Description
This Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini is an elevated yet easy dinner idea that brings together creamy, zesty, and herby flavors in every bite. It’s a quick dinner recipe that feels fancy without the fuss—perfect for a weeknight meal or a date night at home. With tender pan-seared chicken coated in a luscious lemon-dill Alfredo sauce, a smoky whipped feta spread, and crunchy parmesan-crusted zucchini on the side, this dish is bursting with vibrant flavor and satisfying textures. Whether you’re searching for healthy dinner ideas or just want something new and delicious, this easy recipe delivers comfort and freshness on one plate.
Ingredients
2 boneless skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1 cup heavy cream
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh dill
½ cup grated parmesan cheese
½ cup roasted red peppers
¾ cup crumbled feta cheese
1 teaspoon lemon juice (for whipped feta)
1 medium zucchini
1 medium yellow squash
2 tablespoons grated parmesan (for zucchini)
1 tablespoon breadcrumbs (optional)
Instructions
1. Pat the chicken dry and season both sides with garlic powder, salt, black pepper, and red pepper flakes. Let sit for 10–15 minutes.
2. In a food processor, blend feta, roasted red peppers, olive oil, and lemon juice until smooth. Refrigerate until ready to use.
3. Preheat oven to 425°F (220°C). Slice zucchini and yellow squash into ¼-inch rounds. Toss with olive oil, parmesan, salt, pepper, and breadcrumbs if using.
4. Spread zucchini slices on a baking sheet and roast for 20 minutes, flipping halfway until golden and crispy.
5. Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 5–7 minutes per side until golden and cooked through. Remove and let rest.
6. In the same skillet, pour in heavy cream. Stir in lemon zest, juice, dill, and parmesan. Simmer 3–4 minutes until slightly thickened.
7. Slice the chicken and plate it over a smear of whipped feta. Spoon Alfredo sauce on top and serve with crispy zucchini on the side.
8. Garnish with extra dill or parmesan if desired.
Notes
Let the whipped feta chill for at least 10 minutes to enhance the texture and flavor contrast.
Don’t overcrowd your zucchini when roasting—use two trays if necessary.
Fresh lemon juice and zest are key to balancing the richness of the Alfredo.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop & Oven
- Cuisine: Modern American
Nutrition
- Serving Size: 1 plated portion
- Calories: 540
- Sugar: 5g
- Sodium: 820mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg
Keywords: chicken alfredo, lemon dill chicken, whipped feta, zucchini side, easy dinner, healthy dinner ideas, quick chicken recipe