Sheet Pan Creamy Garlic Cheesy Chicken & Potatoes

Ingredients

• 800 g raw chicken breast (Cubed)
• 800 g raw boneless chicken thighs (Cubed)
• 3 tsp salt (For seasoning the chicken and potatoes)
• 5 tsp Italian herbs seasoning (For the chicken)
• 4 tsp garlic powder (For the chicken)
• 4 tsp onion powder (For the chicken)
• 4.5 tsp paprika (Source specifies 4–5 tsp; for the chicken)
• 6 tsp olive oil (For the chicken seasoning)
• 1600 g raw potatoes (Cubed)
• red onion (Chopped; amount not specified in the source)
• 3 tsp Italian herbs seasoning (For the potatoes)
• 3 tsp garlic powder (For the potatoes)
• 2 tsp chilli flakes (For the potatoes)
• 3 tsp paprika (For the potatoes)
• 3 tsp olive oil (Alternative to cooking spray for the potatoes)
• cooking spray (Use for the potatoes and to spray the chicken; alternative to the 3 tsp olive oil listed for the potatoes)
• 425 ml regular or evaporated milk (Source specifies 400–450 ml)
• 250 g light garlic and herb cream cheese (Use light cream cheese)
• 120 g shredded mozzarella (Or any cheese)
• fresh parsley (Finely chopped, for garnish; amount not specified)
• grated Parmesan (Optional garnish; amount not specified)

Steps

1. 1

   Preheat the oven to 200°C/400°F. Line a large oven sheet pan; the source used a 41 × 36 × 5 inch pan.

2. 2

   Slice the chicken breast and boneless chicken thighs into cubes. Add the chicken seasonings and 6 teaspoons olive oil, then mix well until the chicken is evenly coated and the color changes. Set aside to marinate briefly.

3. 3

   Add the cubed potatoes and chopped red onion to the lined sheet pan. Add the potato Italian herbs, garlic powder, chilli flakes, paprika, and either cooking spray or 3 teaspoons olive oil. Mix well so the potatoes are coated.

4. 4

   Bake the potatoes for 20–22 minutes, until beginning to turn golden and crispy but not fully cooked.

5. 5

   Spread the seasoned chicken over the potatoes in a single layer. Spray the chicken with cooking spray, then return the pan to the oven.

6. 6

   Bake for 25 minutes, until the chicken is fully cooked and juicy.

7. 7

   Remove the pan from the oven. Add the regular or evaporated milk, light garlic-and-herb cream cheese, and shredded mozzarella.

8. 8

   Use the remaining heat from the pan to melt and thicken the sauce. Mix everything until fully combined, creamy, and the cheese has melted.

9. 9

   Garnish with finely chopped fresh parsley and optional grated Parmesan. Divide into 8 equal meal-prep servings, or more servings according to calorie needs.

Notes

The source gives approximately 536 calories, 52 g protein, 44 g carbohydrates, and 17 g fat per serving for 8 servings. The amount of red onion, parsley, and optional Parmesan is not specified. The source says the sauce thickens from the residual heat of the pan; no additional simmering instruction is provided.

Nutrition per serving

• main
• high-protein
• meal-prep
• sheet-pan
• oven-baked
• one-pan
• chicken
• cheesy