Garlic Parmesan Chicken and Potatoes Skillet

A fast, one-pan dinner featuring crispy air-fried potatoes and tender, sauced chicken, perfect for weeknight meals or game days.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the potatoes

4-5 pieces small/medium-sized potatoes, cubed Look for waxy varieties like Yukon Gold for the best texture.
2 tablespoons olive oil For tossing the potatoes.
½ teaspoon salt For seasoning potatoes.
½ teaspoon pepper For seasoning potatoes.
1 teaspoon garlic powder For seasoning potatoes.
1 teaspoon paprika For seasoning potatoes.

For the chicken

2 pieces chicken breasts, cubed Boneless breasts are preferred.
2 tablespoons butter For cooking the chicken.
½ teaspoon salt For seasoning chicken.
½ teaspoon pepper For seasoning chicken.
1 teaspoon paprika For seasoning chicken.
1 teaspoon onion powder For seasoning chicken.
1 teaspoon Italian seasoning For seasoning chicken.
2 tablespoons minced garlic For added flavor in the sauce.
1 cup shredded mozzarella cheese For topping.
as desired Buffalo Wild Wings Garlic Parmesan Sauce For sauce; substitute if necessary.

Method

Preparation

Wash and peel the potatoes, then cut them into small, even cubes.
Toss the cubed potatoes with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.

Cooking Potatoes

Preheat the air fryer to 400°F and cook the seasoned potatoes in a single layer for about 20 minutes.
Shake the basket once or twice during cooking for even crispness.

Season Chicken

Cut the chicken breasts into small cubes and season with salt, pepper, paprika, onion powder, and Italian seasoning.

Cooking Chicken

Heat butter in a skillet over medium-high heat, add the chicken, and cook until fully cooked.

Finishing

Stir in minced garlic and Buffalo Wild Wings Garlic Parmesan Sauce, cook for another 1-2 minutes.
Add cooked potatoes to the skillet and gently toss.
Sprinkle mozzarella cheese on top, cover, and let melt or broil until bubbly.

Notes

For best results, ensure uniform cuts for both chicken and potatoes. Store leftovers in the fridge for 3-4 days, and for freezing, portion and consume within 2 months.