Tuscan-Style Garlic Herb Chicken with Roasted Potatoes and Creamy Sun-Dried Tomato Mushroom Pesto

Imagine juicy grilled chicken bursting with garlic, rosemary, and oregano, paired with tender-crisp Yukon Gold potatoes roasted to golden perfection, all drizzled with a velvety, umami-packed sauce that blends sautéed mushrooms, sun-dried tomatoes, basil, and a touch of cream. This one-dish wonder (mostly) balances fresh Mediterranean herbs with rich, savory depth—ideal for weeknight elegance or impressing guests.

Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: About 50 minutes
Approximate Nutrition per Serving: ~500–550 kcal, high protein (~35–40g)

Ingredients

For the herb-grilled chicken:

• 2 boneless, skinless chicken breasts (about 500–600g total; pound to even thickness for uniform cooking)
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper (to taste)

For the garlic rosemary roasted potatoes:

• 2 medium Yukon Gold potatoes (about 500g), diced into ½-inch cubes (skin-on for texture and nutrients)
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 teaspoon fresh rosemary, finely chopped
• Salt and freshly ground black pepper (to taste)

For the creamy sun-dried tomato mushroom pesto:

• 8 oz (225g) cremini (or button) mushrooms, finely chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• ¼ cup fresh basil leaves (packed)
• ¼ cup sun-dried tomatoes (oil-packed), drained and roughly chopped
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons heavy cream (or half-and-half for lighter version)
• 1 tablespoon balsamic vinegar (for tangy depth)
• Salt and freshly ground black pepper (to taste)
• Optional: Pinch of red pepper flakes for subtle heat

For serving:

• Extra fresh basil or parsley, chopped
• Lemon wedges (optional for brightness)

Step-by-Step Instructions

1. Marinate the chicken
   In a bowl, whisk together olive oil, minced garlic, rosemary, oregano, salt, and pepper. Add the chicken breasts and coat thoroughly. Cover and let marinate at room temperature for 15–30 minutes (or refrigerate up to 2 hours for deeper flavor).
2. Roast the potatoes
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
   In a large bowl, toss diced potatoes with olive oil, minced garlic, rosemary, salt, and pepper until evenly coated. Spread in a single layer on the sheet (don’t overcrowd for crisp edges).
   Roast 20–25 minutes, flipping halfway with a spatula, until golden-brown and fork-tender with crispy exteriors.
3. Grill the chicken
   While potatoes roast, heat a grill pan, outdoor grill, or large skillet over medium-high heat (lightly oil if needed).
   Grill chicken 5–7 minutes per side until nicely charred and cooked through (internal temp 165°F / 74°C). Avoid overcooking for juiciness.
   Transfer to a cutting board, tent with foil, and rest 5 minutes before slicing into strips.
4. Prepare the creamy mushroom pesto
   In a medium skillet, heat olive oil over medium heat. Add chopped mushrooms and minced garlic; sauté 5–7 minutes until mushrooms release moisture and turn golden (stir occasionally).
   Transfer mushroom mixture to a blender or food processor. Add basil, sun-dried tomatoes, Parmesan, heavy cream, balsamic vinegar, salt, and pepper.
   Blend until mostly smooth but with some texture (pulse for chunkier pesto). Taste and adjust seasoning—add a splash more cream if too thick.
5. Assemble and serve
   Divide roasted potatoes onto plates as the base. Top with sliced grilled chicken.
   Generously drizzle (or spoon) the warm creamy sun-dried tomato mushroom pesto over everything. Garnish with extra chopped basil or parsley and a lemon wedge on the side.
   Serve immediately—pairs wonderfully with crusty bread or a simple green salad.

Pro Tips for Success

• Even cooking — Pound chicken to uniform thickness and dice potatoes similarly for consistent results.
• Pesto texture — Blend to your preference: smoother for drizzling, chunkier for rustic appeal.
• Make-ahead — Prep potatoes and pesto earlier; grill chicken fresh for best texture.
• Variations — Use chicken thighs for richer flavor (adjust grill time), add spinach to the pesto for extra greens, or swap balsamic for white wine vinegar.

This Tuscan-inspired chicken and potatoes dish is aromatic, creamy, and full of bold flavors—herby grilled chicken, crispy potatoes, and that irresistible sun-dried tomato mushroom pesto make it unforgettable. Give it a try and share your tweaks in the comments! 🥔🧄🍄✨