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Marinate and Grill the Chicken: In a bowl, combine chicken slices with olive oil, minced garlic, oregano, thyme, lemon juice, salt, and pepper. Toss well to coat. Heat a grill pan or skillet over medium-high heat. Cook the chicken slices 2-3 minutes per side until cooked through and lightly charred. Remove from heat and set aside.
Prepare the Crispy Rosemary Garlic Potatoes: Preheat oven to 425°F (220°C). Toss potato cubes with olive oil, minced garlic, rosemary, salt, and pepper in a bowl. Spread the potatoes in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and crispy.
Make the Spinach-Artichoke Mushroom Pesto Cream: Heat olive oil in a skillet over medium heat. Add mushrooms and garlic; sauté until mushrooms are softened and liquid evaporates, about 5-7 minutes. Add spinach and cook until wilted. Stir in chopped artichokes. Transfer mixture to a blender or food processor. Add basil, heavy cream, Parmesan, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.
Assemble and Serve: Arrange roasted potatoes on plates. Top with grilled chicken slices. Generously drizzle the creamy mushroom pesto sauce over the chicken and potatoes. Serve immediately.
Serving and storage tips:
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