🌿🐔🥔🧀🍄🍯🌶️ Spinach-Artichoke Greek Chicken Alfredo with Crispy Garlic Potatoes & Hot Honey Mushroom Cream Sauce
Yields: 2-3 servings
Prep time: 25 minutes
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 thyme
Salt & freshly cracked black pepper to taste
🥔🧄 Crispy Garlic-Rosemary Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped 🌿 (or 1 tsp dried)
Salt & freshly cracked black pepper to taste
🌿🧀🍄🍯🌶️ Creamy Twist: Creamy Spinach-Artichoke Mushroom Alfredo Sauce with a Drizzle of Spicy Greek Hot Honey:
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
1 ½ cups heavy cream
¾ cup grated Parmesan cheese 🧀
Salt & freshly cracked black pepper to taste
2-3 tbsp hot honey 🍯🌶️ (store-bought or mix honey with your favorite hot sauce)
Instructions:
Prepare Crispy Garlic-Rosemary Potatoes:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss potato cubes with 2 tbsp olive oil, 3 cloves minced garlic, fresh rosemary, salt, and pepper.
Spread in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until golden brown, tender, and crispy, flipping halfway through.
Marinate & Grill Chicken Slices:
While potatoes roast, in a bowl, toss chicken slices with 2 tbsp olive oil, 3 cloves minced garlic, oregano, thyme, 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 Creamy Spinach-Artichoke Mushroom Alfredo 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.
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.
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.
Divide the crispy garlic-rosemary potatoes among bowls.
Spoon the creamy spinach-artichoke mushroom Alfredo sauce with chicken generously over the potatoes.
Finish each serving with a generous drizzle of spicy Greek hot honey over the top. Serve immediately and enjoy this incredibly flavorful and satisfying meal!
Tips for Success:
Artichoke Hearts: Using marinated artichoke hearts adds extra depth of flavor to the sauce.
Hot Honey Drizzle: The hot honey is best drizzled at the very end to provide a fresh burst of sweet heat. Adjust the amount to your preference.
Chicken Tenderness: Avoid overcooking the chicken to keep it juicy and tender.
Potato Crispiness: Ensure potatoes are in a single layer on the baking sheet 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.
Enjoy this truly unique and delicious fusion dish!