Creamy Garlic Chicken Skillet
A comforting one-pan meal featuring tender chicken, crispy seasoned potatoes, and a flavorful creamy sauce, perfect for busy weeknight dinners.
Ingredients
For the chicken
- 1.75 lbs chicken breast, cubed Swap for thigh meat for more juiciness.
- 3 cloves garlic, minced For the chicken.
- 2 tsp onion powder
- 2 tsp mixed herbs Oregano, thyme, basil blend.
- 1 tsp chili flakes
- 2 tsp paprika
- 1 tsp salt For the chicken.
- 2 tsp olive oil
For the potatoes
- 1.75 lbs potatoes, cubed Crispy seasoned.
- 1 tsp salt For the potatoes.
- 1 tsp garlic powder
- 1 tsp mixed herbs For the potatoes.
- 1 tsp chili flakes For the potatoes.
- 1 tsp paprika For the potatoes.
For the creamy sauce
- 1/2 cup milk Any type (dairy or unsweetened plant milk).
- 3.5 oz light cream cheese e.g., Philadelphia Lightest.
- 1.4 oz grated Parmesan cheese
- 1.75 oz shredded mozzarella or low-fat cheese
- 1 tbsp fresh parsley, chopped For garnish.
Instructions
Preparation
- In a large bowl, toss cubed chicken with minced garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and olive oil until well coated.
- Heat a large deep pan over medium-high heat. Add the seasoned chicken in a single layer and brown for 5–6 minutes, turning so each side gets some color. Reduce heat to medium-low and keep the chicken in the pan.
- Meanwhile, toss cubed potatoes in a separate bowl with salt, garlic powder, mixed herbs, chili flakes, and paprika. Spray lightly with cooking spray if desired.
Cooking
- Cook the potatoes until crisp: air fryer at 400°F (204°C) for 18–20 minutes, shaking halfway, or oven at 400°F (204°C) for 20–23 minutes on a baking sheet until golden and tender inside.
- Lower the heat under the chicken pan to low. Pour in the milk and add the light cream cheese. Stir continuously until the cream cheese melts and the mixture becomes smooth.
- Stir in grated Parmesan and shredded mozzarella until fully melted and the sauce is creamy. Taste and adjust salt, garlic, or mixed herbs as needed.
- Gently fold the crispy potatoes into the pan so they’re coated with the sauce but retain some crunch.
- Cover the pan for 4–5 minutes on low heat to let flavors meld and for the cheese to fully integrate.
Serving
- Garnish with fresh chopped parsley and serve immediately.
Notes
For a vegetarian version, replace chicken with firm tofu or chickpeas and increase seasoning. For a potato-only spin, try cheesy taco potatoes.