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Creamy Garlic Cheesy Chicken & Potatoes

Tender chicken and crispy potatoes come together in a rich garlic cheese sauce for a satisfying protein-packed dinner ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 28 oz chicken breast chopped into bite-sized cubes
  • 28 oz potatoes chopped into small cubes
  • 4 cloves garlic fresh minced
  • 2 teaspoons onion powder
  • 4 teaspoons mixed herbs Italian seasoning or similar
  • 2 teaspoons chili flakes
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 4 teaspoons olive oil divided
  • 2 tablespoons garlic powder for potatoes
  • 4 oz milk low fat or regular
  • 3.5 oz cream cheese light or herb-flavored
  • 1.5 oz Parmesan cheese grated
  • 2 oz mozzarella cheese shredded, for topping

Equipment

  • Air fryer or oven
  • large skillet
  • mixing bowls

Method
 

  1. In a large bowl, combine the chopped chicken breast with minced garlic, 2 teaspoons onion powder, 2 teaspoons mixed herbs, 1 teaspoon chili flakes, 1 teaspoon paprika, 1 teaspoon salt, and 2 teaspoons olive oil. Mix until thoroughly coated and set aside.
  2. In a separate bowl, toss the potato cubes with 1 teaspoon salt, 2 tablespoons garlic powder, remaining 2 teaspoons mixed herbs, 1 teaspoon chili flakes, remaining 1 teaspoon paprika, and remaining 2 teaspoons olive oil.
  3. Air fry the potatoes at 400°F (200°C) for 18-20 minutes, shaking halfway through, or bake in the oven at 400°F (200°C) for 20-25 minutes, flipping once, until golden and crispy.
  4. While potatoes are cooking, heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes, stirring occasionally, until golden and cooked through to 165°F (74°C).
  5. Lower the heat to medium-low. Pour in the milk and add the cream cheese and Parmesan cheese. Stir continuously until the sauce is smooth and starts to bubble gently, about 2-3 minutes.
  6. Add the crispy potatoes into the skillet with the creamy chicken and toss gently to combine.
  7. Top the mixture with shredded mozzarella cheese. Cover the pan with a lid for 1-2 minutes until the cheese is completely melted and bubbly.
  8. Remove from heat, garnish with additional fresh herbs if desired, and serve immediately.

Notes

Storage: Store in airtight containers for up to 4 days in the refrigerator. Add a tablespoon of milk when reheating to loosen the sauce. Reheat in a covered skillet over medium-low heat or microwave at 70% power in 1-minute intervals. Make-Ahead: Season chicken and potatoes up to a day in advance and store separately. Substitutions: Use chicken thighs for more juiciness, or substitute some cream cheese with Greek yogurt for a lighter version (add yogurt after removing from heat). For dairy-free, use coconut cream and nutritional yeast.