High Protein Garlic Parm Chicken & Creamy Mash

Serves 4
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Directions

  1. 1First, slice the chicken breast into thin fillets.
  2. 2First, slice the chicken breast into thin fillets.
  3. 3First, slice the chicken breast into thin fillets.
  4. 4Season the chicken breast with garlic powder, Italian herbs, salt, paprika, olive oil, and parmesan.
  5. 5Season the chicken breast with garlic powder, Italian herbs, salt, paprika, olive oil, and parmesan.
  6. 6Season the chicken breast with garlic powder, Italian herbs, salt, paprika, olive oil, and parmesan.
  7. 7Mix the chicken until well coated.
  8. 8Mix the chicken until well coated.
  9. 9Mix the chicken until well coated.
  10. 10Slice raw potatoes into 1-inch cubes.
  11. 11Slice raw potatoes into 1-inch cubes.
  12. 12Slice raw potatoes into 1-inch cubes.
  13. 13Place the diced potatoes in a pot of water.
  14. 14Place the diced potatoes in a pot of water.
  15. 15Place the diced potatoes in a pot of water.
  16. 16Boil the potatoes for 12-14 minutes until fork tender.
  17. 17Boil the potatoes for 12-14 minutes until fork tender.
  18. 18Boil the potatoes for 12-14 minutes until fork tender.
  19. 19Drain the liquid from the potatoes and mash them until smooth.
  20. 20Drain the liquid from the potatoes and mash them until smooth.
  21. 21Drain the liquid from the potatoes and mash them until smooth.
  22. 22Add light butter, evaporated milk, garlic powder, salt, and pepper to the mashed potatoes.
  23. 23Add light butter, evaporated milk, garlic powder, salt, and pepper to the mashed potatoes.
  24. 24Add light butter, evaporated milk, garlic powder, salt, and pepper to the mashed potatoes.
  25. 25Mix until the mashed potatoes are smooth and fluffy.
  26. 26Mix until the mashed potatoes are smooth and fluffy.
  27. 27Mix until the mashed potatoes are smooth and fluffy.
  28. 28Cook the chicken on medium-low heat for 3-4 minutes per side until golden and crispy.
  29. 29Cook the chicken on medium-low heat for 3-4 minutes per side until golden and crispy.
  30. 30Cook the chicken on medium-low heat for 3-4 minutes per side until golden and crispy.
  31. 31Set the cooked chicken aside.
  32. 32Set the cooked chicken aside.
  33. 33Set the cooked chicken aside.
  34. 34Add the same seasonings as the chicken to the pan.
  35. 35Add the same seasonings as the chicken to the pan.
  36. 36Add the same seasonings as the chicken to the pan.
  37. 37Toast the seasonings for 1-2 minutes until fragrant.
  38. 38Toast the seasonings for 1-2 minutes until fragrant.
  39. 39Toast the seasonings for 1-2 minutes until fragrant.
  40. 40Add milk, light cream cheese, and parmesan to the pan.
  41. 41Add milk, light cream cheese, and parmesan to the pan.
  42. 42Add milk, light cream cheese, and parmesan to the pan.
  43. 43Stir the sauce until it is thick and creamy.
  44. 44Stir the sauce until it is thick and creamy.
  45. 45Stir the sauce until it is thick and creamy.
  46. 46Serve the creamy mash with the juicy chicken and the sauce.
  47. 47Serve the creamy mash with the juicy chicken and the sauce.
  48. 48Serve the creamy mash with the juicy chicken and the sauce.

Ingredients

  • 800 g Chicken Breast
  • 800 g Chicken Breast
  • 800 g Chicken Breast
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 2 Tsp Garlic Powder
  • 3 Tsp Italian Herbs
  • 3 Tsp Italian Herbs
  • 3 Tsp Italian Herbs
  • 2 Tsp Salt
  • 2 Tsp Salt
  • 2 Tsp Salt
  • 2 Tsp Paprika
  • 2 Tsp Paprika
  • 2 Tsp Paprika
  • 3 Tsp Olive Oil
  • 3 Tsp Olive Oil
  • 3 Tsp Olive Oil
  • 40 g Parmesan Cheese
  • 40 g Parmesan Cheese
  • 40 g Parmesan Cheese
  • 900 g Raw Potatoes
  • 900 g Raw Potatoes
  • 900 g Raw Potatoes
  • 15 g Light Butter
  • 15 g Light Butter
  • 15 g Light Butter
  • 100 ml Light Evaporated Milk
  • 100 ml Light Evaporated Milk
  • 100 ml Light Evaporated Milk
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Black Pepper
  • 1 Tsp Black Pepper
  • 0.5 Tsp Garlic Powder
  • 0.5 Tsp Garlic Powder
  • 0.5 Tsp Garlic Powder
  • 0.5 Tsp Italian Herbs
  • 0.5 Tsp Italian Herbs
  • 0.5 Tsp Italian Herbs
  • 0.5 Tsp Salt
  • 0.5 Tsp Salt
  • 0.5 Tsp Salt
  • 0.5 Tsp Paprika
  • 0.5 Tsp Paprika
  • 0.5 Tsp Paprika
  • 250 ml Milk
  • 250 ml Milk
  • 250 ml Milk
  • 150 g Light Cream Cheese
  • 150 g Light Cream Cheese
  • 150 g Light Cream Cheese
  • 20 g Parmesan
  • 20 g Parmesan
  • 20 g Parmesan

Equipment

PotKnifeCutting boardPanSpatula

Tips

  • When coating the chicken, make sure both sides are covered equally, adding more seasoning if needed.
  • Cook chicken on medium-low heat for 3-4 minutes per side until golden and crispy.
  • Peel potatoes if desired; boil for 12-14 minutes until fork-tender.
  • Make the creamy sauce on medium-low heat, stirring until it bubbles and thickens.
  • To reheat, place all components in a pan for 5 minutes on low heat, storing the creamy sauce separately.