Cheesy Garlic Parmesan Chicken and Potatoes¶
A high-protein, creamy garlic Parmesan chicken bake loaded with seasoned potatoes and a light cheesy sauce.
Details¶
| Cuisine | American |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 4 |
Ingredients¶
Chicken and Potatoes¶
| Ingredient | Imperial | Metric |
|---|---|---|
| Carisma potatoes, peeled and diced | 2 lb | 900g |
| Olive oil | 1 tsp | 5ml |
| Salt | 1 tsp | 1 tsp |
| Italian herb seasoning mix | 1 tsp | 1 tsp |
| Onion and garlic powder | 1 tsp | 1 tsp |
| Smoked paprika | 1 tsp | 1 tsp |
| Boneless, skinless chicken breast, diced (raw weight) | 2 lb | 900g |
| Light cooking oil spray | as needed | as needed |
| Garlic cloves, minced | 5 | 5 |
| Lemon juice | a squeeze | a squeeze |
| Light grated mozzarella or cheddar cheese | 3½ oz | 100g |
| Dried parsley (optional topping) | to taste | to taste |
Creamy Garlic Parmesan Sauce¶
| Ingredient | Imperial | Metric |
|---|---|---|
| Light evaporated milk (such as Carnation Light) | 1⅔ cups | 400ml |
| Freshly grated Parmesan cheese | 1½ oz | 40g |
| Chilli flakes | ½ tsp | ½ tsp |
| Onion powder | ½ tsp | ½ tsp |
| Italian herb seasoning | ½ tsp | ½ tsp |
| Light cream cheese | 4½ oz | 130g |
Instructions¶
- Preheat the oven to 425°F (220°C).
- Toss the diced potatoes with olive oil, salt, Italian herb seasoning, onion and garlic powder, and smoked paprika. Spread onto a lined baking tray and bake for 20–25 minutes until golden and tender, tossing halfway through.
- Season the diced chicken breast with the same seasonings (salt, Italian herbs, onion and garlic powder, smoked paprika).
- Spray a large skillet with light cooking oil spray and heat over medium-high heat. Cook the chicken for 6–8 minutes until golden and cooked through. Add the minced garlic and cook for another minute. Squeeze in lemon juice and stir.
- While the chicken cooks, make the sauce. In a saucepan over medium heat, combine the light evaporated milk, chilli flakes, onion powder, and Italian herb seasoning. Bring to a gentle simmer.
- Add the cream cheese and stir until fully melted and smooth. Stir in the grated Parmesan and cook for 2–3 minutes until the sauce thickens slightly.
- Combine the baked potatoes and cooked chicken in a large baking dish. Pour the creamy garlic Parmesan sauce over the top.
- Sprinkle with the grated mozzarella or cheddar cheese.
- Place under the broiler (grill) for 3–5 minutes until the cheese is melted and golden.
- Garnish with dried parsley if desired. Serve immediately.
Nutrition¶
Approximate values per serving (4 servings).
| Per Serving | |
|---|---|
| Calories | 556 |
| Protein | 75g |
| Carbs | 30g |
| Fat | 16g |
Notes¶
Carisma potatoes are a low-GI variety that holds up well in baking. If unavailable, substitute with Yukon Gold or any waxy potato.
For extra crispy potatoes, make sure they are spread in a single layer and not overcrowded on the baking tray.
The light evaporated milk and light cream cheese keep this dish lower in fat while still creating a rich, creamy sauce.
Storage: Refrigerate for up to 3 days in an airtight container. Reheat in the oven at 350°F (175°C) for 10–15 minutes or microwave individual portions.