Description

This Mouthwatering Garlic Parmesan Chicken and Potatoes recipe combines tender, flavorful chicken with crispy seasoned potatoes, all coated in a rich garlic parmesan sauce and topped with melted mozzarella cheese. Cooked with a blend of air frying, stovetop sautéing, and broiling, it offers a delicious mix of textures and bold flavors perfect for an easy weeknight dinner.

Ingredients

Scale

For the Potatoes

5 medium russet potatoes (cut into 1-inch cubes)
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika

For the Chicken

1.5 lbs chicken breasts (cut into 1/2-inch bite-sized pieces)
3 tablespoons unsalted butter
3/4 teaspoon salt
3/4 teaspoon black pepper
1.5 teaspoons paprika
1.5 teaspoons onion powder
1.5 teaspoons Italian seasoning
3 tablespoons garlic (freshly minced)
1/4 teaspoon red pepper flakes

For the Assembly

1 1/4 cups garlic parmesan sauce
1 1/2 cups mozzarella (freshly shredded)
2 tablespoons fresh parsley (finely chopped)

Instructions

Prepare Potatoes: Peel the russet potatoes and cut into 1-inch cubes. Toss them in a large bowl with olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated. Spread the potatoes in a single layer in an air fryer basket and cook at 400°F for 25 minutes, shaking the basket halfway through. The potatoes should be golden and fork-tender upon completion.
Cook Chicken: While the potatoes cook, cut chicken breasts into 1/2-inch bite-sized pieces. Heat butter in a large skillet over medium-high heat until foaming. Add chicken pieces and cook for 4-5 minutes, stirring occasionally, until nearly cooked through and lightly browned on the edges. Season with salt, black pepper, paprika, onion powder, and Italian seasoning, stirring well to coat evenly.
Add Garlic and Sauce: Stir in freshly minced garlic and red pepper flakes to the chicken in the skillet. Cook for 30 seconds, stirring constantly to release aroma without burning. Pour in the garlic parmesan sauce and mix well to coat all the chicken pieces thoroughly.
Combine Potatoes and Chicken: Add the cooked potatoes to the skillet with the sauced chicken, gently stirring until everything is evenly combined and warmed through. Transfer the mixture to an oven-safe skillet or a 9×13 inch baking dish if necessary.
Add Cheese and Broil: Evenly sprinkle freshly shredded mozzarella cheese over the top of the chicken and potatoes. Place the skillet or dish under the broiler positioned 4-6 inches from the heat source. Broil for 2-3 minutes, watching carefully, until the cheese is melted and lightly golden.
Garnish and Serve: Remove the dish from the broiler and sprinkle fresh parsley over the top. Serve immediately while the cheese is warm and the flavors are at their peak.

Notes

Using freshly shredded mozzarella cheese rather than pre-shredded yields smoother melting and better texture.
Be careful not to burn the garlic when adding it to the chicken by cooking it only for about 30 seconds.
The potatoes can be cooked ahead of time and reheated in the skillet before broiling.
Adjust red pepper flakes to taste for desired level of heat.
If you don’t have an air fryer, you can roast the potatoes in the oven at 425°F for about 30-35 minutes, turning halfway through.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Air Frying
Cuisine: American

Keywords: garlic parmesan chicken, air fryer potatoes, baked chicken and potatoes, easy dinner recipe, mozzarella chicken bake