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High Protein Creamy Garlic Cheesy Chicken

A cozy, high-protein dinner featuring succulent chicken in a creamy garlic sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 800 g cubed chicken breast Use fresh chicken for best flavor.
  • 3 cloves garlic, minced Fresh garlic enhances the flavor.
  • 2 teaspoons onion powder
  • 2 teaspoons mixed herbs
  • 1 teaspoon chili flakes Adjust for spice preference.
  • 2 teaspoons paprika
  • 1 teaspoon salt To taste.
  • 2 teaspoons olive oil
Potatoes
  • 800 g cubed potatoes Yukon Gold or Russet recommended.
  • 1 teaspoon salt for potatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon mixed herbs for potatoes
  • 1 teaspoon chili flakes for potatoes
  • 1 teaspoon paprika for potatoes
Sauce
  • 0.5 cup milk (any type, 120ml)
  • 100 g light cream cheese, such as Philadelphia Lightest
  • 40 g grated parmesan cheese
  • 50 g shredded mozzarella or low-fat cheese
  • 1 tablespoon fresh parsley, chopped for garnish For serving.

Method
 

Preparation
  1. Cube 800g of chicken breast into bite-sized pieces.
  2. In a bowl, mix chicken with garlic, onion powder, mixed herbs, chili flakes, paprika, and salt. Drizzle with olive oil and let it sit for 10 minutes.
  3. Cube 800g of potatoes and toss them with salt, garlic powder, mixed herbs, chili flakes, and paprika.
Cooking
  1. In a large pan over medium heat, add marinated chicken. Cook until golden brown and cooked through.
  2. Boil the cubed potatoes until fork-tender.
Sauce Preparation
  1. In a saucepan, gently heat milk and stir in cream cheese until melted. Add parmesan and mozzarella, stirring until smooth.
Combining
  1. Drain potatoes and fold them into the sauce. Add chicken to coat everything in the sauce.
  2. Top with chopped parsley and serve hot.

Notes

This dish can be served over steamed veggies or with crusty bread. Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months.