Imagine tender grilled Greek-marinated chicken paired with crispy roasted broccoli, all smothered in a creamy mushroom basil sauce that tastes like something from a gourmet restaurant. Now add in the fresh bite of baby spinach and artichoke hearts tucked within the sauce, and you’ve got a weeknight meal that feels like a special occasion.

This recipe hits every craving—it’s comforting, vibrant, herby, and rich, with a gorgeous contrast of textures. It’s a one-plate wonder that checks off your protein, greens, and indulgent sauce fix all at once. If you’re looking to wow someone (even if it’s just yourself), this is the dish to make.

Why You’ll Love This Spinach-Artichoke Greek Chicken Alfredo

Flavor Fusion: Combines Greek-seasoned chicken with Italian-style Alfredo sauce.
Vegetable-Packed: You get a solid dose of greens from both broccoli and spinach.
Creamy but Balanced: The mushroom basil cream adds richness without overwhelming.
Great for Meal Prep: Holds up well for leftovers and reheating.
Looks as Good as it Tastes: Ideal for entertaining or an impressive dinner.

Preparation Phase & Tools to Use

Essential Tools and Equipment:

Cast Iron or Grill Pan: Ideal for getting those beautiful sear marks on your chicken.
Sheet Pan: For roasting broccoli until crispy and caramelized.
Medium Saucepan: Needed for preparing the creamy mushroom basil sauce.
Whisk: Ensures your cream sauce stays lump-free and velvety.
Sharp Chef’s Knife: Makes prepping the spinach, mushrooms, and artichokes quicker and safer.

Each tool plays a role in creating layers of flavor and texture. Searing the chicken locks in the marinade’s zest, while roasting broccoli brings nuttiness. A well-made cream sauce ties it all together—and the whisk is your best friend in that process.

Ingredients for the Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream

Chicken Breasts: Boneless and skinless, perfect for marinating and grilling.
Greek Yogurt & Lemon Juice: To marinate the chicken with tang and tenderness.
Garlic & Oregano: Adds that classic Greek depth to the chicken.
Broccoli Florets: Roasted until golden and crispy, perfect as a side.
Parmesan Cheese: For that savory crust on the broccoli.
Olive Oil: Essential for both the marinade and roasting veggies.
Baby Spinach & Artichoke Hearts: Adds flavor, texture, and a Mediterranean twist to the sauce.
Mushrooms: Earthy and meaty, they build the base of the creamy sauce.
Fresh Basil: Infuses the sauce with an aromatic, fresh finish.
Heavy Cream & Butter: For that luscious Alfredo-style richness.
Salt & Pepper: To bring it all into perfect balance.

How To Make the Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream

Step 1: Marinate the Chicken

In a bowl, combine Greek yogurt, lemon juice, minced garlic, oregano, salt, and pepper. Coat the chicken and refrigerate for at least 30 minutes.

Step 2: Roast the Broccoli

Toss broccoli florets with olive oil, salt, and shredded Parmesan. Spread on a baking sheet and roast at 425°F for 20 minutes until crisp and golden.

Step 3: Cook the Chicken

In a cast iron skillet or grill pan, sear the marinated chicken on medium-high heat until fully cooked and nicely charred. Let it rest, then slice.

Step 4: Make the Creamy Mushroom Basil Sauce

In a medium saucepan, melt butter and sauté mushrooms until soft. Add chopped artichokes and spinach. Pour in heavy cream, stir in Parmesan, then add fresh basil. Simmer until thick and creamy.

Step 5: Assemble & Serve

Spoon the mushroom basil cream on a plate, layer sliced chicken, and serve with crispy roasted broccoli. Finish with extra basil or Parmesan if desired.

How to Serve & Store This Dish

Serve this dish hot, fresh off the pan, for the best flavor and texture. It pairs beautifully with a light salad or even over orzo if you’re craving a more filling meal. For storing, keep everything in separate airtight containers in the fridge for up to 3 days. Reheat gently on the stovetop to preserve the creamy texture of the sauce and the crispness of the broccoli.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will be juicier and more flavorful. Just adjust the cooking time slightly.

How do I keep the cream sauce from curdling?

Use low heat and don’t rush the process. A gentle simmer is all you need.

Can this be made dairy-free?

Yes, use coconut cream for the sauce, dairy-free butter, and omit the Parmesan or use a vegan alternative.

What if I don’t have fresh basil?

Dried basil works in a pinch, but reduce the amount to avoid overpowering the sauce.

Is this freezer-friendly?

You can freeze the cooked chicken and broccoli, but the cream sauce is best made fresh for texture reasons.

Want More Chicken Dinner Ideas?

If this Greek-inspired chicken alfredo got your taste buds dancing, you’ll love these other Kitchen by Kate favorites:

Golden Crispy Chicken with Parmesan Mushroom Sauce for a similar creamy-crispy comfort.
Tzatziki Chicken Veggie Naan Pizza when you want Greek flavors with a fun twist.
Cheesy Garlic Chicken Wraps for a quick and melty lunch option.
Honey Pepper Chicken Mac and Cheese for a spicy-cheesy indulgence.
Lemon Garlic Parmesan Chicken Tenders to keep it zesty and kid-friendly.

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And let me know in the comments how yours turned out. Did you add extra lemon? Try swapping the spinach for kale? I love hearing your kitchen tweaks and successes. Let’s share and cook smarter together!

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