Description
A comforting and flavorful dinner recipe combining grilled Greek-seasoned chicken with crispy roasted Parmesan broccoli and a rich mushroom basil cream Alfredo sauce. This dish balances savory depth with fresh Mediterranean touches, perfect for weeknights or weekend guests.
Ingredients
1 lb chicken breasts
2 cups broccoli florets
3 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
Salt and pepper to taste
1 cup mushrooms (sliced, baby bella or white)
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup chopped spinach
1 cup artichoke hearts (drained and chopped)
1 handful fresh basil (chopped)
Instructions
1. Season chicken with 1 tbsp olive oil, garlic powder, oregano, paprika, salt, and pepper. Let marinate 15 minutes.
2. Heat grill pan or skillet over medium-high and sear chicken until golden and cooked through. Set aside to rest, then slice.
3. Preheat oven to 425°F. Toss broccoli in 1 tbsp olive oil, salt, pepper, and ½ cup Parmesan. Spread on baking sheet and roast for 20-25 minutes until crispy.
4. In a saucepan, heat 1 tbsp olive oil and sauté mushrooms until golden. Add cream, chopped basil, ½ cup Parmesan, spinach, and chopped artichokes. Stir until thickened.
5. To serve: spoon sauce onto plates, top with sliced chicken and roasted broccoli. Drizzle extra sauce over top if desired.
Notes
Resting the chicken after cooking helps retain moisture and juiciness.
Be sure the broccoli is dry before roasting for maximum crispiness.
Add a splash of chicken broth to the sauce if reheating to keep it creamy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 3g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 125mg
Keywords: Alfredo, Greek Chicken, Creamy Chicken Dinner