Name: Greek Garlic Chicken with Hot Honey Roasted Potatoes & Creamy Mushroom Pesto
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean / Fusion
Ingredients: 4 boneless, skinless chicken breasts; 4 cloves garlic, minced; ¼ cup olive oil (for chicken marinade); 1 teaspoon dried oregano; 1 teaspoon dried thyme; 2 tablespoons lemon juice; Salt & cracked black pepper, to taste; For the Potatoes:; 1½ lbs Yukon Gold potatoes, halved; 2 tablespoons olive oil; ½ teaspoon garlic powder; 2 tablespoons chopped fresh rosemary; Salt, to taste; 2 tablespoons honey; ½ teaspoon red pepper flakes (or to taste); For the Mushroom Pesto:; 8 oz cremini mushrooms, finely chopped; 1 cup fresh basil leaves; ½ cup grated Parmesan cheese; 1 teaspoon truffle oil (optional but adds depth); ¼ cup heavy cream; 1 tablespoon lemon juice; Salt & pepper, to taste

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Bring bold Mediterranean flavors to my table with this vibrant and comforting recipe. Greek garlic-marinated chicken, crispy roasted potatoes glazed in spicy hot honey, and a rich, velvety mushroom pesto come together to create a dish that’s rustic and luxurious at the same time. Whether I’m looking for a satisfying weeknight dinner or something more elegant for guests, this recipe delivers warmth, depth, and modern flair with every bite.

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

Why You’ll Love This Recipe

I love how every layer of this dish builds on the next. The chicken is infused with Mediterranean herbs and garlic, staying juicy thanks to a simple olive oil marinade. The potatoes bring a perfect contrast with their crispy edges and sweet-heat glaze. And the mushroom pesto? It’s creamy, earthy, and laced with truffle oil—an unforgettable finish that ties it all together. This is the kind of recipe I keep coming back to because it’s hearty, full of flavor, and feels both comforting and elevated.

Ingredients

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

boneless, skinless chicken breasts
garlic, minced
olive oil
dried oregano
dried thyme
lemon juice
cracked black pepper
salt

For the potatoes:

Yukon Gold potatoes, halved
olive oil
honey
red pepper flakes
garlic powder
chopped rosemary
salt to taste

For the mushroom pesto:

cremini mushrooms, finely chopped
fresh basil
grated Parmesan cheese
truffle oil
heavy cream
lemon juice
salt and pepper to taste

Directions

I start by marinating the chicken in garlic, olive oil, oregano, thyme, lemon juice, salt, and pepper for at least 30 minutes (or up to 12 hours if I prep ahead).
While the chicken marinates, I preheat the grill or grill pan to medium-high. Once hot, I grill the chicken for about 3 minutes per side, making sure it reaches an internal temperature of 165°F before letting it rest.
For the potatoes, I preheat the oven to 425°F and toss the halved Yukon Golds with olive oil, garlic powder, rosemary, and salt. Then I roast them for 20 minutes in a single layer.
After 20 minutes, I flip the potatoes and drizzle them with a mix of honey and red pepper flakes. I roast them for another 10–15 minutes until they’re crispy and golden.
Meanwhile, I sauté chopped mushrooms in olive oil until browned and soft. I blend them with basil, Parmesan, lemon juice, truffle oil, cream, salt, and pepper until smooth.
I warm the pesto slightly before serving. Then I plate the sliced chicken and potatoes over a swirl of pesto, drizzling extra on top and garnishing with herbs or more cheese.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Variations

For a vegetarian version, I swap the chicken for tofu and use plant-based cream and cheese in the pesto.
I sometimes add a few grilled lemon halves or rosemary sprigs to the grill for garnish and extra aroma.
Can’t find truffle oil? A drizzle of good olive oil and an extra pinch of Parmesan can substitute nicely.
If I want a spicier kick, I add cayenne to the hot honey or even infuse it with fresh chili slices.
For an even creamier pesto, I stir in a spoonful of Greek yogurt or mascarpone.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat:

I warm the chicken and potatoes in the oven at 350°F for about 10–15 minutes to keep them crispy.
I reheat the pesto gently on the stove over low heat, stirring frequently to prevent separation. If it thickens too much, I add a splash of cream or water.

FAQs

What makes this chicken Greek-style?

The garlic, oregano, thyme, and lemon in the marinade give it that signature Greek profile. These ingredients are staples in Mediterranean cooking and bring freshness, brightness, and earthiness to the chicken.

Can I use a different type of potato?

Yes, but I prefer Yukon Golds because they have that perfect balance of creaminess and crispness. Red potatoes or fingerlings can work too—just be sure to cut them evenly for roasting.

Is truffle oil necessary for the mushroom pesto?

It’s not essential, but I find that even a small amount adds a luxurious depth to the pesto. If I skip it, I just use a touch more Parmesan or add sautéed shallots for complexity.

How long should I marinate the chicken?

I like to marinate it for at least 30 minutes, but if I plan ahead, overnight (up to 12 hours) is ideal. This gives the herbs and garlic plenty of time to infuse into the chicken.

Can I make the components ahead of time?

Definitely. I often make the mushroom pesto up to 3 days in advance and store it in the fridge. The potatoes can be roasted ahead and reheated in the oven. Even the marinated chicken can be prepped a day early and grilled when ready.

Conclusion

This Greek Garlic Chicken with Hot Honey Roasted Potatoes & Creamy Mushroom Pesto brings comfort and confidence to my kitchen. It’s the kind of dish that invites me to slow down, enjoy the process, and celebrate bold, layered flavors. Whether I’m cooking for myself, my family, or guests, I know this recipe will leave everyone satisfied—and maybe even a little impressed.