Description
Garlic Chicken with Sage Potatoes & Mushroom Basil Pesto Cream is a mouthwatering dish that brings together juicy chicken, crispy sage-infused potatoes, and a velvety mushroom basil pesto sauce. Perfect for weeknight dinners or special gatherings, this recipe is not only simple to prepare but also promises to delight your taste buds and leave everyone craving more. With its harmonious blend of flavors and textures, it’s a meal that will surely impress!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 10 fresh sage leaves
- 1 lb Yukon Gold or red potatoes, cut into wedges
- 1 cup mushroom basil pesto (store-bought or homemade)
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking dish.
- Season chicken breasts with salt and pepper. In a skillet, sauté sage leaves in olive oil until crispy; remove and set aside.
- Toss potato wedges in the same skillet with olive oil, season with salt and pepper, then roast for 25-30 minutes until golden brown.
- While potatoes roast, cook chicken in the skillet for about 6 minutes per side until cooked through (165°F internal temperature).
- In a saucepan over low heat, mix pesto with heavy cream until heated through.
- Serve chicken alongside sage potatoes drizzled with the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with potatoes and sauce (approximately 8 oz)
- Calories: 600
- Sugar: 2g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg