Description
This vibrant and satisfying recipe features seared chicken breasts in a creamy lemon dill Alfredo sauce, layered over roasted red pepper whipped feta, and paired with crispy parmesan zucchini and squash. Elegant enough for entertaining yet simple enough for a cozy weeknight dinner.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon garlic powder
½ teaspoon crushed red pepper flakes
Salt and black pepper to taste
1 cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh dill
1 cup feta cheese
½ cup roasted red peppers
1 tablespoon olive oil
1 teaspoon lemon juice
1 medium zucchini
1 medium yellow squash
1 tablespoon olive oil
¼ teaspoon garlic powder
¼ cup grated Parmesan cheese
Salt and pepper to taste
Instructions
1. Season chicken with salt, pepper, garlic powder, and red pepper flakes. In a skillet over medium-high heat, add olive oil and butter. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and let rest.
2. In a saucepan, melt butter and pour in the cream. Simmer gently, then whisk in Parmesan, lemon zest, lemon juice, and dill. Cook until thickened and smooth.
3. In a food processor, combine feta, roasted red peppers, olive oil, and lemon juice. Blend until smooth and creamy.
4. Slice zucchini and squash into rounds. Toss with olive oil, garlic powder, salt, pepper, and Parmesan. Spread on a parchment-lined baking sheet. Roast at 425°F for 20 minutes, flipping halfway.
5. Slice the chicken and place over a base of whipped feta. Drizzle with Alfredo sauce and serve with roasted zucchini. Garnish with extra dill and lemon zest.
Notes
Make sure not to boil the Alfredo sauce too hard—gentle simmering keeps it silky smooth.
Rest the chicken before slicing to retain all the juices.
The whipped feta can double as a dip or sandwich spread—store leftovers in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx.)
- Calories: 560
- Sugar: 4g
- Sodium: 740mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 135mg
Keywords: chicken alfredo, lemon dill, whipped feta, zucchini