Tuscan Garlic Chicken & Roasted Potatoes with Creamy Mushroom Pesto Rosso
This dish is the perfect balance of comfort and elegance — juicy garlic herb chicken breasts paired with crispy roasted potatoes, all smothered in a luscious creamy mushroom sauce infused with Pesto Rosso (sun-dried tomato pesto). It brings together the earthy flavors of Tuscany in one soul-warming, satisfying meal. Ideal for cozy weeknights or impressive dinners!
Time Required:
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: ~1 hour
Servings: 4
Ingredients
For the Tuscan Garlic Chicken:
4 boneless, skinless chicken breasts or thighs
4 garlic cloves (minced)
1 tsp dried Italian herbs
Salt & black pepper to taste
3 tbsp olive oil
Optional: a squeeze of lemon juice
For the Roasted Potatoes:
1.5 lbs baby or Yukon gold potatoes (quartered)
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried rosemary or thyme
Salt & pepper to taste
For the Creamy Mushroom Pesto Rosso Sauce:
1 tbsp olive oil
1 tbsp butter
1 small onion (finely chopped)
2 cups mushrooms (sliced, cremini or white)
2 garlic cloves (minced)
1/3 cup sun-dried tomato pesto (Pesto Rosso)
1/2 cup heavy cream or half-and-half
1/3 cup grated Parmesan cheese
Salt and black pepper to taste
Fresh basil or parsley (for garnish)
Instructions
Roast the Potatoes:
Preheat oven to 400°F (200°C).
In a bowl, toss potatoes with olive oil, garlic powder, rosemary, salt, and pepper.
Spread on a baking sheet in a single layer and roast for 30–35 minutes, flipping halfway until golden and crispy.
Cook the Chicken:
Season chicken with salt, pepper, garlic, and Italian herbs.
Heat olive oil in a skillet over medium-high heat.
Sear chicken for about 4–5 minutes per side until golden brown and cooked through (internal temp: 165°F/74°C).
Transfer to a plate and keep warm.
Make the Creamy Mushroom Pesto Rosso Sauce:
In the same skillet, melt butter and add olive oil.
Sauté onions for 2–3 minutes until soft.
Add mushrooms and cook until browned and their moisture evaporates (~6–8 minutes).
Stir in minced garlic and cook for 30 seconds.
Add Pesto Rosso and stir to combine.
Pour in the cream and Parmesan. Simmer gently for 2–3 minutes until thickened. Season to taste.
Combine & Serve:
Return chicken to the skillet and coat with sauce. Simmer for a couple of minutes to meld flavors.
Serve with roasted potatoes on the side or plate everything together.
Garnish with chopped fresh parsley or basil and an extra sprinkle of cheese.
Tips for Best Results
Pound the Chicken Evenly
If you’re using chicken breasts, pound them to even thickness before cooking. This ensures they cook uniformly and stay juicy.
Don’t Overcrowd the Pan
When searing the chicken or sautéing mushrooms, give them space in the pan. Overcrowding causes steaming instead of browning.
Deglaze the Pan
After searing the chicken and cooking the mushrooms, use a splash of white wine or chicken broth to deglaze the pan. It lifts flavorful brown bits for an extra boost of taste in the sauce.
Make Ahead & Store
The mushroom sauce can be made in advance and refrigerated for 2–3 days. Simply reheat gently and add a splash of cream if it thickens too much.
Variations to Try
Add Greens
Stir in a handful of spinach, kale, or arugula at the end for a nutrient boost and a pop of color.
Make it Cheesier
Add more Parmesan or melt in a bit of mozzarella for a richer, gooier sauce.
Herb Swap
Substitute Italian herbs with fresh rosemary, oregano, or thyme for a more aromatic twist.
Add Heat
For a spicier version, add red pepper flakes or a spoon of Calabrian chili paste to the sauce.
Potato Alternatives
Try using sweet potatoes, cauliflower, or even roasted gnocchi for an interesting change-up.
Different Protein Options
You can use pork chops, turkey cutlets, shrimp, or even cod instead of chicken. Adjust cooking times accordingly.
Q&A (Frequently Asked Questions)
Can I make this dish dairy-free?
Yes! Substitute the butter with olive oil, use a dairy-free cream alternative (like oat or cashew cream), and skip the Parmesan or use a vegan version.
What if I don’t have Pesto Rosso?
You can blend sun-dried tomatoes, garlic, olive oil, and a touch of Parmesan to make a quick DIY version. Or substitute with basil pesto for a greener twist.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs offer more moisture and flavor. Just adjust cooking time as they may take a bit longer to cook through.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce.
Can I freeze this meal?
The chicken and potatoes freeze well, but the cream sauce may separate slightly when thawed. If freezing, do so before adding cream, then add fresh cream when reheating.
Nutrition Information (Estimated per serving)
Calories~520kcal
Protein~38g
Carbohydrates~26g
Fat~30g
Saturated Fat~10g
Fiber~4g
Sodium~480mg
Sugar~4g
Note: These values are estimates and may vary based on exact ingredients used and portion sizes.
Conclusion
Tuscan Garlic Chicken with Roasted Potatoes & Creamy Mushroom Pesto Rosso is a hearty, rustic Italian-inspired meal that beautifully balances comfort and sophistication. With layers of flavor from seared garlic chicken, crispy roasted potatoes, and a rich sun-dried tomato mushroom sauce, it’s a satisfying dinner worthy of guests — yet simple enough for a cozy night in
Pair it with a glass of red wine, a crisp green salad, or roasted veggies for a complete Mediterranean experience.