Can I use frozen broccoli instead of fresh?

You bet, Just thaw and pat it super dry with paper towels first—like, really squeeze out that moisture. Toss with a bit more oil since frozen tends to be drier. It won't get quite as crispy as fresh, but broiling for an extra minute helps. (Pro tip: skip the microwave thaw—just let it sit in the fridge overnight.)

How can I make this dairy-free ?

I've had great results with full-fat coconut milk for the sauce—it adds that same luxurious texture. For the Parmesan on the broccoli, try mixing nutritional yeast with a pinch of salt and garlic powder. The flavor's different but still yummy. Just avoid almond milk for the sauce—it tends to separate when heated.

Can I prep components ahead?

Absolutely, Here's my meal-prep routine: Cook the chicken and sauce, then store separately for up to 3 days. The broccoli? Prep it raw—toss with oil and cheese, then keep in a baggie. When ready, bake straight from the fridge (add 2 extra minutes). The sauce thickens when cold—just loosen it with a splash of broth or milk when reheating.

Can I use jarred minced garlic?

okay, in a pinch, yes (1 tsp = 2 fresh cloves). But fresh garlic makes SUCH a difference in the sauce. If you must use jarred, sauté it for just 20 seconds—it burns faster than fresh. My compromise? Keep peeled garlic cloves in the freezer—they grate easily and taste way better than pre-minced.

Why did my sauce get grainy?

Ah, the cream probably got too hot too fast. Next time, keep the heat at medium-low when adding cream, and stir constantly. If it happens, remove from heat immediately and whisk in 1 tbsp cold butter—this usually saves it. Graininess can also mean the Parm melted too quickly, so add it off-heat next time.

Spinach-Artichoke Greek Chicken Alfredo: 3-Step Perfection -

Name: Spinach-Artichoke Greek Chicken Alfredo: 3-Step Perfection
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek-Italian Fusion
Ingredients: 2 boneless, skinless chicken breasts; 1 cup spinach, chopped; 1/2 cup artichoke hearts, chopped; 1 cup broccoli florets; 1/4 cup grated Parmesan cheese; 1/2 cup mushrooms, sliced; 1/4 cup fresh basil, chopped; 1 cup heavy cream; 2 cloves garlic, minced; 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Spinach-Artichoke Greek Chicken Alfredo: 3-Step Perfection

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A creamy and flavorful dish combining Greek-inspired chicken Alfredo with crispy Parmesan broccoli and a rich mushroom basil cream sauce.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 2 servings
Category: Main Course
Method: Baking, Sautéing
Cuisine: Greek-Italian Fusion
Diet: Low Lactose

Ingredients

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2 boneless, skinless chicken breasts
1 cup spinach, chopped
1/2 cup artichoke hearts, chopped
1 cup broccoli florets
1/4 cup grated Parmesan cheese
1/2 cup mushrooms, sliced
1/4 cup fresh basil, chopped
1 cup heavy cream
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Preheat oven to 400°F (200°C).
Toss broccoli with olive oil, salt, and Parmesan cheese. Bake for 15 minutes until crispy.
Heat olive oil in a pan over medium heat. Cook chicken breasts until golden, about 6 minutes per side.
Remove chicken and sauté garlic, mushrooms, spinach, and artichokes for 3 minutes.
Add heavy cream and basil. Simmer for 5 minutes until thickened.
Slice chicken and serve over Alfredo sauce with crispy broccoli on the side.

Notes

Use fresh basil for best flavor.
Adjust salt and pepper to taste.
For extra crispiness, broil broccoli for the last 2 minutes.

Find it online: https://recipeszest.com/spinach-artichoke-greek-chicken-alfredo-recipe/