Ingredients
- For the creamy mushroom Alfredo chicken:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (white or cremini)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tsp Italian seasoning
- 1/4 cup chicken broth (optional, to thin sauce)
- For the garlic potatoes:
- 1 1/2 lbs baby potatoes or Yukon gold, halved or quartered
- 2 tbsp olive oil or melted butter
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
- For the broccoli-Parmesan crust:
- 4 cups broccoli florets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/3 cup grated Parmesan cheese
- 2 tbsp breadcrumbs (optional, for crunch)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet.
- Toss potatoes with olive oil, garlic, salt, and pepper. Spread on one side of the sheet pan.
- Toss broccoli with olive oil, garlic powder, salt, and pepper. Sprinkle with Parmesan and breadcrumbs. Spread on the other side of the pan.
- Roast for 25–30 minutes, until potatoes are golden and broccoli is crisp with a cheesy crust.
- Meanwhile, season chicken with salt and pepper. Heat olive oil in a skillet over medium heat. Sear chicken for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside.
- In the same skillet, melt butter and sauté mushrooms until tender. Add garlic and Italian seasoning; cook 1 minute.
- Stir in heavy cream and Parmesan. Simmer 3–5 minutes until sauce thickens slightly. Add broth if needed to thin.
- Return chicken to skillet, spoon sauce over, and simmer for 2–3 minutes.
- Plate chicken with garlic potatoes and Parmesan-crusted broccoli. Spoon extra Alfredo sauce over top if desired.
Notes
- Use chicken thighs instead of breasts for extra juiciness.
- Swap heavy cream with half-and-half for a lighter sauce.
- Add spinach to the Alfredo for extra greens.
- Try asparagus or Brussels sprouts instead of broccoli with the same Parmesan crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting & Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate (chicken, potatoes, broccoli)
- Calories: 640
- Sugar: 5g
- Sodium: 720mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 41g
- Cholesterol: 150mg
