Description
Creamy, zesty, and loaded with vibrant textures, this Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini is a showstopping dish that brings restaurant-quality flavor to your kitchen. Juicy seared chicken meets a bright lemon dill Alfredo sauce, while smoky whipped feta and crispy parmesan-coated zucchini complete the plate with flair. Whether you’re looking for quick dinner ideas, healthy comfort food, or simply an easy recipe to impress, this bold combo will quickly become a favorite. Perfect for anyone craving rich flavors balanced with herby freshness and a touch of Mediterranean flair.
Ingredients
2 boneless, skinless chicken breasts
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon black pepper
2 tablespoons olive oil
1 cup heavy cream
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
½ cup grated Parmesan cheese (for sauce)
¾ cup crumbled feta cheese
1 roasted red pepper
2 tablespoons Greek yogurt or cream cheese
1 zucchini
1 yellow squash
1 tablespoon olive oil (for veggies)
¼ cup grated Parmesan cheese (for topping)
2 tablespoons panko breadcrumbs (optional)
½ teaspoon dried thyme or Italian seasoning
Instructions
1. Pat the chicken breasts dry, season with salt, garlic powder, and black pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and let rest.
3. Lower the heat, then add heavy cream to the skillet. Simmer for 2–3 minutes.
4. Stir in Parmesan cheese, lemon zest, lemon juice, and chopped dill. Mix until smooth and thickened. Adjust seasoning to taste.
5. In a food processor, blend feta, roasted red pepper, Greek yogurt, olive oil, and black pepper until creamy. Chill until serving.
6. Preheat oven to 425°F (220°C). Slice zucchini and squash into rounds and toss with olive oil, salt, pepper, Parmesan, and optional panko.
7. Spread veggies on a baking sheet in a single layer. Roast for 20–25 minutes until golden and crispy.
8. Slice rested chicken and plate over whipped feta. Drizzle with lemon dill Alfredo sauce and serve with roasted vegetables.
Notes
For best results, use fresh dill and zest your lemon before juicing.
Whip the feta until completely smooth for the creamiest texture.
Spread your veggies out when roasting to avoid sogginess—space = crispness!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet & Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 5g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg
Keywords: quick dinner, easy recipe, healthy comfort food, chicken alfredo, roasted vegetables