Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt & freshly cracked black pepper to taste
- 2 medium Yukon Gold potatoes
- ¼ cup grated Parmesan cheese
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- 2 tbsp butter
- 8 oz cremini mushrooms, sliced
- ½ cup sun-dried tomatoes, drained and roughly chopped
- 1 ½ cups heavy cream
- ¾ cup grated Parmesan cheese (for sauce)
- ½ cup shredded mozzarella cheese (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- For the potato wedges: Toss cut potatoes with olive oil, grated Parmesan, minced garlic, dried Italian herbs, salt, and pepper in a large bowl. Spread them on the baking sheet in a single layer and roast for 25-30 minutes until golden brown and crispy.
- For the chicken bites: In another bowl, marinate chicken pieces with olive oil, minced garlic, lemon juice, oregano, basil, salt, and pepper for at least 15 minutes. Grill or sauté over medium-high heat for about 3-5 minutes per side until cooked through.
- For the sauce: In a skillet over medium heat, melt butter and sauté sliced mushrooms until browned. Add minced garlic and sun-dried tomatoes; cook briefly. Stir in heavy cream and grated Parmesan until melted and smooth.
- Combine grilled chicken bites with the sauce; let them coat well. Serve over crispy potato wedges.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking, Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 615
- Sugar: 4g
- Sodium: 625mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 118mg