Description
Indulge in the luxurious flavors of Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini, a dish that promises to elevate your dining experience.
Ingredients
Scale
- 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
- Start by patting the chicken breasts dry to remove excess moisture, which helps achieve a perfect sear. Season them generously with salt, garlic powder, and black pepper, ensuring even coverage for maximum flavor.
- Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts, searing each side for 5–6 minutes until they are golden brown and cooked through. Once done, remove them from the skillet and let them rest to retain their juices.
- Lower the heat on your skillet and pour in the heavy cream. Allow it to simmer gently for 2–3 minutes. Stir in the Parmesan cheese, lemon zest, fresh lemon juice, and chopped dill. Mix until the sauce is smooth and begins to thicken. Taste and adjust the seasoning if necessary.
- In a food processor, combine the feta cheese, roasted red pepper, Greek yogurt or cream cheese, olive oil, and a touch of black pepper. Blend until the mixture is smooth and creamy. Chill the whipped feta until you’re ready to use it.
- Preheat your oven to 425°F (220°C). Slice the zucchini and squash into rounds, then toss them in a bowl with olive oil, salt, black pepper, Parmesan, and optional panko breadcrumbs. Spread them evenly on a baking sheet and roast for 20–25 minutes until they’re golden and crispy.
- Slice the rested chicken and arrange it over the chilled whipped feta. Generously drizzle with the Lemon Dill Alfredo sauce. Serve alongside the roasted zucchini and squash for a meal that looks as good as it tastes.
Notes
Ensure chicken is cooked to an internal temperature of 165°F for safety. If sauce becomes too thick, adjust by adding a splash of chicken broth or more cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 700 kcal
- Sodium: 950 mg
- Protein: 45 g