Sheet Pan Creamy Garlic Cheese Chicken & Potatoes

Ingredients

• 2 lb Chicken Breast and Thighs (mixed, trimmed, cut into bite‑size pieces)
• 2 tbsp Olive Oil (extra‑virgin, for coating chicken)
• 1 tsp Salt (fine sea salt)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika (smoked preferred)
• 2 lb Potatoes (peeled and cubed into 1‑inch pieces)
• 1 medium Red Onion (peeled and cut into wedges)
• 1 tsp Italian Herbs (dried blend (basil, oregano, thyme))
• 1 tsp Garlic Powder
• ½ tsp Red Pepper Flakes
• 1 tsp Paprika
• 1 spray Cooking Spray (non‑stick spray for sheet pan)
• 1 cup Evaporated Milk (unsweetened)
• 4 oz Light Cream Cheese (softened, low‑fat)
• 1 cup Mozzarella Cheese (shredded, part‑skim)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Season the Chicken

   In a mixing bowl combine the chicken pieces with olive oil, salt, black pepper, garlic powder, onion powder, and paprika. Toss until the chicken is evenly coated and the color changes slightly.

   Time: PT5M

2. Preheat the Oven

   Set the oven to 400°F (200°C) and let it fully preheat while you prepare the vegetables.

   Time: PT5M

   Temperature: 400°F

3. Prepare Potatoes and Onion

   In a large bowl combine cubed potatoes, red‑onion wedges, Italian herbs, garlic powder, red pepper flakes, paprika, and a light spray of cooking spray. Toss until everything is evenly coated.

   Time: PT10M

4. First Bake – Potatoes

   Spread the seasoned potatoes and onion in a single layer on the sheet pan. Bake for 20 minutes, stirring halfway through, until golden and crisp on the edges.

   Time: PT20M

   Temperature: 400°F

5. Add Chicken and Finish Baking

   Remove the pan, spread the seasoned chicken pieces evenly over the partially cooked potatoes, and return to the oven. Bake for an additional 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is juicy.

   Time: PT25M

   Temperature: 400°F

6. Create the Creamy Cheese Sauce

   Remove the pan from the oven. Quickly stir in evaporated milk, softened light cream cheese, and shredded mozzarella. Mix until the cheeses melt and the sauce becomes smooth and glossy.

   Time: PT5M

7. Garnish and Portion

   Sprinkle chopped fresh parsley over the dish. Divide the mixture into eight equal portions and store in meal‑prep containers.

   Time: PT5M

Nutrition Facts

Calories

540

Protein

40 g

Carbohydrates

35 g

Fat

20 g

Fiber

4 g