Chicken and Potato Stir Fry with Creamy Sauce and Rice
This dish brings together pan-seared chicken and lightly crisp potatoes in a creamy garlic-herb sauce. Served over rice, it’s comforting, flavorful, and perfect for dinner when you’re craving something hearty but not too heavy.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings:4
Ingredients
For the Chicken & Potatoes:
500g (1 lb) boneless chicken breast or thighs, cut into bite-size pieces
2 medium potatoes, peeled & diced small
2 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp dried thyme
Salt & black pepper, to taste
For the Creamy Sauce:
1 tbsp olive oil
3 garlic cloves, minced
1 small onion, finely chopped
1 cup chicken broth
½ cup heavy cream
2 tbsp cream cheese
½ tsp Dijon mustard
2 tbsp fresh parsley, chopped
For Serving:
2 cups cooked rice
Extra parsley or green onions, for garnish
Instructions
Cook the potatoes:
Heat 1 tbsp olive oil in a skillet over medium heat. Add diced potatoes, season with salt, pepper, paprika, and thyme. Cook 10–12 minutes, stirring occasionally, until golden and tender. Remove and set aside.
Cook the chicken:
In the same skillet, add remaining 1 tbsp olive oil. Sear chicken pieces for 6–7 minutes until cooked through and slightly golden. Remove and set aside with potatoes.
Make the creamy sauce:
Melt butter in the same skillet. Add garlic and onion, sauté until fragrant.
Stir in chicken broth and bring to a simmer. Reduce heat and whisk in cream and cream cheese. Cook until smooth and slightly thickened.
Season with salt, pepper, and Dijon mustard (if using).
Combine:
Return chicken and potatoes to the skillet. Toss to coat in creamy sauce. Simmer 2–3 minutes so flavors blend. Stir in fresh parsley.
Assemble & serve:
Spoon rice into bowls or plates. Top with creamy chicken & potato stir fry. Garnish with parsley or green onions.
Notes & Tips
For a lighter version, use Greek yogurt instead of cream.
Add veggies like peas, carrots, or spinach for extra color and nutrition.
Make it cheesy: stir in ½ cup grated Parmesan at the end.
Frequently Asked Questions
Q: Can I use sweet potatoes instead of regular?
Yes — they add natural sweetness and pair beautifully with the creamy sauce.
Q: Can I make this ahead?
Yes, store in the fridge up to 3 days. Reheat gently with a splash of broth or milk to loosen the sauce.
Q: What rice works best?
Jasmine or basmati for fragrance, but brown rice works if you want more fiber.
Nutritional Information
Calories: ~560
Protein: 36g
Carbs: 52g
Fat: 20g
Fiber: 4g