Garlic Parmesan Chicken and Potatoes
This Garlic Parmesan Chicken and Potatoes is a quick and easy one-pan dinner packed with crispy potatoes, juicy chicken, and a rich, cheesy garlic sauce. Perfect for busy weeknights and ready in about 35 minutes.
Equipment
- Air fryer Optional for crispy potatoes
- Skillet For cooking chicken and combining ingredients
Ingredients
- 1 lb chicken breasts, cubed
- 4-5 small or medium russet potatoes, diced
- 2 tbsp olive oil
- salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp butter
- 0.5 tsp salt (for chicken)
- 0.5 tsp pepper (for chicken)
- 1 tsp paprika (for chicken)
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1-2 tbsp minced garlic
- garlic parmesan sauce (enough to coat)
- 1 cup shredded mozzarella cheese
Instructions
- Peel, wash, and dice potatoes into small cubes. Toss with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
- Cook potatoes in an air fryer at 400°F for about 25 minutes, shaking occasionally, until crispy outside and tender inside. Alternatively, roast in the oven at 400-425°F for about 30 minutes.
- Heat butter in a skillet over medium-high heat. Add cubed chicken and cook until fully done.
- Season chicken with salt, pepper, paprika, onion powder, and Italian seasoning while cooking.
- Add minced garlic and cook briefly until fragrant. Then add garlic parmesan sauce and stir to coat the chicken evenly.
- Add cooked potatoes to the skillet and mix well with the chicken and sauce.
- Sprinkle shredded mozzarella cheese over the top. Cover skillet or place under broiler until cheese is melted. Serve hot.
Notes
Adjust garlic parmesan sauce to taste as it can be strong. Potatoes may need slightly more or less cooking time depending on size. Freshly shredded mozzarella melts best for a creamy finish.