Sheet Pan Creamy Garlic Cheesy Chicken & Potatoes
Directions
- 1Slice chicken breast and thighs into cubes. Season well then set aside.
- 2Add cubed potatoes and chopped red onion to a large lined oven sheet pan. Season well with spices listed and cooking spray then bake in a 200C/400F preheated oven for 20-22 mins. Not need to fully cook.
- 3Once cooked, spread marinated chicken over the potatoes in a single layer, spray cooking spray and place back in the oven for 25 mins until perfectly cooked and juicy.
- 4Once out, add evaporated or regular milk, light cream cheese and a good handful of mozzarella.
- 5Mix everything until fully combined, creamy and the cheese melted.
- 6Garnish and divide into 8 or more servings depending on your calorie needs and ENJOY!
Ingredients
- 800 g Raw Chicken Breast, cubed
- 800 g Raw Boneless Chicken Thighs, cubed
- 3 Tsp Salt
- 5 Tsp Italian Herbs Seasoning
- 4 Tsp Garlic Powder
- 4 Tsp Onion Powder
- 4 Tsp Paprika
- 6 Tsp Olive Oil
- 1600 g Raw Potatoes, cubed
- 3 Tsp Italian Herbs Seasoning
- 3 Tsp Garlic Powder
- 2 Tsp Chilli Flakes
- 3 Tsp Paprika
- 3 Tsp Cooking Spray or Olive Oil
- 400 ml Regular or Evaporated Milk
- 250 g Light Garlic & Herb Cream Cheese
- 120 g Shredded Mozzarella or any Cheese
- Fresh Parsley, finely chopped
- Grated Parmesan
Equipment
Large sheet panOven
Tips
- Use a 41 x 36 x 5 inch sheet pan.
- The remaining heat from the pan will help melt and thicken the creamy sauce.
- Divide into 8 or more servings depending on your calorie needs.
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