sixtic Inspired by the mouthwatering dish in your image—grilled chicken breasts with a creamy sauce, roasted baby potatoes, sautéed mushrooms, and creamy fettuccine—this recipe brings together a harmonious blend of flavors. The lemon adds a zesty brightness, while the garlic and cream create a rich, comforting base. This dish serves 4-6 and takes about 1 hour from prep to plate, making it perfect for a cozy dinner. Let’s dive into the ingredients and step-by-step process to recreate this delightful meal.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 lemon (zested and juiced, about 2 tablespoons juice)
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Creamy Sauce (for Chicken and Pasta):
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional, for depth)
- Salt and pepper, to taste
- 1 tablespoon lemon juice (from the zested lemon)
For the Roasted Potatoes and Mushrooms:
- 1 lb baby potatoes, halved
- 8 oz cremini or button mushrooms, cleaned and halved
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
For the Fettuccine:
- 12 oz fettuccine pasta
- Reserved pasta water (about 1/2 cup, as needed)
Instructions
Step 1: Prepare the Chicken (15 minutes) Preheat your oven to 400°F (200°C). Season the chicken breasts with olive oil, garlic powder, paprika, salt, pepper, and half the lemon zest. Heat a large oven-safe skillet (like cast iron) over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden. Squeeze half the lemon juice over the chicken, then transfer the skillet to the oven. Bake for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Remove, tent with foil, and let rest while preparing the sauce.
Step 2: Roast the Potatoes and Mushrooms (30 minutes) While the chicken bakes, toss the halved baby potatoes and mushrooms with olive oil, thyme, salt, and pepper on a baking sheet. Spread them out evenly and roast in the same 400°F oven for 25-30 minutes, flipping halfway, until the potatoes are golden and tender. Sprinkle with fresh parsley before serving.
Step 3: Cook the Fettuccine (10 minutes) Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions (about 10-12 minutes) until al dente. Reserve 1/2 cup of pasta water, then drain the pasta. Set aside.
Step 4: Make the Creamy Lemon Garlic Sauce (10 minutes) In the same skillet used for the chicken (or a new one), melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Add Parmesan cheese, Dijon mustard (if using), the remaining lemon juice and zest, and season with salt and pepper. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. If it’s too thick, add a splash of reserved pasta water.
Step 5: Assemble the Dish (5 minutes) Slice the rested chicken into strips. Toss half the creamy sauce with the cooked fettuccine, adding pasta water as needed for a silky consistency. Plate the fettuccine alongside the roasted potatoes and mushrooms. Arrange the chicken slices on top, drizzle with the remaining sauce, and garnish with fresh parsley. Add a lemon slice or two for that vibrant touch from your photo.
Serving Suggestions
Serve immediately with a sprinkle of extra Parmesan if desired. Pair with a crisp green salad or steamed asparagus to balance the richness. The black olives from your image can be added as a garnish for a salty bite—toss a few on top or serve on the side.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to revive the sauce, as it may thicken. The potatoes and mushrooms are best enjoyed fresh but can be reheated at 350°F for 10 minutes.
Tips for Success
- Chicken Doneness: Use a meat thermometer to avoid overcooking—165°F is the safe internal temp.
- Sauce Consistency: If it splits, whisk in a teaspoon of cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and heat gently.
- Flavor Boost: Add a pinch of red pepper flakes to the sauce for a subtle kick, inspired by Italian-American classics.
- Time-Saver: Prep the potatoes and mushrooms while the chicken sears to streamline the process.
