Creamy Cajun Garlic Chicken & Crispy Potato Skillet
Creamy Cajun Garlic Chicken & Crispy Potato Skillet
Ingredients
For the Crispy Potatoes
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
For the Cajun Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
For the Creamy Garlic Sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth, low sodium
- 4 ounces cream cheese, light, softened and cut into cubes
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). In a large bowl, combine the cubed potatoes with 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper. Toss until the potatoes are evenly coated.
⏱️ 5 min•🌡️ 400
- 2
Spread the seasoned potatoes in a single layer on a large, oven-safe skillet (preferably cast iron) or a baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and tender-crisp.
⏱️ 25 min•🌡️ 400
- 3
While the potatoes are roasting, prepare the chicken. In a medium bowl, toss the chicken pieces with Cajun seasoning until well coated.
⏱️ 5 min
- 4
Once the potatoes are nearly done, remove the skillet from the oven (if using a skillet for roasting). If you used a baking sheet, transfer the potatoes to a separate plate and use the same skillet for the chicken. Heat 1 tablespoon of olive oil in the skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 5
Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 6
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the cubed light cream cheese and whisk continuously until the cream cheese is fully melted and the sauce is smooth and creamy. Stir in the grated Parmesan cheese until melted.
⏱️ 5 min
- 7
Return the cooked chicken and roasted potatoes to the skillet with the creamy sauce. Toss gently to coat everything evenly. Taste and adjust seasoning if necessary.
⏱️ 2 min
- 8
Garnish with fresh chopped parsley and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cajun Garlic Chicken & Crispy Potato Skillet
For the Crispy Potatoes
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
For the Cajun Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 1/2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
For the Creamy Garlic Sauce
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup chicken broth, low sodium
- 4 ounces cream cheese, light, softened and cut into cubes
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). In a large bowl, combine the cubed potatoes with 2 tablespoons of olive oil, smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper. Toss until the potatoes are evenly coated.
⏱️ 5 min•🌡️ 400 - 2
Spread the seasoned potatoes in a single layer on a large, oven-safe skillet (preferably cast iron) or a baking sheet. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until golden brown and tender-crisp.
⏱️ 25 min•🌡️ 400 - 3
While the potatoes are roasting, prepare the chicken. In a medium bowl, toss the chicken pieces with Cajun seasoning until well coated.
⏱️ 5 min - 4
Once the potatoes are nearly done, remove the skillet from the oven (if using a skillet for roasting). If you used a baking sheet, transfer the potatoes to a separate plate and use the same skillet for the chicken. Heat 1 tablespoon of olive oil in the skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 5
Reduce the heat to medium. Add 1 tablespoon of olive oil to the same skillet. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 6
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the cubed light cream cheese and whisk continuously until the cream cheese is fully melted and the sauce is smooth and creamy. Stir in the grated Parmesan cheese until melted.
⏱️ 5 min - 7
Return the cooked chicken and roasted potatoes to the skillet with the creamy sauce. Toss gently to coat everything evenly. Taste and adjust seasoning if necessary.
⏱️ 2 min - 8
Garnish with fresh chopped parsley and serve immediately.
⏱️ 1 min