Hey everyone, I have company coming for supper this evening so I thought I'd make something new.
Not long ago, I told AI what I had and it came up with a couple different recipes. This was the one I chose. It turned out so delicious even tho I was missing a few ingredients at the time.
Today, I'll have everything so I'm really looking forward to making it again. I bet it'll be even better! And hopefully they'll enjoy it as much as I did last time.
Also, I'll make some garlic bread to go along with it and perhaps a salad.
I can almost taste the creamy sauce on the bread mmmmm yummy!
I love to cook and love finding new recipes 😍 And this was a good find so I wanted to share. 😋
Share in the comments any dishes that are your favorites! I might want to try them out. 🤗😍
Grocery List
Meat & Produce
1.5 lbs Boneless, Skinless Chicken Breasts or Thighs (cut into bite-sized 1-inch cubes)-- I used skinless chicken breast tenders. Easier to cut into cubes
1.5 lbs Potatoes (Yukon Gold or Red potatoes work best, diced into small ½-inch cubes so they cook fast)--all I had at the time was russet potatoes they still worked.
1 Fresh Garlic Bulb (you'll need 4 cloves, minced)--you can use jarlic too
1 Small Yellow Onion (diced, optional)
Fresh Parsley or Green Onions (for optional garnish)--i didn't use this, didn't have. Not sure if I'll add to tonight's dinner or not.
Dairy & Liquids
8 oz Block Cream Cheese (softened to room temperature)
1 Cup Chicken Broth (or low-sodium chicken stock)
¼ Cup Milk or Heavy Cream (to smooth out the sauce)-- I used milk
Butter & Cooking Oil (2 tbsp olive oil + 2 tbsp butter)
Pantry Seasonings
Garlic Powder (1 tsp)
Onion Powder (1 tsp)
Italian Seasoning or Dried Thyme (1 tsp)-- I did not use
Paprika (1 tsp)-- I didn't use
Salt & Black Pepper (to taste)
Shredded Cheddar or Parmesan (½ cup, optional for topping)-- I used Colby Jack
Prep & Season
Cut everything uniform so it cooks evenly on the stovetop
Pat the diced chicken dry with paper towels. Toss the chicken pieces in a small bowl with 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp pepper.
Pan-Fry the Potatoes
About 10–12 minutes
In a large, heavy skillet over medium-high heat, melt 1 tbsp butter with 1 tbsp olive oil. Add the diced potatoes (and diced onion, if using). Season with a pinch of salt and pepper. Cook, stirring occasionally, until the potatoes are browned on the outside and tender in the middle (10–12 minutes). Transfer potatoes to a plate and set aside.
Sear the Chicken
About 6–8 minutes
In the same skillet, add the remaining 1 tbsp oil and 1 tbsp butter over medium-high heat. Add the seasoned chicken pieces in a single layer. Cook for 6–8 minutes, flipping occasionally, until golden-brown and cooked through to an internal temperature of 165°F.
Build the Garlic Cream Cheese Sauce
About 3–4 minutes
Reduce heat to medium-low. Push the chicken to one side of the skillet or remove it temporarily. Add the minced garlic and sauté for 30–60 seconds until fragrant. Add the softened block of cream cheese, chicken broth, milk (or heavy cream), remaining garlic powder, onion powder, and Italian seasoning. Whisk continuously as the cream cheese melts into the warm liquid, creating a smooth, velvety sauce.
Combine & Simmer
About 2–3 minutes
Return the cooked potatoes back to the skillet. Stir everything together so the chicken and potatoes are completely coated in the cream cheese sauce. Let it simmer together on low for 2–3 minutes so the flavors meld and the sauce thickens to your liking. Top with shredded cheese or fresh herbs if desired, remove from heat, and serve warm!
The recipe is copied, I didn't text it out. It's from Gemini and so is the picture. I did go thru the ingredients to say if I used it or not. But, If I had texted all that on this phone I'm sure I'd have missed something.
I hope this isn't considered inappropriate... Please let me know in the comments! Thanks🤗🥰