Greek Garlic Chicken with Roasted Potatoes & Creamy Mushroom Pesto: A Bold Mediterranean Feast

This Greek Garlic Chicken with Roasted Potatoes & Creamy Mushroom Pesto is a flavorful, all-in-one dish that brings together juicy, herb-marinated chicken, crispy golden potatoes, and a rich, earthy mushroom pesto sauce. It’s the kind of meal I love making when I want a satisfying combination of classic Mediterranean flavors with a gourmet twist.

Why I Love This Recipe

I love this recipe because it layers textures and flavors in such a balanced way. The garlic and herb marinade gives the chicken a zesty, savory base that pairs beautifully with the rustic, roasted potatoes. Then the creamy mushroom pesto adds a rich, unexpected depth that ties the whole plate together. It’s hearty, fragrant, and feels special enough for a dinner party, yet easy enough to make on a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken thighs or breasts

• Olive oil

• Fresh garlic (minced)

• Lemon juice

• Dried oregano

• Salt

• Black pepper

For the roasted potatoes:

• Baby potatoes or Yukon Gold potatoes (quartered)

• Olive oil

• Salt

• Black pepper

• Dried rosemary or thyme

For the creamy mushroom pesto:

• Mushrooms (button or cremini, finely chopped)

• Olive oil or butter

• Garlic (minced)

• Fresh basil or parsley

• Grated Parmesan cheese

• Heavy cream or plain Greek yogurt

• Salt and pepper to taste

Directions

1. I begin by marinating the chicken in olive oil, garlic, lemon juice, oregano, salt, and pepper. I let it sit for at least 30 minutes or up to overnight.

2. I preheat the oven to 425°F (220°C). I toss the potatoes in olive oil, rosemary, salt, and pepper, then spread them on a baking sheet.

3. I roast the potatoes for 35–40 minutes, flipping once halfway through for even browning.

4. While the potatoes roast, I sear the marinated chicken in a hot skillet for 3–4 minutes per side until golden, then transfer it to the oven to finish cooking (about 10–15 minutes depending on thickness).

5. For the pesto, I sauté the chopped mushrooms with olive oil and garlic until browned and soft.

6. I add herbs, Parmesan, and cream to the pan, then blend the mixture or stir until smooth and creamy.

7. I plate the dish by placing chicken alongside the roasted potatoes, then spoon the mushroom pesto over the top or serve it on the side.

Servings and Timing

This recipe serves 4. Prep time is about 20 minutes, marinating takes at least 30 minutes, and cooking requires 40–45 minutes in total.

Variations

I love customizing this dish with different variations:

• Swap chicken for turkey cutlets or tofu for a lighter version.

• Use sweet potatoes instead of regular potatoes for a sweeter flavor.

• Stir spinach or arugula into the mushroom pesto for added greens.

• Add olives or sun-dried tomatoes to the chicken marinade for more Mediterranean flair.

Storage/Reheating

I store leftovers in airtight containers for up to 3 days. To reheat, I warm the chicken and potatoes in the oven at 350°F until heated through, and gently reheat the mushroom pesto on the stove over low heat to avoid separation. If the sauce thickens too much, I add a splash of cream or water to loosen it.

FAQs

Can I use bone-in chicken?

Yes, but I adjust the cooking time accordingly. Bone-in chicken may take longer to cook through, especially in the oven.

What mushrooms work best for the pesto?

I like using cremini for their rich flavor, but button or a mix of wild mushrooms also works great.

Can I make the pesto in advance?

Absolutely. I often make it a day ahead and store it in the fridge. I reheat gently before serving.

Can I grill the chicken instead of roasting?

Yes, I sometimes grill the chicken after marinating it—it gives a smoky flavor that complements the garlic and herbs beautifully.

Is this dish gluten-free?

Yes, as long as all the ingredients are naturally gluten-free, this dish fits well into a gluten-free diet.

Conclusion

Greek Garlic Chicken with Roasted Potatoes & Creamy Mushroom Pesto is one of my favorite meals to make when I want something that’s comforting, flavorful, and a little bit elevated. The zesty garlic chicken, crispy potatoes, and rich mushroom sauce come together beautifully on the plate—and it’s just as satisfying to eat as it is to serve.