Name: Greek Garlic Chicken with Hot Honey Roasted Potatoes and Creamy Mushroom Pesto
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: For the chicken:; 2 lbs boneless, skinless chicken breasts; 4 cloves garlic, minced; 2 tbsp olive oil (plus more for sautéing); 1 tsp dried oregano; 1 tsp dried thyme; Juice of 1 lemon; 1/2 tsp cracked black pepper; 1 tsp salt; For the potatoes:; 1.5 lbs Yukon Gold potatoes, halved; 2 tbsp olive oil; 1 tbsp honey; 1/2 tsp red pepper flakes; 1 tsp garlic powder; 1 tsp chopped rosemary; Salt to taste; For the mushroom pesto:; 8 oz cremini mushrooms, finely chopped; 1/4 cup fresh basil; 1/4 cup grated Parmesan cheese; 1 tbsp truffle oil (or 1 tsp to taste); 2 tbsp heavy cream; 1 tbsp lemon juice; Salt and pepper to taste

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This recipe brings bold Mediterranean comfort straight to my table with juicy garlic-herb chicken, crispy hot honey potatoes, and a silky mushroom truffle pesto. Every bite balances savory depth with a touch of sweet heat, making it perfect for both easy weeknight meals and impressive dinner spreads.

Greek Garlic Chicken with Hot Honey Roasted Potatoes and Creamy Mushroom Pesto

Why You’ll Love This Recipe

I love how this dish layers flavors and textures without becoming complicated. The chicken is marinated in garlic, thyme, and oregano for tenderness and depth, while the potatoes roast until golden and get a final kiss of hot honey for irresistible caramelization. The mushroom pesto is my favorite touch—it’s earthy, creamy, and ties everything together with a luxurious hint of truffle. It feels like a restaurant-worthy meal, yet I can prepare it at home with ease.

Ingredients

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

For the chicken:

2 lbs boneless, skinless chicken breasts
4 cloves garlic, minced
2 tbsp olive oil (plus more for sautéing)
1 tsp dried oregano
1 tsp dried thyme
Juice of 1 lemon
1/2 tsp cracked black pepper
1 tsp salt

For the potatoes:

1.5 lbs Yukon Gold potatoes, halved
2 tbsp olive oil
1 tbsp honey
1/2 tsp red pepper flakes
1 tsp garlic powder
1 tsp chopped rosemary
Salt to taste

For the mushroom pesto:

8 oz cremini mushrooms, finely chopped
1/4 cup fresh basil
1/4 cup grated Parmesan cheese
1 tbsp truffle oil (or 1 tsp to taste)
2 tbsp heavy cream
1 tbsp lemon juice
Salt and pepper to taste

Directions

I start by marinating the chicken with garlic, olive oil, oregano, thyme, lemon juice, salt, and pepper for at least 30 minutes.
I preheat my grill or grill pan to medium-high and cook the chicken for about 3 minutes per side until the internal temperature reaches 165°F. Then I let it rest before slicing.
For the potatoes, I preheat the oven to 425°F and toss them with olive oil, garlic powder, rosemary, and salt. I spread them on a sheet pan and roast for 20 minutes.
After flipping, I drizzle them with honey mixed with red pepper flakes and roast for another 10–15 minutes until crisp and golden.
For the pesto, I sauté chopped mushrooms in olive oil until browned, then blend them with basil, Parmesan, lemon juice, truffle oil, cream, salt, and pepper until smooth.
Before serving, I warm the pesto slightly, plate the potatoes and sliced chicken, then drizzle everything with the sauce.

Servings and timing

This recipe serves 4 people. It takes about 20 minutes of prep time and 45 minutes of cooking time, for a total of 65 minutes.

Variations

I like to make this recipe my own by swapping the protein. Tofu works wonderfully for a vegetarian version, and I can use plant-based cream and cheese in the pesto. If I want a lighter potato option, I sometimes roast sweet potatoes instead of Yukon Golds. For a brighter flavor, I add fresh dill or mint to the marinade.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The pesto also keeps well if sealed tightly. When reheating, I prefer to warm the chicken and potatoes in the oven at 350°F for about 10–12 minutes to maintain crispness. I gently reheat the pesto on the stove over low heat until warm and silky.

FAQs

How long should I marinate the chicken?

I find that 30 minutes is enough to infuse flavor, but overnight marination makes the chicken even more tender and aromatic.

Can I make the mushroom pesto ahead of time?

Yes, I often make it up to 3 days in advance and store it in the fridge. I just reheat it gently before serving.

What if I don’t have truffle oil?

I skip it or replace it with a drizzle of extra olive oil. The pesto is still rich and delicious with mushrooms, basil, and Parmesan alone.

Can I bake the chicken instead of grilling?

Absolutely. I bake it at 400°F for 20–25 minutes, depending on thickness, until it reaches 165°F inside.

How can I make the potatoes even crispier?

I make sure not to overcrowd the pan, and I use parchment paper or a preheated sheet tray to boost crispiness. A quick toss halfway through roasting also helps.

Greek Garlic Chicken with Hot Honey Roasted Potatoes and Creamy Mushroom Pesto

Conclusion

This Greek Garlic Chicken with Hot Honey Roasted Potatoes and Creamy Mushroom Pesto is one of those recipes that feels both comforting and elevated. I love how the flavors come together—the juicy herb chicken, the caramelized potatoes with their spicy-sweet edge, and the silky pesto that ties it all together. It’s a dish I enjoy serving on quiet weeknights and at dinner gatherings alike, always knowing it will impress without unnecessary fuss.

Greek Garlic Chicken with Hot Honey Roasted Potatoes and Creamy Mushroom Pesto

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

How long should I marinate the chicken?

Can I make the mushroom pesto ahead of time?

What if I don’t have truffle oil?

Can I bake the chicken instead of grilling?

How can I make the potatoes even crispier?

Conclusion