Description
A flavorful and creamy dish featuring Greek-inspired chicken Alfredo with spinach and artichokes, paired with crispy Parmesan broccoli and a rich mushroom basil cream sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup spinach, chopped
- 1/2 cup artichoke hearts, chopped
- 1 cup Alfredo sauce
- 1/2 cup Greek yogurt
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 2 cups broccoli florets
- 1/4 cup grated Parmesan cheese
- 1/2 cup mushrooms, sliced
- 2 tbsp fresh basil, chopped
- 1/4 cup heavy cream
- 1 tbsp olive oil
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C).
- Season chicken with garlic powder, oregano, and black pepper. Cook in a skillet with olive oil until fully done, about 6-7 minutes per side. Set aside.
- In the same skillet, sauté spinach and artichokes for 2-3 minutes. Add Alfredo sauce and Greek yogurt, stirring until smooth.
- Toss broccoli with Parmesan cheese and olive oil. Roast in the oven for 15 minutes until crispy.
- In another pan, sauté mushrooms until soft. Add heavy cream and basil, simmering for 5 minutes.
- Slice chicken and serve over Alfredo sauce with broccoli on the side. Drizzle mushroom basil cream over the dish.
Notes
- Use fresh basil for the best flavor.
- Adjust seasoning to taste.
- For a lighter option, substitute heavy cream with half-and-half.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: Greek-Italian Fusion
Nutrition
- Serving Size: 1 plate (approx. 500g)
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg
Keywords: Greek chicken, Alfredo, spinach, artichoke, crispy broccoli, mushroom basil cream