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High Protein Garlic Parmesan Chicken with Crispy Roasted Potatoes

This high-protein dinner combines tender chicken breasts in a rich creamy garlic sauce with perfectly crispy roasted potatoes. It's a balanced meal that satisfies cravings while supporting fitness goals with restaurant-quality flavor.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs Yukon Gold potatoes, cubed
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 tbsp fresh rosemary, chopped
  • 4 boneless, skinless chicken breasts
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup almond flour
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup Greek yogurt
  • 1/4 cup grated Parmesan cheese
  • 1 tsp cornstarch
  • 1/2 tsp onion powder
  • Fresh parsley for garnish

Method
 

Instructions
  1. Preheat oven to 425°F (220°C). Toss cubed potatoes with olive oil, garlic powder, paprika, salt, pepper, and rosemary. Spread evenly on a baking sheet and roast for 25-30 minutes until golden and crispy, flipping halfway through.
  2. While potatoes roast, combine Parmesan cheese, almond flour, and Italian seasoning. Dredge chicken breasts in the mixture, pressing gently to adhere. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
  3. In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits. Whisk in Greek yogurt, Parmesan cheese, cornstarch, and onion powder. Simmer for 2-3 minutes until sauce thickens slightly.
  4. Return chicken to the skillet, spooning sauce over each piece. Simmer for 2 minutes to warm through. Serve immediately with crispy roasted potatoes, garnished with fresh parsley.

Notes

For extra crispy potatoes, soak them in cold water for 30 minutes before roasting. Use a meat thermometer to ensure chicken reaches 165°F internally. The sauce can be made with full-fat or low-fat Greek yogurt depending on preference.