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High Protein Creamy Garlic Cheesy Chicken and Potatoes

High protein creamy garlic cheesy chicken and potatoes in a cast iron skillet with bubbling melted cheese and fresh parsley
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Tender chicken breast and Yukon Gold potatoes cooked in a rich creamy garlic sauce with melted cheddar and mozzarella cheese. A complete one-pan meal with over 42 grams of protein per serving, perfect for busy weeknight dinners.

Ingredients

Scale
  • 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
  • 1 medium onion, diced
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream, full-fat
  • 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)

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a large 12-inch oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add chicken pieces and season with salt, pepper, paprika, garlic powder, and onion powder. Cook for 5 to 6 minutes until golden brown on the outside. Remove to a plate and set aside – chicken will finish cooking in the oven.
  3. In the same skillet, add diced onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
  4. Add cubed potatoes and stir to coat in the garlicky oil. Let sit undisturbed for 30 seconds to pick up light color.
  5. Pour in chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook for 10 to 12 minutes until potatoes are slightly tender but still hold slight resistance when pierced with a fork.
  6. Stir in heavy cream and return the browned chicken to the skillet. Stir gently to combine. Taste and adjust salt and pepper. If sauce is too thick, add a splash of broth. If too thin, simmer uncovered 2 to 3 minutes.
  7. Sprinkle shredded cheddar and mozzarella evenly over the top without stirring.
  8. Transfer skillet to preheated oven and bake for 15 to 20 minutes until cheese is fully melted, bubbly, and golden at the edges. For a crispier top, broil for the final 2 minutes – watch carefully.
  9. Remove from oven, rest 5 minutes, garnish with fresh parsley, and serve hot directly from the skillet.

Notes

  • Use Yukon Gold potatoes for best texture – they hold their shape better than Russets in this creamy sauce.
  • Always shred cheese fresh from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • A 12-inch skillet minimum is required – this recipe produces generous volume and will overcrowd a smaller pan.
  • For extra protein, stir in cooked crumbled bacon before adding the cheese topping.
  • This dish tastes even better the next day after flavors meld overnight in the refrigerator.

Nutrition

Find it online: https://www.benefitiany.com/creamy-garlic-cheesy-chicken-and-potatoes/