Ingredients:

  • 1.5 lb chicken breast, cubed into 1-inch pieces
  • 1 lb gold potatoes, diced into 1/2-inch cubes
  • 2 tbsp olive oil, divided
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 4 oz cream cheese, softened
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Toss the diced potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Air fry at 400°F (200°C) for 18-20 minutes, or roast on a sheet pan for 20-23 minutes until golden brown and crisp.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breast cubes in a single layer and cook for 5-6 minutes without frequent movement until a mahogany-colored crust forms. Remove chicken from pan and set aside.
  3. Lower heat to medium. Melt butter and sauté minced garlic for 60 seconds until fragrant.
  4. Stir in softened cream cheese and chicken broth, whisking constantly until the sauce is bubbling and smooth. Fold in Parmesan cheese until melted.
  5. Return the seared chicken and crispy potatoes to the pan, tossing gently to coat in the glossy sauce. Garnish with fresh parsley.