High Protein Garlic Parm Chicken & Creamy Mash
Serves 4
Directions
- 1First, slice the chicken breast into thin fillets.
- 2Season the chicken breast with garlic powder, Italian herbs, salt, paprika, olive oil, and parmesan.
- 3Mix the chicken until well coated.
- 4Slice raw potatoes into 1-inch cubes.
- 5Place the diced potatoes in a pot of water.
- 6Boil the potatoes for 12-14 minutes until fork tender.
- 7Drain the liquid from the potatoes and mash them until smooth.
- 8Add light butter, evaporated milk, garlic powder, salt, and pepper to the mashed potatoes.
- 9Mix until the mashed potatoes are smooth and fluffy.
- 10Cook the chicken on medium-low heat for 3-4 minutes per side until golden and crispy.
- 11Set the cooked chicken aside.
- 12Add the same seasonings as the chicken to the pan.
- 13Toast the seasonings for 1-2 minutes until fragrant.
- 14Add milk, light cream cheese, and parmesan to the pan.
- 15Stir the sauce until it is thick and creamy.
- 16Serve the creamy mash with the juicy chicken and the sauce.
Ingredients
- 800 g Chicken Breast
- 2 Tsp Garlic Powder
- 3 Tsp Italian Herbs
- 2 Tsp Salt
- 2 Tsp Paprika
- 3 Tsp Olive Oil
- 40 g Parmesan Cheese
- 900 g Raw Potatoes
- 15 g Light Butter
- 100 ml Light Evaporated Milk
- 1 Tsp Garlic Powder
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 0.5 Tsp Garlic Powder
- 0.5 Tsp Italian Herbs
- 0.5 Tsp Salt
- 0.5 Tsp Paprika
- 250 ml Milk
- 150 g Light Cream Cheese
- 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.
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