There are meals that are just delicious, and then there are meals that are an experience. This Greek Garlic Chicken & Crispy Potatoes is definitely the latter. It’s a vibrant, intensely flavorful bowl that captures the essence of a gourmet Mediterranean feast, all created right in your own kitchen. This isn’t your average weeknight dinner—it’s tender, Greek-spiced chicken and perfectly crispy garlic butter roasted potatoes, all generously enveloped in a luxurious creamy sauce with a savory spinach-artichoke and mushroom pesto. A final, glorious topping of melted mozzarella and a hint of crushed red pepper elevates this to an unforgettable culinary delight.

I first made this recipe for a special occasion, and it was an instant hit. The combination of flavors and textures is simply incredible, and the entire meal feels so elegant and decadent, but it’s surprisingly easy to make. This recipe is a testament to the fact that you can create something truly magnificent with a little bit of time and a lot of love.

Why I Love This Recipe

I love this recipe because it’s a perfect blend of rich, creamy comfort and vibrant, fresh flavors. The Greek-spiced chicken is tender and juicy, and the potatoes are roasted to a perfect, crispy golden brown. The real star of the show is the creamy sauce, uniquely blended with a spinach-artichoke and mushroom pesto that adds a savory, earthy depth of flavor. The final broil with melted mozzarella and a sprinkle of crushed red pepper adds a wonderful gooey texture and a touch of heat. It’s a complete meal in a single bowl, which means less mess and more time to enjoy your dinner.

Ingredients

Greek-Spiced Chicken:

• 1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets or bite-sized pieces
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh oregano, chopped (or 1 tsp dried)
• 1 tsp dried basil
• ½ tsp smoked paprika
• Salt & freshly cracked black pepper, to taste

Garlic Butter Roasted Potatoes:

• 2 medium Yukon Gold potatoes, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp butter, melted
• 4 cloves garlic, minced
• 1 tsp dried rosemary (or dried Italian herbs)
• Salt & freshly cracked black pepper, to taste

Creamy Spinach-Artichoke Mushroom Pesto Sauce:

• For the Pesto Base:
  • 1 cup fresh spinach, packed
  • 1 cup marinated artichoke hearts (drained, roughly chopped)
  • 8 oz cremini mushrooms, sliced
  • 2 cloves garlic
  • ¼ cup fresh basil leaves (optional)
  • 2 tbsp pine nuts (optional, or walnuts/almonds)
  • 3 tbsp olive oil (for blending pesto)
  • Salt & freshly cracked black pepper, to taste
• For the Cream Sauce:
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 ½ cups heavy cream
  • ¾ cup grated Parmesan cheese
  • Salt & freshly cracked black pepper, to taste

Twist Topping:

• ½ cup shredded mozzarella cheese
• ¼ tsp crushed red pepper flakes (adjust to desired heat)
• Fresh basil leaves for garnish (optional)

Swaps and Notes

• Chicken: You can use boneless, skinless chicken thighs for this recipe as well. They’ll stay even more juicy.
• Veggies: Feel free to use other vegetables like sun-dried tomatoes, roasted red peppers, or even some olives for a more Mediterranean flavor profile.
• Pesto: The spinach-artichoke mushroom pesto base is the star of this dish. You can use walnuts or almonds if you don’t have pine nuts on hand.
• Cheese: Gruyère or provolone would also be delicious alternatives to mozzarella for the topping.
• Herbs: Using fresh herbs whenever possible will give you the best, most vibrant flavor.

How to Make Greek Garlic Chicken & Crispy Potatoes

1. Prepare Garlic Butter Roasted Potatoes: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, toss the potato cubes with 2 tbsp olive oil, 2 tbsp melted butter, 4 cloves minced garlic, dried rosemary, salt, and pepper. Spread them in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until golden brown, tender, and crispy, flipping halfway through.
2. Prepare Greek-Spiced Chicken: While the potatoes roast, in a bowl, toss the chicken with 2 tbsp olive oil, 4 cloves minced garlic, oregano, basil, smoked paprika, salt, and pepper. Let it marinate for at least 15 minutes. Heat a large skillet over medium-high heat. Add the chicken and cook until it’s cooked through and nicely browned. Set it aside.
3. Prepare the Pesto Base: In the same skillet, melt 2 tbsp butter. Add the sliced mushrooms and 2 cloves minced garlic. Cook until the mushrooms are softened and lightly browned, about 5-7 minutes. Add the cooked mushrooms and garlic to a food processor along with the spinach, artichoke hearts, basil, and pine nuts. Pulse until finely chopped. With the processor running, slowly drizzle in 3 tbsp olive oil until a smooth or rustic pesto forms. Season with salt and pepper to taste.
4. Prepare the Cream Sauce: In the same large skillet, add 2 tbsp butter. Sauté 2 cloves minced garlic for 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper. Stir the prepared pesto base into the cream sauce until well combined. Keep warm over very low heat.
5. Assemble and Broil: Add the cooked Greek-spiced chicken to the creamy pesto sauce and gently stir to coat. If your skillet is oven-safe, sprinkle the mozzarella cheese over the top. Place it under a preheated broiler for 1-3 minutes, watching very carefully, until the cheese is melted, bubbly, and golden brown. If your skillet isn’t oven-safe, transfer the chicken and sauce mixture to an oven-safe serving dish before broiling.
6. Serve: Divide the crispy garlic butter roasted potatoes among plates or bowls. Spoon the cheesy, saucy chicken mixture generously over the potatoes. Finish each serving with a sprinkle of crushed red pepper flakes and optional fresh basil leaves. Serve immediately.

Tips for Success

• Don’t Overcrowd the Pan: Cook the chicken and potatoes in batches if necessary. Crowding the pan will cause them to steam instead of getting a nice, golden-brown crust.
• Watch the Broiler: The broiling step happens very quickly. Keep a close eye on the cheese to prevent it from burning.
• Grate Your Own Cheese: Freshly grated Parmesan and mozzarella will melt much more smoothly and have a better flavor.

Serving Suggestions and Pairings

This meal is a complete feast on its own, but it pairs wonderfully with a side of warm pita bread for dipping in the delicious sauce. For other great crowd-pleasing meals, you could serve it with a bowl of my Cajun Chicken Sausage Gumbo or with my Chicken Enchiladas.

Storage and Leftover Tips

Leftovers are delicious! Store the chicken and sauce in an airtight container in the refrigerator for up to 3 days. Store the potatoes separately. To reheat, warm the chicken and sauce on the stovetop, adding a splash of broth or cream to thin it out if needed. You can reheat the potatoes in the oven to crisp them up again.

More Recipes You Will Love

If you’re a fan of easy, delicious, and one-pan meals, you’ll want to check out some of these other favorites:

• My Mexican Chicken and Rice Casserole is a fantastic one-pan dinner.
• If you need to feed a crowd fast, these Sheet Pan Quesadillas are a lifesaver.
• For a different kind of one-pan comfort food, my Instant Pot Lasagna is always a winner.

Final Thoughts

This Greek Garlic Chicken & Crispy Potatoes is a recipe that proves a home-cooked meal can be a truly gourmet experience. It’s a delicious, elegant, and deeply satisfying dish that is perfect for a special dinner. I hope this recipe becomes a new favorite in your home.

If you make this dish, I’d love to hear about it! What’s your favorite gourmet meal to make at home? Let me know in the comments below.