Description
A creamy Mediterranean-inspired chicken dinner featuring juicy seared chicken, smoked feta alfredo sauce, and crispy parmesan asparagus. This recipe brings bold flavor and comforting richness together on one plate. Great for weeknights or impressive weekend dinners.
Ingredients
1.5 lbs chicken breast or thighs, cubed
1 tablespoon olive oil (for chicken)
1 teaspoon Greek chili flakes (boukovo)
1 teaspoon salt
½ teaspoon black pepper
3 cloves garlic, minced
1 cup heavy cream
1 cup smoked feta cheese, crumbled
1 tablespoon olive oil (for asparagus)
1 bunch asparagus, trimmed
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
1. Cut the chicken into bite-sized cubes. Season with salt, pepper, and chili flakes.
2. Heat olive oil in a skillet over medium-high heat. Add chicken and sear until golden and cooked through, about 6–8 minutes. Remove and set aside.
3. Preheat oven to 400°F (200°C). Toss trimmed asparagus with olive oil, salt, pepper, and Parmesan. Roast on a baking sheet for 12–15 minutes until crispy and golden.
4. In the same skillet used for chicken, add more olive oil if needed. Sauté garlic until fragrant. Add heavy cream and stir in smoked feta until melted and smooth. Add chili flakes to taste.
5. Return the chicken to the skillet and simmer in the sauce for a few minutes to absorb flavor. Adjust seasoning.
6. Plate the chicken with sauce and serve alongside roasted asparagus. Garnish with chopped parsley and a pinch of chili flakes.
Notes
Let the feta melt on low heat to prevent clumping and get a silky sauce.
To keep asparagus crispy when reheating, use a broiler instead of the microwave.
For extra zing, add a squeeze of lemon before serving.
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 2g
- Sodium: 840mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg
Keywords: smoked feta chicken, alfredo, Greek chili, Mediterranean chicken