Description
Tuscan Garlic Chicken with Roasted Potatoes and Pesto is a delightful culinary journey to the heart of Tuscany, all from your own kitchen. This dish features tender grilled chicken marinated in aromatic garlic, rosemary, and oregano, paired perfectly with crispy roasted Yukon Gold potatoes. The creamy mushroom pesto, enriched with sun-dried tomatoes, adds a luxurious touch that complements the savory flavors of the chicken and potatoes. Ideal for family dinners or impressing guests, this recipe is not only mouthwatering but also easy to prepare. With its vibrant ingredients and rich textures, it brings a taste of Italy to your dining table.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried oregano
- Salt & freshly cracked black pepper to taste
- 2 medium Yukon Gold potatoes, cut into ½-inch cubes
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- Salt & freshly cracked black pepper to taste
- 8 oz cremini mushrooms, finely chopped
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ¼ cup fresh basil leaves
- ¼ cup sun-dried tomatoes, drained
- 2 tbsp grated Parmesan cheese
- 2 tbsp heavy cream
- 1 tbsp balsamic vinegar
- Salt & freshly cracked black pepper to taste
Instructions
- Marinate the chicken by mixing olive oil, minced garlic, rosemary, oregano, salt, and pepper in a bowl. Add chicken breasts and let marinate for at least 30 minutes.
- Grill the marinated chicken on medium-high heat for 5-7 minutes per side until cooked through. Let rest before slicing.
- Preheat oven to 425°F (220°C). Toss potato cubes with olive oil, garlic, rosemary, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden brown.
- In a skillet over medium heat, sauté chopped mushrooms and garlic in olive oil until softened. Blend with basil leaves, sun-dried tomatoes, Parmesan cheese, heavy cream, balsamic vinegar, salt, and pepper until smooth.
- To serve: Plate the roasted potatoes topped with sliced grilled chicken and drizzle with creamy mushroom pesto.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling, Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 90mg
Keywords: For deeper flavor, marinate the chicken overnight. Substitute different herbs like thyme or parsley in the pesto for variety. Ensure even cooking by cutting potatoes into uniform sizes.