Chestnut Garlic Greek Chicken Alfredo with Sage Parmesan Potatoes & Mushroom Cream
A comforting dish that combines roasted chestnuts, creamy mushroom sauce, and herby sage Parmesan potatoes for a warm, delicious meal.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken breasts, sliced into ½-inch cutlets Look for organic or free-range for juicier chicken Alfredo.
- 2 tbsp olive oil Robust Greek olive oil is preferable.
- 3 cloves garlic, minced Freshly minced really brings out the flavor.
- ½ cup roasted chestnuts, roughly chopped If you can't find pre-roasted, roast your own for extra aroma.
- 1 tbsp fresh oregano, chopped Dried is fine in a pinch, but fresh makes the whole dish sing.
- ½ tsp dried thyme
- Salt & freshly cracked black pepper, to taste
For the Sage Parmesan Potatoes
- 2 medium Yukon Gold potatoes, cut into 1-inch cubes Their buttery texture really shines here.
- 3 cloves garlic, minced For potatoes.
- 1 tbsp fresh sage leaves, chopped Woody and peppery—very fragrant.
- ¼ cup grated Parmesan cheese
- 2 tbsp butter
For the Mushroom Cream Sauce
- 8 oz cremini mushrooms, sliced Portobello or button mushrooms also work.
- 1½ cups heavy cream
- ¾ cup grated Parmesan cheese For the sauce.
- ¼ cup chestnut puree or extra roasted chestnuts For richness.
- 1-2 tsp white truffle oil Optional, but recommended for a luxurious touch.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Toss the Yukon Gold cubes with 2 tbsp olive oil, garlic, chopped sage, ¼ cup Parmesan, salt, and pepper. Spread them out on a parchment-lined sheet.
Cooking Potatoes
- Roast the potatoes for 25-30 minutes, flipping once until crispy.
Marinating Chicken
- While the potatoes roast, toss chicken cutlets with olive oil, garlic, chopped chestnuts, oregano, thyme, and salt and pepper. Let marinate for 15 minutes.
Cooking Chicken
- Cook marinated chicken in a hot skillet or over a griddle for 2-3 minutes per side until golden.
Making Mushroom Cream Sauce
- In the same pan, melt 2 tbsp butter and toss in mushrooms and garlic. Sauté until soft.
- Pour in the cream, add ¾ cup Parmesan, swirl in chestnut puree (or extra chestnuts) and truffle oil if using. Stir until melted.
Assembly
- Nestle chicken into the sauce and toss to coat.
- Serve sliced chicken and mushroom cream sauce over the crispy sage Parmesan potatoes. Sprinkle with more Parmesan.
Notes
Store leftovers in airtight containers for 2-3 days. Reheat gently with a splash of cream or milk to loosen the sauce. Dish is best served hot and assembled right before eating.