High Protein Creamy Garlic Chicken & Crispy Potatoes
Lean creamy garlic chicken with Greek yogurt sauce served with crispy roasted potatoes. High protein, comforting, and balanced.
Ingredients
- 4 boneless skinless chicken breasts about 1 1/2 pounds
- 1 ½ pounds baby Yukon Gold potatoes halved
- 3 tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 5 garlic cloves minced
- 1 cup low-sodium chicken broth
- ½ cup light cream or half-and-half
- ½ cup plain Greek yogurt
- ⅓ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper. Toss halved potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Spread evenly on the baking sheet and roast for 30–35 minutes, flipping halfway through, until golden and crispy. While potatoes roast, season chicken with remaining salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove from skillet and set aside. Reduce heat to medium and add minced garlic. Cook for 30 seconds until fragrant. Pour in chicken broth and simmer for 3–4 minutes, scraping up browned bits. Stir in light cream and Greek yogurt until smooth. Add Parmesan cheese and Italian seasoning and simmer gently for 3–5 minutes until slightly thickened. Return chicken to skillet and spoon sauce over the top. Simmer for 5–7 minutes or until internal temperature reaches 165°F. Garnish with fresh parsley and serve with crispy potatoes.
Notes
Do not boil the sauce after adding Greek yogurt to prevent separation. Spread potatoes in a single layer for maximum crispiness. Store leftovers in the refrigerator for up to 4 days and reheat gently with a splash of broth if needed.