Description
This Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta and Crispy Parmesan Zucchini offers a delightful, creamy pasta-inspired entree with a fresh citrus twist, complemented by a tangy whipped feta topping and crispy roasted zucchini and squash. A perfect balance of rich and vibrant flavors makes this dish both comforting and elegant, ideal for a flavorful weeknight dinner.
Ingredients
Scale
Chicken and Alfredo Sauce
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh chopped dill
- Salt and black pepper to taste
- Pinch crushed red pepper flakes (optional)
Whipped Feta
- 1 cup feta cheese
- 1 large roasted red pepper
Crispy Parmesan Zucchini and Squash
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 1 tablespoon olive oil
- 1/3 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- Salt and black pepper to taste
Instructions
- Season the Chicken: Season the chicken breasts evenly on both sides with salt, black pepper, and a pinch of crushed red pepper flakes if you like some heat.
- Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side until golden brown and cooked through. Remove the chicken and let it rest to retain juices.
- Prepare Whipped Feta: In a food processor, combine feta cheese and the roasted red pepper. Blend until the mixture is smooth and whipped. Set aside to allow flavors to meld.
- Make Alfredo Sauce Base: Reduce skillet heat to medium and add minced garlic. Sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Add Cream and Cheese: Pour in heavy cream and simmer for 2–3 minutes to warm through. Stir in grated Parmesan cheese, lemon zest, and fresh dill. Continue to simmer the sauce until thickened to a creamy consistency. Adjust seasoning with salt and pepper to taste.
- Prepare Vegetables for Roasting: Preheat your oven to 400°F (200°C). Arrange the thinly sliced zucchini and yellow squash in a single layer on a baking sheet. Drizzle with olive oil and season with salt, black pepper, breadcrumbs, and grated Parmesan cheese.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 15–18 minutes until the vegetables are golden brown and crispy on the edges.
- Assemble and Serve: Slice the rested chicken breasts and place them on plates over a generous pool of the lemon dill Alfredo sauce. Dollop the whipped feta and roasted red pepper mixture on top of the chicken. Serve the crispy Parmesan roasted zucchini and squash on the side. Garnish with additional fresh dill and black pepper if desired.
Notes
- Resting the chicken after cooking helps keep it juicy and tender.
- Roast the vegetables in a single layer for even crisping.
- Adjust the amount of lemon zest and dill to your taste preferences for brighter or more herbaceous flavors.
- If you prefer a thinner Alfredo sauce, add a splash of milk or reserved pasta water.
- Use fresh herbs whenever possible for best flavor.
