Description
This Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream is a creamy, flavor-packed dinner featuring tender Greek-marinated chicken, rich Alfredo sauce, and earthy basil mushroom cream. Perfect for a Mediterranean-inspired comfort meal with a healthy veggie twist.
Ingredients
2 chicken breasts
1 cup marinated artichoke hearts, chopped
2 cups fresh spinach
2 cups Alfredo sauce
1 cup sliced mushrooms
1/4 cup fresh basil, chopped
3 cups broccoli florets
1/2 cup grated parmesan cheese
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
2 cloves garlic, minced
Salt to taste
Instructions
1. Slice chicken breasts thinly and marinate with olive oil, lemon juice, garlic, oregano, and salt for 20 minutes.
2. Preheat oven to 425°F. Spread broccoli on a sheet pan, drizzle with olive oil, sprinkle with parmesan, and roast for 20 minutes, flipping halfway.
3. Cook the marinated chicken in a large skillet until browned and done. Set aside.
4. In the same skillet, sauté mushrooms until browned, then add basil and Alfredo sauce.
5. Stir in artichoke hearts and spinach. Let spinach wilt in the sauce.
6. Return chicken to skillet and toss everything together.
7. Serve with the crispy roasted broccoli on the side.
Notes
Use fresh spinach and basil for the most vibrant flavor.
Flip broccoli during roasting to ensure even crispiness.
Add a splash of cream when reheating for smooth consistency.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet & Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 530
- Sugar: 3g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 105mg