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High Protein Creamy Garlic Chicken with Crispy Potatoes

This high-protein creamy garlic chicken with crispy roasted potatoes delivers restaurant-quality taste with nutritional benefits. Perfect for busy weeknights, meal prep, or when you want a comforting yet fitness-friendly dinner that satisfies cravings while supporting health goals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 6 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped
  • 2 lbs Yukon Gold potatoes, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Method
 

Instructions
  1. Preheat oven to 425°F (220°C). Cut potatoes into 1-inch cubes and place in large bowl. Toss with olive oil, garlic powder, rosemary, smoked paprika, salt, and pepper until coated. Spread potatoes in single layer on baking sheet lined with parchment paper.
  2. Roast potatoes in preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy outside but tender inside.
  3. While potatoes roast, season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil in large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
  4. In same skillet, reduce heat to medium and add minced garlic. Sauté 30 seconds until fragrant. Pour in chicken broth to deglaze pan, scraping browned bits. Stir in heavy cream, Parmesan cheese, and dried thyme. Simmer 3-4 minutes until sauce thickens slightly.
  5. Return chicken to skillet and spoon sauce over top. Simmer 2 minutes to warm through. Serve creamy garlic chicken alongside crispy roasted potatoes, garnished with fresh parsley.

Notes

For extra crispy potatoes: Soak cubed potatoes in cold water for 30 minutes before roasting to remove excess starch. Pat completely dry before seasoning and roasting. Meal prep friendly: Cook double batch for easy lunches/dinners. Low-carb variation: Substitute cauliflower florets for potatoes. Add Dijon mustard to sauce for extra flavor.