Description
A delightful fusion of chicken and creamy Alfredo sauce enriched with spinach and artichokes.
Ingredients
Scale
- 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)
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
- Marinate the chicken by mixing olive oil, lemon juice, oregano, minced garlic, paprika, salt, and pepper; soak chicken for 30 minutes to 4 hours.
- Roast broccoli at 425°F for 20-25 minutes with olive oil, salt, and pepper.
- Sear marinated chicken in a skillet for 5-6 minutes per side, then let it rest before slicing.
- Make Alfredo sauce by sautéing garlic in butter, adding mushrooms, then spinach and artichokes; stir in cream and Parmesan, simmering until thick.
- Serve Alfredo sauce over sliced chicken with roasted broccoli on the side.
Notes
This dish can be made ahead of time; store chicken and sauce separately and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 550 mg
- Protein: 32 g