Description
A high-protein, comforting dish featuring tender chicken, crispy potatoes, and a creamy garlic Parmesan sauce. Perfect for a satisfying meal any day of the week.
Ingredients
800g chicken breast, cubed
3–4 garlic cloves, minced
2 tsp onion powder
2 tsp mixed herbs
1 tsp chili flakes
2 tsp paprika
1 tsp salt
2 tsp olive oil
800g uncooked potatoes, cubed
1 tsp salt
1 tsp garlic powder
1 tsp mixed herbs
1 tsp chili flakes
1 tsp paprika
Optional: Olive oil or cooking spray
120ml milk (any type)
100g light cream cheese (Philadelphia Lightest)
40g grated Parmesan
Extra seasoning (salt, garlic, mixed herbs)
50g shredded mozzarella (or any low-fat cheese)
Fresh parsley for garnish
Instructions
- Preheat air fryer or oven to 200°C (400°F). Cook cubed potatoes for 18-20 minutes in the air fryer or 20-23 minutes in the oven until golden and crispy.
- While potatoes cook, heat olive oil in a pan over medium heat. Add cubed chicken seasoned with garlic, onion powder, mixed herbs, chili flakes, paprika, and salt.
- Sauté the chicken for 5-6 minutes until fully cooked.
- Lower the heat and add milk and cream cheese to the pan. Stir until the sauce is smooth and creamy.
- Add crispy potatoes to the pan, sprinkle shredded mozzarella on top, and cover for 4-5 minutes until cheese melts.
- Garnish with fresh parsley and serve hot.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a microwave or hot pan to retain crispiness.
- Use Greek yogurt instead of cream cheese for a lower-fat option.
- Chicken thighs can be used for a richer flavor.
- Ensure potatoes are in a single layer for maximum crispiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop & Air Fryer/Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 110mg
