High-Protein Garlic Butter Chicken with Creamy Herb Potatoes
A meal-prep friendly high-protein garlic butter chicken paired with silky creamy herb potatoes. Ready in about 40 minutes, this weeknight dinner delivers bold garlic-and-butter flavor, tender golden chicken cubes, and a lightly spiced cream sauce that coats soft potato cubes. Each of the 4 servings is protein-forward and satisfying, making it ideal for quick lunches or balanced dinner plates.
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.