Creamy Garlic Mushroom Chicken & Roasted Potatoes with Basil Pesto

Ingredients (Serves 2–3)

 Creamy Garlic Mushroom Chicken
• 2 boneless, skinless chicken breasts, sliced
• 1 tbsp olive oil
• 2 cloves garlic, minced 
• 1 cup mushrooms, sliced  (cremini or button)
• ½ cup heavy cream
• ¼ cup chicken broth
• ¼ cup grated Parmesan cheese 
• Salt & pepper to taste

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 Herb-Roasted Crispy Potatoes
• 2 medium Yukon Gold potatoes, diced
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried rosemary or thyme
• Salt & pepper to taste

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 Rich Basil Pesto Cream Sauce
• 2 tbsp basil pesto
• 2 tbsp Greek yogurt or heavy cream
• 1 tbsp Parmesan cheese
• Splash of water or milk to thin if needed

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 Garnish
• Fresh basil or parsley
• Extra Parmesan
• Crushed black pepper (optional)

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 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!