High Protein Creamy Garlic Cheesy Chicken and Potatoes

High Protein Creamy Garlic Cheesy Chicken and Potatoes might be the most satisfying one-pan dinner I have ever pulled out of the oven. Tender chicken, soft potatoes, and a bubbling blanket of melted cheddar and mozzarella all in one skillet – with over 40 grams of protein per serving.

I threw this together on a Tuesday night when the fridge was looking sparse – chicken breasts, a bag of Yukon Golds, some leftover heavy cream, and two kinds of cheese. I did not expect much. Forty-five minutes later, I was standing at the stove eating straight from the pan. The garlic blooms into the cream as it simmers, the potatoes soak up all that savory broth, and the cheese pull when you scoop a serving is genuinely ridiculous. This high protein creamy garlic cheesy chicken and potatoes has been on our dinner table at least twice a month since that night. It is the kind of cheesy chicken potato skillet that fixes a hard day without any fuss.

Everything You Need for This Cheesy Garlic Chicken Skillet

I always use Yukon Gold potatoes here – they hold their shape better than Russets and have a naturally buttery flavor that works beautifully in this creamy sauce. Pro tip: grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.

• 4 boneless, skinless chicken breasts (about 6 oz each), cut into 1-inch bite-sized pieces
• 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces (about 4 cups)
• 1 tablespoon olive oil
• 4 cloves garlic, minced fresh (not jarred – the flavor difference is noticeable)
• 1 medium onion, diced
• 2 cups low-sodium chicken broth
• 1 cup heavy cream, full-fat for the richest sauce
• 1 cup sharp cheddar cheese, freshly shredded
• 1 cup mozzarella cheese, freshly shredded
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped for garnish

You will also need a 12-inch oven-safe skillet or Dutch oven – this recipe produces a generous volume and a smaller pan will be overcrowded.

Step-by-Step Guide to Making High Protein Creamy Garlic Cheesy Chicken and Potatoes

I recommend getting all your prep done before turning on the burner – this recipe moves quickly once the heat is on, and having everything cut and measured ahead of time keeps the process smooth.

Step 1: Preheat your oven to 375 degrees F (190 degrees C). Do this first so it reaches full temperature while you work on the stovetop.

Step 2: Heat olive oil in a large 12-inch oven-safe skillet or Dutch oven over medium-high heat. The oil should shimmer before adding chicken.

Step 3: Add the chicken pieces and season with salt, pepper, paprika, garlic powder, and onion powder. Cook for 5 to 6 minutes, stirring occasionally, until the outside is golden brown. The chicken does not need to be cooked through at this stage – it will finish in the oven. Remove to a plate and set aside.

Step 4: In the same skillet, keeping all the browned bits on the bottom, add the diced onion. Cook for 3 to 4 minutes until softened and slightly translucent. Do not wipe the pan – those browned bits are pure flavor.

Step 5: Add the minced garlic and cook for about 1 minute, stirring constantly. Garlic burns fast and turns bitter, so do not walk away during this step. You will smell it become fragrant – that is your cue to move on.

Step 6: Add the cubed potatoes and stir to coat them in the garlicky oil. Let them sit for about 30 seconds undisturbed so they pick up a little color.

Step 7: Pour in the chicken broth and bring to a simmer. Reduce heat to medium-low, cover with a lid, and cook for 10 to 12 minutes. Test the potatoes with a fork – it should pierce them with slight resistance. They should be partially tender but not soft, since they will continue cooking in the oven.

Step 8: Stir in the heavy cream and return the browned chicken to the skillet. Stir gently to combine everything. Taste the sauce and adjust salt and pepper now. If it looks too thick, add a splash of broth. If too thin, simmer uncovered for 2 to 3 minutes before adding cheese.

Step 9: Sprinkle the shredded cheddar and mozzarella evenly over the top. Do not stir – let the cheese sit on the surface so it forms that golden crust.

Step 10: Transfer the skillet to the preheated oven and bake for 15 to 20 minutes, until the cheese is fully melted, bubbly, and starting to turn golden at the edges. For a crispier cheese top, switch the broiler on for the last 2 minutes – watch it closely, it can go from golden to burnt fast.

Step 11: Remove from oven and let rest for 5 minutes before serving. This lets the sauce settle slightly. Garnish with fresh parsley and serve hot directly from the skillet.

Best Sides to Serve With This Creamy Cheesy Chicken and Potatoes Skillet

This high protein creamy garlic cheesy chicken and potatoes is a complete meal on its own, but the right side dish can balance the richness and round out the plate. The best sides for this recipe are light, fresh, and simple.

Steamed broccoli or green beans: The slight bitterness and firm texture cut right through the richness of the cream sauce, and they add fiber and color to the plate without competing with the main flavors.

Simple green salad with lemon vinaigrette: The acidity from the lemon dressing wakes up every bite of the cheesy chicken. It is the easiest way to balance a heavy, creamy dinner.

Garlic bread: If you want to lean fully into the comfort food experience, a thick slice of crusty bread is perfect for scooping up every drop of the garlic cream sauce from the bottom of the skillet.

Roasted asparagus: Roasting brings a nuttiness to asparagus that pairs beautifully with the garlic and cheese flavors. It also adds an elegant, seasonal touch if you are serving guests.

More High-Protein Dinners to Add to Your Rotation

If you love the rich, creamy flavors in this high protein creamy garlic cheesy chicken and potatoes, you will want to explore more satisfying one-pan chicken dinners that deliver on both flavor and nutrition. Try the equally indulgent Baked Garlic Parmesan Chicken and Potatoes for another garlic-forward combination, or the weeknight-friendly High Protein Ground Beef with Potatoes when you want to switch up the protein.

This cheesy skillet pairs beautifully after a lighter lunch – consider starting your day with High Protein Chicken Ranch Quesadilla and ending it with this creamy dinner. For meal prep variety alongside this dish, the Crockpot Cheesy Chicken Broccoli Rice is another protein-packed, family-friendly option that reheats just as well through the week.

How to Store and Reheat Creamy Garlic Cheesy Chicken and Potatoes

This dish holds up well in the refrigerator and makes excellent leftovers. Let it cool completely before portioning into airtight containers – I like to divide it into individual servings right away for easy grab-and-go lunches.

Refrigerator: store in an airtight container for up to 4 days. Freezer: transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

For reheating, the oven at 350 degrees F works best – add a small splash of chicken broth before covering with foil and warming through. This keeps the sauce from drying out and the cheese from turning rubbery. Microwave reheating works in a pinch: cover loosely and heat in 90-second intervals, stirring between each.

Pro tip: this recipe genuinely tastes better the next day. The garlic deepens, the sauce thickens slightly, and everything melds into something even richer than the night it was made.

Common Questions About This Recipe

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