Description
This High Protein Creamy Chipotle Chicken & Potatoes is a satisfying sheet pan meal with smoky heat, creamy richness, and crispy textures. Juicy marinated chicken pairs perfectly with golden roasted potatoes coated in a velvety chipotle sauce. It’s ideal for meal prep and delivers bold flavor without complicated steps.
Ingredients
- 1200 g boneless chicken thighs (trimmed of excess fat)
- 2.5 tsp salt (for marinade)
- 3 tsp dried parsley
- 3 tsp garlic powder
- 3 tsp smoked paprika
- 2.5 tsp ground cumin
- 3 tsp onion powder
- 100 g chipotle paste (adjust to heat preference)
- 1.5 limes, juiced (freshly squeezed)
- 30 g olive oil (about 2 tbsp)
- 1300 g yellow potatoes (cubed into 1-inch pieces)
- 2.5 tsp garlic powder (for potatoes)
- 3 tsp Italian herbs
- 3 tsp smoked paprika (for potatoes)
- 2.5 tsp onion powder (for potatoes)
- Avocado cooking spray (for roasting)
- 20 g light butter
- 150–200 g red onion (finely chopped)
- 1.5 tsp salt (for sauce)
- 2 tsp Italian herbs (for sauce)
- 60–80 g chipotle paste (for sauce, to taste)
- 400 g light evaporated milk
- 110 g light cream cheese (softened)
- Fresh parsley (chopped, for garnish)
Instructions
- Marinate Chicken (Prep, 10 minutes): In a large bowl, mix chicken with salt, parsley, garlic powder, paprika, cumin, onion powder, chipotle paste, lime juice, and olive oil. Coat thoroughly and refrigerate at least 2 hours or overnight for deeper flavor.
- Preheat Oven (5 minutes): Preheat oven to 390°F (200°C). Line two sheet pans with parchment paper for even roasting and easy cleanup.
- Season Potatoes (5 minutes): Toss cubed potatoes with garlic powder, Italian herbs, paprika, onion powder, and a heavy spray of avocado oil until evenly coated.
- Roast Potatoes (25 minutes at 390°F): Spread potatoes in a single layer. Roast for 25 minutes until edges are golden brown and crisp while centers are fork-tender.
- Bake Chicken (25 minutes at 390°F): Place marinated chicken on the second sheet pan. Bake for 25 minutes until internal temperature reaches 165°F and juices run clear.
- Sauté Aromatics (7 minutes): In a pan over low heat, melt butter and cook chopped red onion for 5–7 minutes until soft and lightly browned.
- Build Sauce Base (5 minutes): Add salt, Italian herbs, and chipotle paste to onions. Cook for 5 minutes, stirring until mixture darkens slightly and smells smoky.
- Create Creamy Sauce (5 minutes): Reduce heat to low, add evaporated milk and cream cheese. Stir continuously until smooth, thick, and glossy.
- Combine Potatoes (3 minutes): Add roasted potatoes into the sauce and fold gently until fully coated and creamy.
- Finish and Serve (5 minutes): Cut baked chicken into bite-sized pieces, plate with creamy potatoes, and garnish with fresh parsley. Serve hot.
Notes
- You can substitute chicken breast for thighs, but reduce cooking time slightly to prevent dryness.
- Marinate the chicken overnight for maximum flavor depth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for 2–3 minutes or in the oven at 350°F for 10–12 minutes until warmed through.
- For extra crisp potatoes, avoid overcrowding the pan and flip halfway through roasting.
- Serve with a simple green salad or steamed vegetables to balance the richness.
Nutrition
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