Description
This Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream is a hearty, flavor-packed dish combining Greek-marinated chicken, creamy Alfredo sauce with spinach and artichokes, and a side of roasted crispy broccoli. Ideal for weeknight dinners or entertaining guests, this recipe brings Mediterranean charm with every bite.
Ingredients
2 boneless skinless chicken breasts
1/2 cup Greek yogurt
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
3 cups broccoli florets
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 cups baby spinach
1 cup artichoke hearts, chopped
1 cup sliced mushrooms
1 tablespoon butter
1 cup heavy cream
1/3 cup shredded Parmesan cheese (for sauce)
2 tablespoons fresh basil, chopped
Instructions
1. In a bowl, mix Greek yogurt, lemon juice, garlic, oregano, salt, and pepper. Coat chicken and marinate for 30 minutes.
2. Toss broccoli with olive oil and Parmesan cheese. Spread on a baking sheet and roast at 425°F for 20 minutes until golden and crisp.
3. Heat a cast iron skillet over medium-high heat and sear chicken until fully cooked and browned. Let rest, then slice.
4. In a saucepan, melt butter and sauté mushrooms. Add spinach and chopped artichokes. Pour in cream and shredded Parmesan. Stir in basil and simmer until creamy.
5. Spoon sauce on plates, top with sliced chicken, and serve with roasted broccoli. Garnish with more Parmesan or basil if desired.
Notes
Let the chicken rest before slicing to keep juices locked in.
Roast broccoli on a preheated baking sheet for extra crisp edges.
Always simmer cream sauce gently to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 5g
- Sodium: 580mg
- Fat: 40g
- Saturated Fat: 19g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 47g
- Cholesterol: 145mg