Lemon-Herb Chicken Alfredo with Spicy Feta & Crispy Brussels-Parmesan Wedges
A vibrant and elegant dish that marries Mediterranean brightness with creamy indulgence.Tender lemon-herb chicken thighs are folded into a luxurious Alfredo sauce enhanced by a spicy feta whip, accompanied by crispy roasted Brussels sprouts and garlic-Parmesan potato wedges, then finished with a drizzle of fresh basil oil for a restaurant-worthy finish.
Ingredients
Lemon-Herb Chicken Thighs
- 1.5 lbs boneless skinless chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon dried mixed herbs oregano, thyme, rosemary
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Salt and freshly cracked black pepper to taste
Crispy Roasted Brussels & Garlic Potato Wedges
- 1 lb Yukon Gold or red potatoes cut into ½-inch wedges
- 1 lb Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 5 cloves garlic minced
- ½ cup grated Parmesan cheese
- Salt and freshly cracked black pepper to taste
Spicy Feta Whip
- 4 oz block feta cheese crumbled
- ¼ cup plain Greek yogurt full-fat recommended
- 1 –2 teaspoons red pepper flakes adjust to preferred spice level
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
Creamy Alfredo Base
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- Salt and freshly cracked black pepper to taste
Basil Oil
- ¼ cup fresh basil leaves packed
- ½ cup olive oil
Garnish
- Additional cracked black pepper for finishing
Instructions
- Prepare the Roasted Vegetables: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large bowl, toss the potato wedges and halved Brussels sprouts with olive oil, minced garlic, grated Parmesan, salt, and black pepper until evenly coated. Spread in a single layer on the prepared sheet, ensuring the pieces are not overcrowded. Roast for 30–35 minutes, flipping halfway through, until the potatoes are golden and the Brussels sprouts are caramelized and crisp at the edges.
- Marinate and Cook the Chicken: While the vegetables roast, combine the chicken thighs with olive oil, minced garlic, dried herbs, lemon zest, lemon juice, salt, and pepper in a bowl. Allow the chicken to marinate for at least 15 minutes. Heat a skillet or grill pan over medium-high heat and cook the chicken thighs for approximately 6–8 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from heat and slice into bite-sized pieces.
- Prepare the Spicy Feta Whip: In a food processor, combine the crumbled feta cheese, Greek yogurt, red pepper flakes, lemon juice, and olive oil. Blend until completely smooth and creamy, pausing to scrape down the sides as needed. The mixture should be thick, tangy, and luxuriously whipped. Set aside.
- Create the Alfredo Sauce: In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté briefly until fragrant but not browned. Pour in the heavy cream, stirring occasionally, and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until melted and smooth, creating a velvety sauce. Season to taste with salt and freshly cracked black pepper, then reduce the heat to low to keep warm.
- Make the Basil Oil: In a small blender or food processor, blend the fresh basil leaves with olive oil until smooth. For a refined presentation, strain through a fine-mesh sieve for a clear green oil, or leave it rustic for a thicker drizzle.
- Assemble the Dish: Add the sliced lemon-herb chicken to the warm Alfredo sauce, gently folding it in until the pieces are evenly coated. Spoon small dollops of the spicy feta whip into the sauce, swirling gently with a spoon to create a marbled effect. Arrange the roasted Brussels sprouts and potato wedges on serving plates or shallow bowls. Generously spoon the creamy chicken Alfredo mixture over the top.
- Finish and Serve: Drizzle each portion with basil oil and sprinkle with extra cracked black pepper. Serve immediately for best texture and flavor, and enjoy this bold, creamy, and irresistibly zesty Lemon-Herb Chicken Alfredo with Spicy Feta & Crispy Brussels-Parmesan Wedges.
Notes
- Marination Matters: Allowing the chicken to marinate for at least 15 minutes enhances its tenderness and depth of flavor. For best results, extend marination to 1 hour when possible, letting the lemon and herbs infuse fully.
- Balanced Heat: The spicy feta whip offers a beautiful contrast to the creamy Alfredo. Adjust the red pepper flakes to your spice preference — a touch of heat lifts the sauce without overpowering it.
- Achieving Crisp Perfection: To ensure the potatoes and Brussels sprouts roast to a golden crisp, avoid overcrowding the baking sheet. Give them room to breathe and caramelize beautifully.
- Sauce Consistency: If your Alfredo sauce thickens too much upon standing, whisk in a splash of warm milk or chicken broth to restore its velvety texture without diluting the flavor.
- Presentation Tip: For a restaurant-style finish, drizzle the basil oil just before serving. Its vivid green hue and aromatic freshness elevate both the appearance and the flavor.
- Make-Ahead Convenience: The spicy feta whip and basil oil can be prepared up to a day in advance and stored in airtight containers in the refrigerator. Bring them to room temperature before serving for the best consistency.
🍽️ Nutrition Facts (Per Serving — Approximately 1 of 3 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 735 kcal |
| Total Fat | 51 g |
| Saturated Fat | 23 g |
| Cholesterol | 185 mg |
| Sodium | 740 mg |
| Total Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugars | 4 g |
| Protein | 43 g |
💡 Note: Nutritional values are approximate and may vary depending on portion size and specific ingredient brands used.