Do chicken and pesto go together?

Absolutely. Pesto and chicken are a natural pairing, especially in dishes like this Greek Garlic Chicken with Hot Honey Roasted Potatoes & Creamy Mushroom Pesto. The rich, herbal notes in pesto complement the savory depth of grilled chicken. When that pesto is made with mushrooms, basil, cream, and truffle oil—as it is here—it elevates the pairing even further. The creamy texture coats the chicken beautifully, adding layers of flavor without overpowering the meat. That’s what makes Greek Garlic Chicken with Hot Honey Roasted Potatoes & Creamy Mushroom Pesto such a standout: it blends comfort with gourmet depth in every forkful.

What does honey garlic chicken go with?

Honey garlic chicken complements hearty, earthy starches and fresh, crisp vegetables beautifully. The hot honey roasted potatoes bring a delicious contrast to the dish, adding a sweet, spicy crunch that perfectly complements the juicy, tender chicken. You can also serve it alongside roasted vegetables, a lemony Greek salad, or even grilled flatbread. For more pairing ideas, check out my Mediterranean meal planning guide.

What kind of vinegar for honey garlic chicken?

What kind of vinegar for honey garlic chicken? While this Greek Garlic Chicken with Hot Honey Roasted Potatoes & Creamy Mushroom Pesto doesn’t use vinegar, if you’re making a classic honey garlic marinade, apple cider vinegar or rice vinegar are excellent choices. They introduce a gentle hint of tanginess that offsets the honey’s natural sweetness. For more flavor layering techniques, explore my sauce and seasoning breakdowns.

How to thicken honey garlic sauce?

To thicken a honey garlic sauce, let it simmer on medium heat to reduce naturally. For quicker results, stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and cook until the sauce thickens. In this recipe, we let the hot honey glaze on the potatoes reduce in the oven—no extra thickener needed—creating that sticky, golden coating that ties beautifully into the creamy mushroom pesto.

Greek Garlic Chicken – 3-Layer Bold Recipe with Hot Honey

Name: Greek Garlic Chicken with Hot Honey Roasted Potatoes & Creamy Mushroom Pesto
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mediterranean Fusion
Ingredients: 2 lbs boneless, skinless chicken breasts; 4 cloves garlic, minced; 2 tbsp olive oil (plus more for sautéing); 1 tsp dried oregano; 1 tsp dried thyme; Juice of 1 lemon; 1/2 tsp cracked black pepper; 1 tsp salt; 1.5 lbs Yukon Gold potatoes, halved; 2 tbsp olive oil; 1 tbsp honey; 1/2 tsp red pepper flakes; 1 tsp garlic powder; 1 tsp chopped rosemary; Salt to taste; 8 oz cremini mushrooms, finely chopped; 1/4 cup fresh basil; 1/4 cup grated Parmesan cheese; 1 tbsp truffle oil (or 1 tsp to taste); 2 tbsp heavy cream; 1 tbsp lemon juice; Salt and pepper to taste

Description

Bold Mediterranean flavors meet modern comfort in this herb-marinated Greek garlic chicken served with hot honey roasted potatoes and a creamy mushroom truffle pesto.

Ingredients

2 lbs boneless, skinless chicken breasts

4 cloves garlic, minced

2 tbsp olive oil (plus more for sautéing)

1 tsp dried oregano

1 tsp dried thyme

Juice of 1 lemon

1/2 tsp cracked black pepper

1 tsp salt

For the potatoes:

1.5 lbs Yukon Gold potatoes, halved

2 tbsp olive oil

1 tbsp honey

1/2 tsp red pepper flakes

1 tsp garlic powder

1 tsp chopped rosemary

Salt to taste

For the mushroom pesto:

8 oz cremini mushrooms, finely chopped

1/4 cup fresh basil

1/4 cup grated Parmesan cheese

1 tbsp truffle oil (or 1 tsp to taste)

2 tbsp heavy cream

1 tbsp lemon juice

Salt and pepper to taste

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Instructions

1. In a bowl, combine chicken, garlic, olive oil, oregano, thyme, lemon juice, salt, and pepper. Let marinate for 30 minutes to 12 hours.

2. Preheat grill or grill pan to medium-high. Grill chicken for 3 minutes per side until fully cooked (internal temp 165°F). Let rest before slicing.

3. Preheat oven to 425°F. Toss halved potatoes with olive oil, garlic powder, rosemary, and salt. Spread on a baking sheet in a single layer.

4. Roast for 20 minutes. Flip and drizzle with honey mixed with red pepper flakes. Roast another 10–15 minutes until golden and crisp.

5. In a pan, sauté chopped mushrooms in olive oil with a pinch of salt until browned and soft. Remove from heat.

6. Blend mushrooms with basil, Parmesan, lemon juice, truffle oil, cream, salt, and pepper until smooth and creamy.

7. Warm pesto slightly before serving. Plate sliced chicken and potatoes over a smear of pesto. Drizzle with more sauce and garnish with fresh herbs or Parmesan.

Notes

Make the pesto up to 3 days in advance and store in an airtight jar.

Hot honey can be made by gently heating honey with red pepper flakes.

Substitute tofu for chicken and use plant-based cream and cheese for a vegetarian option.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Dinner
Method: Grilling, Roasting, Blending
Cuisine: Mediterranean Fusion