Name: Chestnut & Lemon Greek Chicken Alfredo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
Ingredients: 2 boneless, skinless chicken breasts; 1 tbsp olive oil; Zest and juice of 1 lemon; 1 clove garlic, minced; 1 tsp dried oregano; Salt & pepper to taste; 2 tbsp butter; 1 clove garlic, minced; ½ cup heavy cream; ¼ cup chestnut purée; ¼ cup grated Parmesan cheese; 2 medium Yukon Gold potatoes, diced; 1 tbsp olive oil; 1 clove garlic, minced; Salt, pepper & dried rosemary or sage to taste; Optional: 2 tbsp grated Parmesan; 1 tbsp basil pesto or sage pesto; 1 tbsp chestnut purée; 1 tbsp plain Greek yogurt or cream; ½ tsp fresh or dried sage; Pinch of salt; Water to thin (if needed); Fresh sage or parsley for garnish; Lemon wedges; Extra Parmesan cheese

Description

Indulge in the delightful flavors of Chestnut & Lemon Greek Chicken Alfredo, where perfectly grilled chicken meets a creamy chestnut sauce enriched with zesty lemon. This dish is ideal for cozy family dinners or gatherings, combining earthy chestnuts with fresh herbs for an unforgettable taste experience. The addition of crispy garlic potatoes and a drizzle of sage-chestnut pesto elevates the meal, making it both comforting and impressive. Perfect for any occasion, this recipe ensures you can enjoy restaurant-quality dining right at home.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 tbsp olive oil
Zest and juice of 1 lemon
1 clove garlic, minced
1 tsp dried oregano
Salt & pepper to taste
2 tbsp butter
1 clove garlic, minced
½ cup heavy cream
¼ cup chestnut purée
¼ cup grated Parmesan cheese
2 medium Yukon Gold potatoes, diced
1 tbsp olive oil
1 clove garlic, minced
Salt, pepper & dried rosemary or sage to taste
Optional: 2 tbsp grated Parmesan
1 tbsp basil pesto or sage pesto
1 tbsp chestnut purée
1 tbsp plain Greek yogurt or cream
½ tsp fresh or dried sage
Pinch of salt
Water to thin (if needed)
Fresh sage or parsley for garnish
Lemon wedges
Extra Parmesan cheese

Instructions

Marinate chicken in olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper for at least 15 minutes. Grill over medium-high heat for 4–5 minutes per side until cooked through.
In a saucepan, melt butter, add garlic, then stir in heavy cream, chestnut purée, and Parmesan until thickened. Toss grilled chicken in the sauce.
Preheat the oven to 400°F (200°C). Toss diced potatoes with olive oil, garlic, herbs, salt, and optional cheese. Roast on a baking sheet for 25–30 minutes.
Prepare the sage-chestnut drizzle by mixing pesto with chestnut purée and yogurt; thin if necessary.
Serve chicken with roasted potatoes topped with sage-chestnut drizzle and garnished with fresh herbs.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Grilling, Baking
Cuisine: Greek

Nutrition

Serving Size: 1 plate (350g)
Calories: 640
Sugar: 2g
Sodium: 520mg
Fat: 31g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 6g
Protein: 42g
Cholesterol: 130mg

Keywords: For added nutrition, incorporate sautéed vegetables like spinach or broccoli into your meal. Substitute heavy cream with coconut or cashew cream for a dairy-free version.