Description
A hearty meal with tender chicken and crispy potatoes in a rich, creamy, cheesy sauce.
Ingredients
- 1.75 lbs chicken breast, cubed (800g)
- 3 cloves garlic, minced
- 2 teaspoons onion powder
- 2 teaspoons mixed herbs
- 1 teaspoon chili flakes
- 2 teaspoons paprika
- 1 teaspoon salt
- 2 teaspoons olive oil
- 1.75 lbs potatoes, cubed (800g)
- 1 teaspoon salt for potatoes
- 1 teaspoon garlic powder
- 1 teaspoon mixed herbs for potatoes
- 1 teaspoon chili flakes for potatoes
- 1 teaspoon paprika for potatoes
- 0.5 cup milk (any type) (120ml)
- 3.5 oz light cream cheese (100g)
- 1.4 oz grated Parmesan cheese (40g)
- 1.75 oz shredded mozzarella cheese (50g)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Toss the cubed chicken breast with minced garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and olive oil until evenly coated.
- Heat a large deep pan over medium-high heat and add the seasoned chicken. Cook for 5-6 minutes until browned on all sides.
- Reduce the heat to medium-low. In a separate bowl, toss the cubed potatoes with salt, garlic powder, mixed herbs, chili flakes, and paprika.
- Cook the potatoes in an air fryer at 400°F for 18-20 minutes or in an oven at 400°F for 20-23 minutes until crispy.
- Lower the heat on the chicken pan. Add milk and light cream cheese, stirring continuously until the cream cheese melts completely and the mixture becomes smooth.
- Stir in the grated Parmesan and shredded mozzarella until melted and creamy. Season with additional salt, garlic, or mixed herbs to taste.
- Gently fold in the crispy potatoes, ensuring everything is coated with the creamy sauce.
- Cover the pan for 4-5 minutes on low heat to allow the flavors to meld and the cheese to fully integrate.
- Garnish with fresh chopped parsley and serve immediately.
Notes
Use fresh ingredients for the best flavor. Adjust cooking times based on chicken and potato sizes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American