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Greek Chicken Alfredo and Garlic Potatoes

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This Greek Chicken Alfredo and Garlic Potatoes recipe features crispy seared chicken in a creamy lemon-dill Alfredo sauce, served with roasted garlic potatoes and finished with a bold drizzle of spicy hot honey tahini pesto. A Mediterranean-inspired dinner that’s rich, flavorful, and unforgettable!

Ingredients

Scale

For the Chicken Alfredo:

  • 4 boneless chicken thighs or drumsticks, skin-on

  • 2 tablespoons olive oil

  • 1 teaspoon dried oregano

  • 1 teaspoon ground coriander

  • 1 teaspoon garlic powder

  • Salt and pepper, to taste

  • 1 tablespoon butter

  • 4 cloves garlic, minced

  • 1 cup heavy cream

  • 1/2 cup grated Parmesan

  • Zest and juice of 1 lemon

  • 1/4 cup chopped fresh dill

For the Garlic Potatoes:

  • 3 cups baby potatoes, halved

  • 2 tablespoons olive oil

  • 4 cloves garlic, smashed

  • 1 teaspoon smoked paprika

  • Salt and black pepper, to taste

For the Spicy Hot Honey Tahini Pesto:

  • 1/3 cup tahini

  • 1 tablespoon hot honey

  • 1 clove garlic

  • 1/2 teaspoon chili flakes

  • Juice of 1 lemon

  • 1/4 cup cold water (or more to thin)

  • Salt, to taste

Notes

  • Swap chicken thighs with breasts if preferred, but adjust cook time.

  • Use full-fat coconut milk instead of cream for a dairy-free variation.

  • The tahini pesto also pairs well with roasted veggies or grain bowls.

  • For extra heat, add more chili flakes to the pesto.

Find it online: http://maicook.com/greek-chicken-alfredo-and-garlic-potatoes/