Step 1: Cook the potatoes

Wash the potatoes well (you can peel them if you prefer, but the skins crisp up nicely).

Dice them into evenly sized ½-inch cubes.

Toss them with: 1 tbsp oil (or a little melted butter), paprika, garlic powder, onion powder, half the salt and pepper.

Heat a large skillet over medium heat.

Add the potatoes in a single layer. Cover and cook for 8-10 minutes, stirring every few minutes.

Remove the lid and continue cooking another 8-10 minutes, stirring occasionally, until they're golden brown and a fork slides in easily. Transfer the potatoes to a plate.

Step 2: Cook the chicken

Season the chicken with the remaining salt, pepper, and a little paprika.

In the same skillet, add a little more butter or oil if needed.

Cook the chicken for 6-8 minutes, stirring occasionally, until browned and cooked through (165°F/74°C internally).

Step 3: Make the garlic cheese sauce

Reduce the heat to low.

Add 2 tablespoons butter if the skillet is dry.

Stir in the minced garlic and cook for 30-60 seconds, just until fragrant.

Pour in the heavy cream and gently simmer for 2-3 minutes. Don't let it boil hard.

Add the shredded Colby Jack a handful at a time, stirring until it's smooth and melted. If the sauce seems too thick, stir in a splash of your 2% milk.

Step 4: Finish the dish

If using broccoli, microwave or steam it until just tender.

Add the potatoes and broccoli back to the skillet.

Stir gently so everything is coated in the sauce.

Let it cook for another 2-3 minutes so the flavors come together.