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Protein-Packed Garlic Cream Chicken and Potato Skillet

High-protein one-pan dinner featuring chicken breast and baby potatoes in a rich garlic cream sauce
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 lbs boneless skinless chicken breast diced into 1-inch pieces
  • 5 cloves garlic finely chopped
  • 1.5 tsp granulated onion powder
  • 1 tbsp dried Italian herb blend
  • 1.5 tsp crushed red pepper
  • 1.5 tsp smoked paprika
  • 1.5 tsp sea salt
  • 1 tbsp avocado oil
  • 1.75 lbs baby potatoes quartered
  • 1.5 tbsp granulated garlic powder
  • 0.5 cup 2% milk
  • 4 oz cream cheese softened to room temperature
  • 2 oz fresh Parmigiano-Reggiano finely grated

Equipment

  • Large heavy-bottomed skillet
  • Sharp knife and cutting board
  • Instant-read thermometer

Method
 

  1. Dice chicken into 1-inch cubes and quarter baby potatoes. Season chicken with onion powder, Italian herbs, crushed red pepper, paprika, and salt. Rest 10 minutes.
  2. Heat avocado oil in large skillet over medium-high heat. Sear seasoned chicken 7-9 minutes until golden and 165°F internal temperature. Remove to plate.
  3. Add quartered potatoes to same skillet. Cook 14-16 minutes, stirring occasionally, until fork-tender and caramelized.
  4. Add chopped garlic to potatoes and sauté 60 seconds until aromatic. Don't let it brown.
  5. Reduce heat to medium-low. Add milk, softened cream cheese, and garlic powder. Whisk continuously until silky smooth, 4-5 minutes.
  6. Return chicken to skillet with grated cheese. Fold gently until heated through and cheese melted. Adjust seasoning to taste.

Notes

Ensure cream cheese is at room temperature to prevent lumps. Baby potatoes can be substituted with regular potatoes cut into 1-inch pieces. Recipe doubles well for meal prep.