Tuscan Garlic Chicken & Crispy Potatoes with Sun-Dried Tomato Mushroom Pesto

If you love bold Mediterranean flavors, this Tuscan Garlic Chicken & Crispy Potatoes with Sun-Dried Tomato Mushroom Pesto is about to become your new favorite dinner. Juicy, garlicky chicken and golden roasted potatoes are smothered in a rich, herbaceous pesto made with earthy mushrooms and tangy sun-dried tomatoes.

This recipe is perfect for summer evenings when you want something hearty yet fresh, packed with robust flavors that transport you straight to Tuscany.

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🥄 Why You’ll Love This Recipe

• Bold, restaurant-quality flavors: Herb, garlic, and umami goodness.

• One-pan meal: Easy cleanup and great for weeknights.

• Perfect texture contrast: Crispy potatoes, juicy chicken, creamy pesto.

• Customizable: Swap veggies, adjust heat, or add greens.

• Impress guests: Elegant but simple to prepare.

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📝 Ingredients (6 Servings)

For the Chicken & Potatoes:

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces

• 2 tbsp olive oil

• 1 lb baby potatoes, halved

• 1 cup cherry tomatoes, halved

• 1 cup mushrooms, sliced

• 3 cloves garlic, minced

• Salt & black pepper, to taste

• 1 tsp Italian seasoning

For the Sun-Dried Tomato Mushroom Pesto:

• ½ cup sun-dried tomatoes (packed in oil), drained

• ½ cup fresh basil leaves

• ¼ cup grated Parmesan cheese

• ¼ cup toasted pine nuts (or walnuts)

• 1 clove garlic

• 1 cup sautéed mushrooms (reserved from above)

• ½ cup olive oil

• Salt & pepper, to taste

• Optional: A squeeze of lemon juice for brightness

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⏱ Prep & Cook Time

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

• Yield: 6 servings

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👩‍🍳 Instructions

Step 1: Roast the Potatoes

Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, salt, pepper, and Italian seasoning. Spread on a baking sheet and roast for 20–25 minutes until golden and crispy.

Step 2: Cook the Chicken

While potatoes roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and garlic, and cook until golden brown and cooked through. Set aside.

Step 3: Sauté Mushrooms & Tomatoes

In the same skillet, add remaining olive oil. Sauté mushrooms until tender and browned. Reserve 1 cup for pesto. Add cherry tomatoes and cook until softened.

Step 4: Make the Sun-Dried Tomato Mushroom Pesto

In a food processor, combine sun-dried tomatoes, basil, Parmesan, pine nuts, garlic, reserved mushrooms, and olive oil. Blend until smooth. Season with salt, pepper, and a squeeze of lemon.

Step 5: Assemble & Serve

Toss cooked chicken and roasted potatoes with the pesto. Plate with sautéed tomatoes and garnish with fresh basil and extra Parmesan.

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🌞 Why It’s Perfect for Summer

• Fresh, bold flavors: Basil, sun-dried tomatoes, and lemon add brightness.

• One-pan simplicity: Easy enough for a weeknight, elegant for entertaining.

• Pairs with light sides: Serve with arugula salad or grilled veggies.

• Meal prep friendly: Holds up well for lunches and leftovers.

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💡 Tips & Variations

• Swap proteins: Use shrimp or tofu for variety.

• Add greens: Spinach or arugula wilted into the skillet.

• Make it spicy: Add red pepper flakes or Calabrian chili paste.

• Use gnocchi: Swap potatoes for crispy pan-fried gnocchi.

• Lighter version: Use Greek yogurt in the pesto for creaminess.

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🧊 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Reheat: Gently warm in a skillet or microwave with a splash of broth.

• Pesto: Extra pesto can be frozen in small containers for up to 2 months.

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🇮🇹 What Makes It “Tuscan”?

The hallmark of Tuscan cuisine is simplicity with bold, rustic flavors:

• Olive oil & garlic: The base of most dishes.

• Herbs & sun-dried tomatoes: Depth of flavor.

• Mushrooms & Parmesan: Earthy, savory notes.

This dish brings all those elements together in a modern, easy-to-make way.