Description
High-protein, low-calorie one-pan meal featuring juicy chicken breast, crispy potatoes, and a creamy garlic Parmesan sauce. Perfect for weeknight dinners or meal prep.
Ingredients
- 1.75 lbs chicken breast, cubed (800g)
- 3 cloves garlic, minced
- 2 tsp onion powder
- 2 tsp mixed herbs
- 1 tsp chili flakes
- 2 tsp paprika
- 1 tsp salt
- 2 tsp olive oil
- 1.75 lbs potatoes, cubed (800g)
- 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 (120ml)
- 3.5 oz light cream cheese (100g)
- 1.4 oz grated Parmesan cheese (40g)
- 1.75 oz shredded mozzarella (50g)
- 1 tbsp fresh parsley, chopped for garnish
Instructions
- Toss cubed chicken with garlic, onion powder, herbs, chili flakes, paprika, salt, and olive oil until evenly coated.
- Heat a large deep pan over medium-high heat and cook chicken for 5-6 minutes until browned. Reduce heat to medium-low.
- Toss cubed potatoes with salt, garlic powder, herbs, chili flakes, and paprika.
- Cook potatoes in air fryer at 400°F for 18-20 minutes or oven at 400°F for 20-23 minutes until crispy.
- Lower chicken heat, add milk and cream cheese, stirring until smooth.
- Stir in Parmesan and mozzarella until melted and creamy. Adjust seasoning if needed.
- Fold in crispy potatoes gently, coating with sauce. Cover pan 4-5 minutes on low heat.
- Garnish with fresh parsley and serve immediately.
Notes
- Watch potatoes carefully to prevent burning.
- Lower heat before adding milk and cream cheese to prevent curdling.
- Handle potatoes gently when mixing to maintain crispiness.
- Perfect for meal prep – stores well in refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop & Oven/Air Fryer
- Cuisine: American