Spinach-Artichok Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream and Herb Cheesy Fries
This deeply flavorful and comforting bowl brings together succulent garlic-herb grilled chicken slices, perfectly crispy roasted broccoli with a Parmesan-garlic crust, and delightful herb cheesy fries. The entire experience is enveloped in a luxurious spinach-artichoke mushroom basil Alfredo cream sauce, generously topped with gooey melted mozzarella cheese. A truly gourmet and deeply satisfying experience!
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 30-35 minutes
Ingredients:
Garlic-Herb Grilled Chicken Slices:
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh oregano, chopped (or 1 tsp dried)
½ tsp dried basil
Salt & freshly cracked black pepper to taste
Crispy Roasted Broccoli with Parmesan-Garlic Crust:
1 large head of broccoli, cut into bite-sized florets
2 tbsp olive oil
¼ cup grated Parmesan cheese
3 cloves garlic, minced
Salt & freshly cracked black pepper to taste
Herb Cheesy Fries:
2 large Russet or Yukon Gold potatoes, cut into ½-inch thick fries
2 tbsp olive oil
½ tsp garlic powder
½ tsp dried Italian herbs (oregano, basil, thyme)
¼ cup grated Parmesan cheese
Salt & freshly cracked black pepper to taste
Creamy Sauce: Spinach-Artichoke Mushroom Basil Alfredo Cream Sauce with Mozzarella Cheese:
2 tbsp butter
8 oz cremini mushrooms, sliced
2 cloves garlic, minced
5 oz fresh spinach, roughly chopped
1 cup marinated artichoke hearts, drained and roughly chopped
¼ cup fresh basil leaves
1 ½ cups heavy cream
¾ cup grated Parmesan cheese (for sauce)
½ cup shredded mozzarella cheese (for topping)
Salt & freshly cracked black pepper to taste
Instructions:
Prepare Herb Cheesy Fries & Crispy Roasted Broccoli:
Preheat oven to 200°C (400°F). Line two large baking sheets with parchment paper.
For the fries: In a large bowl, toss potato fries with 2 tbsp olive oil, ½ tsp garlic powder, ½ tsp dried Italian herbs, salt, and pepper. Spread in a single layer on one prepared baking sheet.
For the broccoli: In the same bowl (no need to clean), toss broccoli florets with 2 tbsp olive oil, ¼ cup grated Parmesan cheese, 3 cloves minced garlic, salt, and pepper. Spread in a single layer on the second prepared baking sheet.
Roast both the fries and broccoli for 20-25 minutes, or until golden brown and crispy, flipping halfway through. Once done, sprinkle the roasted fries with ¼ cup grated Parmesan cheese and return to the oven for 2-3 minutes to melt slightly.
Marinate & Grill Chicken Slices:
While fries and broccoli roast, in a bowl, toss chicken slices with 2 tbsp olive oil, 3 cloves minced garlic, oregano, basil, salt, and pepper. Let marinate for at least 15 minutes.
Heat a grill pan or large skillet over medium-high heat. Grill or sauté chicken for 2-3 minutes per side, or until cooked through and nicely charred. Set aside.
Prepare Spinach-Artichoke Mushroom Basil Alfredo Cream Sauce:
In a large skillet or saucepan, melt butter over medium heat.
Add sliced mushrooms and 2 cloves minced garlic. Cook until mushrooms are softened and lightly browned, about 5-7 minutes.
Add the roughly chopped spinach to the skillet and cook until wilted. Stir in the chopped artichoke hearts.
Add fresh basil leaves to the skillet.
Pour in 1 ½ cups heavy cream and bring to a gentle simmer. Stir in ¾ cup grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste. (If you prefer a smoother sauce, you can transfer the mushroom/garlic/spinach/artichoke/basil mixture to a food processor with a splash of cream, blend, then return to the skillet to finish the Alfredo).
Assemble & Serve:
Reduce the heat of the Alfredo sauce to low. Add the grilled garlic-herb chicken slices to the sauce and stir to coat.
Sprinkle the shredded mozzarella cheese generously over the chicken and sauce in the skillet. Cover the skillet and let it melt for a few minutes until gooey and delicious. (Alternatively, if your skillet is oven-safe, you can briefly place under a broiler for 1-2 minutes for a golden, bubbly top, watching carefully!).
Divide the herb cheesy fries and crispy Parmesan-garlic broccoli florets among bowls.
Spoon the cheesy, saucy Spinach-Artichoke Greek Chicken Alfredo mixture generously over the fries and broccoli. Serve immediately and enjoy this incredibly flavorful and comforting meal!
Tips for Success:
Artichoke Hearts: Using marinated artichoke hearts adds extra depth of flavor to the sauce. Ensure they are well-drained.
Mozzarella Melt: For an extra golden bubbly top, a quick pass under the broiler (if your skillet is oven-safe) works wonders, but watch it closely to prevent burning!
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Crispy Veggies & Fries: Ensure the broccoli and fries are in a single layer on their baking sheets and not overcrowded for maximum crispiness.
Sauce Consistency: If the Alfredo sauce becomes too thick, you can thin it with a splash of warm chicken broth or milk.
What other delicious twists are you dreaming up for your next meal?