High Protein Creamy Garlic Chicken & Potatoes
High Protein Creamy Garlic Chicken & Potatoes
Ingredients
For the Seasoned Chicken
- 900 g boneless skinless chicken thighs, fat trimmed
- 1 1/2 teaspoons salt
- 1 teaspoon oregano
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- as needed cooking spray
For the Crispy Potatoes
- 1000 g potatoes, diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1 1/2 teaspoons salt
- as needed cooking spray
For the Creamy Garlic Sauce
- 1 tablespoon light butter, (15g)
- 1/2 red onion, diced
- 4 garlic cloves, diced
- 150 ml chicken bone broth
- 100 g light cream cheese
- 10 g Parmesan
- 80 g low-fat cheese, (50% reduced-fat cheddar)
Instructions
- 1
Preheat your oven to 200°C (or air fryer to 180°C). Dice 1000g potatoes into uniform cubes. In a large bowl, add the diced potatoes, cooking spray, 1 teaspoon smoked paprika, 1 teaspoon dried parsley, 1 teaspoon black pepper, and 1 1/2 teaspoons salt. Mix well to ensure all potatoes are evenly coated.
⏱️ 5 min•🌡️ 200
- 2
Spread the seasoned potatoes in a single layer on a baking sheet or in your air fryer basket. Bake in the oven at 200°C or air fry at 180°C for 25-30 minutes, or until they are crispy and golden brown, tossing halfway through.
⏱️ 30 min•🌡️ 200
- 3
While the potatoes are cooking, dice 900g boneless skinless chicken thighs (ensure fat is trimmed). In a separate bowl, season the chicken with 1 1/2 teaspoons salt, 1 teaspoon oregano, 2 teaspoons smoked paprika, 1 teaspoon onion powder, and 1 teaspoon black pepper. Mix thoroughly until the chicken is well coated with the seasonings.
⏱️ 5 min
- 4
Heat a large pan over high heat and add cooking spray. Once hot, add the seasoned chicken and cook until it develops a crispy sear, is golden brown, and cooked through. This should take about 6-8 minutes, depending on the size of your chicken pieces. Remove the cooked chicken from the pan and set it aside.
⏱️ 8 min
- 5
Reduce the heat to medium. In the same pan, melt 1 tablespoon (15g) light butter. Add 1/2 diced red onion and stir, cooking until it softens, about 3-4 minutes. Add 4 diced garlic cloves and cook for another minute until fragrant.
⏱️ 5 min
- 6
Pour in 150ml chicken bone broth. Add 100g light cream cheese and 10g Parmesan cheese. Stir continuously on low heat until the sauce thickens and all ingredients are well combined and smooth.
⏱️ 5 min
- 7
Return the cooked chicken and crispy potatoes to the pan with the creamy garlic sauce. Mix everything together gently until the chicken and potatoes are thoroughly coated in the rich, creamy sauce.
⏱️ 2 min
- 8
Sprinkle 80g low-fat cheese (50% reduced-fat cheddar) over the mixture in the pan. Cover the pan with a lid and allow it to cook for 2-3 minutes, or until the cheese has melted and is bubbly. Garnish with fresh parsley, if desired, before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Creamy Garlic Chicken & Potatoes
For the Seasoned Chicken
- 900 g boneless skinless chicken thighs, fat trimmed
- 1 1/2 teaspoons salt
- 1 teaspoon oregano
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- as needed cooking spray
For the Crispy Potatoes
- 1000 g potatoes, diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1 1/2 teaspoons salt
- as needed cooking spray
For the Creamy Garlic Sauce
- 1 tablespoon light butter, (15g)
- 1/2 red onion, diced
- 4 garlic cloves, diced
- 150 ml chicken bone broth
- 100 g light cream cheese
- 10 g Parmesan
- 80 g low-fat cheese, (50% reduced-fat cheddar)
Instructions
- 1
Preheat your oven to 200°C (or air fryer to 180°C). Dice 1000g potatoes into uniform cubes. In a large bowl, add the diced potatoes, cooking spray, 1 teaspoon smoked paprika, 1 teaspoon dried parsley, 1 teaspoon black pepper, and 1 1/2 teaspoons salt. Mix well to ensure all potatoes are evenly coated.
⏱️ 5 min•🌡️ 200 - 2
Spread the seasoned potatoes in a single layer on a baking sheet or in your air fryer basket. Bake in the oven at 200°C or air fry at 180°C for 25-30 minutes, or until they are crispy and golden brown, tossing halfway through.
⏱️ 30 min•🌡️ 200 - 3
While the potatoes are cooking, dice 900g boneless skinless chicken thighs (ensure fat is trimmed). In a separate bowl, season the chicken with 1 1/2 teaspoons salt, 1 teaspoon oregano, 2 teaspoons smoked paprika, 1 teaspoon onion powder, and 1 teaspoon black pepper. Mix thoroughly until the chicken is well coated with the seasonings.
⏱️ 5 min - 4
Heat a large pan over high heat and add cooking spray. Once hot, add the seasoned chicken and cook until it develops a crispy sear, is golden brown, and cooked through. This should take about 6-8 minutes, depending on the size of your chicken pieces. Remove the cooked chicken from the pan and set it aside.
⏱️ 8 min - 5
Reduce the heat to medium. In the same pan, melt 1 tablespoon (15g) light butter. Add 1/2 diced red onion and stir, cooking until it softens, about 3-4 minutes. Add 4 diced garlic cloves and cook for another minute until fragrant.
⏱️ 5 min - 6
Pour in 150ml chicken bone broth. Add 100g light cream cheese and 10g Parmesan cheese. Stir continuously on low heat until the sauce thickens and all ingredients are well combined and smooth.
⏱️ 5 min - 7
Return the cooked chicken and crispy potatoes to the pan with the creamy garlic sauce. Mix everything together gently until the chicken and potatoes are thoroughly coated in the rich, creamy sauce.
⏱️ 2 min - 8
Sprinkle 80g low-fat cheese (50% reduced-fat cheddar) over the mixture in the pan. Cover the pan with a lid and allow it to cook for 2-3 minutes, or until the cheese has melted and is bubbly. Garnish with fresh parsley, if desired, before serving.
⏱️ 3 min