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

High Protein Cheesy Chicken and Potatoes

Tender seasoned chicken breast cooked in a creamy garlic Parmesan sauce with crispy air-fried potatoes and topped with melted mozzarella. A high-protein one-pan dinner ready in 35 minutes with 53g protein per serving.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 502
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 lb chicken breast diced into bite-sized pieces
  • 4 garlic cloves finely chopped, 3 to 4 cloves
  • 2 tsp onion powder
  • 2 tsp dried mixed herbs for chicken
  • 1 tsp chili flakes for chicken
  • 2 tsp smoked paprika
  • 1 tsp salt for chicken
  • 2 tsp olive oil for cooking chicken
  • 1.75 lb raw potatoes cut into even cubes, Yukon Gold preferred
  • 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 any variety
  • 3.5 oz light cream cheese room temperature preferred for smoother melting
  • 1.4 oz Parmesan cheese finely grated
  • 1.75 oz mozzarella or reduced-fat cheese shredded
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet or pan with lid
  • Air fryer or oven
  • Large mixing bowl

Method
 

  1. Toss cubed potatoes with salt, garlic powder, mixed herbs, chili flakes, and paprika until evenly coated. Air fry at 400 degrees F for 18 to 20 minutes, shaking halfway, or oven bake at 400 degrees F for 20 to 23 minutes, flipping once halfway, until golden and crispy outside and tender inside.
  2. Toss diced chicken breast with chopped garlic, onion powder, mixed herbs, chili flakes, smoked paprika, and salt. Heat a large pan over medium heat and add olive oil. Add chicken in a single layer without overcrowding. Cook for 5 to 6 minutes, turning occasionally, until browned on the outside and cooked through to 165 degrees F internal temperature.
  3. Reduce heat to low. Pour in the milk and add the cream cheese. Stir continuously until the cream cheese fully dissolves into a smooth, velvety sauce. Do not rush this on high heat or the sauce will split.
  4. Fold the crispy potatoes gently into the creamy chicken mixture. Scatter shredded mozzarella and grated Parmesan over the top. Cover the pan and leave on low heat for 4 to 5 minutes until cheese is fully melted and bubbling at the edges.
  5. Remove the lid, sprinkle fresh parsley over the top, and serve immediately while hot.

Notes

Always reduce heat to low before adding dairy to prevent sauce splitting. Stir cream cheese continuously until fully smooth. Do not overcrowd the pan when cooking chicken. Use room temperature cream cheese for faster, smoother melting. For meal prep, store potatoes separately and re-crisp in air fryer at 375 degrees F for 5 minutes before serving. Store leftovers in airtight container in refrigerator for up to 3 days. Reheat in skillet over low heat with a splash of milk to revive the sauce.