Garlic Butter Chicken& Creamy Potatoes

Garlic Butter Chicken: Slice chicken breasts into cubes, then toss with salt, parsley, chilli flakes, garlic powder, onion powder, paprika and olive oil. Mix until the coating changes color and set aside to marinate.

Creamy Garlic Herb Potatoes: Cut washed potatoes into small cubes, season with the same spice blend and optional olive oil, then spread on a lined sheet pan. Bake in a pre‑heated oven at 400°F (400°F) for 20–22 minutes, or air‑fry, until golden and crispy.

Heat a skillet over medium‑high heat, melt the light butter, and add the marinated chicken. Cook 6–8 minutes, stirring occasionally, until browned and cooked through. Reduce heat, add the extra butter, minced garlic and freshly chopped parsley; stir until the chicken is well coated. Transfer chicken to a plate and keep warm.

In the same skillet on low heat, pour in the evaporated milk and add the garlic‑herb cream cheese. Stir continuously until the cheese melts, the sauce becomes smooth and thickens.

Combine the crispy potatoes with the creamy sauce, folding gently until evenly coated. Serve the potatoes alongside the garlic butter chicken.