🐔 Grilled Chicken with Garlic, Rosemary, & Oregano

 Tuscan Garlic Chicken & Roasted Potatoes with Sun-Dried Tomato Mushroom Pesto—a delightful taste of Tuscany with an earthy and sun-kissed twist! Tender grilled chicken infused with aromatic garlic, rosemary, and oregano, served alongside perfectly roasted garlic & rosemary potatoes, all drizzled with a rich and creamy mushroom pesto enriched with sweet and savory sun-dried tomatoes. A truly satisfying and flavorful meal! 


Ingredients (Serves 2–3)

 Grilled Chicken with Garlic, Rosemary, & Oregano
2 boneless, skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced 
1 tbsp fresh rosemary, chopped 
1 tsp dried oregano
Salt & freshly cracked black pepper to taste

 Garlic & Rosemary Roasted Potatoes
2 medium Yukon Gold potatoes, cut into ½-inch cubes
1 tbsp olive oil
3 cloves garlic, minced
1 tsp fresh rosemary, chopped 
Salt & freshly cracked black pepper to taste

 Creamy Mushroom Pesto with Sun-Dried Tomatoes
8 oz cremini mushrooms, finely chopped
2 tbsp olive oil
2 cloves garlic, minced
¼ cup fresh basil leaves 
¼ cup sun-dried tomatoes (oil-packed), drained
2 tbsp grated Parmesan cheese 
2 tbsp heavy cream
1 tbsp balsamic vinegar
Salt & freshly cracked black pepper to taste


Instructions

1. Marinate & Grill the Chicken
In a bowl, toss chicken breasts with olive oil, minced garlic, rosemary, oregano, salt, and pepper.
Heat a grill pan or outdoor grill to medium-high heat. Grill chicken for 5-7 minutes per side, or until cooked through and lightly charred. Let rest for a few minutes, then slice.

2. Prepare the Roasted Potatoes
Preheat oven to 425°F (220°C).
In a bowl, toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper.
Spread potatoes in a single layer on a baking sheet and roast for 20–25 minutes, or until golden brown and tender, flipping halfway through.

3. Prepare the Creamy Mushroom Pesto with Sun-Dried Tomatoes
Heat olive oil in a skillet over medium heat. Add chopped mushrooms and minced garlic. Cook until mushrooms are softened and have released their liquid, about 5-7 minutes.
Transfer the cooked mushroom mixture to a food processor or blender. Add basil leaves, sun-dried tomatoes, Parmesan cheese, heavy cream, and balsamic vinegar.
Blend until mostly smooth. Season with salt and pepper to taste.

4. Assemble & Serve
Arrange the roasted garlic rosemary potatoes on plates or in a bowl.
Top with the grilled garlic, rosemary, and oregano chicken slices.
Drizzle generously with the creamy mushroom pesto enriched with sun-dried tomatoes.


A delightful Tuscan-inspired meal with a rich and flavorful pesto! The aromatic chicken, fragrant potatoes, and the earthy, slightly sweet, and tangy pesto create a truly satisfying culinary experience.