High-Protein Creamy Garlic Chicken (Print)

Tender garlic chicken and crisp potatoes in creamy Parmesan sauce. Protein-packed, flavorful, and easy—all in one pan.

# Ingredients:

→ Chicken & Seasoning

01 - 800 g chicken breast, cut into cubes
02 - 3 garlic cloves, minced
03 - 2 teaspoons onion powder
04 - 2 teaspoons mixed dried herbs
05 - 1 teaspoon chilli flakes
06 - 2 teaspoons paprika
07 - 1 teaspoon salt
08 - 2 teaspoons olive oil

→ Crispy Potatoes

09 - 800 g potatoes, cubed
10 - 1 teaspoon salt
11 - 1 teaspoon garlic powder
12 - 1 teaspoon mixed dried herbs
13 - 1 teaspoon chilli flakes
14 - 1 teaspoon paprika
15 - Olive oil or cooking spray (optional)

→ Creamy Garlic Parmesan Sauce

16 - 120 ml milk (any type)
17 - 100 g light cream cheese
18 - 40 g Parmesan cheese, grated
19 - Salt, garlic powder, and mixed herbs to taste
20 - 50 g mozzarella cheese, shredded
21 - Fresh parsley, chopped (for garnish)

# Steps:

01 - Toss cubed potatoes with salt, garlic powder, mixed herbs, chilli flakes, paprika, and a light coating of olive oil or cooking spray. Arrange in a single layer in an air fryer at 200°C for 18–20 minutes, or bake on a parchment-lined tray in the oven at 200°C for 20–23 minutes, until golden and crisp.
02 - Combine chicken cubes with onion powder, mixed herbs, chilli flakes, paprika, salt, and olive oil. Sauté in a large non-stick skillet over medium heat for 5–6 minutes, until cooked through and lightly browned.
03 - Lower heat to medium-low. Add milk and light cream cheese to the pan, stirring gently until the mixture is completely smooth. Incorporate grated Parmesan and additional seasoning as needed.
04 - Fold golden potatoes into the creamy chicken mixture. Sprinkle shredded mozzarella evenly across the surface, then cover the pan and allow cheese to melt for 4–5 minutes, until bubbly and gooey.
05 - Remove from heat and top with freshly chopped parsley before serving.

# Notes:

01 - Monitor potatoes closely during roasting to prevent over-drying; opt for cooking spray to reduce added fat.
02 - Always reduce pan heat before introducing milk and cream cheese to prevent curdling.
03 - Ensure cream cheese is fully blended before folding in potatoes for a silky texture.
04 - Allow mozzarella to melt thoroughly before serving for optimal consistency.

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