Description
Craving something truly next level for dinner? This Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream is a flavorful powerhouse and a feast on a plate. Grilled Greek-marinated chicken pairs perfectly with a velvety spinach-artichoke Alfredo, finished with crispy roasted broccoli and golden gnocchi or potatoes. It’s rich, vibrant, and full of textures that balance indulgence with wholesome ingredients. Perfect for easy dinners, cozy nights in, or impressive weekend food ideas. A must-try if you’re after an easy recipe with gourmet flavor!
Ingredients
1 pound boneless skinless chicken breasts
1 cup Greek yogurt
2 tablespoons olive oil (plus more for searing)
2 tablespoons lemon juice
3 cloves garlic minced
1 teaspoon dried oregano
½ teaspoon paprika
Salt and pepper to taste
2 cups fresh spinach
1 cup canned or marinated artichoke hearts chopped
1 cup sliced mushrooms
½ cup fresh basil leaves chopped
1½ cups heavy cream
1 cup grated parmesan cheese (plus more for broccoli)
3 cups broccoli florets
1 pound gnocchi or baby potatoes
Instructions
1. In a bowl, whisk together yogurt, lemon juice, garlic, oregano, paprika, salt, and olive oil. Add chicken, coat well, and marinate for at least 30 minutes.
2. Preheat the oven to 425°F (220°C). Toss broccoli with olive oil, salt, pepper, and parmesan cheese. Roast for 20–25 minutes until crispy.
3. In a skillet, sauté mushrooms in olive oil until browned. Add garlic, then pour in cream and bring to a simmer. Stir in spinach, artichokes, and basil. Let sauce thicken, then add parmesan and season to taste.
4. Grill or sear marinated chicken for 5–7 minutes per side until cooked through. Rest for 5 minutes, then slice.
5. In another skillet, pan-fry gnocchi or baby potatoes in olive oil until golden and crispy.
6. Assemble by spooning Alfredo on the plate, topping with chicken, and serving broccoli and gnocchi on the side. Drizzle with extra sauce.
7. Serve warm and enjoy the balance of creamy, crispy, and herb-packed flavors.
Notes
Let the chicken rest before slicing to keep it juicy and tender.
For ultra-crispy broccoli, don’t crowd the baking sheet.
Add a splash of cream when reheating Alfredo sauce to bring it back to life.
Nutrition
- Serving Size: 1 plate
- Calories: 670
- Sugar: 6g
- Sodium: 880mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 135mg
Keywords: easy dinner, creamy chicken, Greek chicken, broccoli recipe, mushroom basil cream, alfredo pasta, spinach artichoke recipe