Directions
- 1Slice chicken breast into cubes. Season with salt, parsley, chilli flakes, garlic and onion powder, paprika, and olive oil. Mix until the color changes.
- 2Slice and dice uncooked potatoes into small cubes.
- 3Add the same seasoning as the chicken to the potatoes with optional olive oil. Mix well.
- 4Oven bake or air fry the potatoes at 200°C/400°F for 20-22 minutes until golden and crispy.
- 5Cook the chicken on medium-high heat for 6-8 minutes.
- 6Lower the heat, add more butter, garlic, and parsley. Mix until well coated. Set the chicken aside.
- 7Add light evaporated milk to the pan, then add garlic herb cream cheese. Stir for 5 minutes on medium heat until thick and creamy.
- 8Add crispy potatoes to the creamy mixture and mix until creamy and indulgent.
- 9Serve and enjoy!
Ingredients
- 800 g Raw Chicken Breast
- 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 Mince Garlic
- 1 tbsp Fresh Parsley
- 800 g White Potatoes
- 1 tsp Salt
- 1 tsp Parsley
- 1 tsp Chilli Flakes
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 0 Olive Oil or Cooking Spray
- 250 ml Light Evaporated Milk
- 150 g Garlic Herb Cream Cheese
Equipment
knifeglass baking dishbaking trayfrying panspoontongs
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