Elevate your dinner to a gourmet experience with this incredibly harmonious and comforting bowl! Featuring tender lemon-garlic Greek chicken alongside perfectly crispy Parmesan potatoes. Everything is generously coated in an innovative creamy ricotta Alfredo sauce infused with earthy mushroom pesto and bright lemon zest. A final flourish of briny capers and fresh dill adds the perfect finishing touch for an unforgettable culinary journey.
Yields: 2-3 servings
Prep time: 25 minutes (plus chicken marinating time)
Cook time: 35-40 minutes
Ingredients:
Lemon-Garlic Greek Chicken:
1 lb boneless, skinless chicken breasts, cut into 1-inch bite-sized pieces
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp Greek seasoning blend (oregano, thyme, marjoram, etc.)
1 tsp lemon zest
1 tbsp fresh lemon juice
Salt & freshly cracked black pepper to taste
Crispy Parmesan Potatoes:
1 lb Yukon Gold or red potatoes, scrubbed clean and cut into ¾-inch cubes
2 tbsp olive oil
4 cloves garlic, minced
½ cup grated Parmesan cheese
Salt & freshly cracked black pepper to taste
Sauce: Creamy Ricotta Alfredo with Mushroom Pesto & Lemon Zest:
For Mushroom Pesto:
8 oz cremini or button mushrooms, wiped clean and roughly chopped
2 tbsp olive oil
2 cloves garlic, minced
¼ cup pine nuts (optional, for richness)
2 tbsp fresh parsley, chopped 
Salt & freshly cracked black pepper to taste
For Creamy Ricotta Alfredo Base:
2 tbsp unsalted butter 
3 cloves garlic, minced
1 ½ cups heavy cream
½ cup whole milk ricotta cheese
¾ cup grated Parmesan cheese (for sauce)
1 tsp lemon zest (for sauce)
Salt & freshly cracked black pepper to taste
Twist & Garnish:
2 tbsp capers, drained and roughly chopped
2 tbsp fresh dill, chopped
Instructions:
Prepare Crispy Parmesan Potatoes:
Preheat oven to 200°C (400°F). Line a large baking sheet with parchment paper.
In a large bowl, toss potato cubes with 2 tbsp olive oil, 4 cloves minced garlic, ½ cup grated Parmesan cheese, salt, and pepper. Ensure cubes are well coated.
Spread in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until golden brown, tender, and crispy, flipping halfway through for even browning.
Prepare Lemon-Garlic Greek Chicken:
While potatoes roast, in a bowl, toss chicken bites with 2 tbsp olive oil, 4 cloves minced garlic, Greek seasoning, 1 tsp lemon zest, 1 tbsp fresh lemon juice, salt, and pepper. Let marinate for at least 15 minutes.
Heat a large skillet over medium-high heat. Add chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and nicely browned with a slight char. Remove chicken from skillet and set aside.
Prepare Mushroom Pesto:
In the same large skillet (no need to clean from chicken), heat 2 tbsp olive oil over medium heat. Add chopped mushrooms and 2 cloves minced garlic. Cook for 8-10 minutes, stirring occasionally, until mushrooms are deeply browned and tender.
Transfer the cooked mushrooms and garlic to a food processor (or use an immersion blender) along with pine nuts (if using) and fresh parsley. Pulse until a coarse pesto forms. Season with salt and pepper to taste. Set aside.
Prepare Creamy Ricotta Alfredo Base:
In the same large skillet (no need to clean), melt 2 tbsp unsalted butter over medium heat.
Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
Pour in 1 ½ cups heavy cream and bring to a gentle simmer, stirring occasionally.
Reduce heat to low. Whisk in ½ cup whole milk ricotta cheese until smooth.
Gradually whisk in ¾ cup grated Parmesan cheese until melted and the sauce is smooth and creamy. Stir in 1 tsp lemon zest.
Taste and season with salt and freshly cracked black pepper. Keep warm over very low heat.
Assemble the Bowl:
Add the cooked lemon-garlic Greek chicken to the creamy ricotta Alfredo sauce and gently stir to coat.
Now, take spoonfuls of the prepared Mushroom Pesto and artfully dollop it into the Alfredo sauce. Gently swirl it in with a spoon, leaving distinct streaks (don’t fully mix for a beautiful marbled effect and distinct flavors).
Divide the crispy Parmesan potatoes among plates or bowls.
Spoon the cheesy, luscious Greek Garlic Chicken Alfredo mixture with the mushroom pesto swirls generously over the potatoes.
Finish by sprinkling with chopped capers and fresh dill.
Serve immediately and enjoy this extraordinary, flavorful, and incredibly satisfying meal!
Tips for Success:
Mushroom Browning: When making the mushroom pesto, ensure the mushrooms get deeply browned. This develops their rich, umami flavor, which is crucial for the “pesto.”
Ricotta Quality: Use good quality, fresh whole milk ricotta for the best creamy texture and flavor in the Alfredo.
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.
Fresh Herbs: The fresh dill at the end is crucial for that bright, herbaceous finish, so don’t skip it!
