Description
A creamy and flavorful dish combining spinach, artichokes, and chicken in a Greek-inspired Alfredo sauce, served with crispy Parmesan broccoli and a mushroom basil cream.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup spinach, chopped
- 1/2 cup artichoke hearts, chopped
- 1 cup Alfredo sauce
- 1 tsp Greek seasoning
- 1/2 cup mushrooms, sliced
- 1/4 cup fresh basil, chopped
- 1 cup heavy cream
- 2 cups broccoli florets
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss broccoli with olive oil, salt, and pepper. Spread on a baking sheet and bake for 20 minutes until crispy. Sprinkle with Parmesan cheese in the last 5 minutes.
- Season chicken with Greek seasoning, salt, and pepper. Cook in a skillet over medium heat until done (about 6-7 minutes per side). Remove and set aside.
- In the same skillet, sauté mushrooms until soft. Add spinach and artichokes, cooking until wilted.
- Pour in Alfredo sauce and heavy cream, stirring well. Add basil and simmer for 3-4 minutes.
- Slice chicken and add back to the skillet. Heat through for 2 minutes.
- Serve chicken Alfredo with crispy Parmesan broccoli on the side.
Notes
- Use fresh basil for the best flavor.
- Adjust seasoning to taste.
- For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 160mg
Keywords: spinach artichoke chicken Alfredo, crispy Parmesan broccoli, mushroom basil cream, Greek-inspired dish