Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream

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I remember the first time I made this Spinach-Artichoke Greek Chicken Alfredo—it wasn’t planned, but it turned out to be one of those magical meals that instantly wins everyone over. Tender grilled chicken marinated in Greek flavors, paired with a creamy mushroom-basil alfredo sauce loaded with spinach and artichokes… it felt like comfort food but still light enough to enjoy on a weeknight. Add in that crispy roasted broccoli, golden with Parmesan, and it became one of my favorite dinner combos ever.

What I love about this dish is that it brings so much to the table—literally and figuratively. It’s got color, texture, creaminess, freshness, and that roasted depth that only comes from caramelized vegetables and perfectly seared chicken. It’s a full plate, a full experience, and yet it feels so effortless once you’ve done it once.

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Why You’ll Love This Spinach-Artichoke Greek Chicken Alfredo

This isn’t just your typical creamy chicken dinner. You’re getting a perfect fusion of Greek flavors and Italian comfort, with layers of richness balanced by herby brightness. The sauce alone—mushroom basil cream with wilted spinach and artichokes—could win awards. But then it’s paired with golden-crusted chicken and crisp-tender broccoli finished with Parmesan? This dish is weeknight fancy and weekend indulgent all at once.

• Rich, creamy, and herb-forward without being heavy
• High in protein and nutrient-rich from spinach and broccoli
• Deliciously low-carb friendly (but you can add pasta or rice if you want)
• Ready in under an hour
• Great for impressing guests or meal prepping for the week

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What Kind of Chicken Should I Use for Spinach-Artichoke Greek Chicken Alfredo?

Boneless, skinless chicken breasts work beautifully in this dish because they cook quickly, slice easily, and soak up the Greek marinade well. That said, you could also use boneless thighs if you prefer a juicier bite and richer flavor. The key is to butterfly or pound them to even thickness so they cook evenly and get that lovely golden crust when seared.

If you’re feeling adventurous, grilled chicken skewers or even rotisserie chicken could work in a pinch—just be sure to adjust your cooking steps depending on the cut you choose.

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Options for Substitutions

One of the best parts about this recipe is how flexible it is while still delivering big flavor. If you need to swap ingredients, here’s what you can do:

• Chicken: Use turkey breast, grilled tofu, or even shrimp for a twist.
• Mushroom Basil Cream Sauce: Replace mushrooms with sautéed zucchini or omit entirely for a smoother sauce.
• Spinach & Artichokes: Kale or Swiss chard can replace spinach, and marinated hearts of palm are a solid sub for artichokes.
• Heavy Cream: Use full-fat coconut milk or cashew cream for a dairy-free alternative.
• Broccoli: Roasted Brussels sprouts or cauliflower make great backups if broccoli isn’t your thing.
• Parmesan: Nutritional yeast or dairy-free Parmesan shreds work well for a vegan-friendly version.

This recipe gives you room to be creative while sticking to the soul of the dish.

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Ingredients for Spinach-Artichoke Greek Chicken Alfredo & Crispy Parmesan Broccoli with Mushroom Basil Cream

Each ingredient in this recipe has a specific role to play—whether it’s building flavor, adding texture, or bringing creaminess and freshness to the dish.

• Boneless, skinless chicken breasts
  These are the heart of the meal—lean, protein-rich, and perfect for soaking up Greek-inspired marinade.
• Plain Greek yogurt
  Used in the chicken marinade to tenderize the meat while adding tangy depth.
• Lemon juice
  Brightens up the chicken and balances the richness of the cream sauce.
• Garlic (minced)
  A foundation flavor that runs through both the marinade and the sauce.
• Dried oregano & thyme
  Classic Greek herbs that bring warmth and earthy character to the dish.
• Fresh spinach
  Lightly wilted into the sauce for color, nutrition, and texture.
• Marinated artichoke hearts
  Add briny, tangy complexity and pair beautifully with the creamy sauce.
• Mushrooms (sliced)
  Give the cream sauce a savory, umami base that makes it more satisfying.
• Heavy cream
  The base for the Alfredo-style sauce, rich and silky.
• Grated Parmesan cheese
  Melted into the sauce and sprinkled on the broccoli for that nutty, salty finish.
• Fresh basil
  Stirred into the sauce at the end for aromatic freshness.
• Broccoli florets
  Roasted until crisp and caramelized for contrast against the creamy sauce.
• Olive oil
  Used for roasting and sautéing—adds flavor and helps everything brown nicely.
• Salt & freshly ground black pepper
  Essential for seasoning and balancing every element on the plate.

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Step 1: Marinate the Chicken

In a bowl, whisk together Greek yogurt, lemon juice, minced garlic, dried oregano, thyme, salt, and pepper. Add the chicken breasts and coat them well. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

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Step 2: Prepare the Broccoli

Preheat your oven to 425°F (220°C). Spread the broccoli florets on a baking sheet, drizzle with olive oil, season with salt and pepper, and sprinkle generously with grated Parmesan. Roast for 20–25 minutes until golden and crisp on the edges.

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Step 3: Sear the Chicken

Heat a large skillet over medium-high heat. Add a bit of olive oil and sear the marinated chicken breasts for 5–6 minutes per side until beautifully golden and cooked through. Remove from heat, let rest for a few minutes, then slice.

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Step 4: Make the Mushroom Basil Cream Sauce

In the same skillet, add sliced mushrooms and a bit more olive oil or butter if needed. Sauté until browned. Lower the heat and pour in the heavy cream, stirring gently. Add chopped spinach and artichoke hearts, letting them simmer for 2–3 minutes. Stir in grated Parmesan and chopped fresh basil. Simmer until slightly thickened.

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Step 5: Assemble the Plate

Spoon a generous layer of the mushroom basil cream onto the plate. Add sliced chicken on top or to the side, and finish with the roasted Parmesan broccoli. Garnish with extra basil or cheese if desired.

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How Long to Cook Spinach-Artichoke Greek Chicken Alfredo

Here’s a quick time breakdown so you can plan your meal smoothly:

• Chicken marination: 30 minutes to 2 hours (hands-off time)
• Broccoli roasting: 20–25 minutes at 425°F (220°C)
• Chicken cooking: About 10–12 minutes total (depending on thickness)
• Sauce preparation: 8–10 minutes

From prep to plating, you’re looking at around 45 minutes of active cooking time—which makes this a solid weeknight dinner option.

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Tips for Perfect Spinach-Artichoke Greek Chicken Alfredo

• Pound the chicken: This ensures even cooking and more surface area to soak up flavor.
• Don’t crowd the skillet: Searing chicken in batches gives you that perfect golden crust.
• Use marinated artichokes: They’re packed with flavor and save you prep time.
• Let the sauce simmer low: Rushing the sauce can break the cream—keep it low and slow.
• Roast broccoli on high heat: That 425°F temperature gets you crispy edges without burning.
• Finish with fresh basil: Stirring it in at the end keeps the flavor vibrant.
• Slice chicken after resting: This keeps the juices sealed in, so your chicken stays moist.

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Watch Out for These Mistakes While Cooking

Even a flavorful, forgiving dish like this one has a few places where things can go sideways. Here’s what to avoid:

• Skipping the marinade time: The yogurt-lemon mix not only flavors the chicken but keeps it juicy. Don’t rush it.
• Overcooking the chicken: Especially if you’re using breasts—keep an eye on the internal temp (165°F max).
• Boiling the cream sauce: High heat can cause it to separate. Gentle simmer is the way to go.
• Using raw artichokes: They won’t soften or flavor the sauce like marinated ones do.
• Crowding the broccoli on the sheet: Space them out or they’ll steam instead of crisp.
• Forgetting to season each layer: The marinade, sauce, and veggies all need their own seasoning moment.

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What to Serve With Spinach-Artichoke Greek Chicken Alfredo?

This meal is already pretty complete, but if you want to round it out or stretch it further, here are some great pairings:

Crusty Garlic Bread

Use it to mop up that creamy sauce—you won’t want any left behind.

Cucumber-Dill Greek Salad

A fresh, tangy contrast with olives, red onions, and a light vinaigrette.

Orzo or Angel Hair Pasta

Great for soaking up the leftover sauce without overshadowing the dish.

Lemon Rice Pilaf

Light, fluffy, and bright—a gentle side that complements the creamy chicken.

A Glass of Chardonnay or Sauvignon Blanc

A crisp white wine works beautifully with the basil cream sauce.

Roasted Cherry Tomatoes

They burst with sweetness and balance the richness of the Alfredo.

Warm Pita Bread

Especially if you lean into the Greek theme—makes for a fun tear-and-dip situation.

Roasted Garlic Mashed Cauliflower

Low-carb and still creamy enough to stand up next to the sauce.

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Storage Instructions

This dish holds up surprisingly well for leftovers, making it ideal for next-day lunches or meal prep.

• Refrigerator: Store the chicken, sauce, and broccoli separately in airtight containers. They’ll keep for up to 4 days.
• Reheating: Reheat the sauce gently over low heat on the stovetop with a splash of cream or broth to loosen it. Chicken can be reheated in a covered skillet or microwave. Broccoli is best reheated in the oven or air fryer to bring back some crisp.
• Freezing: The chicken and sauce can be frozen for up to 2 months. Let it cool fully before storing. Broccoli doesn’t freeze well—skip that part if planning ahead for the freezer.

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Estimated Nutrition

Per serving (based on 4 servings total):

• Calories: ~610
• Protein: 43g
• Carbohydrates: 14g
• Fiber: 4g
• Sugar: 4g
• Fat: 42g
• Saturated Fat: 18g
• Unsaturated Fat: 20g
• Cholesterol: 160mg
• Sodium: 580mg

Note: These values are estimates and can vary based on specific brands or substitutions used.

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Frequently Asked Questions

What if I don’t have Greek yogurt for the marinade?

You can use sour cream or plain regular yogurt instead. Just be aware that Greek yogurt gives a thicker, creamier texture.

Can I make the sauce ahead of time?

Yes! You can prep the mushroom basil cream sauce up to 2 days in advance. Store it in the fridge and reheat gently, adding a splash of cream to loosen it.

Is this dish gluten-free?

It is naturally gluten-free—just double-check that your artichokes and Parmesan don’t contain any gluten-based additives.

Can I make this vegetarian?

Absolutely. Swap the chicken for grilled tofu or seared halloumi, and use a veggie-based broth if thinning the sauce.

How do I know when the chicken is done?

Use a meat thermometer—165°F (75°C) is the safe internal temp. Or slice into the thickest part to check for no pinkness.

Can I use frozen broccoli?

You can, but it won’t get quite as crisp. For best results, thaw it and dry thoroughly before roasting at high heat.

What’s the best way to slice the chicken?

Let it rest for 5 minutes after cooking, then slice across the grain to keep it tender.

Will this work with a pasta side?

Totally! Toss cooked pasta (like fettuccine or penne) in the sauce for a creamy, carb-y upgrade. You can even mix the chicken in for a one-bowl meal.

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Conclusion

Spinach-Artichoke Greek Chicken Alfredo with Crispy Parmesan Broccoli and Mushroom Basil Cream isn’t just a mouthful to say—it’s a mouthful of layered, irresistible flavor. The herby chicken, creamy sauce, roasted veggies, and that hint of Mediterranean zing make it a dish that feels restaurant-worthy yet totally doable at home.

Whether you’re trying to impress guests or just shake up your weeknight routine, this recipe offers all the richness you want with the brightness you need. You’ll crave it again before the dishes are even dry.

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