Creamy Garlic Cheesy Chicken Potatoes Recipe Perfect for Easy Meal Prep
Why make this recipe
Creamy Garlic Cheesy Chicken Potatoes is a comforting dish that combines tender chicken, creamy cheese, and hearty potatoes. It’s not only delicious but also perfect for meal prep. This recipe is easy to make and can be stored for days, making it a great choice for busy weeknights or lunch on the go.
How to make Creamy Garlic Cheesy Chicken Potatoes
Ingredients
- 6 oz (170g) skinless, boneless chicken breast
- ½ cup shredded sharp cheddar cheese (56g)
- ⅓ cup plain full-fat Greek yogurt (80g)
- 2 medium Yukon Gold potatoes (about 300g)
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Optional: splash of water or chicken broth to loosen sauce
Directions
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Peel (optional) and dice the potatoes into ½-inch cubes. Place them in a pot of salted water and boil until just tender, about 10-12 minutes. Drain and set aside.
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Season the chicken breasts generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5 minutes, then slice thinly.
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In the same pan, reduce the heat to medium and add 1 tablespoon of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Reduce the heat to low.
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Stir in the shredded cheddar cheese and Greek yogurt. Mix continuously until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of water or chicken broth to loosen it.
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Add the cooked potatoes and sliced chicken back into the pan. Toss gently to coat everything evenly with the creamy garlic cheese sauce. Warm through for 2-3 minutes.
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Taste and adjust seasoning with salt, pepper, or extra garlic if desired. Remove from heat.
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Divide into 4 meal prep containers. Let cool before sealing to avoid condensation. Refrigerate for up to 4 days or freeze for up to 3 months.
How to serve Creamy Garlic Cheesy Chicken Potatoes
Serve this dish warm in bowls or plates. You can also add a side salad or some steamed vegetables to make a complete meal. This dish is filling and satisfying on its own, but a fresh side can help balance the richness.
How to store Creamy Garlic Cheesy Chicken Potatoes
Store the cooled Creamy Garlic Cheesy Chicken Potatoes in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze individual portions for up to 3 months. When you’re ready to eat, simply reheat in the microwave or on the stovetop until warmed through.
Tips to make Creamy Garlic Cheesy Chicken Potatoes
- For added flavor, marinate the chicken in some garlic and herbs before cooking.
- Feel free to add in other vegetables like bell peppers or spinach for extra nutrition.
- If you like a spicier dish, sprinkle some red pepper flakes in the sauce.
Variation
You can swap out the chicken for turkey, or use veggies only for a vegetarian version. Change the cheese to mozzarella or pepper jack for a different flavor profile.
FAQs
Q: Can I use chicken thighs instead of chicken breast?
A: Yes! Chicken thighs will add more flavor and stay moist, making them a great alternative.
Q: Can I make this recipe ahead of time?
A: Absolutely! This recipe is great for meal prep and can be made ahead and stored in the refrigerator or freezer.
Q: What can I serve with this dish?
A: It pairs well with a green salad, steamed vegetables, or even some crusty bread to soak up the sauce.
Creamy Garlic Cheesy Chicken Potatoes
Ingredients
Method
- Peel (optional) and dice the potatoes into ½-inch cubes. Place them in a pot of salted water and boil until just tender, about 10-12 minutes. Drain and set aside.
- Season the chicken breasts generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 5 minutes, then slice thinly.
- In the same pan, reduce the heat to medium and add 1 tablespoon of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Reduce the heat to low.
- Stir in the shredded cheddar cheese and Greek yogurt. Mix continuously until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of water or chicken broth to loosen it.
- Add the cooked potatoes and sliced chicken back into the pan. Toss gently to coat everything evenly with the creamy garlic cheese sauce. Warm through for 2-3 minutes.
- Taste and adjust seasoning with salt, pepper, or extra garlic if desired. Remove from heat.
- Divide into 4 meal prep containers. Let cool before sealing to avoid condensation. Refrigerate for up to 4 days or freeze for up to 3 months.
