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High protein cheesy chicken and potatoes in a skillet with creamy garlic Parmesan sauce and fresh parsley

High Protein Cheesy Chicken and Potatoes

A rich, creamy, and satisfying high protein cheesy chicken and potatoes dinner made in one pan with a silky garlic Parmesan sauce and golden crispy potatoes. Ready in about 40 minutes with 53g of protein per serving.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 502
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 lbs boneless skinless chicken breast diced into bite-sized pieces
  • 3 cloves garlic finely chopped
  • 2 tsp onion powder
  • 2 tsp dried mixed herbs
  • 1 tsp chili flakes
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 2 tsp olive oil
  • 1.75 lbs raw potatoes cut into cubes
  • 1 tsp salt for potatoes
  • 1 tsp garlic powder for potatoes
  • 1 tsp mixed herbs for potatoes
  • 1 tsp chili flakes for potatoes
  • 1 tsp paprika for potatoes
  • 0.5 cup milk whole milk preferred
  • 3.5 oz light cream cheese
  • 1.5 oz Parmesan cheese finely grated
  • 1.75 oz shredded mozzarella or reduced-fat cheese
  • fresh parsley for finishing

Equipment

  • Large skillet
  • Air fryer or oven
  • Mixing bowl
  • Meat thermometer

Method
 

  1. Toss the cubed potatoes with salt, garlic powder, mixed herbs, chili flakes, paprika, and a light coating of olive oil. Cook in the air fryer at 400 degrees F for 18 to 20 minutes shaking halfway, or roast in the oven at 400 degrees F for 20 to 23 minutes until golden and crispy.
  2. Toss diced chicken with garlic, onion powder, mixed herbs, chili flakes, smoked paprika, salt, and olive oil. Heat a large skillet over medium heat and cook the chicken for 5 to 6 minutes until browned and cooked through to 165 degrees F. Do not overcrowd the pan.
  3. Reduce heat to low. Pour in the milk and stir in the cream cheese, mixing continuously until smooth and silky. Stir in the Parmesan until fully melted.
  4. Fold the crispy potatoes into the creamy chicken mixture. Scatter mozzarella over the top, cover the pan, and let everything warm through for 4 to 5 minutes until the cheese is fully melted and bubbly.
  5. Remove the lid, sprinkle fresh parsley over the top, and serve hot straight from the pan.

Notes

Always reduce heat to low before adding dairy to prevent the sauce from splitting. Stir the cream cheese continuously for a velvety texture. Do not overcrowd the pan when searing chicken -- cook in batches if needed. Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to revive the sauce.