Description

Bright, creamy, and loaded with flavor, this Lemon Dill Chicken Alfredo with Roasted Red Pepper Whipped Feta & Crispy Parmesan Zucchini is the perfect balance of richness and freshness. Juicy seared chicken, a silky Alfredo sauce kissed with lemon and dill, and smoky whipped feta come together in a dish that feels indulgent but is surprisingly easy to make. Paired with crispy roasted zucchini rounds coated in Parmesan, it’s a winning combination for a quick dinner, cozy weekend meal, or a standout recipe for dinner ideas and food ideas alike. This easy recipe is great for those looking for a fresh spin on Alfredo with some healthy snack vibes and quick dinner charm.

Ingredients

2 boneless, skinless chicken breasts

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon paprika

2 tablespoons olive oil

1 cup heavy cream

¾ cup grated Parmesan cheese

1 tablespoon fresh dill, chopped

1 tablespoon lemon juice

1 teaspoon lemon zest

¾ cup feta cheese

½ cup roasted red peppers

2 tablespoons Greek yogurt or cream cheese

2 medium zucchinis, sliced into coins

1 yellow squash, sliced into coins

2 tablespoons grated Parmesan (for zucchini)

1 teaspoon olive oil (for zucchini)

½ teaspoon red pepper flakes (optional)

1 teaspoon fresh thyme or Italian herbs (optional)

Instructions

1. Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and paprika.

2. Heat 2 tablespoons olive oil in a skillet over medium-high. Sear chicken on both sides until golden and cooked through, about 6–7 minutes per side. Let rest.

3. In a blender, combine feta, roasted red peppers, Greek yogurt or cream cheese, and a splash of olive oil. Blend until smooth. Set aside.

4. Preheat oven to 425°F (220°C). Toss zucchini and yellow squash coins with 1 teaspoon olive oil, salt, pepper, and Parmesan. Arrange on a baking sheet in a single layer. Roast for 20–25 minutes until golden and crispy.

5. In the same skillet used for chicken, pour in the heavy cream over medium heat. Stir in Parmesan and whisk until melted.

6. Add lemon juice, zest, and chopped dill. Simmer gently for 3–4 minutes until sauce thickens slightly.

7. Slice the rested chicken and layer over roasted zucchini. Spoon Alfredo sauce over the top.

8. Dollop whipped feta alongside or across the plate. Garnish with fresh herbs or red pepper flakes if desired.

Notes

Use freshly grated Parmesan for the creamiest sauce and crispiest zucchini finish.

Add lemon juice and zest at the end of cooking the Alfredo to prevent curdling.

Let the chicken rest before slicing to keep it juicy and flavorful.

Nutrition

Serving Size: 1 plate
Calories: 610
Sugar: 6g
Sodium: 940mg
Fat: 42g
Saturated Fat: 19g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 43g
Cholesterol: 155mg

Keywords: easy dinner, food ideas, lemon dill chicken, healthy alfredo, whipped feta, quick dinner, zucchini recipe