Garlic Butter Chicken & Creamy Potatoes
Garlic Butter Chicken & Creamy Potatoes
Ingredients
For the Garlic Butter Chicken
- 800 g raw chicken breast, cut into cubes
- 1 1/2 teaspoons salt
- 2 teaspoons parsley, dried
- 1 teaspoon chilli flakes
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons olive oil
- 25 g light butter, for cooking + extra once cooked
- 1 tablespoon minced garlic
- 1 tablespoon fresh parsley, chopped
For the Creamy Garlic Herb Potatoes
- 800 g white potatoes, washed, cut into small cubes
- 1 teaspoon salt
- 1 teaspoon parsley, dried
- 1 teaspoon chilli flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- as needed olive oil or cooking spray, optional
- 250 ml light evaporated milk
- 150 g garlic herb cream cheese, such as Philadelphia
Instructions
- 1
Slice the raw chicken breasts into uniform cubes.
⏱️ 5 min
- 2
In a bowl, combine the cubed chicken with 1 1/2 teaspoons salt, 2 teaspoons dried parsley, 1 teaspoon chilli flakes, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons paprika, and 2 teaspoons olive oil. Mix thoroughly until the chicken is evenly coated and the color changes. Set aside to marinate while preparing the potatoes.
⏱️ 5 min
- 3
Slice the washed, uncooked potatoes into small, bite-sized cubes.
⏱️ 5 min
- 4
In a separate bowl, add the cubed potatoes with 1 teaspoon salt, 1 teaspoon dried parsley, 1 teaspoon chilli flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Add optional olive oil or cooking spray and mix well to ensure all potatoes are seasoned.
⏱️ 5 min
- 5
Preheat your oven or air fryer to 200°C (400°F). Place the seasoned potatoes in a single layer on a lined sheet pan. Bake or air fry for 20-22 minutes, or until they are golden brown and crispy.
⏱️ 22 min•🌡️ 200
- 6
While the potatoes are cooking, heat a large pan over medium-high heat. Melt 25 grams of light butter in the pan.
⏱️ 1 min
- 7
Add the marinated chicken to the hot pan and cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
⏱️ 8 min
- 8
Reduce the heat to low. Add extra light butter (from the 25g portion), 1 tablespoon minced garlic, and 1 tablespoon fresh chopped parsley to the cooked chicken. Mix until the chicken is well coated with the garlic butter sauce. Remove the chicken from the pan and set aside.
⏱️ 2 min
- 9
Using the same pan (no need to clean), ensure the heat is on low. Pour in 250 ml of light evaporated milk and add 150 grams of garlic herb cream cheese.
⏱️ 1 min
- 10
Stir continuously until the cream cheese melts completely and the sauce becomes smooth and thickened.
⏱️ 3 min
- 11
Once the potatoes are crispy, add them directly into the creamy sauce in the pan. Gently mix and fold the potatoes until they are thoroughly coated and indulgent.
⏱️ 2 min
- 12
Serve the creamy garlic herb potatoes immediately alongside the garlic butter chicken. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Chicken & Creamy Potatoes
For the Garlic Butter Chicken
- 800 g raw chicken breast, cut into cubes
- 1 1/2 teaspoons salt
- 2 teaspoons parsley, dried
- 1 teaspoon chilli flakes
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons olive oil
- 25 g light butter, for cooking + extra once cooked
- 1 tablespoon minced garlic
- 1 tablespoon fresh parsley, chopped
For the Creamy Garlic Herb Potatoes
- 800 g white potatoes, washed, cut into small cubes
- 1 teaspoon salt
- 1 teaspoon parsley, dried
- 1 teaspoon chilli flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- as needed olive oil or cooking spray, optional
- 250 ml light evaporated milk
- 150 g garlic herb cream cheese, such as Philadelphia
Instructions
- 1
Slice the raw chicken breasts into uniform cubes.
⏱️ 5 min - 2
In a bowl, combine the cubed chicken with 1 1/2 teaspoons salt, 2 teaspoons dried parsley, 1 teaspoon chilli flakes, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons paprika, and 2 teaspoons olive oil. Mix thoroughly until the chicken is evenly coated and the color changes. Set aside to marinate while preparing the potatoes.
⏱️ 5 min - 3
Slice the washed, uncooked potatoes into small, bite-sized cubes.
⏱️ 5 min - 4
In a separate bowl, add the cubed potatoes with 1 teaspoon salt, 1 teaspoon dried parsley, 1 teaspoon chilli flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika. Add optional olive oil or cooking spray and mix well to ensure all potatoes are seasoned.
⏱️ 5 min - 5
Preheat your oven or air fryer to 200°C (400°F). Place the seasoned potatoes in a single layer on a lined sheet pan. Bake or air fry for 20-22 minutes, or until they are golden brown and crispy.
⏱️ 22 min•🌡️ 200 - 6
While the potatoes are cooking, heat a large pan over medium-high heat. Melt 25 grams of light butter in the pan.
⏱️ 1 min - 7
Add the marinated chicken to the hot pan and cook for 6-8 minutes, stirring occasionally, until browned and cooked through.
⏱️ 8 min - 8
Reduce the heat to low. Add extra light butter (from the 25g portion), 1 tablespoon minced garlic, and 1 tablespoon fresh chopped parsley to the cooked chicken. Mix until the chicken is well coated with the garlic butter sauce. Remove the chicken from the pan and set aside.
⏱️ 2 min - 9
Using the same pan (no need to clean), ensure the heat is on low. Pour in 250 ml of light evaporated milk and add 150 grams of garlic herb cream cheese.
⏱️ 1 min - 10
Stir continuously until the cream cheese melts completely and the sauce becomes smooth and thickened.
⏱️ 3 min - 11
Once the potatoes are crispy, add them directly into the creamy sauce in the pan. Gently mix and fold the potatoes until they are thoroughly coated and indulgent.
⏱️ 2 min - 12
Serve the creamy garlic herb potatoes immediately alongside the garlic butter chicken. Enjoy!
⏱️ 1 min