This sophisticated and incredibly flavorful bowl captures the essence of Mediterranean brightness, featuring tender lemon-garlic chicken and perfectly crispy Parmesan potatoes. Everything is generously enveloped in a luxurious creamy ricotta Alfredo, uniquely blended with a rich mushroom pesto and bright lemon zest. A final elegant garnish of briny capers and fragrant fresh dill elevates this gourmet meal to an unforgettable culinary delight.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 30-35 minutes
Ingredients:
Lemon-Garlic Chicken:
1 lb boneless, skinless chicken breasts, sliced into ½-inch thick cutlets or bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp fresh lemon juice
1 tsp dried oregano
½ tsp dried basil
Salt & freshly cracked black pepper to taste
Crispy Parmesan Potatoes:
2 medium Yukon Gold potatoes, cut into 1-inch cubes
2 tbsp olive oil
¼ cup grated Parmesan cheese
3 cloves garlic, minced
1 tsp dried rosemary
Salt & freshly cracked black pepper to taste
Sauce: Creamy Ricotta Alfredo with Mushroom Pesto & Lemon Zest:
For Mushroom Pesto:
2 tbsp butter 
8 oz cremini mushrooms, sliced
3 cloves garlic, minced
¼ cup fresh basil leaves
2 tbsp pine nuts (optional, or walnuts/almonds)
2 tbsp olive oil (for blending pesto)
Salt & freshly cracked black pepper to taste
For Ricotta Alfredo Base:
2 tbsp butter
2 cloves garlic, minced
1 ½ cups heavy cream
½ cup ricotta cheese (full-fat recommended for creaminess)
¾ cup grated Parmesan cheese (for sauce)
Zest of 1 lemon
Salt & freshly cracked black pepper to taste
Twist Garnish: Capers & Fresh Dill:
2 tbsp capers, drained
2 tbsp fresh dill, chopped
Fresh lemon wedges for serving (optional)
Instructions:
Prepare Crispy Parmesan Potatoes:
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large bowl, toss potato cubes with 2 tbsp olive oil, ¼ cup grated Parmesan cheese, 3 cloves minced garlic, dried rosemary, salt, and pepper.
Spread in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until golden brown, tender, and deliciously crispy, flipping halfway through.
Prepare Lemon-Garlic Chicken:
While potatoes roast, in a bowl, toss chicken with 2 tbsp olive oil, 4 cloves minced garlic, 1 tbsp fresh lemon juice, dried oregano, dried basil, salt, and pepper. Let marinate for at least 15 minutes.
Heat a large skillet or grill pan over medium-high heat. Add chicken and cook for 5-7 minutes (for bites) or 2-3 minutes per side (for cutlets), stirring/flipping occasionally, until cooked through and nicely browned. Set aside.
Prepare Mushroom Pesto:
In the same large skillet (no need to clean from chicken), melt 2 tbsp butter over medium heat.
Add sliced cremini mushrooms and 3 cloves minced garlic. Cook, stirring occasionally, for 8-10 minutes until mushrooms are deeply browned and tender.
Transfer the cooked mushrooms and garlic to a food processor along with fresh basil leaves and pine nuts (if using).
Pulse until finely chopped. With the processor running, slowly drizzle in 2 tbsp olive oil until a smooth or rustic pesto forms. Season with salt and pepper to taste. Set aside.
Prepare Creamy Ricotta Alfredo Base & Blend with Pesto:
In the same large skillet or saucepan, melt 2 tbsp butter over medium heat.
Add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream. Bring to a gentle simmer.
Add ricotta cheese and whisk until completely smooth and incorporated.
Stir in ¾ cup grated Parmesan cheese and lemon zest until melted and smooth. Season with salt and freshly cracked black pepper.
Stir the prepared Mushroom Pesto into the Alfredo sauce until well combined. Keep warm over very low heat.
Assemble & Serve:
Add the cooked lemon-garlic chicken to the creamy ricotta Alfredo with mushroom pesto sauce and gently stir to coat.
Divide the crispy Parmesan potatoes among plates or bowls.
Spoon the cheesy, saucy Greek Garlic Chicken Alfredo mixture generously over the potatoes.
Finish each serving with a sprinkle of drained capers and freshly chopped dill. Add a lemon wedge on the side if desired.
Serve immediately and prepare for an ultimate, fresh, and flavorful culinary experience!
Tips for Success:
Ricotta Quality: Full-fat ricotta will yield a creamier, richer sauce.
Mushroom Browning: Don’t rush the mushroom cooking in the pesto step. Allowing them to brown deeply brings out their maximum umami flavor.
Chicken Doneness: Avoid overcooking the chicken to keep it juicy and tender.
Potato Crispiness: Ensure potatoes are in a single layer on the baking sheet and not overcrowded for maximum crispiness.
Sauce Consistency: If the Alfredo sauce seems too thick, you can thin it with a splash of warm chicken broth or milk.
