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This high protein creamy garlic cheesy chicken and potatoes recipe brings comfort and nutrition to your weeknight table in the most satisfying way. With juicy chicken, crispy potatoes, and a silky parmesan sauce, it checks every box for a hearty family dinner and is packed with both flavor and protein. I developed this when my family needed a nourishing meal that felt indulgent and warming during our busiest months.
My favorite part is how the potatoes crisp up in the oven or air fryer while the chicken stays juicy. The creamy sauce pulls the whole dish together and always gets rave reviews at my table.
Ingredients
- Chicken breast: Cubed for lean protein and tenderness. Look for fresh or properly thawed meat for best texture
- Garlic cloves: Minced to bring bold garlicky flavor. Use fresh garlic for maximum taste
- Onion powder: Boosts savory notes and rounds out the base. Opt for pure onion powder with no fillers
- Mixed herbs: Add an earthy herbal layer. Choose a blend you love—dried thyme, basil, and oregano work well
- Chili flakes: For a hint of heat. Adjust to taste for mild or spicy
- Paprika: Deepens color and adds warm sweetness—Spanish paprika gives extra smoky flavor
- Salt: Balances and intensifies all components. Use sea salt for cleaner taste
- Olive oil: Gives chicken moisture and adds silky finish. Choose extra virgin for highest quality
- Potatoes: Cubed become crispy on the outside and fluffy inside. Use a waxy or all purpose variety and scrub skin well
- Garlic powder, mixed herbs, chili flakes, and paprika: Season the potatoes for extra golden crust. Adjust amounts for your favorite flavor combo
- Cooking spray or olive oil: Helps potatoes crisp up. Avoid excess oil by spraying evenly
- Milk: Makes the sauce creamy. Any dairy or plant milk works for this
- Light cream cheese: Provides tang without heaviness. Go for Philadelphia Lightest or similar for fewer calories
- Grated Parmesan: Deeply savory and the backbone of the sauce. Buy it freshly grated for best melt and taste
- Extra seasoning: Layers more herby cheesy depth. Sprinkle to your liking
- Shredded mozzarella (or low fat cheese): Melts beautifully and adds that irresistible pull. Select a quality block cheese and shred at home for freshness
- Fresh parsley: Brings color and a clean herb finish. Use flat leaf if available
Step-by-Step Instructions
- Cook the Potatoes:
- Begin by cubing your potatoes to an even size to ensure even crisping. Toss thoroughly with salt, garlic powder, mixed herbs, chili flakes, paprika, and a light coating of olive oil or cooking spray. Spread in a single layer in the air fryer or on a baking sheet lined with parchment. Cook at high heat 200C for eighteen to twenty minutes in the air fryer or twenty to twenty three in the oven shaking or turning halfway until golden and crisp on the outside.
- Sauté the Chicken:
- While potatoes are cooking, cut chicken breast into bite size cubes and pat dry. In a bowl combine with minced garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and olive oil. Mix until chicken is coated well. Heat a large nonstick pan on medium then add the seasoned chicken pieces. Sauté for five to six minutes stirring often until chicken is golden and cooked through but still juicy.
- Prepare the Creamy Sauce:
- Lower your pan heat to low once the chicken is done. Add milk and light cream cheese straight to the pan with the chicken. Stir gently and continuously using a wooden spoon until cream cheese fully melts and the sauce becomes smooth and thick. Sprinkle in grated parmesan and any extra seasoning you like. Stir for another one to two minutes until parmesan is integrated and the sauce turns glossy.
- Combine and Finish with Cheese:
- Add the crispy cooked potatoes right into the creamy chicken pan. Stir gently to coat each potato in the sauce without breaking them up. Once mixed sprinkle shredded mozzarella (or your chosen cheese) liberally on top. Cover the pan with a lid or foil and let sit over low heat for four to five minutes until the cheese melts fully and forms a gooey topping.
- Garnish and Serve:
- Remove from heat and scatter freshly chopped parsley over the top. Serve immediately for the perfect melty cheesy experience with golden potatoes and tender chicken nestled under a creamy sauce.
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My favorite ingredient in this is the freshly grated Parmesan which makes the sauce nutty and deeply flavorful. Making this dish with my daughter has become a weekend tradition for us we love sprinkling the mozzarella together as it melts.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days. For the best texture reheat uncovered in a hot oven or air fryer just until the potatoes crisp and the sauce gets bubbly. You can freeze this dish though the sauce may separate slightly but a good stir when reheating will bring it back together.
Ingredient Substitutions
You can swap the chicken breast for chicken thigh if you want even more juiciness though that will add a bit more richness. To make it vegetarian use firm tofu cubes and veggie stock instead of chicken. For a dairy free version use a plant based milk and non dairy cream cheese and cheese shreds.
Serving Suggestions
This dish easily stands alone but you can stretch it further with a crisp green salad tossed with lemon and olive oil or serve it alongside steamed broccoli or green beans. For more indulgence spoon the creamy mix over steamed rice or soft bread to soak up every bit of sauce.
Cultural and Historical Context
Combining roasted potatoes with chicken in a creamy cheese sauce is a classic comfort approach found in many cuisines European tables often feature similar dishes though this version is amped up in both protein and flavor. My take adds extra herbs and spice for freshness and depth yet keeps the accessible feel of a weeknight dinner that feels special.
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This recipe is sure to become a staple for cozy family dinners or easy impressive entertaining. Enjoy every creamy, cheesy forkful and the happiness it brings to your table.
Common Questions
- → Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work well and provide extra juiciness. Adjust cooking time for thickness to ensure doneness.
- → What type of potatoes is best for this dish?
Waxy potatoes like Yukon Gold or red potatoes keep their shape and get delightfully crispy when air-fried or baked.
- → Can the creamy sauce be made lighter?
Substitute with low-fat cream cheese and milk for a lighter texture while maintaining creaminess and flavor.
- → How do I make the potatoes crispy?
Dry cubed potatoes well before seasoning and use a light spray of oil. Air fry or bake at high heat for best crunch.
- → Is it possible to make this dish ahead?
Yes, cook components in advance and reheat gently, adding a splash of milk to revive the creamy sauce if needed.