Many chicken dinners promise flavor, but this high-protein garlic butter chicken truly delivers. It’s golden, juicy, and loaded with bold seasoning, paired with creamy herb potatoes that feel indulgent while still keeping the meal balanced.
Ready in under an hour, this dish brings together satisfying textures, aromatic spices, and a silky sauce that coats every bite beautifully.
If you love hearty meals that still fit into a lighter, high-protein routine—much like our Turmeric Chicken Quinoa Bowl or Fresh Herb Chicken Salad—this recipe will easily become part of your weekly rotation.
Why This High-Protein Dinner Works So Well
This dish is quick to prepare, making it perfect for busy weeknights or meal prep sessions.
The chicken cooks fast on medium-high heat so it gets a golden crust that locks in moisture.
Meanwhile, the potatoes simmer in a creamy mixture that thickens just enough to hug the soft cubes without feeling heavy.
Every bite offers a balance of richness, spice, freshness, and comfort.
It’s the type of recipe that tastes restaurant-quality but requires very little fuss.
Ingredients You’ll Need
This recipe is built around simple, accessible ingredients that bring maximum flavor with minimal effort.
Everything cooks in just two pans, and the prep work is straightforward.
Below are the core components you’ll use for four servings:
Ingredients for the Garlic Butter Chicken
– 800g boneless chicken breast, cut into cubes
– 1.5 tsp salt
– 2 tsp dried parsley
– 1 tsp chili flakes
– 2 tsp garlic powder
– 2 tsp onion powder
– 2 tsp paprika
– 2 tsp olive oil
– 25g light butter (for sautéing + finishing)
– 1 tbsp minced garlic
– 1 tbsp fresh chopped parsley
Ingredients for Creamy Herb Potatoes
– 800g white potatoes, diced into small cubes
– 1 tsp salt
– 1 tsp dried parsley
– 1 tsp chili flakes
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp paprika
– Light olive oil or cooking spray
– 250ml light evaporated milk
– 150g garlic and herb cream cheese
How to Make the Garlic Butter Chicken
Making this chicken is all about layering the flavors so the seasoning can caramelize slightly and the butter can coat the meat evenly.
Season the chicken thoroughly so every cube is well-coated before it hits the pan.
Heat a large nonstick skillet over medium-high and drizzle in the olive oil.
Spread the chicken out so the pieces can brown without steaming.
Let the cubes cook for 6–8 minutes, stirring occasionally, until they’re golden on the edges.
Lower the heat completely before adding the butter and minced garlic.
This step keeps the garlic from burning and helps the butter melt slowly and evenly.
Stir the chicken in the hot butter for about 1 minute so the garlic turns fragrant.
Finish with the fresh parsley and set the chicken aside.
Each piece will be coated in buttery herbs and perfectly seasoned.
How to Make the Creamy Herb Potatoes
These potatoes are soft, richly coated, and subtly spiced to complement the chicken instead of overpowering it.
Start by lightly coating a pan with olive oil or spray.
Add the cubed potatoes and season with salt, parsley, chili flakes, garlic powder, onion powder, and paprika.
Let the potatoes cook for a few minutes to absorb the spices and soften slightly.
Lower the heat to medium-low before adding the evaporated milk.
Stir continuously for about 5 minutes until the milk thickens and bubbles lightly.
Add the cream cheese and keep stirring until it melts into a smooth, creamy sauce.
Once the potatoes are tender and coated, fold them into the sauce fully.
The mixture should be thick but not gluey, with a glossy finish.
Bringing It All Together
When both components are ready, you can serve the chicken over the creamy potatoes or side-by-side.
The buttery garlic from the chicken mixes beautifully with the silky herb sauce from the potatoes.
You can garnish with extra parsley or a squeeze of lemon for brightness.
If you’re meal prepping, divide everything into airtight containers.
This dish reheats exceptionally well and keeps its flavor for several days.
Reheating Tips for Best Results
For stovetop reheating, place the chicken and potatoes in a nonstick pan on low heat.
Warm for 4–5 minutes, stirring occasionally until heated through.
If using a microwave, spread the chicken and potatoes on a plate and heat for about 5 minutes.
Stir halfway through so the creamy sauce stays smooth.
This dish maintains its texture better than many cream-based meals, which makes it one of the most convenient protein-rich options for meal prep.
Helpful Variations to Try
You can easily tweak this dish while keeping the same satisfying balance of protein, creaminess, and spice.
Swap the potatoes for roasted vegetables for something lighter.
Use fresh chives or dill instead of parsley for a different herb profile.
Add sautéed mushrooms or spinach to the creamy mixture to boost volume without adding many calories.
If you prefer grains, the chicken also pairs incredibly well with the same fluffy rice used in our Chicken Avocado Quinoa Salad or High-Protein Chicken Fajita Meal Prep Bowls.
For extra heat, stir a pinch of cayenne into the chicken seasoning.
All of these variations still maintain the spirit of the recipe while giving you room to customize it to your taste.
Why This Dish Is Perfect for Meal Prep
This recipe makes four generous portions with high protein and balanced macros.
The chicken stays juicy even after chilling, and the creamy potatoes don’t dry out or get grainy.
The flavors actually deepen after a day, making the leftovers richer and more comforting.
It’s also a great alternative to rice-based bowls if you’re rotating meals from recipes like our Spicy Cauliflower Kimchi Bowl or Shrimp Quinoa Bowl.
The potatoes offer a different texture and flavor base that keeps your weekly meals exciting.
Storage Instructions
Store the cooked chicken and potatoes together or separately in airtight containers.
Refrigerate for up to 4 days.
To freeze, place only the chicken in airtight containers or freezer bags.
Freeze for up to 2 months.
The potatoes are best enjoyed fresh or refrigerated because of the creamy sauce.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes, thighs will stay even juicier and develop deeper browning. Just trim excess fat so the macros stay balanced.
Can I make the potatoes dairy-free?
You can use unsweetened dairy-free cream and a plant-based cream cheese. The texture will still be creamy.
How do I make the potatoes thicker?
Cook them a few minutes longer before adding the cream cheese so the evaporated milk reduces slightly.
What can I serve with this dish?
It goes well with quick sides such as steamed broccoli, roasted carrots, or a fresh salad like our Kale Crunchy Salad.
Will the garlic burn?
Not if you add it only after lowering the heat. Garlic burns fast, so the temperature must be reduced first.
Is this good for weekly meal prep?
Absolutely. The chicken reheats beautifully and the creamy potatoes stay smooth for days.
High-Protein Garlic Butter Chicken with Creamy Herb Potatoes
Ingredients
Garlic Butter Chicken
- 800 g boneless chicken breast cut into 2 cm (about 1 in) cubes
- 1.5 tsp salt
- 2 tsp dried parsley
- 1 tsp chili flakes adjust to taste
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp olive oil
- 25 g light butter for cooking and finishing
- 1 tbsp minced garlic fresh
- 1 tbsp fresh parsley chopped, for finishing
Creamy Herb Potatoes
- 800 g white potatoes peeled if preferred and cut into small cubes
- 1 tsp salt
- 1 tsp dried parsley
- 1 tsp chili flakes optional
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- olive oil or cooking spray to lightly coat the pan
- 250 ml light evaporated milk or low-fat milk
- 150 g garlic & herb cream cheese softened
Instructions
Cook the Chicken
- Pat the chicken cubes dry and season evenly with 1.5 tsp salt, 2 tsp dried parsley, chili flakes, garlic powder, onion powder, and paprika.
- Heat a large nonstick skillet over medium-high heat and add 2 tsp olive oil so the pan is hot but not smoking.
- Spread the chicken in a single layer and cook for 6–8 minutes, stirring occasionally, until pieces are golden brown on the edges and cooked through.
- Lower the heat completely, add 25 g light butter and 1 tbsp minced garlic, and stir for about 1 minute until fragrant. Remove from the pan and set the chicken aside.
Make the Creamy Herb Potatoes
- Lightly coat a second skillet with olive oil or spray and add the cubed potatoes.
- Season the potatoes with 1 tsp salt, 1 tsp dried parsley, chili flakes, garlic powder, onion powder, and paprika, and cook over medium heat until they begin to soften.
- Lower the heat to medium-low and pour in 250 ml evaporated milk. Stir continuously for about 5 minutes until the milk bubbles slightly and begins to thicken.
- Add 150 g garlic and herb cream cheese and stir until fully melted and the sauce is smooth, then fold in the cooked potatoes until evenly coated.
Finish & Serve
- Return the chicken to the pan with the potatoes or serve the chicken over the potato mixture, tossing gently to combine.
- Garnish with the chopped fresh parsley and a squeeze of lemon if desired, then portion into plates or meal-prep containers.
Notes
- Store cooked chicken and potatoes in airtight containers in the refrigerator for up to 4 days.
- Reheat on low heat on the stovetop for 4–5 minutes or microwave for about 4–5 minutes, stirring halfway through.
- To freeze, freeze only the cooked chicken (not the cream-coated potatoes) for up to 2 months in airtight containers.
- For a dairy-free version, use unsweetened plant-based milk and vegan cream cheese; texture will be slightly different.
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