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High protein creamy garlic cheesy chicken and potatoes in a large skillet with golden seared chicken, tender potatoes, and creamy Parmesan garlic sauce

High Protein Creamy Garlic Cheesy Chicken and Potatoes

A hearty one-skillet dinner with golden seared chicken breast, tender Yukon Gold potatoes, and a rich Parmesan garlic cream sauce. Ready in 45 minutes with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 28 oz boneless skinless chicken breast cut into bite-sized pieces
  • 4 cloves fresh garlic minced
  • 2 tsp onion powder
  • 4 tsp Italian seasoning or mixed dried herbs
  • 2 tsp red pepper flakes reduce to 1 tsp for less heat
  • 2 tsp sweet paprika
  • 2 tsp kosher salt
  • 4 tsp extra virgin olive oil
  • 28 oz Yukon Gold potatoes cut into 1-inch cubes
  • 2 tbsp garlic powder added to cream sauce, not chicken seasoning
  • 4 oz whole milk
  • 3.5 oz cream cheese room temperature for smooth melting
  • 1.5 oz Parmesan cheese freshly grated

Equipment

  • Large skillet
  • Cutting board
  • Chef knife
  • Wooden spoon or spatula
  • Meat thermometer

Method
 

  1. Cut chicken into bite-sized chunks and potatoes into 1-inch cubes. Keep potato pieces uniform for even cooking.
  2. Toss the chicken with onion powder, Italian seasoning, red pepper flakes, paprika, and salt. Let it rest for 10 minutes so the seasoning absorbs into the meat.
  3. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes, turning occasionally, until golden brown and cooked through to 165 degrees F. Remove from the pan and set aside.
  4. Add the potatoes to the same pan without washing it. Cook for 12 to 15 minutes, stirring occasionally, until fork-tender and golden on the edges. Add a small splash of oil if the pan looks dry.
  5. Stir in the minced garlic and cook for 1 minute over medium heat until fragrant. Watch closely so it does not burn.
  6. Add the milk, cream cheese, and garlic powder. Stir continuously over medium-low heat until smooth and creamy, about 3 to 4 minutes. Keep stirring if the sauce looks lumpy at first, it will smooth out as the cream cheese fully melts.
  7. Return the chicken to the pan and add the Parmesan cheese. Fold everything together gently until heated through. Taste and adjust salt as needed. Serve immediately.

Notes

Let cream cheese come to room temperature before starting for the smoothest sauce. Do not skip the 10-minute chicken rest after seasoning. Reheat leftovers on the stovetop over medium-low heat with a splash of milk to restore the creamy consistency. Keeps in the refrigerator for up to 4 days.