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Garlic Parmesan Chicken and Potatoes is a mouthwatering skillet that combines crispy, golden-brown potatoes and tender chicken bathed in a buttery garlic parmesan sauce and topped with melty cheese.
Garlic Parmesan Chicken and Potatoes
Each bite is a satisfying combination of crispy edges and tender centers, making it a comforting and flavorful dish, whether as a side or main course!
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Ingredients:
- Yellow potatoes – The best potatoes for this recipe are yellow or red, but you can use any potato that you have on hand.
- Boneless skinless chicken breast – You could also use thighs or tenderloins.
- Buffalo Wild Wings garlic parmesan sauce
- Minced roasted garlic – You can replace this with minced garlic or ½ teaspoon garlic powder.
- Olive oil
- Garlic powder
- Salt
- Pepper
- Paprika – You could swap this for chili powder.
- Salted butter
- Italian seasoning
- Mozzarella cheese
Supplies:
- Mixing bowl
- Air fryer
- Stirring spoon
- 12-inch skillet with a lid
- Measuring cups and spoons
Instructions:
Prepare your potatoes. In a large bowl, add the diced potatoes, olive oil, garlic powder, salt, pepper, and paprika. Stir well until all the potatoes are coated in the seasoning. No air fryer? Bake the potatoes as you normally do:)
Melt the butter. While the potatoes cook, place a 12-inch skillet over medium heat and melt the butter.
Cook the potatoes. Set your air fryer to 400°F and transfer the potatoes to your air fryer basket. Cook for 20 minutes, stopping halfway to stir for even browning.
Coat in sauce. Add the minced garlic and the garlic Parmesan sauce, stir until the chicken is completely coated.
Add the potatoes. Top the chicken with the cooked potatoes and a layer of shredded mozzarella cheese.
Melt the cheese. Cover the skillet with a lid and turn the heat off, allowing the cheese to melt.
Enjoy! Serve immediately.
Freezer Recipe
Make this garlic parmesan potato skillet ahead of time and freeze it for later. Prepare as directed, but do not top with mozzarella cheese. Allow to cool, then place it in an airtight container before storing in the freezer for up to 3 months. When you’re ready to eat, thaw the potato skillet completely. Then, place it in a skillet over medium heat and cook for about 10 minutes. Top with cheese and cover with a lid. Turn the heat off and allow the cheese to melt. Enjoy while it’s warm.
Storage Instructions
If you have leftover garlic parmesan potato skillet, you can transfer it to an airtight container and store it in the refrigerator. It will last for 3-4 days refrigerated, or you can transfer it to the freezer for longer storage (up to 3 months).
More Skillet Recipes
Garlic Parmesan Chicken and Potatoes
Equipment
- Mixing bowl
- Air Fryer (If you don't have an air fryer, bake the potatoes as you normally do)
- stirring spoon
- 12-inch skillet with a lid
- Measuring cups and spoons
Ingredients
For the Potatoes
- 4 – 5 small/medium-sized yellow potatoes peeled and diced
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ tsp pepper
- ½ teaspoon paprika
For the Chicken
- 2 Tablespoons salted butter
- 1 ½ pound boneless skinless chicken breast cut into 1-inch cubes
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 Tablespoons minced roasted garlic
- 1 (12 ounce) bottle of Buffalo Wild Wings Garlic Parmesan Sauce
- 1 cup shredded mozzarella cheese
Instructions
- Prepare your potatoes. In a large bowl, add the diced potatoes, olive oil, garlic powder, salt, pepper and paprika. Stir well until all the potatoes are coated in the seasoning.
- Cook the potatoes. Set your air fryer to 400°F and transfer the potatoes to your air fryer basket. Cook for 20 minutes, stopping halfway to stir for even browning.
- Melt the butter. While the potatoes cook, place a 12-inch skillet over medium heat and melt the butter.
- Season and cook the chicken. When the butter melts, add the chicken to the skillet and sprinkle it with paprika,, Italian seasoning, salt and pepper. Stir occasionally until the chicken reaches 165°F.
- Coat in sauce. Add the minced garlic and the garlic Parmesan sauce, stir until the chicken is completely coated.
- Add the potatoes. Top the chicken with the cooked potatoes and a layer of shredded mozzarella cheese.
- Melt the cheese. Cover the skillet with a lid and turn the heat off, allowing the cheese to melt.
- Enjoy! Serve immediately.
