High Protein Creamy Garlic Chicken Potatoes

I never thought I’d find a way to make my teenagers fight over a high protein dinner until I created this High Protein Creamy Garlic Chicken Potatoes. What started as my attempt to sneak more protein into family dinners became our most-requested weeknight meal.

Picture this: tender chicken breast nestled in golden potatoes, all swimming in the most irresistible creamy garlic cheese sauce. This isn’t just another protein-packed recipe that tastes like a diet meal – it’s pure comfort food that happens to deliver 40 grams of protein per serving. The magic happens when that rich, garlicky cream sauce brings everything together in one skillet, creating layers of flavor that make everyone forget they’re eating something incredibly nutritious.

My kids actually started asking for seconds before I mentioned it was high protein. That’s when I knew I had a winner. The combination of perfectly seasoned chicken, crispy-edged potatoes, and that luxurious cheese sauce creates the kind of satisfying dinner that fills you up and keeps you full for hours. You’re going to love this one!

Ingredients for High Protein Creamy Garlic Cheesy Chicken Potatoes

I always recommend using high-quality chicken breasts for the best protein content and tender texture. In my experience, organic chicken makes a noticeable difference in both flavor and cooking results.

• 2 boneless, skinless chicken breasts (about 6-8 oz each)
• 4 medium Yukon Gold potatoes, peeled and diced – I prefer Yukon Gold for their creamy texture
• 1 tablespoon olive oil (extra virgin recommended)
• 4 cloves fresh garlic, minced – My go-to tip is to let minced garlic sit for 10 minutes after chopping for maximum flavor development
• 1 cup heavy cream (full-fat works best for richness)
• 1/2 cup low-sodium chicken broth
• 1 cup shredded mozzarella cheese – I usually buy blocks and shred myself for better melting
• 1/2 cup freshly grated Parmesan cheese – Pre-grated doesn’t melt as smoothly in my experience
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 teaspoon garlic powder
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish – Pro tip: add this right before serving to keep it bright green

Step-by-Step Instructions

I recommend having all ingredients prepped before you start cooking, as this recipe moves quickly once you begin. In my experience, this prevents any burnt garlic disasters!

Step 1: Heat olive oil in a large skillet or cast iron pan over medium heat. Add diced potatoes in a single layer and cook for 8-10 minutes, stirring occasionally, until golden brown and fork-tender. The key is not overcrowding them so they get crispy edges instead of steaming.

Step 2: Season chicken breasts generously with salt, pepper, and garlic powder on both sides. Remove potatoes from skillet and set aside. In the same skillet, cook chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.

Step 3: Remove chicken from skillet and let rest for 5 minutes before slicing – this crucial step keeps all those flavorful juices locked inside the meat rather than running out onto your cutting board. Meanwhile, add minced garlic to the same skillet and cook for just 1 minute until fragrant. Don’t let it brown or it’ll taste bitter.

Step 4: Pour in heavy cream and chicken broth, whisking to combine and scrape up any delicious browned bits from the bottom. Bring to a gentle simmer and cook for 3-5 minutes until sauce thickens enough to coat the back of a spoon – you’ll know it’s ready when you can draw a line through the sauce with your finger and it stays separated.

Step 5: Reduce heat to low and gradually stir in mozzarella and Parmesan cheese, adding it slowly to prevent the sauce from breaking. Stir constantly until completely melted and smooth. Add fresh thyme and season with salt and pepper to taste.

Step 6: Return potatoes to the skillet and gently fold into the creamy sauce. Slice the rested chicken into strips and arrange on top. Let everything simmer together for 2-3 minutes to meld the flavors, then garnish with fresh parsley before serving.

What to Serve with High Protein Creamy Garlic Cheesy Chicken Potatoes

This rich, protein-packed dish pairs beautifully with lighter sides that add freshness and balance to the creamy flavors.

Mixed Green Salad: A simple arugula and spinach salad with lemon vinaigrette cuts through the richness while adding vitamins and fiber to complete the nutritional profile. Try our Chickpea Beet and Feta Salad for extra protein.

Roasted Broccoli: The slight char and crispy edges complement the creamy texture perfectly, plus the green vegetables add color and extra nutrients to round out the meal.

Steamed Asparagus: The clean, bright flavor balances the cheese sauce beautifully, and asparagus adds folate and additional protein to boost the meal’s nutritional value.

Simple Cucumber Salad: Light, refreshing, and provides a cooling contrast to the warm, rich main dish while adding hydration and crunch.

High Protein Bread: Soak up every drop of that incredible garlic cream sauce with our Fluffy Cottage Cheese Bread – though this does add extra carbs if you’re tracking macros.

Storage & Serving Tips

Store leftover High Protein Creamy Garlic Cheesy Chicken Potatoes in the refrigerator for up to 3 days in an airtight glass container (glass works better than plastic for cream-based dishes). I recommend reheating gently on the stovetop over low heat, adding a splash of cream or chicken broth if the sauce has thickened too much.

For best results when reheating, avoid the microwave if possible – it can make the sauce separate and turn grainy. Pro tip: if you do use the microwave, heat in 30-second intervals and stir between each one to maintain that silky texture.

This recipe also freezes well for up to 3 months, though the potatoes may change texture slightly. I usually make a double batch and freeze half for busy weeknights when we need a protein-rich meal fast.

Conclusion

High Protein Creamy Garlic Cheesy Chicken Potatoes

Tender chicken breast and golden potatoes in rich garlic cream sauce delivering 40g protein per serving

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces boneless skinless chicken breasts 6-8 oz each
• 4 medium Yukon Gold potatoes peeled and diced
• 1 tablespoon olive oil extra virgin recommended
• 4 cloves fresh garlic minced
• 1 cup heavy cream
• 1/2 cup chicken broth low-sodium
• 1 cup mozzarella cheese shredded
• 1/2 cup Parmesan cheese freshly grated
• 1 tablespoon fresh thyme or 1 tsp dried
• 1 teaspoon garlic powder
• to taste salt and pepper
• for garnish fresh parsley

Equipment

• Large skillet or cast iron pan
• Sharp knife for slicing chicken

Method

 

1. Heat olive oil in a large skillet over medium heat. Add diced potatoes in a single layer and cook for 8-10 minutes, stirring occasionally, until golden brown and fork-tender.
2. Season chicken breasts generously with salt, pepper, and garlic powder on both sides. Remove potatoes from skillet and set aside. Cook chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F.
3. Remove chicken from skillet and let rest for 5 minutes before slicing. Add minced garlic to the same skillet and cook for 1 minute until fragrant.
4. Pour in heavy cream and chicken broth, whisking to combine. Bring to a gentle simmer and cook for 3-5 minutes until sauce thickens enough to coat the back of a spoon.
5. Reduce heat to low and gradually stir in mozzarella and Parmesan cheese until melted and smooth. Add fresh thyme and season with salt and pepper to taste.
6. Return potatoes to the skillet and fold into the creamy sauce. Slice chicken into strips and arrange on top. Simmer together for 2-3 minutes, then garnish with fresh parsley before serving.

Notes

Let chicken rest before slicing to retain juices. Cook garlic just until fragrant to avoid burning. Stir cheese gradually into sauce for smooth texture.