Garlic Butter Chicken & Creamy Potatoes
Serves 4
Directions
- 1Slice your chicken breast into cubes.
- 2Season chicken with salt, parsley, chili flakes, garlic powder, onion powder, and paprika.
- 3Drizzle olive oil over the chicken.
- 4Mix the chicken until the color changes and it's well coated.
- 5Slice and dice your uncooked potatoes into small cubes.
- 6Add the same seasoning mix as the chicken (salt, parsley, chili flakes, garlic powder, onion powder, paprika) to the potatoes.
- 7Drizzle optional olive oil over the potatoes.
- 8Mix potatoes well.
- 9Oven bake or air fry the potatoes for 20-22 minutes at 200°C/400°F until golden and crispy.
- 10Cook the chicken in light butter on medium-high heat for 6-8 minutes.
- 11Lower the heat and add more butter, garlic, and parsley to the cooked chicken.
- 12Mix the chicken until well coated with the butter and garlic.
- 13Set the chicken aside.
- 14Add light evaporated milk to the pan.
- 15Add garlic herb cream cheese to the milk.
- 16Stir the mixture on medium heat for 5 minutes until it thickens and becomes creamy.
- 17Add the crispy potatoes to the creamy sauce.
- 18Mix the potatoes with the sauce until creamy and indulgent.
- 19Serve the creamy potatoes and garlic butter chicken into meal prep containers.
Ingredients
- 800 g Chicken Breast cut into cubes
- 1.5 Tsp Salt
- 2 Tsp Parsley
- 1 Tsp Chilli Flakes
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 2 Tsp Paprika
- 2 Tsp Olive Oil
- 25 g Light Butter
- 1 Tbsp Minced Garlic
- 1 Tbsp Fresh Parsley
- 800 g White Potatoes cut into small cubes
- 1 Tsp Salt
- 1 Tsp Parsley
- 1 Tsp Chilli Flakes
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Paprika
- 250 ml Light Evaporated Milk
- 150 g Garlic Herb Cream Cheese
Equipment
KnifeChopping boardBaking trayOvenFrying panSpatulaTongs
Tips
- To reheat, just place everything in a pan on low heat for 4-5 mins or microwave for 5 mins on a plate.
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