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High protein creamy garlic chicken and potatoes in a large skillet with smooth Parmesan garlic cream cheese sauce

High Protein Creamy Garlic Chicken and Potatoes

Golden seared chicken breast and crispy Yukon Gold potatoes cooked in one skillet and finished in a smooth garlic cream cheese and Parmesan sauce. A high-protein one-pan healthy dinner ready in 45 minutes. Great for meal prep.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 28 oz boneless skinless chicken breast cut into bite-sized pieces, patted dry before seasoning
  • 4 garlic cloves freshly minced
  • 2 tsp onion powder
  • 4 tsp Italian seasoning or mixed dried herbs
  • 2 tsp red pepper flakes reduce to 1 tsp for milder heat
  • 2 tsp sweet paprika
  • 2 tsp kosher salt
  • 2 tbsp extra virgin olive oil
  • 28 oz Yukon Gold potatoes cut into 1-inch cubes, uniform size
  • 2 tbsp garlic powder for sauce
  • 4 oz whole milk
  • 3.5 oz cream cheese room temperature, pulled from fridge at least 20 minutes before cooking
  • 1.5 oz Parmesan cheese freshly grated

Equipment

  • Large skillet
  • Instant-read meat thermometer

Method
 

  1. Cut chicken into bite-sized pieces. Toss with onion powder, Italian seasoning, red pepper flakes, paprika, and salt until evenly coated. Rest at room temperature for 10 minutes while you cube the potatoes.
  2. Heat olive oil in a large skillet over medium-high until shimmering. Add seasoned chicken in a single layer. Cook 6 to 8 minutes turning occasionally until golden on the outside and cooked through to 165 degrees F internal temperature. Remove and set aside. Do not wipe the pan.
  3. Add cubed potatoes to the same skillet. Cook over medium-high for 12 to 15 minutes turning every few minutes until fork-tender and golden on at least two sides. Do not crowd the pan. Work in batches if needed.
  4. Add minced fresh garlic to the potatoes. Stir for 60 seconds until fragrant.
  5. Reduce heat to medium-low. Pour in milk and stir to deglaze the browned bits from the bottom of the pan. Add room-temperature cream cheese and garlic powder. Stir continuously for 3 to 4 minutes until cream cheese fully dissolves into a smooth sauce. Keep heat low throughout.
  6. Return cooked chicken to the skillet. Add freshly grated Parmesan. Fold gently until chicken is coated and cheese is melted through. Taste and adjust salt before serving.

Notes

Season chicken and rest 10 minutes before cooking for deeper flavor penetration. Pat chicken dry before seasoning for better browning. Do not overcrowd the pan when cooking potatoes or they will steam instead of crisp. Add fresh minced garlic only after potatoes are done to prevent burning. Use room-temperature cream cheese and medium-low heat for a smooth lump-free sauce. Always verify chicken temperature with a meat thermometer at 165 degrees F. Cool to room temperature within 2 hours before refrigerating. Store in airtight container in refrigerator up to 3 days. Freeze in individual portions up to 2 months. Reheat on low heat with splash of milk or at 50% microwave power in 30-second intervals. Do not reheat individual portions more than once.