Description
How to make high protein cheesy chicken potatoes with tender chicken, golden potatoes, and melted cheese for the perfect comfort meal.
Ingredients
Scale
Base Ingredients
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 3 lbs Yukon Gold potatoes, cubed into 1-inch pieces
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
Protein Boosters
- 1 cup plain Greek yogurt
- 1/2 cup cottage cheese
- 3 large eggs, beaten
Cheese Blend
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Seasonings
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 tsp salt
Instructions
- Prep Everything: Preheat oven to 375°F and grease a 9×13 baking dish. Cube potatoes, dice chicken, and mince garlic so everything’s ready to go.
- Sauté Base: Heat olive oil in large skillet over medium heat. Cook onions until translucent, add garlic for 30 seconds until fragrant and aromatic.
- Brown Chicken: Add chicken pieces to skillet and cook until golden on all sides, about 6-8 minutes. Season with salt, pepper, and paprika while cooking.
- Mix Proteins: In large bowl, whisk together Greek yogurt, cottage cheese, and eggs until smooth. This creates your high-protein creamy base for binding.
- Combine Everything: Add potatoes, chicken mixture, and half the cheese to protein base. Toss until evenly coated, then transfer to prepared baking dish.
- Bake Covered: Cover tightly with foil and bake 35 minutes. Potatoes should be fork-tender when you test them through the foil with a knife.
- Finish Golden: Remove foil, top with remaining cheese, and bake uncovered 10-15 minutes until bubbly and golden brown on top. Let rest 5 minutes before serving.
Notes
- Cut potatoes evenly for uniform cooking throughout the dish.
- Cover tightly with foil during first baking phase to prevent burning.
- Store leftovers in refrigerator for up to 4 days in airtight container.
- Greek yogurt can be substituted with sour cream if preferred.
- Let rest 5 minutes before serving to avoid burning tongues.
- Add extra cheese on top during last 10 minutes for golden finish.
Allergy Information: Dairy, Eggs
Nutrition
- Calories: 485 calories
- Fat: 22g
- Carbohydrates: 38g
- Protein: 36g