Garlic Chicken with Sage Potatoes & Mushroom Basil Pesto Cream
Garlic Chicken with Sage Potatoes & Mushroom Basil Pesto Cream is a culinary masterpiece that will transport your taste buds to new heights. This dish features succulent chicken infused with fragrant garlic, paired with crispy Yukon Gold potatoes and topped with a creamy mushroom basil pesto sauce. Perfect for family dinners or special date nights, it combines ease of preparation with impressive flavors that will surely delight your guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 6 cloves fresh garlic, minced
- 1 lb Yukon Gold potatoes, chopped
- 1/2 cup mushroom basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 3 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Spray a baking dish with nonstick cooking spray.
- Season chicken breasts generously with salt and pepper, then place them in the baking dish.
- Toss chopped Yukon Gold potatoes in olive oil, minced garlic, salt, and pepper; arrange around the chicken.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and potatoes are golden brown.
- In a saucepan over medium heat, combine remaining olive oil and minced garlic; sauté until fragrant. Stir in heavy cream and pesto; simmer until slightly thickened.
- Pour the creamy sauce over the baked chicken and potatoes before serving.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 650
- Sugar: 2g
- Sodium: 550mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 150mg