Description
Creamy Spinach-Artichoke Greek Chicken Alfredo is a bold and comforting fusion of Mediterranean and Italian flavors. Herb-marinated chicken breasts are pan-seared until golden, then sliced and served over a rich, velvety Alfredo sauce brimming with tender spinach, artichokes, and mushrooms. Paired with roasted broccoli, this dish delivers savory depth, creamy indulgence, and nourishing balance—perfect for a cozy weeknight or an elevated dinner.
Ingredients
2 large chicken breasts, boneless and skinless
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
2 garlic cloves, minced
0.5 teaspoon paprika
Salt and black pepper, to taste
1 tablespoon unsalted butter
2 garlic cloves, finely minced
1 cup heavy cream
0.5 cup grated Parmesan cheese
0.5 cup chopped spinach
0.5 cup chopped artichoke hearts
0.5 cup sliced mushrooms (optional)
0.25 teaspoon ground nutmeg (optional)
Salt and black pepper, to taste
2 cups broccoli florets
1 tablespoon olive oil
Salt and pepper, to taste
0.25 teaspoon crushed red pepper flakes (optional)
Instructions
1. In a bowl, whisk together olive oil, lemon juice, oregano, minced garlic, paprika, salt, and pepper. Add chicken breasts and marinate in the fridge for 30 minutes to 4 hours.
2. Preheat oven to 425°F (220°C). Spread broccoli on a baking sheet, drizzle with olive oil, and season with salt, pepper, and red pepper flakes. Roast for 20–25 minutes.
3. Heat a skillet over medium-high heat. Sear chicken breasts 5–6 minutes per side, until golden and cooked through. Let rest, then slice.
4. In a saucepan over medium heat, melt butter and sauté garlic for 30 seconds. Add mushrooms and cook until soft. Stir in spinach and artichokes.
5. Pour in heavy cream and simmer gently. Lower heat and stir in Parmesan until sauce thickens. Add nutmeg, salt, and pepper. Simmer 2–3 more minutes.
6. Plate the sauce, top with sliced chicken, and serve with roasted broccoli. Optionally, serve over pasta, rice, or cauliflower mash.
Notes
Use room-temperature cream to avoid sauce separation.
Let the chicken rest before slicing to retain moisture.
For a low-carb version, skip pasta and use cauliflower mash or zoodles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop + Oven
- Cuisine: Mediterranean-Italian Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 530
- Sugar: 2
- Sodium: 580
- Fat: 36
- Saturated Fat: 17
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 3
- Protein: 38
- Cholesterol: 145
Keywords: Greek Chicken Alfredo, Spinach Artichoke Chicken, Mediterranean dinner