Most Delicious High Protein Creamy Garlic Cheesy Chicken & Potatoes! Only 502 Cals

Ingredients

• 1 lb Chicken Breast (cut into 1‑inch cubes)
• 2 medium Potatoes (peeled and sliced into ½‑inch wedges)
• 3 cloves Garlic (minced)
• 1 tsp Onion Powder
• 1 tsp Mixed Herbs (dried (e.g., thyme, oregano, rosemary))
• ½ tsp Chili Flakes
• ½ tsp Paprika
• 1 tsp Salt
• 2 tbsp Olive Oil (extra‑virgin preferred)
• ½ cup Milk (whole or 2% milk)
• ¼ cup Light Cream
• 2 tbsp Cream Cheese (softened)
• 2 tbsp Parmesan Cheese (freshly grated)
• ½ cup Shredded Mozzarella (low‑moisture)
• ¼ tsp Black Pepper (freshly ground)

Instructions

1. Season the Chicken

   Place the cubed chicken in a mixing bowl, add minced garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and 1 tbsp olive oil. Toss until every piece is evenly coated.

   Time: PT5M

2. Season the Potatoes

   In a separate bowl, combine the potato wedges with the remaining 1 tbsp olive oil, a pinch of salt, garlic powder (or minced garlic if you prefer), mixed herbs, chili flakes, and paprika. Mix well so the wedges are fully coated.

   Time: PT5M

3. Pre‑heat Oven/Air Fryer

   If using an air fryer, set it to 200°C (400°F). If using a conventional oven, preheat to 200°C (400°F) and line a baking sheet with parchment or foil.

   Time: PT5M

   Temperature: 200°C

4. Cook the Potatoes

   Arrange the seasoned potato wedges in a single layer in the air fryer basket or on the prepared baking sheet. Air fry or roast for 20 minutes, shaking or turning halfway through.

   Time: PT20M

   Temperature: 200°C

5. Sear the Chicken

   While the potatoes are cooking, heat a large skillet over medium‑high heat. Add a splash of olive oil, then add the seasoned chicken cubes. Cook, stirring occasionally, for about 5 minutes until the outside is golden but the inside is still slightly under‑done.

   Time: PT5M

6. Create the Creamy Sauce

   Reduce the heat to low. Pour in the milk and light cream, then add the softened cream cheese and grated Parmesan. Stir continuously until the cheeses melt and the sauce becomes smooth. Season with additional salt and pepper to taste.

   Time: PT5M

7. Combine Potatoes and Chicken

   Add the crispy potatoes to the skillet, tossing gently to coat them in the creamy sauce.

   Time: PT2M

8. Melt the Mozzarella

   Sprinkle the shredded mozzarella over the top, cover the skillet with a lid or foil, and let sit for 2 minutes until the cheese is fully melted.

   Time: PT2M

9. Portion and Serve

   Divide the creamy chicken‑potato mixture into four equal portions. Serve immediately or let cool before storing for meal‑prep.

   Time: PT3M

Nutrition Facts

Calories

480

Protein

38 g

Carbohydrates

30 g

Fat

22 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey breast, Chicken thigh
• Instead of Potatoes: Sweet potatoes, Yukon Gold potatoes
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Onion Powder: Granulated onion
• Instead of Mixed Herbs: Italian seasoning
• Instead of Chili Flakes: Paprika, Cayenne pepper (¼ tsp)
• Instead of Paprika: Smoked paprika
• Instead of Salt: Kosher salt, Sea salt
• Instead of Olive Oil: Canola oil, Avocado oil
• Instead of Milk: Unsweetened almond milk
• Instead of Light Cream: Half‑and‑half, Greek yogurt (¼ cup)
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Shredded Mozzarella: Provolone, Cheddar
• Instead of Black Pepper: White pepper

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Spatula or Wooden Spoon
• Oven or Air Fryer
• Skillet or Frying Pan
• Measuring Cups
• Measuring Spoons
• Aluminum Foil or Parchment Paper (optional)

Critical Steps — Do Not Skip

• Season chicken and potatoes thoroughly before cooking.
• Pre‑heat the oven or air fryer to ensure potatoes become crispy.
• Do not over‑cook the chicken during the initial sear; it will finish cooking in the sauce.
• Melt the mozzarella gently to avoid a greasy texture.

Chef Tips from the Video

• Use a cast‑iron skillet for even heat distribution and a better sear.
• For an extra flavor boost, add a splash of white wine to the sauce before the cream cheese.
• Finely grate the Parmesan yourself; pre‑grated cheese contains anti‑caking agents that can affect texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of potatoes may become soggy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season the chicken and potatoes up to step 2 and refrigerate them overnight; this deepens the flavor.
• The sauce can be prepared ahead and stored separately; reheat gently and combine with cooked chicken and potatoes before serving.

Frequently Asked Questions