Description
A rich and comforting dish featuring Greek-marinated chicken, creamy spinach-artichoke alfredo, and crispy roasted parmesan broccoli—all brought together with a silky mushroom basil sauce. Perfect for weeknights or special dinners alike.
Ingredients
2 boneless skinless chicken breasts
0.5 cup Greek yogurt
3 cloves garlic minced
2 tablespoons olive oil
1 tablespoon lemon juice
0.5 teaspoon salt
0.5 teaspoon black pepper
3 cups broccoli florets
0.5 cup grated parmesan cheese
1.5 cups sliced mushrooms
1.5 cups heavy cream
1 cup chopped fresh spinach
0.5 cup chopped artichoke hearts
0.5 cup freshly grated parmesan (for sauce)
0.25 cup fresh basil chopped
Salt and pepper to taste
Instructions
1. In a bowl, mix Greek yogurt, garlic, olive oil, lemon juice, salt, and pepper. Coat chicken and marinate for at least 30 minutes.
2. Preheat oven to 425°F. Toss broccoli with olive oil, garlic, salt, pepper, and grated parmesan. Spread on a baking sheet and roast for 20–25 minutes.
3. Heat a skillet over medium-high. Sear marinated chicken 6–7 minutes per side until golden and cooked through. Let rest and then slice.
4. In the same skillet, sauté mushrooms in olive oil with garlic. Add heavy cream and simmer until thickened. Stir in spinach, artichokes, parmesan, and basil. Season to taste.
5. Plate the creamy sauce first, top with sliced chicken, and serve with the crispy roasted broccoli on the side.
Notes
Use freshly grated parmesan for best melting and flavor.
Let the chicken rest after cooking to retain juiciness.
Add basil at the very end to preserve its fresh aroma.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 5g
- Sodium: 760mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 150mg
Keywords: spinach artichoke chicken, creamy alfredo, broccoli parmesan, mushroom basil sauce