Greek Chicken Alfredo and Garlic Potatoes

Greek Chicken Alfredo and Garlic Potatoes is a bold and comforting dish that brings together Mediterranean herbs, creamy lemon-Parmesan sauce, and crispy roasted garlic potatoes—all topped with a spicy hot honey tahini pesto for a modern, flavorful twist. It’s a balanced and vibrant meal that’s both hearty and refreshing, ideal for a dinner that feels both indulgent and wholesome.

Why You’ll Love This Recipe
This dish combines the richness of Alfredo sauce with bright Greek flavors and a spicy-sweet tahini pesto. The herbed chicken is seared to perfection, the roasted potatoes are golden and garlicky, and the creamy sauce with lemon and dill adds a tangy lift. The tahini pesto provides a final punch of heat and sweetness, making every bite layered and exciting. It’s a complete, satisfying meal with high visual appeal and deep flavor complexity.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken Alfredo:

boneless chicken thighs or drumsticks, skin-on

olive oil

dried oregano

ground coriander

garlic powder

salt and pepper

butter

garlic, minced

heavy cream

grated Parmesan

lemon zest and juice

fresh dill, chopped

For the Garlic Potatoes:

baby potatoes, halved

olive oil

garlic, smashed

smoked paprika

salt and black pepper

For the Spicy Hot Honey Tahini Pesto:

tahini

hot honey

garlic

chili flakes

lemon juice

cold water (to thin)

salt

directions
Roast the Potatoes: Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, smashed garlic, paprika, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes until golden and crispy.

Cook the Chicken: Rub chicken with olive oil, oregano, coriander, garlic powder, salt, and pepper. Sear in a skillet over medium-high heat for 5–6 minutes per side until fully cooked and crispy. Remove from skillet and set aside.

Make Alfredo Sauce: In the same skillet, melt butter and add minced garlic. Sauté until fragrant. Pour in the cream, bring to a gentle simmer, and stir in Parmesan, lemon zest, and juice. Add chopped dill and return chicken to the pan to simmer in the sauce for 3–4 minutes.

Blend Tahini Pesto: In a blender or food processor, combine tahini, hot honey, garlic, chili flakes, lemon juice, and water. Blend until smooth. Add more water as needed to reach a drizzling consistency. Season with salt.

Assemble the Dish: Plate the roasted garlic potatoes, top with the creamy Greek chicken, and finish with a generous drizzle of the spicy tahini pesto. Garnish with extra dill or lemon zest if desired.

Servings and timing
Servings: 4

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Calories: approximately 620 kcal per serving

Variations
Vegetarian: Replace chicken with grilled halloumi or roasted cauliflower for a vegetarian version.

Herb Swap: Try fresh parsley or mint instead of dill for a different flavor profile.

Add Grains: Serve over couscous or quinoa instead of potatoes for a lighter option.

Extra Veggies: Add roasted zucchini, red onions, or cherry tomatoes to the potato tray.

Milder Pesto: Omit chili flakes and reduce hot honey for a milder sauce.

storage/reheating
Store the chicken, potatoes, and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. If the Alfredo sauce thickens too much, thin it with a splash of cream or milk. The tahini pesto can be stored in a sealed jar in the fridge for up to 5 days and stirred before use.

FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs stay juicier and are more flavorful for searing.

What can I use instead of hot honey?
Mix regular honey with a pinch of chili flakes or a dash of hot sauce.

Is there a substitute for tahini?
Sunflower seed butter or almond butter can be used, though the flavor will differ slightly.

Can I make this dairy-free?
Use a dairy-free cream alternative and skip the Parmesan or use nutritional yeast.

How do I know the chicken is cooked through?
The internal temperature should reach 165°F (74°C), and juices should run clear.

Can I make the Alfredo sauce ahead of time?
Yes, but reheat gently and stir well to prevent separation.

Will frozen potatoes work?
Fresh baby potatoes are best, but parboiled and thawed frozen ones can be roasted if needed.

Can I grill the chicken instead?
Yes, grill the chicken for a smokier flavor, then add it to the Alfredo sauce before serving.

Can I use dried dill?
Fresh dill is preferred, but use 1 teaspoon of dried dill if fresh is unavailable.

What type of Parmesan is best?
Freshly grated Parmesan adds the best flavor and melts smoothly in the sauce.

Conclusion
Greek Chicken Alfredo and Garlic Potatoes is an extraordinary fusion of Mediterranean comfort and creamy indulgence. The crispy seared chicken and golden potatoes are beautifully balanced by the lemony, herb-infused Alfredo sauce and the bold tahini pesto. Whether you’re entertaining guests or treating yourself to a restaurant-style meal at home, this dish delivers both satisfaction and style in every bite.

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