Mediterranean flavors with earthy mushrooms for a truly satisfying meal. The tender chicken marinated in aromatic herbs pairs perfectly with crispy potatoes and a unique pesto that elevates the entire dish beyond your typical weeknight dinner.

I created this recipe when trying to use up some cremini mushrooms before they spoiled, and it's become one of our family's most requested meals. My husband who claims to dislike mushrooms devours this without hesitation every time.

Ingredients

• Boneless skinless chicken breasts the foundation of our dish that absorbs all those Greek flavors beautifully
• Fresh oregano and dried thyme authentic Mediterranean herbs that transform ordinary chicken
• Yukon Gold potatoes their buttery texture and ability to crisp up make them ideal for roasting
• Fresh rosemary adds woodsy pine notes that complement the garlic perfectly
• Cremini mushrooms these brown mushrooms have a deeper earthy flavor than white button varieties
• Fresh basil leaves provides brightness to balance the richness of the mushroom pesto
• Heavy cream creates a silky texture in the pesto that coats the chicken wonderfully

Step-by-Step Instructions

Marinate the Chicken

Combine olive oil minced garlic lemon juice oregano thyme salt and pepper in a bowl. Toss with sliced chicken breasts until evenly coated. Allow to marinate for at least 15 minutes while you prepare other components. The acid from the lemon juice begins tenderizing while the garlic and herbs infuse deeply into the meat.

Roast the Potatoes

Preheat your oven to 425°F before doing anything else. Toss potato cubes with olive oil minced garlic fresh rosemary and seasonings in a large bowl ensuring each cube is well coated. Spread them in a single layer on a baking sheet giving them plenty of space. Overcrowding leads to steaming rather than roasting. Bake for 20 to 25 minutes flipping halfway through until they develop a beautiful golden crust while remaining tender inside.

Cook the Chicken

Heat a grill pan or skillet until it's very hot before adding the marinated chicken. This ensures immediate searing that locks in juices. Cook each piece for 3 to 4 minutes per side until just cooked through with nice grill marks or browning. Be careful not to overcook as sliced chicken breasts cook quickly. Let the chicken rest for a few minutes before serving.

Create the Mushroom Pesto

Sauté mushrooms and garlic in olive oil over medium heat allowing them to slowly release their moisture for maximum flavor development. The mushrooms should reduce significantly in volume and become golden brown. Transfer this mixture to a food processor along with fresh basil Parmesan cream and lemon juice. Pulse until smooth but still maintaining some texture. Taste and adjust seasonings as needed.

Assemble the Dish

Layer your roasted potatoes on each plate as the foundation. Arrange sliced chicken over the potatoes creating height. Generously drizzle the creamy mushroom pesto over everything allowing it to cascade down the sides. The warm chicken will slightly melt the pesto creating a beautiful presentation.

Pin it

The mushroom pesto is truly the secret hero of this dish. I discovered it accidentally when trying to use up pantry ingredients during a stormy weekend. My daughter who typically pushes mushrooms around her plate now requests this "special green sauce" regularly which I consider a major parenting win.

Storing and Reheating

This dish keeps beautifully in the refrigerator for up to three days stored in airtight containers. The flavors actually continue to develop making it perfect for meal prep. When reheating simply cover with foil and warm in a 325°F oven for about 15 minutes until heated through. The microwave works in a pinch but tends to make the chicken tougher. I often make a double batch of the pesto and freeze half in ice cube trays for quick flavor bombs in future meals.

Smart Substitutions

If you prefer dark meat boneless chicken thighs work wonderfully in this recipe and stay even more tender when reheated. For a vegetarian version replace the chicken with thick slices of roasted portobello mushrooms which provide a meaty texture and absorb marinade beautifully. Red potatoes can substitute for Yukon Gold though they tend to be slightly waxier. The pesto works with spinach or kale instead of basil for different nutritional profiles and flavors.

Serving Suggestions

This meal stands beautifully on its own but pairs wonderfully with a simple Greek salad dressed with lemon and olive oil. For a heartier presentation consider serving over a bed of lemon orzo or alongside warm pita bread for soaking up extra pesto. A glass of crisp white wine like Assyrtiko from Santorini complements the Mediterranean flavors perfectly. For a stunning dinner party presentation serve family style on a large platter with fresh lemon wedges and additional herbs scattered over the top.

Frequently Asked Questions

→ How do I ensure the chicken stays flavorful and moist?

Marinate the chicken for at least 15 minutes with olive oil, garlic, lemon juice, oregano, and thyme. Cooking it over medium-high heat and ensuring it's not overcooked will help retain its moisture.

→ Can I use a different potato variety?

Yes, you can substitute Yukon Gold potatoes with baby potatoes, red potatoes, or even sweet potatoes. Adjust the roasting time slightly if using smaller varieties.

→ What can I use as a substitute for heavy cream in the pesto?

If you’re looking for a lighter option, you can use Greek yogurt, coconut cream, or even additional grated Parmesan cheese to create a creamy texture.

→ How do I store leftovers?

Store the chicken, potatoes, and pesto separately in airtight containers in the refrigerator. Reheat the chicken and potatoes in the oven or on a skillet, and use the pesto at room temperature or slightly warmed.

→ Can I make this dish ahead of time?

Yes! You can marinate the chicken and prepare the pesto a day ahead. Roast the potatoes and cook the chicken closer to serving time for the best texture and flavor.