Print

Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli

Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli is a creamy, flavorful dish that elevates any meal. Tender chicken breasts are enveloped in a luscious spinach-artichoke Alfredo sauce, paired with perfectly crispy broccoli. This delightful combination not only pleases the palate but also brings a vibrant touch to your dining table. Ideal for both cozy nights in and festive gatherings, this recipe delivers an impressive culinary experience without the stress.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
  • 2 cups fresh spinach
  • 1 cup artichoke hearts, drained
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 8 oz mushrooms, sliced
  • 1/4 cup fresh basil, chopped
  • 4 cups broccoli florets
  • 2 tbsp olive oil (divided)
  • 3 garlic cloves, minced
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Prepare a baking dish with nonstick spray.
  2. Season chicken breasts with salt and pepper, then place them in the baking dish.
  3. In a skillet over medium heat, add 1 tbsp olive oil and sauté garlic until fragrant. Add spinach and artichokes until wilted; set aside.
  4. In the same skillet, combine heavy cream and Parmesan over low heat until melted; stir in sautéed vegetables and lemon juice.
  5. Pour sauce over chicken and bake for 25-30 minutes or until cooked through (165°F internal temperature).
  6. Toss broccoli with remaining olive oil, season with salt and pepper, sprinkle with Parmesan, and roast on a separate baking sheet for 15-20 minutes until crispy.
  7. Serve chicken with sauce drizzled on top alongside crispy broccoli.

Nutrition

Find it online: https://cookinghack.com/irresistible-spinach-artichoke-greek-chicken-alfredo-delight/