π Greek Chicken Alfredo with Creamy Fig-Pesto Sauce is a Mediterranean-inspired delight. Grilled garlic-herb chicken pairs beautifully with a zesty Alfredo sauce, crispy rosemary garlic potatoes, and a luxurious fig-pesto drizzle that adds a sweet-savory contrast. ππ§β¨
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π§Ύ Ingredients (Serves 2β3)
π Garlic-Herb Chicken
β’ 2 boneless, skinless chicken breasts, sliced
β’ 1 tbsp olive oil
β’ Zest and juice of 1 lemon π
β’ 1 clove garlic, minced π§
β’ 1 tsp dried oregano
β’ Salt & pepper to taste
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π§ Lemon Garlic Alfredo Sauce
β’ 2 tbsp butter
β’ 1 clove garlic, minced π§
β’ Β½ cup heavy cream
β’ ΒΌ cup grated Parmesan cheese
β’ Zest of Β½ lemon π
β’ Salt & pepper to taste
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π₯ Rosemary Garlic Potatoes
β’ 2 medium Yukon Gold potatoes, diced
β’ 1 tbsp olive oil
β’ 1 clove garlic, minced π§
β’ 1 tsp dried rosemary
β’ 2 tbsp grated Parmesan cheese
β’ Salt & pepper to taste
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π Creamy Fig-Pesto Sauce
β’ 2 tbsp prepared basil pesto
β’ 1 tbsp fig preserves or fig jam
β’ 1 tbsp plain Greek yogurt
β’ Pinch of salt
β’ Water (to thin if needed)
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π Garnish
β’ 1 tbsp fresh parsley, chopped
β’ Additional grated Parmesan cheese
β’ Lemon wedges for serving π
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π₯ Instructions
1. Marinate & Cook the Chicken
β’ In a bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper.
β’ Toss chicken slices in the marinade and let sit for at least 15 minutes.
β’ Heat a skillet over medium heat and cook chicken until golden and fully cooked, about 3β4 minutes per side.
β’ Keep warm.
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2. Make the Lemon Garlic Alfredo Sauce
β’ In the same skillet (or a saucepan), melt butter over medium heat.
β’ Add garlic and sautΓ© until fragrant.
β’ Stir in heavy cream, Parmesan cheese, and lemon zest.
β’ Cook until the sauce is smooth and slightly thickened, about 5 minutes.
β’ Season with salt and pepper to taste.
β’ Keep warm.
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3. Roast the Potatoes
β’ Preheat oven to 400Β°F (200Β°C).
β’ Toss diced potatoes with olive oil, garlic, rosemary, Parmesan, salt, and pepper.
β’ Spread on a baking sheet and roast for 20β25 minutes, flipping halfway through, until golden and crispy.
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4. Prepare the Fig-Pesto Sauce
β’ In a small bowl, combine basil pesto, fig preserves, Greek yogurt, and a pinch of salt.
β’ Stir until smooth, adding water a teaspoon at a time if needed to reach a drizzleable consistency.
β’ Set aside.
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5. Assemble the Plate
β’ Serve the lemon-garlic Alfredo sauce over the chicken.
β’ Add rosemary garlic potatoes on the side.
β’ Drizzle the creamy fig-pesto sauce over the top for a sweet-savory contrast.
β’ Garnish with fresh parsley and additional Parmesan cheese.
β’ Serve immediately for a creamy, Mediterranean-inspired meal.
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β¨ A creamy, sweet-savory dish thatβs perfect for special occasions or weeknight indulgence.
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